When news surfaced about the Cheesesteak Pretzel, there was really no doubt we had to cover it. This is a Philadelphia-based sandwich blog after all, and a sandwich-like creation capturing and combining the essence of two of Philly’s most iconic foods is a completely undeniable force. The Cheesesteak Pretzel is the creation of the Philly (Soft) Pretzel Factory (PPF). A franchised company that began with humble beginnings in Northeast Philadelphia just 12 years ago, but today has well over 100 stores that stretch the length of the east coast from upper New York down to Georgia.

I met with Marty Ferrill, VP of Operations at the corporate headquarters in Mayfair and he gave me a bit of insight to the company’s origins and its owners Dan DiZio and Len Lehman. DiZio and Lehman started the first Philly Soft Pretzel Factory on Frankford Ave., in the base of the building where headquarters is currently located. The business model was simple back then, their intention was to provide fresh baked pretzels for delivery like other companies at the time. The walk-in availability of pretzels in a retail environment that has become their mainstay was only a secondary consideration. Though, after the first full day and consistently long lines of people waiting for their fresh baked, hand-twisted pretzels, the business model had to adapt.

The first franchise didn’t actually open up until 2004. The business prior to then focused on the products and the overall company vision while pushing forward with the established vision of fresh pretzels available just about any time of day. From 2004 onward however, the company experienced exponential growth until about two years ago when they decided to once again focus on products and the company itself. That’s about the time when PPF started experimenting with various sandwich-like creations. For lack of a better comparison, they’re essentially Hot Pocket-like. The notable difference would be the fact that PPF uses the same exact pretzel recipe we’ve all come to love and enjoy.

Billed as “As Philly As It Gets” the Cheesesteak Pretzel was the clear winner after trial runs of other less successful/interesting sandwich varieties (turkey and cheese, ham and cheese). The Cheesesteak Pretzel debuted on May 17, with a free giveaway day on May 24. Thousands were given out among the 100+ locations, with over 800 alone in under 3 hours at the corporate store. The novelty of the item is surely enough to entice people to try the item, but its existence as a decent lunch offering will probably get folks to try it again and again.

As stated, it starts out using the exact pretzel recipe, though unsalted. And within, it contains some lightly seasoned beef and American cheese. The total product weighs in at 5.5oz and makes for a great lunch meal. It’d be easy to eat two and still be under what some cheesesteak shops have for their portions. Nutrition-wise they stand at a decent, approximate 340 calories and 8 grams of fat per Cheesesteak Pretzel. The cheesesteak pretzels are available now at every PPF and priced between $3-$3.50 each, though many stores have a 2 for $5 special. We’d recommend adding some ketchup to the inside of the cheesesteak pretzel, but we wouldn’t mind a squirt of mustard on the outside as well.

After the initial success of the Cheesesteak Pretzel, PPF is on its way to considering other stuffed pretzel varieties and even the potential for breakfast-sandwich inspired ones. With an entry into quick, satisfying sandwich-like offerings such as this one, PPF has proven itself to be a capable contender in quick and affordable lunch bites.

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Unbreaded’s Ben Greenberg contributed to this review.

The shiny-new Ladder 15 has a warm, industrial feel and an imaginative menu that will surely transform this former working firehouse into a different kind of hot spot.  The 100-seat space is a combination of steel, brick, stone and rich mahogany, (and plasma behind the bar) complete with vaulted ceiling, fireplace, red walls and a striking custom chandelier.  Owner Max Tucker, who also owns Mad River restaurants, tapped friend Chef Mike Stollenwerk to design the menu.  Chef Stollenwerk, whose quaint Bella Vista Little Fish restaurant has received national acclaim, worked with Chef Ann Campbell (formerly at White Dog Café) to bring upscale pub fare to what Stollenwerk called “a sandwich obsessed city.”

What immediately caught our attention was their signature sandwich: corned beef on a Philly soft pretzel.  The lightly crisped pretzel braid was remarkably delicious and impossibly fresh (delivered from Philly Pretzel Factory next door) and did not overwhelm the sandwich.  The corned beef, made on site and served warm, was cut in paper-thin strips (though not especially lean), and paired with melted gruyere cheese.  A robust whole grain mustard added a sharp zing and in-your-face flavor.  One point of note, the sandwich meat was not the traditional red corned beef; it was brown and tasted more like a brisket than delicatessen-style corned beef.

The burger had a lot of good things going for it.  The prime sirloin was juicy and well-seasoned, with a rich and creamy smoked paprika mayonnaise, melted manchego cheese and a sweet red onion marmalade cooked in orange juice, balsamic vinegar and honey.  There was one element that they will still need to tweak: the bread. Served on thick-cut grilled sourdough, the bread was somewhat unwieldy and did not allow a comprehensive bite of the whole burger.  The kitchen is still getting its sea legs, so we hope they can work out that detail before the big crowds start to pour in.

The duck breast sandwich served up thinly sliced meat and melted brie on a large, hearty English muffin.  The meat was cooked to medium and very tender, not a dry hunk of breast as is often the case with duck entrees.  The execution and ample portion size far exceeds the price point on this sandwich.  The only opportunity to develop it further might be in the moustarda, which did not hold up to the brie.

The smoked mushroom VLT wins points for its dramatic presentation and for its fresh, vibrant taste.  Four pieces are stacked high and skewered, served on thick slices of Metropolitan Bakery multigrain bread.  The smoked portabello was moist and tender, yielding easily to the bite.  Juicy tomato, crisp lettuce and matchstick potato sticks rounded out the fillings, but the star of this show may very well be the mustard.  The spicy, vinegary twang really worked well with the hearty bread and fresh vegetables.

Overall, the sandwiches were well conceived and skillfully executed.  If they can maintain consistency with the details like keeping the meat moist and tender, and if they are able to solve their burger bread issue, Ladder 15 will definitely be a top sandwich bar.

Unbreaded’s Q&A With Mike Stollenwerk:

Unbreaded: Where did the pretzel sandwich come from?
Mike Stollenwerk:We wanted to create a signature Philadelphia sandwich that wasn’t a cheesesteak.  So a soft pretzel was the logical next step, and we get them fresh from our friends next door.

UB: Where do you like to go in Philadelphia to get sandwiches?
MS: John’s Roast Pork – the cheesesteak or the pork, they’re both the best.

UB: What kind of sandwich do you make for yourself at home?
MS: A nearly raw poached egg on toast with whatever kind of pork product I have on hand.

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Ladder 15
1528 Sansom Street, Philadelphia, PA 19102 (Google Map)