The Fremont counter knows exactly what you want, and they’re going to

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Each of us as adults develops a passion for realizing the sandwich of our dreams.

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There's the $120 foie-gras-stuffed DB burger of hedge-fund upstarts, and the 1960s Monte Cristo, a battered and deep-fried, powdered-sugar-dusted croque monsieur served with jam.

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Sandwiches are the haiku of the food world: No one is too daunted to get creative.

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You can see the zeitgeist in the progression of ceiling-high blackboards that mark your path to the cash register. The list of hot sandwiches is followed by cold sandwiches, salads, and combos, then by a mission statement, and finally by a checklist of which suppliers are local, certified organic, or sustainable.

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For those of you who haven't bothered with the fine print, let it be known: Homegrown believes in sustainability.

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Here's what they get about the sandwich: Childhood sandwich-making tactics aside, you can't just slap a bunch of stuff between two pieces of bread and assume it's going to go down well. You have to fantasize holistically.