Pane Bianco Has Been Named Top Sandwich Shop
USA TODAY recognized the Phoenix restaurant for its signature menu items and woodfired focaccia.
Updated on Sept. 28, 2026 in Baking
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USA TODAY has named Pane Bianco one of the best sandwich shops in America. The Phoenix-based establishment is known for its selection of seven signature sandwiches served on house-baked woodfired focaccia.
Why it matters
The recognition highlights the success of the shop, which chef Chris Bianco originally opened to generate necessary revenue for a separate prep kitchen. It has since become a staple of the local dining scene by combining traditional techniques with high-quality bread.
The menu features seven signature sandwiches, all served on woodfired focaccia. The shop is located at 4404 N. Central Ave. in Phoenix and currently operates from 11 a.m. to 2:30 p.m. and 4 p.m. to 8 p.m.
The players
Chris Bianco
He is the founder of Pane Bianco and an influential chef known for his contributions to the Phoenix food scene.
Marco Bianco
He serves as the head baker at Pane Bianco and utilizes techniques inspired by Italian and New York traditions.
USA TODAY
It is a national newspaper that published the recent ranking of the best sandwich shops in the country.
The details
Founded by Chris Bianco, the shop relies on head baker Marco Bianco to produce fresh bread using culinary methods inspired by traditions from Italy and New York. The restaurant expanded its capacity in 2012 by adding indoor and outdoor seating to accommodate its growing patronage.
Timeline
Chris Bianco opened the shop in 2003.
The restaurant added indoor and outdoor seating in 2012.
USA TODAY named the shop one of the best during the week of September 28, 2026.
Culture Shift
The success of Pane Bianco follows the broader trend of artisanal bread-focused dining establishments in urban food markets. This shift reflects a growing consumer preference for house-made, specialized ingredients over standard commercial offerings.
Residents and visitors should note the specific lunch and dinner hours when planning a visit to the shop on North Central Avenue. The national recognition may lead to increased foot traffic and wait times during peak dining hours.
The takeaway
This recognition underscores how a simple operational necessity can evolve into a destination dining experience through a focus on quality craft. Customers can appreciate the value of traditional, time-intensive baking techniques in an era of mass-produced fast food.
Further reading
Learn more about local bread trends in the Baking section.
More information
View the full menu and find location details on the Pane Bianco restaurant website.
Source note: This article includes information reported by AZ Central.
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