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

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 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

  

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

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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

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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

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Portsmouth Harbor

Portsmouth Harbor

Picturesque Portsmouth Harbor. 960 1280

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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

  

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