Best Sandwich in America: Mid-Atlantic Pictures

Adam has arrived in the mid-Atlantic. Making pit stops in Baltimore, Washington, DC and Richmond, VA, Adam must choose among 3 classics.

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Yardbird
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

  

Adam Richman with Domilise's Shrimp Po Boy
Adam Richman with Domilise's Shrimp Po Boy

Adam Richman with Domilise's Shrimp Po Boy

Adam's first stop on his Gulf Coast tour is New Orleans. He heads to Domilise's for their famous shrimp po'boy. 960 1280

Alfonso Bresciani  

Adam Richman and the Domilise family

Adam Richman and the Domilise family

Adam meets the Domilise clan. The restaurant has been in the family for several generations. 960 1280

Alfonso Bresciani  

Domilise's Po-Boy and Bar

Domilise's Po-Boy and Bar

The building that is now Domilise's used to be a dry goods store. 960 1280

Alfonso Bresciani  

Chef Mary Lou Borne at Domilise's

Chef Mary Lou Borne at Domilise's

Chef Mary Lou Borne prepares po'boy sandwiches. 960 1280

Alfonso Bresciani  

Domilise's Shrimp Po-Boy

Domilise's Shrimp Po-Boy

It's the shrimp po'boy that Adam has come to taste. Does it have what it takes to be the best sandwich in America? 960 1280

Alfonso Bresciani  

Adam Richman and Domilise's po-boy sandwiches

Adam Richman and Domilise's po-boy sandwiches

Adam checks out all the po'boys and can't wait to dig in! 960 1280

Alfonso Bresciani  

Aguila Sandwich Shop

Aguila Sandwich Shop

Next, it is over to Tampa, FL, for some Cuban fare at Aguila Sandwich Shop. 960 1280

  

Adam Richman with chef and owner Mario Aguila

Adam Richman with chef and owner Mario Aguila

Adam meets with chef and owner Mario Aguila. The Aguila family has been in the restaurant business for more than 20 years. 960 1280

  

The Media Noche sandwich

The Media Noche sandwich

Chef and owner Mario Aguila prepares the shop's famous Media Noche sandwich. 960 1280

  

Adam Richman with the Media Noche sandwich

Adam Richman with the Media Noche sandwich

Adam can't wait to take a bite of the Media Noche. The Aguila Sandwich Shop has perfected the creation that is a twist on the classic Cubano. 960 1280

  

Aguila Sandwich Shop's Media Noche sandwich

Aguila Sandwich Shop's Media Noche sandwich

Will the Media Noche be crowned the Gulf Coast region champ? 960 1280

  

Skipper's Smokehouse in Tampa

Skipper's Smokehouse in Tampa

The last stop on the Gulf Coast tour is Skipper's Smokehouse in Tampa, FL. 960 1280

  

Adam Richman with owners Tom White and Victoria Dodds at Skipper's Smokehouse

Adam Richman with owners Tom White and Victoria Dodds at Skipper's Smokehouse

Adam is all smiles as he poses with Skipper's Smokehouse owners Tom White and Victoria Dodds -- and their infamous grouper Reuben. 960 1280

  

Adam Richman with the Blackened Grouper Reuben

Adam Richman with the Blackened Grouper Reuben

Adam shows off his blackened grouper Reuben. His taste buds are just dying for a bite of the marble rye bread, grouper, melted Swiss cheese and warm sauerkraut. 960 1280

  

Skipper's Blackened Grouper Reuben sandwich

Skipper's Blackened Grouper Reuben sandwich

It's a tough match-up among the shrimp po'boy, the Media Noche and the grouper Reuben, but only one can be crowned the regional champ. Tune in to find out which sandwich will take the title. 960 1280

  

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

  

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