Artisan breads can be the heart and soul of satisfying sandwiches. But which ones are best for which fillings? Generally, they should be light-textured yet somewhat dense so they can absorb juices from tomatoes, condiments and such. The crust should be thin enough to bite into easily but still have a little tooth. Try these pairings:

--Italian rosemary loaf With a crisp crust and soft crumb, it holds up nicely to salami topped with cheese and an artichoke spread.

--French baguette Look for one with a thin, delicate crust (avoid those with heavy crusts) and a chewy crumb. Try it in a Provençale-inspired sandwich of thinly sliced ham layered with olive tapenade, sliced tomatoes, sliced onions and mixed greens.

--Country white bread Its hearty texture makes a just-right grilled cheese.

--Ciabatta This is a bread with a large, open crumb and thin but chewy crust. Think classic BLT or an updated version, like Bacon, Avocado and Tomato Sandwiches with Chive Mayo.