Best Sandwich in America: Food Sneak Peek

Get a taste of some of the sandwiches Adam Richman encounters during his quest to find the Best Sandwich in America.

Photos

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  

Jumpin' Jay's Fish Café

Jumpin' Jay's Fish Café

Adam Richman heeds the advice of seasoned traveler (and Portsmouth, NH, native) Samantha Brown, and pays a visit to her hometown for a sandwich at Jumpin' Jay's Fish Café. Here, Adam strikes a pose with executive chef Marty Rumley and his crab grilled cheese sandwich. 960 1280

Ralph Morang  

Crab grilled cheese

Crab grilled cheese

The crab grilled cheese is assembled by filling 2 pieces of locally-sourced ciabatta bread with lump crab meat and sharp cheddar cheese. 960 1280

Ralph Morang  

Jumpin Jay’s

Jumpin Jay’s

Jumpin Jay’s is the place in Portsmouth to find all of your seafood favorites, whether it’s the fresh daily catch or exotic fish from locations like New Zealand. 960 1280

Ralph Morang  

Portsmouth Harbor

Portsmouth Harbor

Picturesque Portsmouth Harbor. 960 1280

Ralph Morang  

Zesty Lemon Lobster Roll

Zesty Lemon Lobster Roll

Adam picks the lobster that will be sacrificed to make his Zesty Lemon Lobster Roll at The Galley in Naples, ME. 960 1280

  

The Galley Restaurant & Pub

The Galley Restaurant & Pub

Lemon-pepper seasoning adds a zesty twist to the lobster roll at The Galley Restaurant & Pub, where 1/3 lb. of fresh Maine lobster meat comes on a grilled, toasted, New England-style hot dog bun. 960 1280

  

Naples, ME

Naples, ME

The seaside town of Naples, ME. 960 1280

  

Zesty Lemon Lobster Roll

Zesty Lemon Lobster Roll

Adam Richman with The Galley's owners Matt and Meghann Sullivan and their Zesty Lemon Lobster Roll. 960 1280

  

New Haven, CT

New Haven, CT

Next, Adam ventures to The Book Trader Café in New Haven, CT, in the heart of Yale University’s campus. 960 1280

  

Tale of Two Turkeys

Tale of Two Turkeys

Adam Richman and chef Jennifer Lift share a “Tale of Two Turkeys” sandwich. 960 1280

  

Tale of Two Turkeys

Tale of Two Turkeys

The Tale of Two Turkeys is made with oven-roasted turkey, Swiss cheese, homemade coleslaw and Russian dressing on onion rye bread. 960 1280

  

Book Trader Café

Book Trader Café

Located in New Haven, CT, the Book Trader Café is a favorite of Yale University students. 960 1280

  

Book Trader Café

Book Trader Café

Adam Richman with The Tale of Two Turkeys sandwich at The Book Trader Café in New Haven, CT. 960 1280

  

Book Trader Café

Book Trader Café

Adam Richman with The Book Trader Café owner David Duda and his daughters, Brooke and Skiller Duda. 960 1280

  

Yardbird

Yardbird

Adam Richman with the Yardbird sandwich at Slows Bar-B-Q in Detroit, MI. 960 1280

Scott Stewart  

Yardbird

Yardbird

The Yardbird is a juicy, smoked, Amish chicken breast drenched in mustard sauce, tossed with sautéed mushrooms and slathered with cheddar cheese, all piled with crispy applewood bacon. 960 1280

Scott Stewart  

Slows

Slows

Slows lit the barbecue fire in Detroit and set the bar for everyone who followed in their footsteps. The low-and-slow smoked meats cooked here are considered to be “what barbecue should taste like.” 960 1280

Scott Stewart  

Yardbird

Yardbird

Adam Richman with Slows’ executive chef Brian Perrone and his famous Yardbird sandwich. 960 1280

Scott Stewart  

Tilia’s

Tilia’s

Next, Adam heads to Minneapolis, MN, for a taste of Tilia’s fish taco torta, recommended by Minnesota resident and Bizarre Foods host Andrew Zimmern. 960 1280

  

Tilia

Tilia

Adam Richman with Tilia owner and chef Steven Brown and some of the ingredients used for the fish taco torta. Brown’s vision for Tilia was to create a homey, timeworn restaurant with a menu of friendly flavors. 960 1280

  

fish taco torta

fish taco torta

For the fish taco torta, deep-fried mahi mahi is placed inside a bun with tortilla chips. The crunchy combo is then topped with pico de gallo, creamy Peppadew slaw, lime juice, cilantro and habanero for an extra kick. 960 1280

  

Slows

Slows

A barbecue platter at Slows in Detroit. 960 1280

Scott Stewart  

Kroll's

Kroll's

Next, Adam Richman travels to Green Bay, WI, to try the prime rib sandwich at Kroll's. Adam poses with general manager Cheryl Dorner at the family-owned restaurant that has been in business for over 70 years. Kroll’s is known for charcoal grilling, giving the food its unique flavor. 960 1280

  

prime rib sandwich

prime rib sandwich

The prime rib sandwich is a pile of tenderly-sliced grilled beef, sautéed onions, mushrooms and peppers on a toasted, crisp semolina bun that’s infused with the savory juices of the meat. If that’s not enough, you also have the option to dunk this delectable dish into a Wisconsin-style, butter-infused au jus. 960 1280