In his quest for the best sandwich in America, Adam makes his way through the Northeast. See the sandwich classics he tastes in Pittsburgh, Philadelphia and New York City.
Adam poses with Katz's Delicatessen owner Jake Dell and the restaurant's signature sandwich, corned beef and pastrami.
Katz's Delicatessen opened in 1888. It has been a favorite Lower East Side restaurant for more than 100 years.
New Yorkers and tourists alike head to Katz's for favorites like matzo ball soup, knishes, kugel, potato latkes, blintzes and, of course, corned beef and pastrami.
Adam indulges in a Katz's classic, the corned beef and pastrami sandwich, and then rates it using his BITE scale.
In 1933, Joe Primanti started his business by selling sandwiches to truckers off a cart. The business quickly grew into a small restaurant, and Joe was joined by his brothers and nephew. A chance creation of fried potatoes on the sandwiches led to the stuffed sandwiches that Primanti Bros. is known for today.
Today, Primanti Bros. has 20 restaurants -- 17 in Pittsburgh and 3 in Florida.
Adam learns how the capp-and-cheese sandwich is constructed. The Primanti Bros. sandwiches are made with the side dishes actually on the sandwiches themselves.
Adam shows off his capp-and-cheese sandwich. Adam likes to add a runny egg into the mix. How will this sandwich rate on his BITE scale?
Located in Philadelphia's Reading Terminal Market is DiNic's. The sandwich shop often sees a long line for its roast beef, pork and veal sandwiches.
One of the Best Sandwich cameramen captures chef/owner Joseph Nicolosi preparing DiNic's signature sandwich.
The DiNic’s signature sandwich includes slow-roasted pork topped with broccoli rabe and aged provolone on a baguette.
Adam enjoys DiNic's culinary masterpiece, the roast pork sandwich. Will it be good enough to take the regional title?