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.
“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.
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?
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.
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?