A round up of exciting sandwich news and links from around the web.

• The Great American Smokeout 2009 is today and hopes to help people kick their tobacco habit. The American Cancer Society suggests restaurants and work places to offer “cold turkey sandwiches” to remind people it’s time to quit. [American Cancer Society]

• The excellent With Love Letters series continues, this time featuring James Beard Award-winning chef Marc Vetri. When he’s not at Vetri, Osteria or working on his new concept, the chef enjoys a Geno’s cheesesteak whiz wit’. [Uwishunu]

• Tweeting fiend Tommy Up let it drop last night that his burger joint PYT will begin a burger of the week special. First up: The Thanksgivin’ which features a turkey burger, topped with stuffing, cranberry relish and smothered in gravy, served next Monday through Sunday (they are closed on Thanksgiving day). We’ve heard rumors of a Wagyu beef burger with pickled daikon and wasabi mayo hitting the menu in coming weeks. [Tommy Up/Twitter]

• Royal Tavern’s Beer and Burger Bash was such a hit last night, that an encore production will play out this evening. Grab special burgers and craft beers starting at 5pm. [Uwishunu]

There are some great sandwiches in the Philly ‘burbs and now it’s even easier to get your hands on one – as long as you live in the Conshohocken, King Of Prussia, Phoenixville, Malvern, Trooper, Royersford area.  A new website called Zuppler lets you place orders online for your food so it’s ready for convenient pickup or delivery.  They also offer discounts up to 20% on food orders.  This could be a great way to discover great sandwich places, like Big Daddy’s in Norristown and On A Roll in Conshohocken.

A unique angle with Zuppler is their 1% cash-back offer in the Zuppler Community for organizations and non-profits.  Each time one of their members’ orders, the parent organization gets 1%.  It’s just one more way that sandwiches make our communities stronger.

Follow them on Twitter for chances to win a free meal every day.

John Taus, chef at Snackbar in Philadelphia, sent us a recipe for his fig mostarda.  The sweet and tangy mostarda is typically paired with Rogue Creamery Smokey Blue Cheese at the restaurant, but Chef Taus told us the mostarda would also work perfectly as a condiment on any type of prosciutto sandwich.

Snackbar tweets its specials each day, so follow them on Twitter and see what Chef Taus has cooking up.

Ingredients

one pint dry figs, stems removed
1/2 cup sherry vinegar
1/4 cup sugar
1/2 cup whole grain mustard, preferably Maille brand
Salt to taste

Directions

Put dry figs in small pot with sherry and sugar.
Bring to a boil and reduce heat to a simmer.
Reduce cooking liquid to a syrup consistency.
Place fig mixture in a blender and blend on high until completely smooth.
Use water to thin out the consistency of the purree in order to make it spreadable.
Remove mixture from blender and whisk in mustard. Season with salt to taste. Adjust mustard and sherry to your personal liking.

Snackbar
253 S. 20th Street Philadelphia, PA 19103 (Google Map)

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.

Our favorite Philly hip hop superstar / late night front man, ?uestlove is a frequent tweeter, and has been talking a lot about sandwiches lately. He recently listed his favorite cheesesteaks in Philadelphia (four letter word warning) and claims Genaro’s serves a heart attack on bread. He also emphasizes that the best hoagies can be found in New Jersey but claims Melano’s in South Philly is foodgasmic.

We at Unbreaded have found Twitter to be a valuable resource to connect with our readers to discuss your favorite sandwiches, recipes, and even find sandwiches in other cities. Be sure to follow us and strike up a conversation!