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.

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The Salt Lick
The Salt Lick

The Salt Lick

Adam Richman’s first stop in the Southwest is The Salt Lick in Driftwood, TX. Owner Scott Roberts shows Adam how they make their famous sliced beef brisket sandwich. 960 1280

Jesse Knish  

The Salt Lick

The Salt Lick

The sliced beef brisket sandwich -- chef Bobby Flay’s favorite sandwich -- is cooked over an open fire and served with onions, pickles and a habanero BBQ sauce. 960 1280

Jesse Knish  

The Salt Lick

The Salt Lick

On average, The Salt Lick cooks more than 750,000 lbs. of brisket per year and each batch is cooked for 20-24 hours! 960 1280

Jesse Knish  

Los Reyes de la Torta

Los Reyes de la Torta

The next contender for Best Sandwich in the Southwest is the Torta del Rey from Los Reyes de la Torta in Phoenix, AZ. 960 1280

Mark Skalny  

Los Reyes de la Torta

Los Reyes de la Torta

The legendary Torta del Rey is made with 12 different ingredients, including breaded beef, pork, ham, chorizo, cheese, a fried egg, avocado, beans, tomatoes, onions and jalapenos. 960 1280

Mark Skalny  

Los Reyes de la Torta

Los Reyes de la Torta

Adam Richman with owner Enrique de la Torre and the Torta del Rey. 960 1280

Mark Skalny  

Los Reyes de la Torta

Los Reyes de la Torta

Adam Richman with the Torta del Rey at Los Reyes de la Torta in Phoenix, AZ. 960 1280

Mark Skalny  

The Noble Pig

The Noble Pig

Adam’s journey brings him to The Noble Pig in Austin, TX. 960 1280

Jesse Knish  

The Noble Pig

The Noble Pig

Adam Richman poses with The Noble Pig's staff in Austin, TX. 960 1280

Jesse Knish  

The Noble Pig

The Noble Pig

The Noble Pig's seared beef tongue sandwich is served with smoked green onions, red pepper relish and garlic aioli on freshly baked bread. 960 1280

Jesse Knish  

The Noble Pig

The Noble Pig

Adam Richman spends some time with The Noble Pig's chefs, John Bates and Brandon Martinez. 960 1280

Jesse Knish  

Photos

Adam Richman, Brian Wood and the roast beef big ass sandwich

Adam Richman, Brian Wood and the roast beef big ass sandwich

Adam visits Big-Ass Sandwiches so owner Brian Wood can make him the food truck's roast beef sandwich. 960 1280

  

Brian and Lisa Wood

Brian and Lisa Wood

Big-Ass Sandwiches is one of the newer food trucks on the streets of Portland, OR. Brian and Lisa Wood created a menu filled with hearty sandwiches stuffed with home-roasted meats and homemade ingredients. 960 1280

  

The roast beef sandwich has slow-cooked roast beef and hand-cut french fries piled onto a ciabatta roll and covered with homemade béchamel sauce. Can this sandwich be a contender for the Northwest title? 960 1280

  

Adam Richman and Gina Batali

Adam Richman and Gina Batali

Adam heads to Seattle to visit Salumi, a restaurant owned by chef Mario Batali's family. Started by Armandino Batali, the restaurant is now run by his daughter Gina. 960 1280

  

the oxtail sandwich meat

the oxtail sandwich meat

One of the restaurant's signature dishes is the oxtail sandwich. It's not served every day, but when it is, people line up around the corner for a taste of the tender meat. 960 1280

  

Salumi and Marilyn Batali

Salumi and Marilyn Batali

At Salumi everything is cured in-house, as the Batali family is dedicated to the preservation and promotion of the handmade food traditions of Italy and the Mediterranean. Marilyn Batali makes some gnocchi in the window of the restaurant. 960 1280

  

The Oxtail Sandwich from Salumi

The Oxtail Sandwich from Salumi

Gina calls the restuarant's oxtail sandwich "a crazy mess" but worth the 20 hours it takes to prepare it. Will it be the Northwest regional champ? 960 1280

  

Bunk Sandwiches in Portland, OR

Bunk Sandwiches in Portland, OR

Adam visits Bunk Sandwiches in Portland, OR, for a taste of its unique sandwiches. 960 1280

  

Pork Belly at Bunk Sandwiches

Pork Belly at Bunk Sandwiches

Bunk Sandwiches does a unique twist on the classic Cubano: Instead of the traditional roast pork, the restaurant uses pork belly. 960 1280

  

Adam Richman, Tommy Habetz and Nick Wood

Adam Richman, Tommy Habetz and Nick Wood

Bunk Sandwiches is owned and operated by friends and sandwich aficionados Thomas Habetz and Nick Wood. They make Adam one of their pork belly Cubanos. 960 1280

  

Pork Belly Cubano from Bunk Sandwiches

Pork Belly Cubano from Bunk Sandwiches

Will the pork belly Cubano beat out the oxtail sandwich and Big-Ass roast beef sandwich? Watch and find out. 960 1280

  

The Salt Lick

The Salt Lick

Adam Richman’s first stop in the Southwest is The Salt Lick in Driftwood, TX. Owner Scott Roberts shows Adam how they make their famous sliced beef brisket sandwich. 960 1280

Jesse Knish  

The Salt Lick

The Salt Lick

The sliced beef brisket sandwich -- chef Bobby Flay’s favorite sandwich -- is cooked over an open fire and served with onions, pickles and a habanero BBQ sauce. 960 1280

Jesse Knish  

The Salt Lick

The Salt Lick

On average, The Salt Lick cooks more than 750,000 lbs. of brisket per year and each batch is cooked for 20-24 hours! 960 1280

Jesse Knish  

Los Reyes de la Torta

Los Reyes de la Torta

The next contender for Best Sandwich in the Southwest is the Torta del Rey from Los Reyes de la Torta in Phoenix, AZ. 960 1280

Mark Skalny  

Los Reyes de la Torta

Los Reyes de la Torta

The legendary Torta del Rey is made with 12 different ingredients, including breaded beef, pork, ham, chorizo, cheese, a fried egg, avocado, beans, tomatoes, onions and jalapenos. 960 1280

Mark Skalny  

Los Reyes de la Torta

Los Reyes de la Torta

Adam Richman with owner Enrique de la Torre and the Torta del Rey. 960 1280

Mark Skalny  

Los Reyes de la Torta

Los Reyes de la Torta

Adam Richman with the Torta del Rey at Los Reyes de la Torta in Phoenix, AZ. 960 1280

Mark Skalny  

The Noble Pig

The Noble Pig

Adam’s journey brings him to The Noble Pig in Austin, TX. 960 1280

Jesse Knish  

The Noble Pig

The Noble Pig

Adam Richman poses with The Noble Pig's staff in Austin, TX. 960 1280

Jesse Knish  

The Noble Pig

The Noble Pig

The Noble Pig's seared beef tongue sandwich is served with smoked green onions, red pepper relish and garlic aioli on freshly baked bread. 960 1280

Jesse Knish  

The Noble Pig

The Noble Pig

Adam Richman spends some time with The Noble Pig's chefs, John Bates and Brandon Martinez. 960 1280

Jesse Knish  

Adam Richman and The Fifty/50 Scott Weiner

Adam Richman and The Fifty/50 Scott Weiner

Adam visits The Fifty/50 in Chicago where chef Scott Weiner creates a 4-courser sandwich for him. 960 1280

  

Faidley's Seafood in Baltimore

Faidley's Seafood in Baltimore

Another stop on Adam's quest brings him to Faidley Seafood in Baltimore. 960 1280

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Adam Richman and Faidley's Seafood's crab cake sandwich

Adam Richman and Faidley's Seafood's crab cake sandwich

Adam wonders if this crab cake sandwich is the best in America. Hmm, guess time will tell. 960 1280

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Adam Richman and Faidley's Seafood owners Nancy and Bill Devine

Adam Richman and Faidley's Seafood owners Nancy and Bill Devine

Faidley Seafood owners Nancy and Bill Devine try to convince Adam that their crab cakes are the best. 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

Adam and the W Hotel's chef Philippe Reininger whip up one of the hotel's famous club sandwiches. 960 1280

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Zunzi's in Savannah

Zunzi's in Savannah

Adam also visits Zunzi's in Savannah, GA, where international flavors are inspired by the owners' diverse backgrounds. 960 1280

Beau Kester  

Maria J. Hernandez prepares their signature Chicken Cheddar Biscuit

Maria J. Hernandez prepares their signature Chicken Cheddar Biscuit

Time-Out Restaurant employee Maria J. Hernandez prepares the restaurant's signature chicken cheddar biscuit. 960 1280

  

Adam Richman and owner Eddie Williams

Adam Richman and owner Eddie Williams

Adam poses with Time-Out's owner Eddie Williams and the chicken cheddar biscuit. 960 1280

  

Mitchell’s Delicatessen in Nashville

Mitchell’s Delicatessen in Nashville

In Nashville, TN, Adam visits Mitchell Delicatessen, which is known for its high-quality food. 960 1280

  

David Mitchell prepares a Mitchell's Deli signature sandwich

David Mitchell prepares a Mitchell's Deli signature sandwich

Owner David Mitchell prepares Mitchell Delicatessen's signature sandwich, the Asian flank steak sandwich, for Adam to taste. 960 1280

  

Tommy DiNic’s

Tommy DiNic’s

Inside Philadelphia's Reading Terminal Market, Tommy DiNic’s roast pork and beef creations are culinary masterpieces. 960 1280

  

DiNic's employee John Mooney

DiNic's employee John Mooney

Employee John Mooney prepares a DiNic's signature sandwich. 960 1280

  

Katz's in NY

Katz's in NY

Katz's has been New York's most famous deli since 1888, recreating the flavors of the old world. 960 1280

  

Chef Chris Pacelli of Al's

Chef Chris Pacelli of Al's

Chef Chris Pacelli prepares Al's signature Italian beef sandwich, a favorite in Chicago. 960 1280

  

Skipper’s Smokehouse in Tampa, Florida

Skipper’s Smokehouse in Tampa, Florida

Skipper's Smokehouse in Tampa, FL, serves up a killer grouper Reuben sandwich which is popular with locals. 960 1280

  

Primanti Brothers in Pittsburgh

Primanti Brothers in Pittsburgh

Pittsburgh's Primanti Bros. has 20 mega-sized sandwiches on the menu -- so multiple visits are in order. 960 1280

  

Crown Candy Kitchen in St Louis

Crown Candy Kitchen in St Louis

Crown Candy Kitchen has one of America's oldest surviving soda fountains. Crown Candy's homemade malts, sundaes and chocolate candy have been legendary in St. Louis for generations. 960 1280

  

Adam Richman with owner Andy Karandzeiff

Adam Richman with owner Andy Karandzeiff

Adam and Crown Candy Kitchen owner Andy Karandzieff admire the restaurant's BLT, a bacon lover's dream. 960 1280

  

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