The menu features several sandwiches, all of which are served on a “ficelle” from Lyon Bakery. What’s a ficelle? Well, the picture to the left says it all. It’s a very long, thin baguette-style bread.
If you’ve read some of my other sandwich-musings (e.g. El Floridano, America Eats Tavern’s lobster roll), you’ll know that I have talked about key metrics for assessing the quality of any sandwich. First, the bread-to-filling ratio. No one wants too much of either. Second, the bread. Obviously, it needs to be fresh. It also needs a little texture. It needs to hold its own against the filling but not fight with you as you try to get to the filling. Based on my first and only experience with Rolling Ficelle, its sandwiches pull in high scores with respect to both of these metrics.