Today VisitPhilly announced a partnership with Foodspotting, the incredibly addictive local food guide application for iOS and Android devices.

Now Philly regulars and tourists can easily find the most delicious food items hand picked by the VisitPhilly team in sandwich focused guides like “Cheesesteak 101” and “Philadelphia’s Burger Bonanza.” There are a slew of other food adventures as well including a guide to local craft breweries, vegetarian eateries, Tastykake-inspired dishes, and a whole lot more!

To make things exciting, VisitPhilly will award one lucky foodspotter who completes the “Famous Philly Flavors” guide by May 25th with an overnight stay at a luxury hotel, a $100 Garces Restaurant Group gift card, and two tickets to the City Food Tours “Flavors of Philly” excursion. Another 10 winners, chosen at random will receive free passes to the “Flavors of Philly” food excursion as well.

What are you waiting for? Explore Philly through its amazing food at Foodspotting!

We’re not entirely sure of the origin of this video, but a YouTube user that goes by the handle “handsomedonkey” posted this on Friday. In it you’ll find some, but not all of cinema’s most celebrated sandwiches.

Hit the jump for a full list of the sandwiches, films, and actors who enjoyed them.

• Robert Deniro, Turkey on Rye – “Copland” (1997)
• Denzel Washington, Pastrami – “Philadelphia” (1993)
• Chevy Chase, Unknown, “National Lampoon’s Vacation” (1983)
• Barrett Oliver, Peanut Butter & Jelly – “The NeverEnding Story” (1984)
• Brendan Frasier, Ham & Cheese – “With Honors” (1994)
• Karen Allen, Not a sandwich – “Raiders of the Lost Ark” (1981)
• Billy Crystal, Meg Ryan, Katz’s deli sandwiches – “When Harry Met Sally” (1989)
• Adam Sandler, Impossible Egg Sandwich – “Spanglish” (2004)
• Gary Busey, Meatball sub – “Point Break” (1991)
• Kevin Kline, Secret sub – “Dave” (1993)

YouTube commenters are dropping movie sandwiches left and right including Rodney Dangerfield’s in “Back to School” and the huge sandwiches in “Saving Private Ryan.”

What’s your favorite cinema sandwich moment? Let us know in the comments below, or on Twitter @unbreaded!

We just received this awesome news from Poses’ people:

Frög Commissary is rolling its latest project right out onto the front lawn. Frög Burger, a no-frills hamburger and ‘shake stand, will open this June outside the Franklin Institute on the Parkway, the home of its catering division for decades. They aim to be known as much for what they aren’t (chic and overpriced) as much as what they are (burgers “so juicy you might want a bib”).

The Franklin Institute has long been a family place – the Parkway, too – and what Steve Poses and his team, which includes his son, are working on is informal and homegrown, a simple burger “shack” with grills and picnic tables and kids playing. It will all be on the grass beneath the gleaming Budd BB-1 Pioneer, the stainless steel airplane on display since the mid-1930s.

The logo, like the menu and details of the burgers themselves, is still a work in progress, but Unbreaded has an exclusive first look – four of them, in fact. Following are the concepts currently under consideration, designed by a democratic combination of chefs and graphic designers and they want your feedback!

Hit the jump to find out how you can help choose Frög Burger’s logo and a chance to win free lunch!

Below you’ll find the four logos under consideration. Leave a comment telling us which you like best (1, 2, 3 or 4) and we’ll pick two winners at random to receive a $20 gift card each when Frög Burger opens in June! Voting ends at 11:59pm on Monday, May 17th.

Be sure to sign up on their e-mail list to be notified when the official menu and opening date are revealed!

Looking for a healthy way to celebrate National Hamburger Month? We were sent this recipe by Michael Scipione, fitness/lifestyle consultant and owner/personal trainer of Absolute Definition in Philadelphia. Most recently Scipione decided to combine his passion for cooking and provide a private/personal catering/cooking service for his clients named Sano, meaning healthy in Italian.

The Sano Burger, made with 100% ground turkey breast, served on a whole-wheat roll is a Greek/French fusion, with Sano’s own eggplant/sun-dried tomato yogurt spread in lieu of mayonnaise. This low fat, low glycemic, high protein burger creation is accompanied by oven roasted yam fries. Scipione proves that “eating healthy does not have to be boring with his flavorful burger.” Hit the jump for the recipe.

The Turkey Burger
- 1 LB of ground turkey breast
- ¼ LB of French Feta Cheese
- ¼ cup of 2% milk
- 1 Tbsp. of Dijon mustard
- 1 Tbsp. of catsup
- ½ tsp. Sea salt
- ¼ tsp. course ground black pepper
- 1 Tbsp. Worcestershire sauce
- ¼ cup of the prepared sautéed eggplant mixture (see recipe below)

Directions
1. Combine all the ingredients into a bowl and hand mix
2. Form the turkey into 4 patties about 1½ inch thick
3, Add a couple of drops of olive oil onto each patty before placing on the grill pan
4. Cook on high for approx. 4 – 4 ½ min per side, flipping once, until medium well or until juices run clear

Sautéed Eggplant and Sun-Dried Tomatoes
- 2 Tbsp. of extra virgin olive oil
- 1 lg. eggplant (purple) cut into ¼ inch rounds approx. 1/8 inch thick
- 1 medium red onion (cut into thinly sliced halves)
- 1 cup of fresh spinach
- 1 bay leaf
- 1 tsp. of dried oregano
- 1 handful sun-dried tomatoes (finely chopped)
- zest and juice of ½ of a lemon
- ¼ cup of pitted kalamata olives (finely chopped)
- ½ tsp. crushed red pepper flakes
- 1 Tbsp. Dijon mustard
- 2 Tbsp. of red wine vinegar
- 8 oz fat and sodium free chicken stock
- ½ tsp. Sea salt
- ¼ tsp. course ground black pepper

Directions
1. In a large heated pan add 2 Tbsp. of extra virgin olive oil, along with the red onion, bay leaf, salt, black and red pepper flakes, sauté for approx. 2 min
2. Add the sun-dried tomatoes, kalamata olives, lemon zest, sauté another 2-3min add the eggplant and sauté’ an additional 3-4 minutes
3. Clear off a hot spot in your pan, add the Dijon mustard into the center of it, then a minute later add the red wine vinegar, lower the flame to medium-high heat, stir to coat the rest of the ingredients
4, When the vinegar smell dissipates, add the chicken stock and reduce until almost all of the liquid is gone
remove from flame and wilt in the spinach

Greek Mayo
- 8 oz fat free Greek yogurt
- 1 Tbsp. Dijon mustard
- ½ tsp. dried oregano
- 1 tbsp. lemon juice
- zest of ½ lemon
- 1 ladle of the sautéed eggplant mixture

Directions
1. Combine all of the ingredient into a food processor for approximately 45 sec to a minute, mixture should be thick in consistency

Oven Roasted Orange Coriander/Sage Yam Fries
- 2 lbs yams
- ½ lb shallots (sliced thin)
- 1 tsp. ground sage
- 1 tsp. ground coriander
- zest of 1 large orange
- 2 Tbsp. olive oil
- ½ tsp. Sea salt
- ¼ taps course ground black pepper

Directions
1. Peel the yams and cut into ½ inch strips lengthwise
2. Place into large bowl and add the shallots and the rest of the remaining ingredients, mix with hands
4. Be sure to coat all of the fries with the herbs and spices and place in a single layer on a baking sheet (mix with your hands for the best results
5. Place on middle oven rack in a pre-heated oven at 425 degrees for 30 – 40 minutes

Plating Your Burger
1. First, remove most of the dough from the roll and spread the topping on both sides of a whole-wheat roll. 2. Place fresh spinach on the bottom of the roll, add the burger and the sautéed vegetables for the topping
3. Place the yam fries and the Greek yogurt eggplant spread in lieu of catsup for a dipping sauce

Apparently eating 40 cheesesteaks, and 60 Italian hoagies wasn’t enough for 610 WIP’s Glen Macnow. This morning “The Professor” announced his Hot Specialty Sandwich Safari, an adventure to take down as many sandwiches as possible by June.

So what constitutes a “hot specialty sandwich”? In Glen’s eyes it’s anything besides cheesesteaks, grinders, burgers and hot dogs – roast beef, roast pork, meatball or chicken cutlet and others are all game. Macnow has already kicked it off with eight sandwiches; including some of our favorites like Paesano’s Arista, Bubby’s Brisket at Honey’s Sit N’ Eat, and the Chicken Cutlet from Tony Luke’s.

Macnow is taking user submissions, so head over to the official Sandwich Safari page and lend him your sandwich expertise. We’d love to know in the comments here what sandwich you submitted!

It’s true. Although our extensive research has yet to produce the origin, or original person who proclaimed it, we’ve been informed by several sources that May is National Hamburger Month. What better way to ring in the summer, than with a celebration of burgers?

For the rest of May we tip our hats in salute to the almighty burger; we’re grilling up some really fun posts, so stay tuned! Is there a burger we must check out, have a recipe you want to share, or any other great ideas for burger related content you’d like to see this month? Let us know in the comments!

• Last week was the official start of baseball season, and our friends over at The 700 Level taste tested the three specialty hot dogs featured at Citizens Bank Park. Head over to find out who they crowned the winner for the Phillies’ signature hot dog. [The 700 Level]

• The Burger Lab takes a highly scientific approach to recreating one of our favorite sandwiches, the blue cheese bomb at April Bloomfield’s Spotted Pig. [A Hamburger Today]

• This poor man suffered from a dislocated jaw after ordering double the meat and cheese on a sandwich that already features five different kinds of meat and three cheeses. Punishment for gluttony? We smell a PR stunt. [Aol. News]

• Tim Hayward introduces us to the “Shooter Sandwich” a mouth watering combination of steak, mushrooms, horseradish and Dijon, all stuffed into a bread bowl. You must check out the photo slideshow. [The Guardian submitted by Marisa McClellan]

It’s been just over a year since Jeff Vogel and I launched Unbreaded. We’ve put a lot of hard work into the site, reviewing some of the best sandwiches in Philadelphia, Chicago, and NYC, and have built a brand that is easily identifiable by sandwich lovers everywhere.

So it is with great excitement that I announce that Unbreaded has been acquired by Kraft Foods! Why? Dedicated to bringing delicious, high quality products to people across the globe, Kraft is making an effort to build a community for consumers. A place where they can connect with other foodies, stay at home mom’s, and the millions of other people who buy Kraft products every day.

Our readers will be happy to know that the entire Unbreaded staff will be staying on full time but, there will be some exciting changes taking place immediately. To align ourselves with the Kraft brand and their focus and investment in making America healthier, Unbreaded will now and forever be rebranded as Untossed. Our focus will shift from carbohydrate-laden sandwiches to the craft of  fine salads. We’ll be on the scene with the nations’ greatest chefs as they toss fresh, and delicious salads every day.

- Ben Kessler, Editor in Chief

• Bonnie Bloomgarden a direct descendant of Ben Canter, is jumping on the food truck bandwagon and bringing deli sandwiches to the streets of LA. [LA Weekly]

• Taking a page from Chicago’s playbook, the Phillies seek to offer a hot dog they can call their own. Voting begins today at phillies.com on three different dogs. We’re rooting for the brocolli rabe version. [The Philadelphia Inquirer]

• Starr’s SquareBurger will open its doors for the season on Friday. Couldn’t come soon enough, as we’ve been jonesing for a Butterscotch Krimpet Cake Shake. [TwitPic]

• Dan Kenneally paints the sandwich as modern art. We definitely need one of these for the Unbreaded offices, Bert Cooper style. [Lunchbox]

• We’re still perplexed by David Ansill’s move to Ladder 15, but don’t let it fool you, he’s pulled out all the stops for the new menu. Head over on March 16th at 8pm to celebrate these new items with free appetizers including Korean tacos and the OMFG Burger 15 that’s topped with short rib, mushrooms, caramelized onions, truffle jus and served with a side of bone marrow. [Phoodie.info]

• A new Philly food blog has gone live, dubbed a “gastronomical adventure between two friends.” They dive right in at Q.T. Vietnamese Sandwich to check out the new sardine banh mi. [i love pork buns]

• Michael Solomonov and Steven Cook have reopened Xochitl with dramatic renovations to the space and Lucio Palazzo as Executive Chef. Head over on Thursdays from 10pm-1am for half-off the entire menu including the Carrillada de Cerdo Tacos (braised pork cheek) and Milanese de Pollo Torta.

• Meal Ticket’s Felicia D. does it again, this time working the grill at Jim’s Steaks on South Street. There’s something about the clang of a metal spatula on a hot griddle… [Meal Ticket]