Championship Finale

Adam in the studio kitchen
The 10 regional sandwich winners (plus 2 surprise wild cards!) face off for the chance to take home the title of Best Sandwich in America in the Championship Finale.

From This Episode

Adam in the studio kitchen
Adam in the studio kitchen

Adam in the studio kitchen

In the studio kitchen in New York City, Adam poses with the 10 regional finalists – plus 2 wildcard sandwiches! 960 1280

  

South: Chicken Conquistador

South: Chicken Conquistador

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. 960 1280

Beau Kester  

Northeast: Roast Pork

Northeast: Roast Pork

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. 960 1280

  

Gulf Coast: Domilise's Po’ Boy

Gulf Coast: Domilise's Po’ Boy

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! 960 1280

Alfonso Bresciani  

Midwest: Al's Italian Beef

Midwest: Al's Italian Beef

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. 960 1280

  

Mid-Atlantic: CSS Virginia from the Black Sheep

Mid-Atlantic: CSS Virginia from the Black Sheep

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. 960 1280

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Northwest: Big-Ass's Roast Beef Sandwich

Northwest: Big-Ass's Roast Beef Sandwich

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. 960 1280

  

West Coast: Tri-Tip El Toro

West Coast: Tri-Tip El Toro

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. 960 1280

  

Great Lakes: Slow's Yardbird

Great Lakes: Slow's Yardbird

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. 960 1280

Scott Stewart  

Southwest: Seared Beef Tongue

Southwest: Seared Beef Tongue

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. 960 1280

Jesse Knish  

New England: Zesty Lobster Roll

New England: Zesty Lobster Roll

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. 960 1280

  


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