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  • Years ago, I remember hearing Chris Bianco say he was searching around for a kitchen in town where he could bake bread and do some occasional cooking. How lucky for us Valley folk that he took that idea a couple steps further and opened a lunch spot. And, boy, does he bake bread here - that's what makes the sandwiches at Pane Bianco unforgettable. It's like ciabatta meets pita bread in a wood-fired oven - and every bit as good as his pizza dough. Add to that some of the best meats, cheeses and other deliciousness available and you've got one heck of a great sandwich. I'm usually partial to whatever the market sandwich happens to be - especially the prosciutto, sausage or braseola - though the always-on-the-menu sopressata can be every bit as tasty (note: sometimes the salami is sliced really thick and I prefer thinner slices; also the red peppers are great, but I kind of miss the olive tapenade they use to use.) Focaccia here is also a don't miss and flavors change daily. I think it's best when there's tomato, caramelized onions and a hard cheese; definitely asked for it warmed up. Not a big fan of the lemon rosemary, but I'm sure that appeals to some palates. I've only had a salad once, never the tuna, so I can't really say much about those, except that I'm sure the ingredients and flavor combinations are top-notch - wouldn't be in a Bianco restaurant otherwise. That's why I always come back for more...
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