The Foodery

I recently ate the Prosciutto e Mozzarella Sandwich at The Foodery in Northern Liberties. The prosciutto was a bit coagulated but decent, and the focaccia bread was nice. It is equipped with Roasted Red Peppers, Spinach, Olive Oil, and Black Pepper accoutrements. Pretty good. However, eating such a sodium-loaded sandwich on the hottest day of the year wasn't the best idea. Unrelenting thirst ensued.

I drank a Golden Pheasant, which is an outstanding Czech Pils. However, I was slightly off-put when an employee asked me if it tasted like "Cat Piss." Of course I politely answered, "No. Why would it?" And apparently, "this tastes like cat piss" is a very common reaction to Czech Pils such as the Golden Pheasant? With so many things wrong with that statement, I'll leave it alone. Yes, it may be slightly skunkier than Bud Light or even PBR, but that is its beauty. The post-hip neighborhood clientele may not be used to that, but hey, should the customer not have the benefit of the doubt? In an establishment with "Suggestion Box" taped to the trash bin, I guess not.

Decent sandwiches and great beer selection.
Located at 2nd and Poplar

A Midsummer's Lunch

Fingeee Sandeees! (cue Tom Haverford voice) aka Finger Sandwiches and incomparably refreshing Cucumber Water. Two fresh-baked croissants graced with A) Black Pepper Turkey with Basil Pesto Mayo and B) Roast Beef with Horseradish Mayo, both accompanied by Extra Sharp Provolone, Boston Lettuce, and Ripe Vine Tomatoes. A lazy summer afternoon at its finest!

Silk City Revisited

Partly due to a fundamental opposition to the flash, and partly because there is nothing to show for it, a recent group excursion to Silk City Diner left me lost in the dark. I ordered the "Prime Angus Burger," which was marginal. The bun was stale and the meat simply existed. All flavor came from the excessive but necessary sauces and add-ons. My girlfriend's Silk Salad, which is only worth ordering due to having avocado interestingly had NO avocado present. A friend's Grilled Chicken Sandwich, which is usually a masterpiece was charred beyond toughness and missing its lubrication and lifeblood, Basil Pesto Mayo. Maybe there was a new expeditor on duty who ripped these items from the kitchen prematurely.

Kenzinger drafts were expressed as $3 by our server and appeared as $4 on the bill. When simply mentioned, our table was engulfed in the steam coming from our server's ears. How dare we ask. An understandable mistake, but an unnecessarily tense moment. Oh and the ice water tasted as though filtered through the sedimentary oil from a cheap Chinese restaurant. Under new management? Sheer laziness? Not smooth, Silk City.

The Bronson Burger

I recently stumbled upon this YouTube gem: "Action in the Kitchen, pt 3," which features acclaimed New York rapper and chef Action Bronson cooking 'The Bronson Burger' AKA 'The Legion of Doom.' Whether referring to the group of Supervillians that challenge the Super Friends or the WWE Tag Team, I'm not sure; but either works in expressing the severity of this sandwich, equipped with a Hamburger, Chicken Cutlet, Spicy Gabagoo, Grilled Onion, Shitake Mushrooms, Aged Cabot Cheddar, and a Garlic & Dill Aoili, towered on a seedless roll. And if you think those kitchen chops are impressive, get ready to really have your mind blown by this track: Action Bronson's "Contemporary Man". Enjoy. You're the man, Bronson.

My Last Supper's 'My Last Sandwich'

My Last Supper is the brain child of Melanie Dunea, who "eats, drinks, photographs, and hears about the food fantasies of the world's best chefs, celebrities, and foodies." Her book, "My Last Supper: 50 Great Chefs and Their Final Meals" contains a foreword by Anthony Bourdain and the sequel "My Last Supper: The Next Course; 50 More Great Chefs and Their Final Meals" is introduced by Marco Pierre White. Pretty good company! Both books contain exquisite portraits, interviews, and recipes. A great and exciting project, Melanie. Thank you for sharing your My Last Sandwich with A Sandwich Blog! Be sure to check out http://www.mylastsupper.com/ and follow My Last Supper on Twitter. And go buy the books!

David Leite

David Leite is a world-renowned food writer and the publisher/editor-in-cheif of Leite's Culinaria, his James Beard Award-winning website. It's a fantastic multi-faceted website and you need to check it out! He has also written for the New York Times, Martha Stewart Living, Bon Appetit, Saveur, Food & Wine, and has appeared on the Today Show and Martha Stewart's radio program, "Living Today." Plus, I hear he's from my home state of Massachusetts! And I'm probably committing political sandwich suicide right now, but I gotta stay loyal: Go Sox, Pats, Celtics, and Bruins! Worcester born & raised. Thanks for taking the time to talk sandwich, David Leite!

Kurt Loder, MTV News

Favorite sandwich?



Toppings?

The face of MTV News, film critic, author, columnist, former editor of Rolling Stone, sandwich enthusiast, legend. Thanks, Kurt Loder!

IPA Braised Chicken Bummer

The IPA Braised Chicken Sandwich at Memphis Taproom is bland at best. The chicken is dry and there is little discernible taste, except for the occasional overpowering snippet of long hot. This sandwich flop, however, did make me realize how good their fries are. And that burger in the near distance was tasty as well. I will surely return and return for more glowing Pilsners and menu items, just not the IPA Braised Chicken.

Tyler Florence: Favorite Sandwich

I was surprised to hear that world renowned Chef Tyler Florence is not a big sandwich guy! Nonetheless, I appreciate the time he took out of his busy schedule to converse with me about his favorite. You may know this famous chef/restauranteur/wine-maker/writer/shop keep/product designer/globetrotter for his myriad Food Network shows and cameos, his trio of Californian restaurants (El Paseo with Sammy Hagar, Rotisserie & Wine, and his signature Wayfare Tavern), and the Tyler Florence Shop, for starters. Check out his website http://www.tylerflorence.com/ and extensive bio http://www.foodnetwork.com/tyler-florence/index.html for more information, and follow https://twitter.com/#!/TylerFlorence. Thanks again, Chef!

First Celebrity Response

Chef Art Smith is the chef/owner of Table Fifty-Two, Chicago, Art and Soul, Washington, D.C., and Southern Art and Bourbon Bar in Atlanta. He specializes in Southern cuisine and is the former personal chef of a one Ms. Oprah Winfrey. In 2003, he created the program Common Threads, to educate low-income children on cultural diversity, nutrition and physical well-being through cooking and the arts (www.commonthreads.org). In 2009, he raised $10,000 for the charity on Top Chef Masters, Season 1. Well done! He has won several awards, notably including The James Beard Foundation Humanitarian of the Year in 2007 and has authored several cookbooks. Check out www.chefartsmith.net and follow https://twitter.com/#!/chefartsmith for more information. Thanks again for your response, Chef!

@ASandwichBlog on Twitter

I've recently been using Twitter to ask notable chefs, celebrities, and public figures the burning question:

"What is your favorite sandwich?" 

So far, I've tweeted @ President Obama, The Dalai Lama, Anthony Bourdain, Martha Stewart, Rick Ross, Gordon Ramsey and Alec Baldwin, to name a few. Unfortunately no responses... yet. So until I get unrightfully banned as a Spammer, follow me on Twitter @asandwichblog and tune into the fun, yet hard-hitting investigative sandwich reporting. 

Wawawhoops!

Editing is very important. 

Today I did not edit whatsoever.

Going into Wawa with hunger delirium resulted in a completely delirious sandwich, no that does not say delicious:

"The Pesto Italian"

equipped with:

Provolone

Lettuce

Tomato

Onion

Pickles

Hot Peppers

Sweet Peppers

Roasted Red Peppers

Pesto spread

Oil

Vinegar

Mayo

Salt

Pepper

Oregano

Grated Parmesan

Kettle-cooked jalapeno chips

Woopsie-daysie!

Age old morals stay true:

Quality > quantity

Less > more

Editing is vital, especially in Wawa.

Memphis Taproom

Memphis Tap's Slow Roast Pork Sandwich always satiates my carnivorous cravings. The pork is juicy and the flavor is true. But the life blood of this sandwich is found in the creamy garlic mayo. Once you dig those incisors in and the mayo mixes with a little bit of pork juice, you can feel your salivary glands start hankering. It is served with provolone and some simple baby spinach, which adds a nice fresh touch. Good fries too; with a hearty potato taste not overpowered by the fryer. I would have absolutely loved a pickle spear and it looks like there's just the right amount of room on the plate for one. Kitchen oversight? I don't know. My girlfriend ordered the Asparagus Mac and Cheese, which was loaded with pesto and dangerously good. It happened to be Philly Beer Week and as a result, MT was offering a "No Repeat Beer Week," during which each keg was one-and-done. I enjoyed a hoppy Russian River Pliny the Elder IPA, while she, a refreshing Victory Summer Love.

Put on your blue suede shoes and board a plane to Memphis and Cumberland Streets in Fishtown.
http://memphistaproom.com/
PS There's a beer garden!

Dietz & Watson

I'd like to take a moment to shout out Dietz & Watson, Philadelphia's own manufacturer of delicatessen foods. In recent trips to the deli counter, I've found myself enamored with their meats and cheeses; Homestyle Black Pepper Turkey, Chipotle Pepper Turkey, and Jalapeno Cheyenne Cheddar to name a few. I guess I'm on a little spice kick. Needless to say, D&W makes outstanding products that have laid the groundwork for some of my best homemade sandwiches.

D&W has recently shown support for A Sandwich Blog on Twitter and sent these sandwich recipes along: http://www.dietzandwatson.com/recipes/sandwiches/. Much appreciated, D&W! I look forward not only to running the gamut of your myriad meats and cheeses, but staying in touch and possibly collaborating in the future!

Take a history lesson: http://www.dietzandwatson.com/about-us/
Check out the rest of their website: http://www.dietzandwatson.com/
And follow em on Twitter: @DietzAndWatson

The Ama

Under that heap of lettuce, tomato, and green olives lies a bed of succulent Dietz&Watson Chipotle Turkey and Extra Sharp Provolone (w/mayo). All atop of an incredibly fresh, pillow soft Italian roll. I'm not one to toot my own horn, but BEEP BEEP. This combination really worked.

I deem this sandwich "The Ama," after my grandmother,"Ama." It reminds me of sandwiches I ate with her when I was a kid. I'd say more, but I'm gonna go make another. Hi Ama!

One Month!

June 1 rings in A Sandwich Blog's first month! May was great and I am more than excited about the upcoming Summer Sandwich Season. Always a pleasure to hear from you via Email: asandwichblog@gmail.com and Twitter @asandwichblog. Sincerest sentiments to all of my superb sandwich supporters. - Alliteration aside, thank you! - Ryan