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I wasn't able to try any of the pitas or breakfast sandwiches, but I'm sure they are all rather tasty as well. The sauces and dressings on all the Street Breads sandwiches really set them apart. I also got a taste of the Mediterranean Portabella on Focaccia as well as the Southwest Salad Wrap with Asiago, roasted corn relish, and ancho ranch dressing. It really ended up being one of my favorite sandwiches of the day (toss up with the Mexico City). The slaw and remoulade danced with the pork as the crusty bread held it all together. I started off nervous that the pork to slaw ratio wouldn't quite be to my preferred balance, but once I bit into the sandwich those fears went away. The tasty creation featured generous portions of pulled pork, cheddar cheese, Cajun remoulade, and 'Street' slaw on rustic club bread. The feta potato salad was scrumptious, and paired very well with my next sandwich, the Deep South Pork & Slaw. Street Breads also has some sides other than chips. Island dressing or Russian dressing, grilled between slices of rye bread. Topped with large Louisiana shrimp and plenty of cheese to go along with the pesto and roasted portabellas, I'd eat this again and again. The Reuben sandwich is a North American grilled sandwich composed of corned beef. Again using the basil pecan pesto, the square-shaped pie really hit the spot. The reduced price pita sandwiches, sure, but pizzas as well? It seemed like a Subway-esque move. At first glance of the menu board, it seemed like the pizzas were out of place. Even the cucumbers were a brilliant, crunchy veggie choice that provided a textural balance between the halves soft Ciabatta bread.Īlso impressive was the St.

The chipotle packed just the right amount of kick and the basil pecan pesto freakin rocks. The Mexico City Chicken & Chipotle sandwich certainly took the right steps towards proving his point. 'I want to flip the current sandwich model built on margins and profit,' he explained. While his launch restaurant is in Lake Charles, Josh is dreaming bigger.

Josh Priola, owner of Street Breads, prides himself on not having to advertise catchy words like 'fresh' or 'healthy.' 'When you eat it, you'll know,' Josh told me. All toppings and sauces are made daily in house. Street Breads uses artisan breads, several of which are vegan and preservative free. So, staying true to that, the model is anti-Subway as a sandwich shop can be. The concept is pretty simple: make really good sandwiches. I recently got treated to a whirlwind of flavor in Lake Charles, LA at a sandwich shop called Street Breads.

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