Between the Bread

Let's just hope no one decides to add cream cheese. Rolling two of Philadelphia's favorite foods in one handheld bundle, the Philly Pretzel Factory introduces the cheesesteak pretzel. As the name suggests, it's a soft pretzel stuffed with cheesesteak filling. All the flavor of a giant cheesesteak with none of the mess. Said one diner, "I'm not going to be wearing this all day."

Though the invention is novel, its inspiration can be found it some of the country's oldest sandwich precursors. Before sandwiches hit it big in the US, laborers carried early versions that were essentially warm meat filling encased in dough.

In Michigan's Upper Peninsula, miners lunched on Cornish pasties, which often had savory fillnig on one end and sweet dessert at the other. The similar bierock fed farm hands in Nebraska, while the pepperoni roll in West Virginia gained popularity with mine workers and is now sold in convenience stores.

So perhaps it was only a matter of time before someone figured out how to contain the mess of a cheesesteak in the form of these old-school convenience foods. Though I'll admit, the pretzel really takes it to the next level.

• Braised short rib sandwiches are a worthy challenge — Simply Sandwiches

• Cheesesteak showdown: Geno's vs. Pat's — Destination Eats
• More news on Yats bringing po'boys to Annie's Bistro — SFoodie
• Ham sammie kicks off "a sandwich a day" — Serious Eats
• A panini party goes down in Florence — The Atlantic Food
• Mardi Gras may be over, but it's not too late for muffuletta paninis — YumSugar

 

Another great sandwich joint in my old 'hood: the hole in the wall cheesesteak peddler Metro Caffe. Super spicy kick, balanced by creamy paths of cheese oozing through the shredded chicken.

Sometimes a hot mess can be a wonderful thing, and this sandwich is proof. As an added bonus, Metro makes amazing onion rings (you can always bite clean through them!) and tater tots. Yes, tater tots.