Submitted by Unbreaded reader Tim Fagan. Have a sandwich you love? Submit it to us and we’ll post it on the site.

It puts a smile on my face when I see newcomers order sandwiches at Famous 4th Street Delicatessen. You know, the people naive to how incredibly large the portions are. The best was an older couple who each ordered their own sandwich; I thought the woman was going to fall out of her seat when she saw the mound of whitefish placed in front of her. And, that was just the “regular” sized sandwich. On the back of the menu, are the holy “Ungashtupt” (Yiddish for over done, or stuffed) sandwiches, each named for a location in New York where the family has owned a deli. Tim Fagan recently ordered one such sandwich, and sent us his story.

Hit the jump to read all about it.

So I live about a block away from the Famous Fourth Street Delicatessen at 4th and Bainbridge and decided to pick up a game-day sandwich for the official start of football season yesterday. I usually just get a regular sized hot brisket sandwich, which might just be the best sandwich I’ve ever had (brisket, cheese, coleslaw, Russian dressing, amazing rye bread). But yesterday I opted for the “Far Rockaway” – brisket, turkey, swiss, lettuce, tomato, onion, Russian dressing, and I had them add cole slaw on top. What arrived was a sandwich so huge they didn’t even have a box big enough to fit it (it was fortified with two layers of plastic wrap). They basically placed a brisket sandwich on top of a turkey sandwich and gave it a name. Pure genius.

Needless to say at 6 inches high I had to eat it a quarter at a time and nearly passed out from simply inhaling the brisket.

Famous 4th Street Delicatessen
700 S. 4th Street – Philadelphia, PA 19147 (Google Map)

Chef / owner Brendan Smith opened Smiths Restaurant in 2007 after serving two years as Executive Chef at Rittenhouse Square’s Smith & Wollensky steakhouse.  His concept: a high-end sports bar with fresh, unique, legitimate food.  No gallon-jugs of mayo; his sauces and spreads are made fresh daily and the sandwiches have a kind of sophistication that is uncommon in a typical beer-and-a-ballgame environment.  Chef Smith likes the interplay of different textures on his sandwiches, like warm meat on crusty bread and melted cheese with crispy bacon.  A small business owner himself, Chef Smith proudly supports local farms in South Jersey and Pennsylvania, sourcing his meats and produce as locally as possible.

50% of customers order sandwiches at lunch at the 90+ seat Smiths.  During the day, white collar professionals from the local office towers fill the restaurant; at night, locals from the neighborhood come in to watch a Phillies game and hang out.  Each month there are specials (June offers a Salmon BLT; July will be BBQ) but the regulars keep coming back for their favorites, like the Kennett Square burger.  Named for the mushroom capital of the United States, the Kennett Square serves up 8 ounces of 80/20 chuck on grilled brioche with lots of wild mushrooms and creamy manchego cheese.

The Black Angus Roast Beef sandwich offers melt-in-your-mouth meat with a creamy horseradish zing.  The soft and crusty house baked roll is the perfect accompaniment to the house roasted and thinly sliced beef with aged Vermont cheddar that is sharp enough to stand up on its own, but does not overpower the sandwich.

The carved turkey sandwich embraces Philadelphia’s love of pretzels with a pretzel roll designed specifically for Smiths by the Philadelphia Pretzel Factory.  The bread is more roll than pretzel; soft and pillowy with just a hint of pretzel flavor – not the salty, crusty affair we typically find at carts and shops around the city.  The turkey is thin sliced, warm and moist, with melted provolone and smoky applewood bacon.  A spread of sweet and creamy red pepper aioli gives the sandwich a clean finish.

The Ahi Tuna BLT is messy, for sure, but the creamy avocado and medium-rare tuna are a delicious pair.  Avocado shows up twice on this sandwich: sliced on top of the fish and as a spread on the seeded brioche bun.  Crunchy bacon accents the tuna, offering a bite that is creamy, crisp, hearty and tender.

For Chef Smith, sandwiches are quick, easy, and everybody likes them.  And in today’s sandwich culture, he sees that sandwiches have to have spreads – “chipotle aioli is standard.”  Tomato-jalapeno relish and marmalades are condiments now, one the exclusive domain of fancy restaurants.  At home, Chef Smith makes Chicken Milanese sandwiches with his kids, lined up to pound and bread the chicken breasts like an assembly line in their own aprons.  And when he goes out for a sandwich, he looks to Jim’s for a finely chopped cheesesteak and Nick’s for a roast beef sandwich.

Gallery

Smiths Restaurant | Lounge
39-41 S. 19th St., Philadelphia PA 19103 (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

A good turkey and avocado sandwich with a glass of white wine feels like a warm evening in California.  And with very little effort, you can turn up the volume on everyday turkey and create something really special.

The secret to a hearty, home style turkey sandwich is to buy roasted turkey from the prepared foods case, not the deli slicer (herb-roasted turkey breast at Whole Foods pictured).  Slice the turkey by hand in medium-sized pieces; the rustic cuts will give the sandwich a hearty texture.

Toast a good multigrain bread.  In a small bowl, combine:

-2 tbsp mayonnaise
-1/2 tsp smoked paprika
-1/4 tsp salt
-1/4 tsp chipotle powder (to taste)

Combine thoroughly until the mayonnaise becomes a deep red paste.  Spread on toast. Add sliced avocado and tomato to give fresh and creamy pop to the thick cut turkey.

I’m usually not a fan of redundancy; however, when it comes with avocado at $5.50 I’m willing to make an exception. Introducing the beloved, hot “Turkey, Turkey” a star born of cult Lakeview sandwich joint Panes. The sandwich packs smoked turkey breast, mounds of avocado, roasted red peppers, gooey Swiss and spicy mayo melded between a modestly named “tomato bread,” which is actually a fluffy brioche with sun-ripened tomatoes and olive oil baked in. Whew – mouthful. And man, it is.

Truth be told, I could have featured no less than ten delectable sandwiches from Panes. For the last 15 years, the family-run establishment has been baking their bread in house, and pairing intriguing ingredient combos between the slices. We’re grateful for their creativity, to say the least. Did I mention their entire sandwich menu is under $6.00?

You could say that again.

Panes
3002 N. Sheffield Avenue Chicago, IL 60657 (Google Map)