Thanks for all your tips, Beefsteak and Ginsberg are not brands I'm familiar with, will have to research, but have an idea they aren't distributed in our area.
Screaming Chicken - there are stores that carry muffuletta style bread, but they are large and very dense (think of a hamburger bun on steroids) great for soaking up olive salad mix, but too much bread for other types of sandwiches. Now, a loaf of regular Italian bread would work, I've seen them rectangular and oval shaped, braided with a seeded top that might be good.
Sourdough & dark wheat - excellent choices, didn't think about them.
Foodbme - if wer'e talking about the same thing, those French bread rolls are called pistolettes, and make good sandwiches, great for parties, put a plate of them out, platters of ham, turkey, assorted cheese slices, condiments, and everyone makes their own.
1bbqboy - I usually use Pepperidge Farm's dark pump, not just for ham, but good with most sandwich fillings, this time I just wanted to change things up.
Lindseyup67 & Root-Beer Man - homemade breads sound wonderful, actually on my "To Do" list for the fall, baking bread, and I miss cornbread and biscuits, but just too hot right now to think of using the oven.
Phildelmar - dijon's fine, I use mayo on one half, either dijon or Zatarain's Creole mustard on the other, which I've heard you can get at Whole Foods, though probably any brown, coarse-grained mustard might do as well.