The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bay Cities Deli sandwich roll recipe

eschneider5's picture

Bay Cities Deli sandwich roll recipe

I am looking for a recipe that comes close to the incredible sandwich roll from Bay Cities Deli, in Santa Monica, CA. I have recently moved to Miami and there is no place that comes close to Bay Cities. I am pretty confident with my breadmaking, that I believe I can recreate it with some guidance. Help Please!! Also, if anyone can take a picture and post it, maybe someone will have some ideas.

eschneider5's picture

Here are some pictures of the roll (as a sandwich)  maybe someone can identify the loaf and help me with a recipe.

AnnaInMD's picture

been hollowed out a bit before adding all these deliciously looking ingredients ?

KneadToKnow's picture

I came across this thread while searching for exactly this kind of sandwich roll -though not from the same sammich shop the original poster mentions-

- slightly chewy crust

- a bit of a hint at sourdough


That's exactly what I'm looking for!

Still no recipe to make this type of roll?

mrfrost's picture

Looks somewhat like it was made from a croissant dough.

Is it tender, or chewy?

mrosen814's picture

VERY chewy

LindyD's picture

Whatever the formula, the dough was retarded overnight.  That's what causes the blisters on the crust.

My goodness, that's a huge sandwich!

eschneider5's picture

Yes, it is a big sandwich.  It is called the "Godmother" and it is the best sandwich I have ever had.  The cold cuts are nothing special, just Boars head, what makes the sandwich is the bread, and the "works" that they put on top which is a mild or hot pepper salad....  OOhhh, I miss it so much!

rockfish42's picture

Looks like what they'd call a "french" roll in Northern California, is it sweet or sour?

mrosen814's picture

i would say more sour than sweet...

LindaIg's picture

I looked at their web site and it does not appear that they sell that bread separately.  Couldn't you just call an ask them about it?

koloatree's picture

id like to duplicate a similiar bread. here in nj, plenty of cheesesteaks and hoagie shops use that kind of bread. my guess its a mixture of buguette and semolina with the use of shortening to soften the bread.

KneadToKnow's picture

deleted duplicate post. (sorry)

brookelynde's picture

I would say that is a french or sourdough bread.  Esp. if it tastes on the sour side and is chewy..  Peter Rienhart has a nice recipe for a french baguette in his book The Bread Baker's Apprentice...

rftsr's picture

Here's a recipe from Cook's Country that makes amazing rolls. Just shape them like Hoagie Rolls, omit the egg wash and throw some ice water in the bottom of your oven to get some steam going. That should help get a blistery crust but the interior of these rolls are top notch.

Soft and Chewy Rolls


Preheat oven to 200°F When oven reaches 200°F, turn it off.


Line baking sheet with parchment. Grease large bowl.


Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves.


Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes.


Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.


Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges unders so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.).


Remove rolls from oven and discard plastic wrap. Heat oven to 400°F Brush rolls with egg and sprinkle lightly with salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.



KneadToKnow's picture

This looks like a great project for this Saturday.  Thanks!



How much salt is "Salt"?  There's no amount. :(

rftsr's picture

1.5 teaspoons salt...sorry about that.

ehanner's picture

That's a nice looking roll. I think  if you use the BBA formula for Italian with Biga and keep the dough temp upward of 80F, and wash the dough with egg wash you would be close to what you see. PR's Italian includes malt powder which helps with browning but I think this has a gloss that would come from an egg wash or really heavy steam. The cut/slash looks like it was heavily steamed also.


KneadToKnow's picture

I googled the recipee and the other place listed also didn't have the salt quantity/   :o)  Since I had alrready mixed everything else, I took a guess and added 1 teaspoon, then a pinch more salt and it did work.


The recipe did turn out tastey rolls, but imho more of a  dinner roll than something for sandwiches.  Don't take that as a negative, as I did enjoy the experiment, and the rolls baked.  I was just looking for a different type of roll :)

Zenith's picture

You can search here by recipes.  Some filone is made with semolina and is very chewy.

secretgoldfish's picture

Saturday I helped a friend move, and as thanks she bought me the Godmother with the works. It was my first trip in to Bay City. Sure enough, Floyd's new content notification the very same day offered this thread. The guy must read minds. Anyway, I like the Godmother, but the bread is what's really special. Did anyone ever determine if it really is il filone? It's an Italian deli/market, so that would make sense. 

eschneider5's picture

I just got back from LA and this time I bought a loaf and took numerous pictures of it for people to inspect and give their opinions on what ratios this formula is.  I spoke with the owner and asked him if there was anything else besides flour water salt and yeast and he said NO, so that eliminates dough additives, sugar and such.  This is NOT a french baguette, the crust is what I am having a hard time duplicating here as it is thin and crunchy, but not hard like a baguette.  I will upload images shortly.  Come on, with all the knowledge on this forum, we have to come up with the formula!!

eschneider5's picture

xxwildbillxx's picture


Perhaps this is close to what your looking for?

Also here's a link so you can check out the finished product...

Bobak's Gourmet Deli Roll (Bobak's 5275 S Archer Ave Chicago IL 60632)


¾ LB. BOBAK'S POLISH BRAND HAM (thinly sliced)
½ LB. SALAMI (your favorite brand thinly sliced)
1 SMALL PICKLE (Julienne cut)

Whip cream cheese 'til light & fluffy. 
Slice French bread horizontally & butterfly.
Remove most of the breading leaving just 1/4" on the crust.
Layer ham, cream cheese & salami on top of butter flied loaf.
Repeat previous step & finish with another layer of cream cheese.
Lay parallel to loaf, sliced pepper and pickle 1" apart, entire length.
Begin the rolling process starting with the top crust.
Wrap several times with plastic wrap continuously tightening.
Refrigerate at least 6 hrs to allow cheese to firm up. (preferably overnight)
Diagonally slice 1/2" pieces preferably while still wrapped in plastic.
Remove from wrap & place on serving tray - Serves 10-12 people.

Preparation time: 30 minutes.