Gourmet sandwiches at Be'Wiched reflect the culinary résumés and foodie philosophy of owner-chefs Matthew Bickford and Mike Ryan. Bickford's past includes D'Amico & Sons, Zander Cafe in St. Paul, and a three-year stint as executive chef of Solera in Minneapolis. Ryan cooked at D'Amico Cucina and Restaurant Alma, where he developed a passion for top ingredients now reflected in Be'Wiched's menu. The couscous salad, for example, showcases plump, saffron-colored Israeli couscous bursting with flavorful Moroccan spices ($3.50 small, $5 large). A smoked turkey sandwich is enlivened with medjool dates, bacon, goat cheese, and ciabatta bread ($8.50). Meats are cured and smoked in-house, and soups and breads are made fresh daily. The details of Be'Wiched's dessert menu are just as carefully crafted. A Rice Krispies treat melds flavors not only of peanut butter but also honey, and is finished with a gloss of rich chocolate ganache. Be'Wiched caters corporate events and has happy hour ($2 taps, $4 wines) from 3:30 to 6:30 p.m. weekdays.