38 September 2022
e art of
the sandwich
Downtown eatery attracts discerning crowds
who crave locally grown lunchtime options
BY JANET GIBSON | PHOTOGRAPHY BY CINDY BURNHAM
B
rian and Staci Graybill are
passionate about food and,
specifically, the possibility to
elevate a humble sandwich to
something special.
eir creativity in the kitchen — using
the freshest ingredients, many from North
Carolina farmers and purveyors — comes
to fruition at Pan, an artful eatery that's
quickly become a lunchtime favorite in the
heart of downtown Fayetteville.
Pan is a place where the aroma air-kisses
you with a kind of bakery-meets-deli vibe.
Inhale deeply. You'll detect fresh bread —
and even a hint of floral from just-picked
wildflowers in petite vases on the tables.
Open since June, Pan — which translates
"bread" in Spanish and variations thereof
in Italian and French — has additional
significance, says Brian. ere's the cooking
Staci Graybill, who owns Pan with her husband, Brian Graybill, presents the aptly named Stace sandwich, a vegetarian creation of
roasted red peppers, artichokes, fresh mozzarella, lettuce, tomato, basil pesto and balsamic vinaigrette. The sandwich is available
as a whole or half on crusty Italian bread or focaccia baked locally.
Pan is a place where the aroma air-kisses you with a
kind of bakery-meets-deli vibe. Inhale deeply. You'll
detect fresh bread — even a hint of floral from just-
picked wildflowers in petite vases on the tables.
GOOD EATS
