The Eagles’ best quarterback over the last 50 years? I’ll consider WIP’s Glen Macnow’s take. Who builds the best sandwich – not so much. For the past three years, Glen and his band of merry eaters have saddled up and chowed down in search of Philadelphia’s greatest eating traditions. Two years ago it was John’s Roast Pork for cheesesteaks; last year, Paesanos their hoagie. Close both times, but not out of the park. Steve’s Prince of Steaks rules cheesesteaks and Sarcone’s Deli wins over Paesanos by inches.

This year Macnow strikes out on a “Sandwich Safari” and is really mucking it up. He has grouped Philadelphia pork sandwiches with basic sandwiches. Philadelphia serves more great pork sandwiches than cheesesteaks or hoagies. If ever a sandwich deserves its own annual contest.

Odder still, Macnow’s Sandwich Safari rating system. The top rating is “To die for.” Kinda metrosexual for a sports guy. You don’t hear, “ Yo, the roast pork with broccoli rabe is to die for” all that often in the line at Tony Luke’s. Sort of like a couple of regulars at Dirty Frank’s comparing Philadelphia sandwich “genres” over bottles of Rolling Rock.

The eat-off finals for the sandwich challenge is Thursday, July 22, at the Fieldhouse at 11th and Filbert. As of now, Nick’s Roast Beef at 20th and Jackson heads the list. Can’t argue with that. The Schmitter is a sound second. Then it gets murky. Along with pork sandwiches – meatball, chicken parm, even Vietnamese bahn mi. Macnow is comparing apples to oranges to ‘57 Chevies.

Sandwiches are missing from Macnow’s list. Little Pete’s spectacular Reuben – oozing more grease per bite than any other Philadelphia sandwich; Cajun Kate’s brisket po boy, maybe the best sandwich this side of Bourbon Street; even Sam’s Morning Glory Diner’s perfectly balanced BLT.

It is probably a little late to salvage the Sandwich Safari’s credibility. At least, take the pork sandwiches of the list. That should be next year’s competition. And if it was my call, I’d put one of the pros from Unbreaded.com on the judging panel.

We at Unbreaded are grateful to Philadelphia Magazine for the recognition and we are humbled daily by the hardworking media and food bloggers in this city.  We appreciate this award and the support of the food community, but we know that the real stars of Unbreaded are the spectacular sandwiches we get to enjoy in Philadelphia, and the talented professionals behind them.

We believe that sandwiches are the very definition of everyman’s food. And in that spirit, we encourage all of our readers to submit a sandwich that you’re passionate about.  Whether it’s a sandwich from your kitchen or a restaurant or the sandwich shop down the block, they’re all God’s children in our eyes. (note: we’re not serious about the God thing.)

An Unbreaded tip of the cap to some of the many Philadelphia food sites that we follow, in no particular order:
Foobooz
Mealticket / CityPaper
GrubStreet
Philadelphia Weekly
On The Side / The Insider / Philly.com
Fries With That Shake
Phoodie.info
Philafoodie
Foodaphilia
Fried Wontons 4 U
Two Guys On Beer
Uwishunu
Thrillist
Holly Eats
ChefAMe
And of course, Philly Mag

This award is a milestone in the short history of Unbreaded, and we gladly accept the challenge to continue shining a spotlight on the sandwiches we love.

Thank you.
Ben Kessler // Jeff Vogel // Unbreaded

Nothing says “Party Time” like a deli tray.  It’s the official menu of life events in America:  births, birthdays, graduations, engagements, religious ceremonies and family get-togethers of all sorts.  Even staid business meetings get a much-needed jolt of life when a tray of sandwiches enters the room.

Stacks of sandwiches, pickles, condiments and slaw, it’s a bouquet of meats as pleasing to the eye as it is to the stomach.  Whether it’s hoagies, rye or rolls, the deli tray is always a hit; the talk of the party; the star of the show.

When’s the last time that you ordered a big deli spread?  Let us know in the comments.

I haven’t been able to say the words “sloppy joe” in 15 years without hearing Adam Sandler’s hypnotic chorus to his popular Saturday Night Live performance of Lunch Lady Land.  It drove a spike in my brain that will probably haunt me for another 15 years.  And the unfortunate side effect of that song is that the sloppy joe brand has been forever linked with this defining moment of absurdity, and it makes it difficult to treat the sandwich with its due respect.

The sloppy joe is a working class hero.  It is the epitome of man food – meaty, juicy, full of big flavor – and eaten with your hands.  Pulled pork sandwiches may be all the rage today, but we ask, why doesn’t Joe get any respect?   Did Adam Sandler single handedly drive it out of our lives?

It’s time to revive old sloppy Joseph.  A mound of ground beef, turkey, even tempeh with sautéed veg and lots of tomato in a rich and gooey sauce on a toasted hamburger roll.  It’s not old-fashioned food – it’s timeless food.

If you know where to find a good sloppy joe sandwich, let us know in the comments.

[Recipe: FoodNetwork.com]

Metropolitan Home has a great article on the importance of the sandwich from the mouths of great American chefs. Sisha Ortuzar, head chef at Tom Colicchio’s ‘wichcraft talks about the ability to turn anything into a sandwich, a portable form of a meal. Donald Link of Cochon Butcher Shop in New Orleans applies the same amount of effort and labor into developing a sandwich as they do every day entrees.

It is great to see such esteemed chefs taking the sandwich so seriously, constantly innovating and taking it to new levels. Read the full article for excellent photos and recipes including a muffuletta and Tunisian tuna salad.

Breaking news wire, place to catch up with your friends, celebrity tracker, whatever you might call it, Twitter’s user base and mainstream popularity is exploding. Some people have ragged on the microblogging service, questioning its longevity and overall usefulness due to an overload of mundane tweets about users’ lives. On the flip side, businesses are making good use of Twitter by creating a personality for their brands and connecting with new customers they would have never reached before.

Street vendors have become particularly enamored with the usefulness of Twitter because of its cost: free. CNET News interviewed the incredibly popular Dessert Truck (@dessertruck) in New York as well as Kogi BBQ (@kogibbq) in Los Angeles about the great reception they’ve received from customers who found them on Twitter. The mobile eateries have found many uses of the service including broadcasting menu changes, promotions and their exact location which sometimes changes several times a day. Serious Eats has compiled a national list of street vendors with Twitter accounts. Also, check out Philadelphia restaurants that tweet on MealTicket.

AdAge finds proof in Twitter’s return on investment through the eyes of Naked Pizza (@nakedpizza) a healthy-minded shop in New Orleans. Co-founder Jeff Leach has found that it is indeed possible to convert Twitter followers into paying, repeat customers. Twitter is also easy; for business owners who aren’t necessarily Internet-savvy the user experience is much more natural than blogs and other social networks. The article also provides tips about engaging in conversation and taking full advantage of what they call Twitter’s biggest strength – immediacy.

Unbreaded does indeed have a Twitter account (@unbreaded) and we have found it to be a great way to connect with our readers on a more personal level. Sure we love comments on the posts, but Twitter is a great way to share what sandwiches you’re eating on the go, send us tips, suggestions and more. We’ll also use Twitter to share interesting stories we find on the web that won’t necessarily make it here on the blog. Be sure to follow us to get the full Unbreaded experience.

Though we’re half a year away from Thanksgiving, we have a lot to be thankful for: health, family, happiness, sandwiches.  And though there’s no football on TV, why wait till November to roast up a turkey, tell a loved one you appreciate them, and get blind drunk at your grandmother’s house?

It doesn’t get much better than a hand carved roast turkey sandwich.  Hearty bites of thick-cut turkey breast, juicy and flavorful, are served up on lightly toasted rye bread with a smear of the rich and zesty natural gravy.  The result is the essence of comfort food, the unmistakable taste of home cooking, a far cry from the ordinary deli-cut turkey sandwich.

Ingredients

1 turkey breast on the bone
2-3 carrots
2-3 ribs celery
1-2 onions
3-4 garlic cloves
1 tbsp chopped rosemary
1 tbsp chopped sage
1 tbsp chopped thyme
3 tbsp olive oil
2 tsp salt
1 tsp pepper
1/2 cup chicken broth

Directions

Rough-dice the carrots, celery, garlic and onion in a food processor (or by hand), reserving approx 1 tsp of garlic.  Combine the garlic with the herbs and 2 tbsp olive oil into a loose paste.  Salt and pepper the entire breast, then rub with paste, making sure to press it under the skin.  Preheat the oven to 325.

In a roasting pan or large oven-safe sauté pan, sauté the veg in olive oil until it starts to brown.  Remove from heat and place turkey (skin side up) in the pan with the veg and add chicken stock.  Cover with aluminum foil.

Roast the turkey for 30 minutes per pound, then remove foil, baste with pan juices and cook uncovered for approx 30-45 minutes until skin is golden brown. Once skin is browned, test internal temperature with a meat thermometer (should be 165) and allow to cool with foil loosely covering the turkey.

For true “Thanksgiving leftover” feel, allow the turkey to cool overnight in the fridge and make sandwiches the next day.

In Pennsylvania/New Jersey, we are blessed with some of the finest agricultural resources on the Eastern seaboard.  From all natural dairies and livestock farms, to organic bakeries, farmers markets, restaurants, specialty shops, even local vegetable gardens, we enjoy a bounty of fresh, local, sustainable food options.  So the next time you buy or make a sandwich, consider what you’re eating and what it means to the local, regional and global ecosystem.

We have compiled a list of resources where you can explore all the natural foods available here in the Philadelphia region.

- Buy Fresh Buy Local
- Farm To City
- FoodRoutes.org
- Pennsylvania Association for Sustainable Agriculture
- White Dog Community Enterprises

Know of other resources?  Tell us in the comments.  Help us help the world, one sandwich at a time.

Tonight begins Passover, the yearly ritual retelling of the Jewish story of Exodus.  But mostly, it’s about eating.

A central element of the traditional seder dinner is eating a Hillel sandwich: a scoop of fruity-nutty-chutney called charoset and a spoonful of horseradish between two pieces of matzoh (unleveaned flatbread.)  This sandwich, we believe, is the very first sandwich to be recorded and preserved through history.

Born in Babylonia but “the man” in Jerusalem, Rabbi Hillel was the preeminent figure of Jewish study in the 1st Century BC (BCE.)  As a centerpiece of the Passover seder, he thought to combine the three major symbols of the meal into one compact bite: matzoh, bitter herbs and roast lamb.

Wait.  What’s that about roast lamb?

The modern Hillel sandwich is a far cry from the sage Rabbi’s original creation.  Over time, charoset has taken the place of the roast lamb, likely out of necessity and availability.  Even matzoh, the iconic “bread” of Passover, has taken on a form that is likely quite different from the original Bedouin flatbread.

So tonight, as Jews eat their Hillel sandwiches, consider this: how badass could a real Hillel sandwich be — roast leg of lamb and chopped horseradish wrapped in a wood fired flatbread?

Tell us about your perfect Hillel sandwich in the comments.

Charoset Recipe:

Yield: 3 cups

* 6 peeled apples, coarsely chopped
* 2/3 c chopped almonds
* 3 tbsp sugar, or to taste
* 1/2 tsp cinnamon
* grated rind of 1 lemon
* 4 tbsp sweet red wine

Combine all, mixing thoroughly. Add wine as need. Blend to desired texture- some like it coarse and crunchy, others prefer it ground to a paste. Chill.

Source: “The Jewish Holiday Kitchen” by Joan Nathan 1988

Unbreaded reader David Shapiro submitted this list of his all-time favorite sandwiches.

#10 – The Chicken Tejas Sandwich -  Chilis Restaurant, Chapel Hill , NC – I realize…Chilis?  When you are in college and your friend is the waiter and you get  free food, everything tastes a little better.  This sandwich makes the # 10 simply because of the surprise I felt after the first bite. The roll was buttered and toasted perfectly, the seasoned chicken was cooked perfectly with the right amount of Southwest spice, the onions and peppers still crunched, and the sauce brought it home.  Jupiter might have also been in line with Mars…

#9 – A Gyro somewhere in a back alley of Mykinos, Greece- Forget about it.  This $1.50 sandwich is what my wife and I still talk about to this day.  They stuffed the French fries into the Gyro!!!  Enough said.  I think I ate two just because.

#8 – Mideast by the Southwest – Glaz-E Café – Baltimore , MD – As far as good cold sandwiches go, this one is special.  The basics are cold grilled chicken (sliced), hummus, salsa, sprouts, avocado, roasted red pepper, cucumber, tomato, and a special sauce on thick multi-grain bread.  Had never had this combo before and didn’t think too much of it…until I tried it.  I have re-created it on my own for guests.  A big hit.

#7 – The Classic Hamburger – JG Melon, New York City – These guys have been making burgers for about 1000 years.  Some people don’t agree with me on this one as I have taken people there for the burgers, but I love them.

#6 – Regular Beef Burrito with Medium Salsa – Burrito En Fuego – Baltimore , MD – Is a burrito a sandwich, hell yes.  This one has everything you would expect a hole-in-the-wall burrito place to have.  Simple ingredients, large portions, cheap prices, long lines.  Love it.

#5 – Pizza Steak – Jim’s Steaks – Philadelphia – I know the whole Pat’s/Geno’s rivalry, but I like Jim’s.  I can put down 3 in a sitting.  Great onions, peppers, steak and tomato sauce.  Not much more to say about the world-renown Philly steak.

#4 – Double Greek Grilled Cheese – Hector’s – Chapel Hill , NC – This legendary establishment has been a staple for college kids at UNC for many decades.  This is the place where I met Michael Jordan (long story, but a classic).  While I am not too sure I have ever eaten this sandwich in the day time or in the sober time, I am confident enough to put this one high on the list.  Basically you have a grilled pita with melted American cheese with all the Greek accompaniments.

#3 – The Grilled, Turkish, Texas Toast Breakfast Burrito – David Shapiro Original – This one was discovered by accident.  I love to make big breakfasts and when I saw I had no salsa, I found some left over Turkish Salad by Sabra.  I start with my mixture of sautéed onions, peppers, mushrooms, potatoes, and soy sausage by Morningside.  To that I add some scrambled eggs and cheese.  Then I smear some of the Turkish Salad on the tortilla and wrap everything.  The less Turksih Salad the better in this case; the flavors are extremely concentrated with this spread, so go gentle.  Then grill the burrito on all sides for a nice golden brown crunch. Delicious.  But what is the Texas Toast part?  There really is none, but I love the way it sounds in the name!

#2 – Ham and Cheese – My grandfather Lou – Miami , FL – This one is all about love.  The man has made this sandwich for himself everyday for the past…I don’t actually know the number of years, but it is many.  He toasts his role with the ham and cheese, adds a little lettuce, oregano, some yellow banana peppers, and an ice cold Bud Light. Like I said, the sandwich is made with love.  It had to appear #2.

#1 – Half Italian with Hots and Onions, No Mayo, No Oil, – Lee’s Hoagie House, Abington, PA – What can I say about perfection, at least the closest I will come to it in my sandwich lifetime.  There are many places that can serve high quality ingredients, but only one can seem to construct it in a way that keeps me going back.  You start with an Italian roll from Philly.  Then the 1st layer of meat and cheese.  Then the layer of lettuce and tomato.  Then the 2nd layer of meat.  Then your onions, hots, and oregano.  When folded up you immediately realize that there isn’t one bite you could possibly take form this sandwich that would not contain all the flavors.  I could as easily eat in 8 minutes as savoring it for 45, but make no mistake about it, this is my absolute 100% #1 sandwich of all time.  BTW Lee’s can wrap the insides in foil and ship the sandwich anywhere in the world.