In the 1st century B.C., the rabbi Hillel the Elder put a mixture of chopped nuts, spices, apples and wine between two pieces of matzo, creating the first recorded sandwich.
According to whatscookingamerica.net, the creation was supposed to remind Jews of their suffering before leaving Egypt, and the sandwich filling represented the mortar used to create the Egyptians' building.
Several State College eateries serve up a far less symbolic meal, but one that Hillel might recognize as an evolution of his biblical snack. While over the years the typical sandwich has seen matzo often replaced by yeast-risen bread, some local establishments are set on keeping flat in style.
Pita Pit, Roly Poly and Redifer Commons' In A Pickle serve variations of the sandwich, dishing out pitas, sandwich-wraps and wraps, respectively.
Brendan Harnett (junior-computer engineering) is attracted to Pita Pit, 218 E. Calder Way, for the unique conduit that brings the fresh ingredients to his mouth -- the pita.
"This place is great for healthy food," Harnett said. "I usually hate the taste of healthy food, but this stuff is pretty tasty."
Harnett said the pita aspect is what he likes most about the joint, but he's also a fan of the speedy service and the buffalo chicken pita.
"As soon as I saw the ad in the window for it, I wanted it," Harnett said. "I'll eat anything with buffalo sauce on it."
Lindsey Boles (senior-psychology) who asked for her order to be in a whole-wheat pita, said she likes the portion sizes.
"I usually get it for lunch, so it's not too much food," she said. "I like it because it's quick, healthy and it's the right amount of food for me."
Pita Pit employee Kate Scott (junior-art) said though the new whole-wheat pitas are healthier than regular pitas, they don't hold as much in them.
"They're more frail and small, so if you want a smaller pita, I'll put it in that," she said. "The white flour pitas are more durable, so they can hold double meat orders."
Located downtown, Pita Pit gets a late-night crowd, Jones said.
"The majority of people want a sandwich for late night, so they'll come in here because the food is that good," he said. "We're open until 3 a.m. every night, so we usually get a bar crowd in here late at night."
If pitas aren't your thing, you can always opt for a fresh "rolled" sandwich. Roly Poly, 107 E. Beaver Ave., has been serving up sandwiches in wrap form for seven years in State College.
"We make our sandwiches rolled in tortillas, but 'wraps' give us a bad name," said Gary Landon, Roly Poly owner. "Our biggest hurdle are people who don't like wraps because we focus more on what's inside, so if they try our wrap-sandwiches, they'll end up liking them."
With a nutrition chart on the wall that shows all the nutritional facts of every sandwich on the menu in both a white-flour tortilla option and a whole-wheat wrap option, Landon said Roly Poly is definitely not a cheese steak place.
"We have our own version of a slice sirloin steak made without grease, and also our own healthier take on a Philly melt," he said. "We offer low-fat cheddar and Swiss cheeses, low-fat dressings and whole wheat and low-carb wheat tortillas, so although we're not totally nutritious, we offer options for people looking to eat healthier."
Although Roly Poly has tried working the late-night scene in the past, Landon said he has a different mission: doing more business around lunchtime hours and catering for student organizations and downtown offices.
"We're giving people quality sandwiches that aren't being filled mostly with lettuce like other places," he said. "On our typical sandwich we put 4 1/2 ounces of meat, which is more than you're going to get on a bun."
Redifer Dining Commons in South Halls recently saw an increase of wrap-crazed students in a frenzy for sandwich spot In A Pickle in the weeks leading up to spring break.
"In a Pickle is always a busy place," Redifer Assistant Manager Maria Mabilog said. "But because it's spring break, the lines are much longer and so is the wait."
Mabilog said that as of last semester, In a Pickle has been selling organic wheat wraps, which have been a hit for the more health-conscious student.
"A lot of students have been asking about it, and they've been selling out," Mabilog said. "Our most popular wrap is still regular whole wheat and white though; we go through about six cases a day of wheat wraps, which have 200 wraps in each case."
She said that aside from organic or wheat wraps, In a Pickle also offers a variety of fresh vegetables and grilled chicken for healthier options.
Though In A Pickle has seen an increase in more wraps being sold prior to spring break, Mabilog expects to see different food consumed afterward.
"After spring break, students will go back to their regular routines and eating mozzarella sticks," she said.
