It depends on the sandwich. Ciabattas are great for cold cuts, tomato/basil/buffalo mozzarella/garlic olive oil sandwiches, etc. But there are times when I NEED soft, soft bread: pb&j, liverwurst and onion w/mayo, etc. (also if you have anyone in your household who wears braces or dentures, you need a soft bread). Then there are times when I gotta have sourdough; open-faced tomato with thick extra-sharp cheddar melted in the toaster oven, ligthly toasted sd with avocado lightly mashed and topped with Penzey's Florida Pepper and Tapatio, to name a few.
Generally, for our family of 3, we keep a soft whole grain loaf, a sourdough (which is used also for french toast and garlic bread), and one other type of bread, like ciabatta, raisin cinnamon, english muffins, rye, depending on what we feel like eating that week.
The soft loaf and the rotating variation of bread I get from the megamart, while I make a point to get the sourdough and the bagels from Panera (I don't have a car, so making special trips to the deli or some specialty bakery is out).
Someday I'll get back to serious bread-baking, (I was starting to get fairly good at sourdough) but, like making my own yogurt, ice cream, pasta, and clothes, right now I don't have the time nor the patience, Hey, I already do a pretty mean mac-and-smoked-cheddar from scratch. The other stuff will just have to be store-bought for now.
By the way, kudos to some of the bread companies for making half loaves. I know lots of people who live by themselves and could not finish a whole loaf of bread unless they ate sandwiches for breakfast, lunch, and dinner.