Best Sandwich in America: The Regions

Check out the 10 regions of the country Adam Richman will be visiting on his quest for the best sandwich in America.

Photos

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'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 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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