Gjelina is either an exceptionally lucky establishment, or someone there is a wizard. Out of the more than 400 establishments I have patronized, I have never had a sandwich as well constructed as that one. The taste was fine, flavorful tuna, peppery arugula, sweet roasted red pepper and caper aioli is a well-balanced lineup. But the sandwich stayed together from first bite to last, never shifted much, there was absolutely zero filling creep, and each bit of crust was robust but yielded just before the dreaded clamp-and-tear had to be applied. I consider a sandwich successful if it hits even a few of those marks, but to hit all of them is some kind of magic. I’m genuinely unsure of how much credit to award Gjelina because I’m not sure how much of this can be achieved on purpose. How much control does their baker exert over the density of the crust? The air was not especially humid but the ocean wasn’t far; could this same sandwich come together in the inland empire? This is not, I suspect, a question with an answer. No matter. This was a fantastic sandwich, and that much is certain.