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!

Philadelphia food blogs are gaining some notice lately and it’s because in a great food town like Philly, it’s easy to engage with food and it’s impossible to keep that enthusiasm bottled up.

Food blog Eatin’ Good in the Hood recently threw a Philly Sandwich Party that caught our attention.  A goodbye party for some friends was a sandwich lover’s delight: a sampler platter of everyone’s favorite sandwich places including Nick’s Roast Beef, Cosmi’s, Tony Luke’s, and many more.  Check out the full post on Eatin’ Good and know that the hunger pangs you will feel are real.

So what kind of sandwich party would you throw if your friend was leaving town?  Tell us what you’d bring for a sandwichpalooza party in the comments.

For years, tourists and locals alike flock to Tony Luke’s on Oregon Avenue for some of the best roast pork sandwiches and cheesesteaks in the city. The long line that gathers out front usually moves quickly, with orders rolling of the tongues of customers who either are regulars, or first timers who practiced exactly what to say during the car ride over. Upon careful observation, it is obvious that very few people notice the large, elaborate menu board next to the ordering window. It is this subconscious neglect that has kept one of Tony Luke’s best sandwiches a secret, and out of the spotlight.

In between the Chicken Steaks and Chicken Cutlets, lies the Beef Buster, at the very bottom of the Roast Beef section of the menu. Upon ordering the sandwich, the woman behind the counter, a seemingly veteran employee gave an apprehensive look, almost as if she were thinking “You sure about that, hon?” After a ten minute wait, a yell from the pickup window had me jumping to my feet and I reached out both hands to receive the enormous, tightly wrapped vessel, having no idea what I was getting myself into. Carefully unwrapping the sandwich, I was made privy to the treasures within: moist, pink roast beef topped with tomatoes, onions, pickle chips, crispy, well-cooked bacon, and curly fries all covered in horseradish sauce. Yes, the fries are on the sandwich. After a few bites, the name was no longer a mystery, “Buster” most likely meaning the explosion of my belt, or my cholesterol levels after consuming this sandwich. Still, as one might infer from the photo, the Beef Buster is a masterpiece of flavor, a sandwich we swore we wouldn’t be able to finish, and laughed when it was all gone.

So the secret is out; next time you’re at Tony Luke’s we advise you tackle the Beef Buster, your taste buds will love it, your stomach might regret it.

Tony Luke’s
39 East Oregon Avenue Philadelphia, PA 19148 (Google Map)

As our World Fucking Champion Philadelphia Phillies begin a new season, we take a stroll through the ballpark looking for the best gameday sandwiches.  Though we do envy the food at our hated Mets’ new digs, we found a number of sandwiches that we think deserve recognition.  At the top of our list?  A proper Philly cheesesteak, a huge grilled dog, and Philly’s one and only “Big League Sandwich.”  So, for those of you heading down to the park this season, we present Unbreaded’s Starting Lineup of ballpark sandwiches (in ranked order) or, one for each inning.

9. Planet Hoagie’s Veggie Sandwich (Ashburn Alley)
For a stadium recognized as baseball’s most veg-friendly park, we found the options to be generally unremarkable.  Only Planet Hoagie served up a vegetarian sandwich we would recommend. Chopped broccoli rabe flecked with garlic, sweet roasted red peppers, strips of breaded fried eggplant and provolone on a dense seeded hoagie roll from Carangi Bakery Co. in South Philly.

8. Harry The K’s Carved Turkey (Left Field Plaza)
At the park’s table service restaurant named after broadcaster Harry Kalas, we thought the Carved Turkey sandwich was a good option for anyone looking to keep the calorie count in check.  Tender, flaky, herb roasted turkey breast, creamy muenster, shaved red onion and local bibb lettuce was served on rye slathered with dijon that offered a nice kick of its own. (The menu actually called for Artisan sourdough, but we were happy with the rye.)

7. Bull’s Pit Turkey Sandwich (Ashburn Alley)
Another turkey sandwich earned a spot at #7: the smoky, juicy turkey sandwich from Bull’s BBQ.  A simple sandwich to be sure, the thin-sliced smoked turkey on an Amaroso’s kaiser roll does need a visit to Bull’s condiment bar, where we smothered our turkey in Bull’s BBQ and horseradish sauces.

6. Planet Hoagie Italian Hoagie (Ashburn Alley)
Planet Hoagie’s Italian Hoagie delivers exactly what you expect from an Italian hoagie shop: fresh meat, creamy cheese, great bread, juicy veg, and flavorful oil and spices to bring it all together.  Not exactly house-cured Italian salamis, but exemplary of the typical Philadelphia Italian hoagie.

5. Harry The K’s BBQ Brisket (Left Field Plaza)
The BBQ Brisket at Harry The K’s is right on the borderline between a sloppy stewed meat sandwich and a sandwich-turned-platter mess.  Fortunately, it was the former, and if handled properly, can be quite a treat. (The key is not to put it down.)  Shredded slow cooked beef enveloped in a sweet and tangy BBQ sauce is plated on a soft, spongey potato roll that absorbs the sauce and disintegrates into each bite.

4. Planet Hoagie Chicken Italiano (Ashburn Alley)
The hoagie shop from the Northeast proves it too can deliver the classic South Philadelphia sandwich: a chicken cutlet  with broccoli rabe.  The chicken breast was well-seasoned and lightly breaded, delivering a bite that was hearty and satisfying.  Two slices of sharp provolone sat between the chicken and the bottom bread, with garlicky shreds of rabe on top.  Though the cheese is traditionally melted in with the rabe, on this sandwich, the modified construction worked well.  The rabe was tender and not at all bitter, adding bold flavor to an already delicious chicken cutlet.

3. Tony Luke’s Cheesesteak (Ashburn Alley)
Making the decision to bring one’s brand and sandwiches to the ballpark (with Aramark’s finest manning your grill) is not as easy as it may seem. When crafting the perfect sandwich, consistency is key. Tony Luke’s is an estabishment that has long been devoted to consistency and the long line of cheesesteak hungry fans that lasts through the 7th inning is proof of their success in doing so. The whiz wit’ steak that we ordered tasted like it was straight out of the Oregon Avenue shop. Don’t be intimidated by the line, it moves quickly and if it is a cheesesteak you crave, it is definitely worth the wait.

2. Bull Dog (Ashburn Alley)
Bull’s BBQ serves a hulking kielbasa sandwich that will send any ballpark hot dog whimpering back home.  The massive grilled sausage is well larger than the roll and needs no condiments; the sweet, smoky glaze around the casing does all the work.  Juicy, rich and thoroughly filling, the Bull Dog will satisfy even a monstrous craving for some serious meat.

1. The Schmitter (Left Field)
The Schmitter, which was originally conceived at McNally’s Tavern in Chestnut Hill, is hands down the best sandwich at the stadium. Dubbed “Philly’s Big League Sandwich” by its creators, it is a must have, at least once when attending a Phillies game. The magic is how the sandwich contents are layered, which is outlined in diagrams that adorn the walls: a slice of American cheese is topped with steak, onions and thick slices of tomato. Yet another slice of cheese leads way to grilled salami, Schmitter special sauce (think Thousand Island dressing) and is topped with yet another slice of cheese. The sandwich is obviously deliciously gooey from all of that cheese but the flavorful and perfectly cooked steak and salami are able to shine through. The large kaiser roll from Conshohocken Italian Bakery is thick and fluffy, never allowing the sandwich to get too soggy or messy when eating it at your seat.

On the Bench: Alley Grill (Left Field)
We give them great points for flame-kissed effort, but the Alley Grill sandwich stand needs to work out a few issues before it makes the starting lineup.  The dry hamburger buns and overcooked meat need to be corrected, but there were a few bright spots to build on: the sauteed onions and Kennett Square mushrooms on the Smothered Chicken, and the hot and spicy fixings on the Blazin Burger.

Swing and a Miss: Campo’s “The Heater” (Ashburn Alley)
Last season, when it was just too hard to take our eyes off the game to spend time in the Tony Luke’s line, we relied on Rick’s Steaks which was only a few feet away and also served a great sandwich. This year, now that Rick’s has pulled out of the stadium to focus on the opening of their new location, Campo’s Deli has set up shop in his place. Campo’s which has an impressive 62-year history of its own, offers several variations on the cheesesteak and a much-hyped special sandwich called “The Heater”. This special, which can be found on the Campo’s menu in Old City as the “Holy Feldman,” combines spicy jack cheese, steak, grilled onions and hot sauce. We were disappointed in the rubbery round cut slices of ribeye that were far too fatty and the thick cut, jack cheese which refused to melt. This sandwich left much to be desired, but we know that a slow start happens sometimes, and it’s all about finding your zone as the season goes on.

And finally, we discovered two words that should never again be uttered at the ballpark: Lemon Aioli.  You know who you are, Italian Market Chicken Sandwich.

Citizens Bank Park
One Citizens Bank Way
Philadelphia, PA 19148 (Google Map)
215-463-1000

Tony Luke’s has established its footprint on the Philadelphia cheesesteak map, and now looks to carve out a home in your freezer. Owner Tony Lucidonio Jr. is now introducing a line of cheesesteaks and roast pork sandwiches that can be cooked at home.

Tony Luke’s “Pronto At Home” will soon be found in grocery stores around the nation. Each box holds eight original or chicken cheesesteaks and roast pork sandwiches including the meat and rolls. Apparently after hundreds of tries, Luciano achieved the results he wanted. As much as we are hoping that these truly taste like an authentic Tony Luke’s sandwich, we are skeptical about their success. First, you must boil the meat in a plastic bag, then microwave the roll and assemble the sandwich yourself. Besides sounding utterly gross, isn’t frozen food supposed to be fast and convenient?

When the sandwiches hit our local store’s shelves we will be sure to post a full unbreading for you. In the meantime, would you be willing to buy these? Sound off in the comments.

[Via: Philadelphia Inquirer]