Re:Grilled ham and Swiss on what type of bread?
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.