Get a look at the 10 mouthwatering finalists that Adam chooses to face off in the Championship Finale – who will take home the title?
In the studio kitchen in New York City, Adam poses with the 10 regional finalists – plus 2 wildcard sandwiches!
Adam heads to Savannah, GA, for a taste of the chicken conquistador sandwich at Zunzi's – a restaurant with a fusion of international flavors due to owners Johnny and Gabriella DeBeer's varied cultural backgrounds: Swiss, Italian, South African and Dutch.
DiNic's, located in Philadelphia's Reading Terminal Market, is famous for its roast pork sandwich, slow-roasted pork topped with broccoli rabe and aged provolone on a baguette.
The shrimp po’ boy from Domilise’s in New Orleans, LA, took home the title for best Gulf Coast sandwich. Adam was impressed by the double-dip method of frying the shrimp – it made for a great coating!
Al’s Beef is a culinary landmark in Chicago, and the owners have been serving up Italian beef sandwiches in the Windy City since 1938. The sandwich’s tender beef is topped with sweet peppers and crunchy pickled veggies called giardiniera, all on an Italian roll.
The CSS Virginia sandwich at The Black Sheep diner in Richmond, VA, is filled with fried chicken livers loaded into a toasted French baguette, along with shredded cabbage, green onions, Granny Smith apples and remoulade sauce.
Big-Ass Sandwiches is one of the newer food trucks on the streets of Portland, OR. Their roast beef sandwich has slow-cooked roast beef and hand-cut french fries piled onto a ciabatta roll and covered with homemade béchamel sauce.
Phil’s BBQ has become a San Diego BBQ landmark, serving customers more than 1 million pounds of BBQ sauce since 1998. The El Toro is a chargrilled, deli-sliced tri-tip topped with special BBQ sauce on a bun.
The Yardbird from Slow’s in Detroit, MI, is a juicy, smoked, Amish chicken breast drenched in mustard sauce, tossed with sautéed mushrooms and slathered with cheddar cheese, piled high with crispy applewood bacon.
The seared beef tongue sandwich from The Noble Pig in Austin, TX, is served with smoked green onions, red pepper relish and garlic aioli on freshly baked bread.
Lemon-pepper seasoning adds a zesty twist to the lobster roll at The Galley Restaurant & Pub in Naples, ME, where 1/3 lb. of fresh Maine lobster meat comes on a grilled, toasted, New England-style hot dog bun.