In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
When you think of sandwiches in Philadelphia, the first things that come to mind are cheesesteaks, hoagies, and maybe roast pork. But at one time Philly was also a serious Jewish deli town, a tradition that still hangs on at Famous 4th Street, one of Philadelphia's oldest and best known delis.
Every meal at Famous starts with a complimentary plate of half sour pickles and slaw. The sandwiches are ridiculously massive, especially if you order them "Zaftig," which are literally almost a foot high and probably weigh four pounds. I went super basic with a standard sized—yet still gigantic—pastrami on thick-cut soft rye ($15). Their thickly sliced pastrami (not made in house, but made "specially" for Famous) is super tender and extra fatty.
Don't miss the glistening case of deli favorites from smoked fish to black and white cookies on your way out the door. They also serve the closest thing to a NY kosher-style hot dog I've ever had in Philly.