Adam Richman's Best Sandwich in America Pictures

Adam Richman travels throughout the US to find the best sandwich and meets a variety of restaurant owners along the way.

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The W Hotel Club Sandwich
The W Hotel Club Sandwich

The W Hotel Club Sandwich

The Club Sandwich
Where: The W Hotel in Washington, DC
What: It’s a triple-decker sandwich with grilled chicken, bacon, tomatoes, lettuce, avocado, mayo and a sunny side up fried egg, all in 3 slices of sourdough bread.
For more, visit the Best Sandwich in America website.
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Crab Cakes from Faidley Seafood

Crab Cakes from Faidley Seafood

Crab Cake Sandwich
Where: Faidley Seafood in Baltimore
What: These traditional sammies are filled with 6.5 ounces of jumbo lump crabmeat, fried to perfection.
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Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit
Where: Time-Out Restaurant in Chapel Hill, NC
What: This sandwich has a crispy piece of fried chicken topped with an oozing piece of cheddar cheese resting between a large, fluffy biscuit.
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The Chicken Conquistador from Zunzi's

The Chicken Conquistador from Zunzi's

The Chicken Conquistador
Where: Zunzi’s in Savannah, GA
What: The Conquistador consists of a baked chicken breast served with lettuce, tomato and special sauce on French bread.
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Beau Kester  

The BLT from Crown Candy Kitchen

The BLT from Crown Candy Kitchen

The BLT
Where: Crown Candy Kitchen in St. Louis
What: A mountain of thick-sliced crisp bacon is topped with tomato slices and lettuce, all sandwiched between 2 pieces of golden brown white toast.
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The CSS Virginia

The CSS Virginia

The CSS Virginia
Where: The Blacksheep in Richmond, VA
What: This creations has with fried chicken livers loaded into a toasted French baguette with shredded cabbage, green onions, granny smith apple and remoulade sauce.
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Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich
Where: Katz's Deli in New York City
What: The meats are on rye bread with mustard but Adam’s favorite way to eat this sandwich is with Russian dressing and coleslaw.
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Grouper Reuben

Grouper Reuben

Grouper Reuben
Where: Skipper’s Smokehouse in Tampa, FL
What: The sandwich is a filet of grouper topped with melted Swiss cheese, Thousand Island dressing, and warm sauerkraut placed between 2 slices of marble rye bread.
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Shrimp Po Boy

Shrimp Po Boy

Shrimp Po' Boy
Where: Domilise’s Po-Boy and Bar in New Orleans
What: It has loads of fresh shrimp straight from the fry basket piled onto a loaf of locally made bread. It is dressed with tomato, lettuce and creole mustard with some pickles to top it off.
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Alfonso Bresciani  

4-Courser Sandwich

4-Courser Sandwich

4-Courser Sandwich
Where: The Fifty/50 in Chicago
What: The sandwich has smoked pulled pork with a gouda béchamel sauce, pickles, jalapeño chips, sweet potato chips with BBQ sauce and a waffle-ized macaroni and cheese, all between a smoked pretzel bun.
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Al’s Combo Italian Beef

Al’s Combo Italian Beef

Al’s Combo Italian Beef
Where: Al's in Chicago
What: The fall-apart tender beef is piled high on top of an Italian Sausage grilled to perfection. It is topped with sweet hot peppers and Giardiniera, and is sandwiched between a hearty Italian roll that soaks up the au jus, giving it that extra burst of flavor.
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Photos

The W Hotel Club Sandwich

The W Hotel Club Sandwich

The Club Sandwich
Where: The W Hotel in Washington, DC
What: It’s a triple-decker sandwich with grilled chicken, bacon, tomatoes, lettuce, avocado, mayo and a sunny side up fried egg, all in 3 slices of sourdough bread.
For more, visit the Best Sandwich in America website.
960 1280

unknown  

Crab Cakes from Faidley Seafood

Crab Cakes from Faidley Seafood

Crab Cake Sandwich
Where: Faidley Seafood in Baltimore
What: These traditional sammies are filled with 6.5 ounces of jumbo lump crabmeat, fried to perfection.
960 1280

unknown  

Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit
Where: Time-Out Restaurant in Chapel Hill, NC
What: This sandwich has a crispy piece of fried chicken topped with an oozing piece of cheddar cheese resting between a large, fluffy biscuit.
960 1280

  

The Chicken Conquistador from Zunzi's

The Chicken Conquistador from Zunzi's

The Chicken Conquistador
Where: Zunzi’s in Savannah, GA
What: The Conquistador consists of a baked chicken breast served with lettuce, tomato and special sauce on French bread.
960 1280

Beau Kester  

The BLT from Crown Candy Kitchen

The BLT from Crown Candy Kitchen

The BLT
Where: Crown Candy Kitchen in St. Louis
What: A mountain of thick-sliced crisp bacon is topped with tomato slices and lettuce, all sandwiched between 2 pieces of golden brown white toast.
960 1280

  

The CSS Virginia

The CSS Virginia

The CSS Virginia
Where: The Blacksheep in Richmond, VA
What: This creations has with fried chicken livers loaded into a toasted French baguette with shredded cabbage, green onions, granny smith apple and remoulade sauce.
960 1280

unknown  

Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich
Where: Katz's Deli in New York City
What: The meats are on rye bread with mustard but Adam’s favorite way to eat this sandwich is with Russian dressing and coleslaw.
960 1280

  

Grouper Reuben

Grouper Reuben

Grouper Reuben
Where: Skipper’s Smokehouse in Tampa, FL
What: The sandwich is a filet of grouper topped with melted Swiss cheese, Thousand Island dressing, and warm sauerkraut placed between 2 slices of marble rye bread.
960 1280

  

Shrimp Po Boy

Shrimp Po Boy

Shrimp Po' Boy
Where: Domilise’s Po-Boy and Bar in New Orleans
What: It has loads of fresh shrimp straight from the fry basket piled onto a loaf of locally made bread. It is dressed with tomato, lettuce and creole mustard with some pickles to top it off.
960 1280

Alfonso Bresciani  

4-Courser Sandwich

4-Courser Sandwich

4-Courser Sandwich
Where: The Fifty/50 in Chicago
What: The sandwich has smoked pulled pork with a gouda béchamel sauce, pickles, jalapeño chips, sweet potato chips with BBQ sauce and a waffle-ized macaroni and cheese, all between a smoked pretzel bun.
960 1280

  

Al’s Combo Italian Beef

Al’s Combo Italian Beef

Al’s Combo Italian Beef
Where: Al's in Chicago
What: The fall-apart tender beef is piled high on top of an Italian Sausage grilled to perfection. It is topped with sweet hot peppers and Giardiniera, and is sandwiched between a hearty Italian roll that soaks up the au jus, giving it that extra burst of flavor.
960 1280

  

Adam Richman with the chicken cheddar biscuit

Adam Richman with the chicken cheddar biscuit

Adam heads to the South to taste 3 iconic sandwiches and crown one the regional winner. 960 1280

  

Time Out Restaurant in Chapel Hill

Time Out Restaurant in Chapel Hill

In Chapel Hill, NC, Adam makes a stop at Time-Out restaurant, located right next to the university. The restaurant has been a Tar Heel favorite since 1978. 960 1280

  

Time-Out owner Eddie Williams

Time-Out owner Eddie Williams

Owner Eddit Williams prepares the restaurant's signature sandwich, the chicken cheddar biscuit. 960 1280

  

Adam Richman, Eddie Williams and the chicken cheddar biscuit

Adam Richman, Eddie Williams and the chicken cheddar biscuit

Adam and owner Eddie Williams pose with the completed chicken cheddar biscuit. The sandwich includes a crispy piece of fried chicken topped with cheddar cheese resting in between a fluffy biscuit. 960 1280

  

Time-Out Customers Darnette Newlurk, Natasha Kearns and Alicia Thompson

Time-Out Customers Darnette Newlurk, Natasha Kearns and Alicia Thompson

Customers Darnette Newlurk, Natasha Kearns and Alicia Thompson make the famous Time-Out sign. Time-Out's Southern cooking is a must-eat in Chapel Hill. 960 1280

  

Chicken Cheddar Biscuit

Chicken Cheddar Biscuit

Will the chicken cheddar biscuit take the title of the best sandwich of the South? 960 1280

  

Adam Richman at Mitchell Deli

Adam Richman at Mitchell Deli

Following the advice of Nashville musician Will Hoge, Adam heads to Nashville, TN, to check out Mitchell Delicatessen. 960 1280

  

Director of Photography Dan Akiba films the exterior of Mitchell Delicatessen

Director of Photography Dan Akiba films the exterior of Mitchell Delicatessen

Director of photography Dan Akiba films the exterior of Mitchell Delicatessen. 960 1280

  

Interior shot of Mitchell Delicatessen

Interior shot of Mitchell Delicatessen

This deli is known in Music City for its high quality natural ingredients, local produce and homemade products such as roast beef and sausage. 960 1280

  

David Mitchell prepares Mitchell Delicatessen's signature sandwich

David Mitchell prepares Mitchell Delicatessen's signature sandwich

Owner David Mitchell prepares the restaurant's signature sandwich, the Asian flank steak sandwich. 960 1280

  

The Asian Flank Steak Sandwich

The Asian Flank Steak Sandwich

The Asian flank steak sandwich is only available on Mondays. Will this sandwich take the title for the Southern region? 960 1280

  

Exterior shot of Zunzi's

Exterior shot of Zunzi's

The last stop on the tour is Savannah, GA, for a taste of the chicken conquistador sandwich at Zunzi's. 960 1280

Beau Kester  

Johnny and Gabby DeBeer

Johnny and Gabby DeBeer

Zunzi’s menu has a mixture of international flavors due to owners Johnny and Gabriella DeBeer's varied cultural backgrounds: Swiss, Italian, South African and Dutch. 960 1280

Beau Kester  

Adam Richman and Gabriella DeBeer

Adam Richman and Gabriella DeBeer

Owner Gabriella DeBeer shows Adam how Zunzi's signature sandwich, the chicken conquistador, is made. 960 1280

Beau Kester  

Zunzi's Chicken Conquistador sandwich

Zunzi's Chicken Conquistador sandwich

Will the chicken conquistador sandwich take the regional title? Tune in to find out. 960 1280

Beau Kester  

The Salt Lick

The Salt Lick

Adam Richman’s first stop in the Southwest is The Salt Lick in Driftwood, TX. Owner Scott Roberts shows Adam how they make their famous sliced beef brisket sandwich. 960 1280

Jesse Knish  

The Salt Lick

The Salt Lick

The sliced beef brisket sandwich -- chef Bobby Flay’s favorite sandwich -- is cooked over an open fire and served with onions, pickles and a habanero BBQ sauce. 960 1280

Jesse Knish  

The Salt Lick

The Salt Lick

On average, The Salt Lick cooks more than 750,000 lbs. of brisket per year and each batch is cooked for 20-24 hours! 960 1280

Jesse Knish  

Los Reyes de la Torta

Los Reyes de la Torta

The next contender for Best Sandwich in the Southwest is the Torta del Rey from Los Reyes de la Torta in Phoenix, AZ. 960 1280

Mark Skalny  

Los Reyes de la Torta

Los Reyes de la Torta

The legendary Torta del Rey is made with 12 different ingredients, including breaded beef, pork, ham, chorizo, cheese, a fried egg, avocado, beans, tomatoes, onions and jalapenos. 960 1280

Mark Skalny  

Los Reyes de la Torta

Los Reyes de la Torta

Adam Richman with owner Enrique de la Torre and the Torta del Rey. 960 1280

Mark Skalny  

Los Reyes de la Torta

Los Reyes de la Torta

Adam Richman with the Torta del Rey at Los Reyes de la Torta in Phoenix, AZ. 960 1280

Mark Skalny  

The Noble Pig

The Noble Pig

Adam’s journey brings him to The Noble Pig in Austin, TX. 960 1280

Jesse Knish  

The Noble Pig

The Noble Pig

Adam Richman poses with The Noble Pig's staff in Austin, TX. 960 1280

Jesse Knish  

The Noble Pig

The Noble Pig

The Noble Pig's seared beef tongue sandwich is served with smoked green onions, red pepper relish and garlic aioli on freshly baked bread. 960 1280

Jesse Knish  

The Noble Pig

The Noble Pig

Adam Richman spends some time with The Noble Pig's chefs, John Bates and Brandon Martinez. 960 1280

Jesse Knish  


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