Site not look beautiful? Click here

Dining

Spectacular seasonal sandwiches at Lulu’s

The still-undiscovered Lulu’s Bread & Breakfast in Centennial Hills is already building a reputation beyond tremendous loaves and sweet treats. Chris Decker is constantly experimenting with new sandwich recipes to build with Lulu’s brilliant breads. Find your way north for these prize bites before fall fades and Decker switches up his sandwiches again.

Lulu’s Bread & Breakfast 6720 Sky Pointe Drive, 437-5858. Daily, 7 a.m.-4 p.m.

    • Photo

      “The 305” Cuban

      Pressed ciabatta, the toasty and traditional way to build a Cuban.

      A savory stack of thinly sliced honey ham.

      A pile of Lulu’s roasted, pulled pork, the ultimate in tender piggy.

      Thick slices of melty, rich Gruyère cheese.

      It’s not a Cuban without dill pickles.

      Simple yellow mustard. Mayo? We don’t need no stinking mayo.

    • Photo

      Grilled Brie and cranberry

      Thick, rustic sourdough, like everything else, is baked in-house.

      This is the most Brie legally allowed on one sandwich.

      Dried cranberries punch up the melted cheese goodness.

      Optional bacon. Why wouldn’t you want to add bacon?

    • Photo

      The Herman

      This is no fast-food version of pretzel bread; Lulu’s makes the real thing.

      Sliced slabs of smoked Polish pork sausage.

      Stone-ground ale mustard, smooth and creamy with a horseradishy kick.

      Plenty of soft Muenster cheese. That’s where the name comes from. Duh.

    • Photo

      “Something Else”

      Is this even a sandwich? Buttery croissant dough is formed into a square.

      It’s stuffed with rosemary-roasted mushrooms and Havarti cheese and baked some more.

      Once perfectly crisp, it gets more mushrooms and cheese.

      Crowned with a fried egg, because why not?

      Tags: Dining
      Share
      Photo of Brock Radke

      Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

      Get more Brock Radke

      Commenting Policy

      • If you thought last year's Grand Banquet was amazing, wait until you see the sequel.

      • Drop that baster! Make a reservation this Turkey Day.

      • The Downtown stalwart has new owners, a new look and an exciting new Mexican menu.

      • Get More Dining Stories
      Top of Story