Bread Alone

New sandwiches from a historic bakery, Dinkel's

Dinkel's ovens have been baking classic stollen, strudel, coffee cakes and breads since 1922.

Now there's a new use for its classic loaves: sandwiches, served from 10 a.m. to 4 p.m., Tuesday through Saturday.

Last week, the bakery completed a long-planned expansion, adding a room filled with café seating and a fireplace, and a menu of eight sandwiches ($7.50 each) served on its Wurzelbrots (Swiss twisted bread), Bavarian pretzel twists, and wheat, potato and sourdough loaves.

Potato bread arrives topped with spinach, artichokes, onions, mushrooms and aioli melted with cheddar. "The Woolworth" also gets a turn on the panini press, with turkey, Paulina Meat Market bacon, apples and Wisconsin cheddar bookended by crusty sourdough.

There's a strong curry kick in the chicken salad sandwich on soft, grain-studded whole wheat (a tip: Ask for it toasted). Each sandwich comes with a complimentary cookie, too; we're partial to the thick, chewy oatmeal-raisin.

Don't leave without a handful of other sweet souvenirs, like fruit-packed peach slices ($1.50), butter cookies with thumbprints of fruit jam ($1), a walnut- and apple-stuffed strudel ($25), or an airy pound cake ($4) to cover with summer berries.

Dinkel's Bakery, 3329 N. Lincoln Ave.; 773-281-7300 or dinkels.com