Schlotzsky’s bread makes all the difference

It's not often that I recall any meal eaten in an airport.

But three years ago, while waiting for a delayed flight at George Bush Intercontinental Airport in Houston, I stumbled upon Schlotzsky's -- and then didn't shut up about it for months.

There is only one location in the Richmond area (but several heading toward Virginia Beach), but the drive from my western Henrico County digs to the Chesterfield County Schlotzsky's is worth the mileage.

It's not that there is anything remarkable about the place. It's casual fast food made to order from a menu of sandwiches, salads, soups (all you can eat) and 8-inch pizzas -- similar in some ways to the dozens of Potbelly Sandwich Works in Northern Virginia.

But Schlotzsky's distinguishes itself in one major way: its bread.

A regular-sized sandwich ($5.49-$6.29) is served between discs about the size of a small Frisbee.

While the original is airy sourdough with an almost light buttery taste to it, diners also can opt for their sandwich on dark rye, wheat or jalapeño cheese.

Schlotzsky's also boasts an "original" sandwich -- a mountain of ham, Genoa salami and cotto salami toasted with mozzarella, Cheddar and Parmesan, and toppings of mustard, lettuce, tomato, onion and marinated black olives ($5.49 for regular size, $4.49 for small).

I opted for a little less meat with the pastrami and Swiss on sourdough ($6.29 for regular, $5.29 for small).

Thanks to the heat, the Dijon mustard melded with the cheese to make an extraordinarily tasty and creamy buffer to the significant mound of lean pastrami.

My dining partner went a little more basic with the smoked turkey breast on rye ($5.49 for regular, $4.49 for small), of which he had no complaints.

Sandwiches can be turned into combo meals for an additional $2.44, which includes a regular drink (do-it-yourself fountain, including fresh-brewed iced tea) and a choice of Schlotzsky's-brand potato chips (the cracked pepper ones were a bit tasteless).

Schlotzsky's isn't out to change the culinary landscape, but it's something a little bit different and served efficiently enough for any typical lunch hour -- or airport wait.

Contact Melissa Ruggieri at (804) 649-6120 or .