Bread-Bakers v111.n025.1

A friend wants me to come up with the best bread to use to make 
sandwiches for his tri-tip - with sauce.

Can't be sour (although I'm thinking using wild and commercial yeast 
both might be best). Needs to be hearty enough to stand up to the 
meat, dense enough to hold the sauce, but not too hard to bite and chew.

Any suggestions?