It's no secret that good bread is the foundation for a great sandwich.
Golden and crusty and full of flavor, its aroma, especially when baking, can make us forget the troubles of the day -- at least for a while.
And if you're in search of a sandwich in Sunnyslope -- a huge, meat- and cheese-packed sandwich in Sunnyslope -- there's a spot where you can watch it come together in flame-flickering, wood-fired perfection.
It's Timo -- the name means "thyme" in Italian -- the wine-friendly lunch and dinner spot featuring Spanish-style tapas, bruschetta, Napoletana flatbreads, and, of course, sandwiches. The restaurant opened last October in Sunnyslope, in the former home of Bomberos.
Bread at Timo is baked fresh every morning in a wood-fired oven, the only means of cooking the restaurant employs. And when you order a sandwich, the bread will arrive crunchy and warm, packed with fresh veggies, cheeses, and meats and served on a wood platter alongside an artfully scattered pile of chips.
You'll want to ask for the massive prosciutto, copa, and triple cream Brie hoagie. When it arrives, its thick, golden bun sliced in two, the ingredients unable to fit neatly inside, you may easily convince yourself that you were hungrier than you thought or covet the idea of enjoying the remaining half for tomorrow's lunch.
And, hey, at $9.75, this wood-fired hoagie is one hot deal.
