Best Sandwich in America: Gulf Coast Pictures

Adam heads to the Gulf Coast in search of the best sandwich in the region. From shrimp po'boy in New Orleans to the grouper Reuben in Tampa, which sandwich will be crowned the Gulf Coast region champ?

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Adam Richman with Faidley's Seafood's crabcake sandwich
Adam Richman with Faidley's Seafood's crabcake sandwich

Adam Richman with Faidley's Seafood's crabcake sandwich

Adam heads to the mid-Atlantic to decide which is the real champ: a crab cake sandwich, a battleship-sized chicken sub or a "top secret" club sandwich. 960 1280

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Faidley's Seafood in Baltimore

Faidley's Seafood in Baltimore

First stop, Faidley Seafood in Baltimore. The restaurant has been a Baltimore fixture since 1886, consistently serving the freshest seafood in the area. 960 1280

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Adam Richman with owner Nancy Devine and Faidley's famous crabcakes

Adam Richman with owner Nancy Devine and Faidley's famous crabcakes

This family-run business is located in Baltimore's historic Lexington Market and is best known for its award-winning crab cake sandwiches. 960 1280

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Faidley's signature crabcake sandwich

Faidley's signature crabcake sandwich

Each cake is filled with 6.5 ounces of jumbo lump crabmeat, fried to perfection. Each is cooked with care -- made by hand, and made to order. 960 1280

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Faidley's signature crabcake sandwich

Faidley's signature crabcake sandwich

Can this traditional sammie take the mid-Atlantic title ... or will it be taken down by the W Hotel’s top secret club sandwich? 960 1280

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The W Hotel in Washington DC

The W Hotel in Washington DC

Washington, DC’s W Hotel has a yummy secret: an exclusive club sandwich! 960 1280

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= Ingredients used in The W Hotel's signature Club Sandwich

= Ingredients used in The W Hotel's signature Club Sandwich

This sandwich is only available through room service, so it is known to only a select group of people. The ingredients include lettuce, eggs, chicken and bacon. Get the complete recipe. 960 1280

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Adam Richman with The W Hotel's chef Philippe Reininger

Adam Richman with The W Hotel's chef Philippe Reininger

W Hotel chef Philippe Reininger prepares one of the exclusive club sandwiches for Adam so he can rate it using his BITE scale. 960 1280

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Adam Richman and the W Hotel club sandwich

Adam Richman and the W Hotel club sandwich

Adam is so excited to try the W Hotel’s exclusive club sandwich that he’s doing the W hand sign! 960 1280

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The W Hotel's Club Sandwich

The W Hotel's Club Sandwich

Here's an up-close-and-personal look at the W Hotel's exclusive club sandwich. Will it take the mid-Atlantic title? 960 1280

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Adam Richman with The Blacksheep chef Kevin Roberts and CSS Virginia

Adam Richman with The Blacksheep chef Kevin Roberts and CSS Virginia

The third sandwich from the mid-Atlantic is the CSS Virginia sandwich (named after a famous ship) at The Black Sheep diner in Richmond, VA. 960 1280

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Adam Richman with The Black Sheep's CSS Virginia

Adam Richman with The Black Sheep's CSS Virginia

The Black Sheep’s CSS Virginia is filled with fried chicken livers loaded into a toasted French baguette, along with shredded cabbage, green onions, Granny Smith apple and remoulade sauce. Does the sandwich have what it takes to move to the next round? Watch and find out! 960 1280

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Adam Richman
Adam Richman

Adam Richman

Adam Richman is on a quest to find the best sandwich in the America. To do this he'll travel to 10 different regions of the country to crown regional champs. These winners will go head-to-head for the championships and title of Adam Richman's Best Sandwich in America. 960 1280

  

The Great Lakes

The Great Lakes

Cool summer nights call for comfort food. Green Bay's prime rib meets the fish taco torta from Minneapolis, and the Detroit Yardbird. 960 1280

  

The Gulf Coast

The Gulf Coast

You can taste the ocean breeze in every bite. The Media Noche takes on a shrimp po-boy and grouper Reuben. 960 1280

  

Mid-Atlantic

Mid-Atlantic

American history lives in these sandwiches. A top secret chicken club in DC takes on Baltimore's classic crab cake and the CSS Virginia from Richmond. 960 1280

  

Midwest

Midwest

The sandwiches stick to your ribs. But can classics like Italian beef and BLT hold their ground against a showstopper like the 4-Courser? 960 1280

  

Northeast

Northeast

Big ciities have big appetites corned beef and pastrami vs roast pork vs capicola topped with French fries. FUHGEDDABOUDIT! 960 1280

  

Northwest

Northwest

Fertile soil yields fresh ingredients. The pork belly Cubano battles pristine oxtail and a steak sandwich topped with everything. 960 1280

  

South

South

This is down home taste and creative cooking. Can the classic chicken biscuit beat the new flavors of the conquistador and Asian flank steak? 960 1280

  

Southwest

Southwest

Meat rules in cattle country. The legendary torta del ray from Phoenix takes on the big guns of Texas: smoked duck pastrami and sliced beef brisket. 960 1280

  

West Coast

West Coast

Laid back food for easy living. LA's tender pulled pork battles sliced tri-tip from San Diego, and pulled lamb from San Fran. 960 1280

  

New England

New England

Back East, Yankees love local ingredients. The lobster roll, crab grilled cheese and ultimate turkey sandwich take the stage. 960 1280

  

Adam Richman and Jake Dell at Katz's Deli
Adam Richman and Jake Dell at Katz's Deli

Adam Richman and Jake Dell at Katz's Deli

Adam poses with Katz's Delicatessen owner Jake Dell and the restaurant's signature sandwich, corned beef and pastrami. 960 1280

  

Katz’s Delicatessen

Katz’s Delicatessen

Katz's Delicatessen opened in 1888. It has been a favorite Lower East Side restaurant for more than 100 years. 960 1280

  

Interior shot of Katz's Deli

Interior shot of Katz's Deli

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. 960 1280

  

Katz's Deli corned beef and pastrami

Katz's Deli 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. 960 1280

  

The exterior of Primanti Brothers

The exterior of Primanti Brothers

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. 960 1280

  

Interior of Primanti Bros

Interior of Primanti Bros

Today, Primanti Bros. has 20 restaurants -- 17 in Pittsburgh and 3 in Florida. 960 1280

  

The Primanti Bros. Cap & Cheese sandwich

The Primanti Bros. Cap & Cheese sandwich

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. 960 1280

  

Adam Richman and the Primanti Bros cap and cheese

Adam Richman and the Primanti Bros cap and cheese

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? 960 1280

  

DiNic’s in Philadelphia

DiNic’s in Philadelphia

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. 960 1280

  

Chef Joseph Nicolosi

Chef Joseph Nicolosi

One of the Best Sandwich cameramen captures chef/owner Joseph Nicolosi preparing DiNic's signature sandwich. 960 1280

  

DiNic’s roast pork sandwich

DiNic’s roast pork sandwich

The DiNic’s signature sandwich includes slow-roasted pork topped with broccoli rabe and aged provolone on a baguette. 960 1280

  

Adam Richman with the roast pork sandwich

Adam Richman with the roast pork sandwich

Adam enjoys DiNic's culinary masterpiece, the roast pork sandwich. Will it be good enough to take the regional title? 960 1280

  

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