Best Sandwich in America: Northwest Pictures

Adam's Best Sandwich search brings him to the Northwest where he rates an oxtail sandwich, a roast beef sandwich stuffed with fries and a pork belly Cubano.

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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

  

Adam Richman at Phil's BBQ
Adam Richman at Phil's BBQ

Adam Richman at Phil's BBQ

Adam heads to California to try some of the best sandwiches throughout the state. 960 1280

  

Exterior of Phil's BBQ in San Diego

Exterior of Phil's BBQ in San Diego

The first stop is Phil’s BBQ in San Diego. Phil’s BBQ has become a San Diego BBQ landmark serving more than 1 million pounds of BBQ sauce (enough to fill Shamu the whale’s tank) since 1998. 960 1280

  

Interior of Phil's BBQ in San Diego

Interior of Phil's BBQ in San Diego

Phil’s BBQ is best known for its Santa Maria-style BBQ tri-tip. 960 1280

  

El Toro sandwich from Phil's BBQ

El Toro sandwich from Phil's BBQ

The El Toro is a chargrilled, deli-sliced tri-tip topped with special BBQ sauce on a bun. A note from the owner Phil: Don’t forget a roll of paper towels since the El Toro can be messy to eat! 960 1280

  

JR Barbeque in Culver City California

JR Barbeque in Culver City California

Adam also makes a stop at JR's Barbeque in Los Angeles. Run by mother-son team Jeanie Jackson and Bobby Johnson, the home-style restaurant strives to bring Memphis-style barbecue to LA. 960 1280

  

Bobby Johnson and Adam Richman and pulled pork sandwich

Bobby Johnson and Adam Richman and pulled pork sandwich

Bobby Johnson, owner and chef at JR's, shares with Adam his favorite creation: the pulled pork sandwich. 960 1280

  

Chef Bobby Johnson making pulled pork

Chef Bobby Johnson making pulled pork

Chef Bobby shows Adam how to prepare the pork for the sandwich. JR's guarantees that each piece of meat is as "tender as mother's love." 960 1280

  

Adam Richman with JR's Jeanie Jackson and Bobby Johnson

Adam Richman with JR's Jeanie Jackson and Bobby Johnson

Jeanie Jackson and her son Bobby love sharing their food and award-winning barbecue sauce (the ingredients of which are a family secret) with customers at JR's. 960 1280

  

Pulled Pork Sandwich

Pulled Pork Sandwich

A favorite at the restaurant is the pulled pork sandwich, which is topped with coleslaw and JR’s famous hot sauce. Can it take the West Coast regional title? 960 1280

  

The last stop is Wexler's in San Francisco's financial district. Wexler's isn't your typical Southern BBQ; chef Charlie Kleinman has given the food a sophisticated San Fran twist. 960 1280

Tony George Photography  

Wexler's Pulled Lamb Sandwich

Wexler's Pulled Lamb Sandwich

The "pulled" lamb sandwich is topped with an unusual mix of watermelon vinegar, pickled watermelon rind and red cabbage slaw. Does it have the flavors to earn the regional title? Watch to find out! 960 1280

Tony George Photography  

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