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Take your ’wichcraft to the next level this picnic season with our crash course in sandwich masteryTortas, paninis, banh mis, buttys, croque madames every culture has its sandwich. And every moment has its sandwich as well: Egg sandwiches for breakfast, turkey and Swiss for lunch, cheesesteak for dinner, a late-night PB&J. (Perhaps you’ve had more than a few of those during the pandemic.) But just because something is everyday doesn’t mean it has to be ordinary. Quality ingredients, flavorful condiments, and a bit of finesse can turn that quick bite into a dish to savor. Here’s how.The Bread“The perfect sandwich starts with the bread,” says Paul Saginaw of Saginaw’s Deli in Circa. If you need to do some one-stop carb shopping, Great Buns Bakery (3270 E. Tropicana Ave., greatbunsbakery.net) is the spot. They’ve been supplying local restaurants and casinos for decades (I’ve seen that olive dinner roll before!), and can hook you up with loaves of marble rye for pas
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