I was hoping to find some pointers here on how to replicate the sandwich roll shown in the enclosed photo (from Potbelly's Sandwiches). It has a soft crumb, a thin shattering crust, and a strong "hinge" holding the right side of the sandwich together.
I'm a fairly experienced home baker, but have never come across techniques/recipes to achieve these qualities.
Thanks much! I'm looking forward to experimenting!
Nordikelt
Here's another image that shows the "hinge" better. It looks like that edge was pressed against the baking pan, getting more conductive heat that it otherwise would.
Nordikelt
Bake your sub or baquette, cool, then make a "v" cut (holds ingredients better than a flat -- cut) but not all the way thru to make the "hinge." Open up or squish outside onto a hot grill to toast. Weigh down if necessary. :)