In light of the economic downturn, many have turned to the most affordable, satisfying and customizable meal: the sandwich. But how much are you really saving by packing a sandwich to bring to work or school? To answer that very question, Rob Cockerham set out on a mission, which eventually turned into a project for his website, aptly named How Much is Inside a Sandwich.

Cockerham has a knack for this sort of thing; his website Cockeyed.com boasts over 40 different How Much Is Inside investigations. Analyzing the individual variables that make up the cost of a sandwich; ingredients, seasonal prices, volumes, wasn’t an easy task, “When pondering the price of a sandwich, it is tempting to consider each homemade sandwich as a unique snowflake, with a amorphous value” says Cockerham.

From bread to condiments, meat, produce, and cheese, Cockerham explores many possibilities and uses powerful skills of deduction to weigh, and measure himself to determine the price of a sandwich. The result of this investigation has turned into the Sandwich Price Calculator, a brilliant tool to determine the cost of an individual sandwich. Building a sandwich of turkey, bacon, cheddar, lettuce, and tomato on rye priced out at an economical $1.80, according to the calculator.

Although not everyone will agree that the ingredients and bread choices Cockerham priced out are the best quality, we found the article to be extremely interesting, and helpful for the pennywise.

How Much Is Inside A Sandwich?
Sandwich Price Calculator [Cockeyed.com]

Nothing says baseball like a hot dog.  So to celebrate the Phillies competing in the World Series, Paesano’s chef/owner Peter McAndrews has created an original hot dog inspired by the traditional ballpark fare, but with a “Philly Style” upgrade.  Starting with a beef hot dog with kraut and brown mustard, the dog is paired with scrapple, sharp provolone, long hots, onions, tomatoes and a fried egg.  Chef McAndrews is still playing around with the recipe, trying out little improvements to get it just right.

Known for now as “The Phanatic”, Paesano’s is soliciting name ideas from all of their customers.  Just stop in, try one, and suggest a name for the permanent menu.  A name will be selected at the conclusion of the World Series and the winner will earn a free sandwich at Paesano’s once a week for a year. Once you’ve submitted your name, leave it for us in the comments!

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Paesano’s
152 W Girard Ave – Philadelphia, PA 19123 (Google Map)

One of Philadelphia’s best value-priced sandwiches is disappearing at the end of the month.  The Kibitz Room’s October special $4.95 hot corned beef sandwich has warmed our hearts and stomachs these past weeks, and the clock is ticking before it vanishes.  A half-pound of Kibitz’ steamed corned beef and a pickle for just five bucks is a bargain for the consumer, and we just hope there’s another killer deal next month.

The Kibitz Room
1521 Locust St, Philadelphia PA 19102 (Google Map)

Chef Jose Garces’ Peruvian-Cantonese hybrid restaurant offers a Buns & Beers menu each weekday from 5PM – 7PM that is both satifying and a good value.  Small sandwiches are paired with draught beers and offered at a very attractive price.  For $25, you can get four beers and four buns, offering you a taste of the pork, chicken, duck or shrimp – or any combination of those.

The most popular bun is the pork belly, which is sous-vide for 10 hours, then grilled and coated in Chifa’s house-made hoisin sauce.  Served with shaved pickled carrots and a spicy mayo on a steamed white bun, the pork belly is currently paired with Flying Fish’s OktoberFish Ale.  Also served on the steamed white bun is the shrimp, which is tossed in a salt-bake crust, flash fried, and then tossed in chile mayo with avocado.  Elysian’s Immortal IPA is paired with the shrimp.

The grilled chicken sandwich with bacon and frisee is paired with Philadelphia Brewing Co’s Kenzinger Lager.  It is served on Chifa’s own pan de bono, which are made of 20% Yuca flour and 80% a mixture of manchego cheese and queso fresco.  The braised duck on a brioche bun is also sous-vide for 8 hours, then pulled apart and tossed with duck jus for a rich and meaty sandwich that pairs with Allagash white.

A great deal, and a perfect meal for those of us who have trouble choosing just one sandwich.

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Chifa
707 Chestnut Street – Philadelphia, PA 19106 (Google Map)