Its origins are subject to debate, but there is no question that the Reuben is one of the country’s most popular and most delicious sandwiches.  Crispy buttered rye with russian dressing, sauerkraut, corned beef and swiss, the Reuben is a staple of deli cuisine, but two different Reubens claim to have created the eponymous sandwich.

Reuben Kulakofsky, a grocery owner from Omaha, is often credited with creating the sandwich at a poker game in 1925.  Arnold Reuben, a German-Jewish delicatessen owner in New York, also is believed to have invented the sandwich as early as 1914.  No matter what the true history of the sandwich may be, the Reuben can now be found on menus around the country, and is a quick and easy sandwich for the home cook.

But for those who really want to go the extra mile, try making your own corned beef or sauerkraut.

Feel the need to spice up your lunch in the Rittenhouse Square area? Head below ground to Argan. There, owner Mounir Draissi will build from scratch your customized sandwich. With six meat options and three vegetarian spreads to pair with a choice of three (of about 10) vegetable toppings, combinations are almost infinite.

Stuffed in the home-made semolina-based Moroccan flatbread, the Slow Cooked Lamb is topped with grilled peppers and onions, marinated carrots, and slices of cucumber. The bread absorbs the saffron broth perfectly and doesn’t break. If brave enough, ask for a side of Shekshuka and lather it inside your sandwich. The flavors of the fire-roasted peppers, tomatoes, and garlic will make your lunch even more delectable.

Finish your meal with an authentic Moroccan mint tea and let its aroma transport you to Casablanca before coming back to reality. Then go back to work while thinking about what to have in your sandwich for your next visit at Argan.

Argan
132 S. 17th Street – Philadelphia, PA 19103 (Google Map)

A recent tasting event brought us to Divan Turkish Kitchen in the Graduate Hospital neighborhood, and we found ourselves wondering why we haven’t been before. Turkish cooking, particularly the sandwiches, is heavily influenced by the Middle East, as evidenced by the adana kebab. Ground lamb is infused with spices, chopped red pepper and grilled to achieve a smoky flavor with a crisp outside. Wrapped in lavash with lettuce, tomato, onion, and a hot chili sauce, you’ll want to dip it into the refreshing yogurt served on the side.

Divan Turkish Kitchen
918 S. 22nd Street – Philadelphia, PA 19146 (Google Map)

What We’re Eating takes a quick look at sandwiches the Unbreaded team can’t get enough of.

Kurobuta is the name given by the Japanese for Berkshire pork, a high quality product that is like the pig equivalent to Kobe or Wagyu beef. The “Black Hog” meat is known for its dense, juicy quality and a perfect marbling due to fat content. Alma de Cuba’s Chef Douglas Rodriguez prepares his Kurobuta with a crispy exterior that gives way to a moist, crumbling inside bursting with smoky and salty flavors. The meat is topped with fried matchstick potatoes and served as sliders, with a hint of mustard. The “buns” used are more of a biscuit, flaky, buttery, melt in your mouth good.

The Kurobuta Fritas are an affordable appetizer that make a great post work snack. A mojito or Nergra Modelo are optional, but recommended.

Alma de Cuba
1623 Walnut Street – Philadelphia, PA 19103 (Google Map)

What We’re Eating takes a quick look at sandwiches the Unbreaded team can’t get enough of.

In the sea of food vendors that dot Philadelphia’s streets, there are a few that strive to stand out. Realizing the ever growing popularity of these street vendors, Mikey D. decided it was time to grab the bull by the horns. Using his experience from 14 years in the restaurant industry, (most recently as a manager for Tony Luke’s) and a mission to serve fresh, easily accessible food, Mikey D. opened his namesake cart almost five months ago. What sets him apart from the other guys? To start, the bread: every morning Mikey D. picks up fresh baked, seeded hoagie rolls from Sarcone’s Bakery in the Italian Market. All of the sandwich toppings are made from scratch; breaded chicken cutlet, grilled marinated chicken breasts, and rib eye steak that Mikey D. slices himself before opening for business.

This dedication to quality has paid off for Mikey D.’s Grill, as a steady flow of customers are served through breakfast and late lunch hours. Regulars come by daily for the cheesesteak and chicken cutlet parmesan, but the Chicken Niko is the biggest seller. An impressive portion of grilled chicken breasts are cooked in balsamic vinegar, chopped with prosciutto, topped with melted provolone, and stuffed inside a soft hoagie roll. There’s also a grilled chicken with white wine, provolone and choice of broccoli rabe or spinach that’s a huge hit. The sandwiches can be messy but are well worth it, especially for the price, grab yourself a knife and save half for dinner.

Being situated on Drexel University’s campus has inspired Mikey D. to instill all of his food knowledge into his employee, Arturo, who he calls his student. “I’m inspired by these Drexel students, I never had the opportunity to go to college, and I want to provide them with good quality, delicious food while they’re away from home” he says. Even more important is his view on customer service, “My food can be great, and I think it’s the best, but if you don’t treat the customer like a friend, don’t expect them to come back ever.” Mikey D. doesn’t need to worry, with sandwiches like these, we’ll be back again and again.

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Mikey D.’s Grill
33rd Street and Market Street Philadelphia, PA 19104 (Google Map)

What We’re Eating takes a quick look at sandwiches the Unbreaded team can’t get enough of.

Many of the city’s Vietnamese sandwiches are served on Philadelphia hoagie rolls, not the traditional French baguette.  But at Ba Le Bakery on Washington Avenue, the large Eiffel Tower on their sign indicates that French bread is on the menu.  In total, a dozen varieties of banh mi are available.

The crusty house-made baguette is smeared with a sweet mayo and tiny bits of pineapple.  Then topped with dense and firm tofu, fried potato sticks, strips of pickled daikon and carrots, sliced jalapeno and a few sprigs of cilantro, the veggie banh mi is a sweet, spicy, tangy and fresh way to spend  $3.50 on a satisfying sandwich.

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Ba Le Bakery
606 Washington Ave, Philadelphia, PA 19147 (Google Maps)

What We’re Eating takes a quick look at sandwiches the Unbreaded team can’t get enough of.

Maybe it’s the fact that Tattooed Mom is the only place we feel comfortable on South Street. Maybe it’s the great beer and company. Or it could be the half priced sandwiches for lunch on Friday, Saturday and Sunday. Although most of us here at Unbreaded don’t consider ourselves herbivores, there are vegetarian sandwiches that just speak to us. The Veggie Chicken Club is one such sandwich. A triple decker delight of faux bacon, breaded chicken patty, lettuce and Vegenaise, you’ll never realize you’re not eating the real thing.

There are a plethora of other sandwiches that are delicious too, and you can never go wrong with a side of pierogies. Next time you find yourself needing to take cover while wandering down South Street, pop into Mom’s and take a load off.

Tattooed Mom
530 South St Philadelphia, PA 19147 (Google Map)

What We’re Eating takes a quick look at sandwiches the Unbreaded team can’t get enough of.

A diner classic, eggs over medium is usually plated alongside some hash browns, buttered toast and a cup of coffee for about $3.  And like any good entrée, it’s probably even better as a sandwich.

The fried egg is as simple as it gets, yet infinitely nuanced.  Cooked just north of runny, but with a yolk still oozing with creamy, yellow goo; the egg white crisps along the edges but stays pillowy soft in the middle.  With each bite, the molten yolk dribbles down through the egg and toast, pooling on the plate for a hearty dip on the next bite.

Tip: make with two egg whites and one yolk for extra heft.

What We’re Eating takes a quick look at sandwiches the Unbreaded team can’t get enough of.

The average person might take one look at Taco Loco and keep walking. We don’t blame them – the RV which is situated on Washington Avenue at the edge of Jefferson Square Park is very unassuming. However, after a peek at the giant handwritten menu and the smell of the wafting Mexican flavors hits your nostrils, you realize something special lies within.

At closer inspection, the menu consists solely of tortas and tacos in many varieties including chicken, roast pork, chorizo, tongue and tripe. The pollo torta is prepared fresh and hot in minutes, and wrapped in foil feels like a miniature football or small child in your hands. The toasted bolillo roll is soft on the inside, with a slight saltiness that is inherent in many Mexican breads, with a spread of refried beans. Finely chopped chicken marinated in chili and other spices is slightly sweet with a spicy kick and topped with lettuce, tomato, chopped onions, avocado, halved jalapeño pepper and finished with a dollop of sour cream.

For me, a fat torta and ice cold Jarritos or glass bottle Coke makes for the perfect summer lunch. Have you been to Taco Loco? Let us know what you think in the comments.

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Taco Loco
4th Street and Washington Avenue Philadelphia, PA 19147 (Google Map)

What We’re Eating takes a quick look at sandwiches the Unbreaded team can’t get enough of.

I have one surefire cure for a terrible, horrible, no good, very bad day, and that, my friends, is the grilled cheese sandwich at the Royal Tavern.

I know what you’re thinking, how special can a grilled cheese sandwich really be? The answer: so special. The Royal grilled cheese combines the perfect blend of smoked gouda, goat cheese, and provolone – presumably added mostly for structural integrity and maximum “stretchiness” – which delights the taste buds. The sandwich is served on a rustic french bread which provides a nice textural contrast to the creaminess of the cheese, and a side of fries with Royal’s malt vinegar mayo rounds out the meal.

Oh, and might I recommend adding a slice of tomato to your sandwich? It’s perfect without it, but it’s, dare I say, magical with it. I’ve heard of someone adding avocado also, which I’m sure is mind blowing. As for bacon, I’m just going to go ahead and say: you don’t need it, the smoked flavor of the gouda fulfills any pork belly needs you might have.

This is, hands down, the best grilled cheese you’re going to find in the Philadelphia area, and you can quote me on that. Think you know of something better? Leave us a suggestion in the comments!

Royal Tavern
937 East Passyunk Avenue Philadelphia, PA 19147 (Google Map)