San Francisco Sourdough Eatery's recipe for success is simple. Sandwichsmiths take cold cuts such as pastrami, roast beef, and salami, and pile them high onto warm, fresh-baked sourdough bread. They sometimes add flavorful sauces such as pesto, slices of tomato or leaves of lettuce, or complementary meats. But they always keep in mind their basic principle—that a sandwich doesn't need a lot of flare. It should be good because of the bread, the meat, and toppings.