GB - Pumpernickel will definately be on the winter "Luxury" list I wanted to try it for a while. Possibley not for sandwiches though.
Potato bread - Unique idea, I already looked anf found potato flour a mile from my house and a recipie. Possibility here.
LadyCook 61 - I have oats in my 10 grain and sometimes brush the loaf with egg and put oats on the outside. Never tried oat flour. That could work.
I think the baked in meat might fight with the sandwich meat, maybe not, I usually use turkey / ham / and salami or peperoni. This has gottem me into wanting to make stromboli though. I read a thread about it and got lost before I did it, now it's back in my mind.
Ketchenelf - Always a pleaseure, I have never even thought in my wildest dreams of olives, now, I am trying to think of the taste, Green or black, or both? I am thinking the rosemary and green olives could be interesting. I would have to make sure not to overpower the flavors with the dough. Maybe a white bread? Or maybe try the potato bread and add the oloves and rosemary? From what I read so far, the potato bread id difficult to make, which I find to be a good chalange. LOVE a chalange.
So far, I have enough ideas to keep me in great sandwiches for a long time. What I love about bread makeing the most is that I have made so many kinds so far, that I have never been bored with the falvor and I have so much ahead of me.
Thank You foe all the suggestions - More owuld be ogood.
AC
I should say, so far, I have done Whole wheat, rye, foccaccia, NYT, 10 grain, NYT with herbs du provence (sp) and challah.