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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Jumpin' Jay's Fish Café
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

Ralph Morang  

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

Ralph Morang  

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

Ralph Morang  

Portsmouth Harbor

Portsmouth Harbor

Picturesque Portsmouth Harbor. 960 1280

Ralph Morang  

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

  

The W Hotel Club Sandwich
The W Hotel Club Sandwich

The W Hotel Club Sandwich

The Club Sandwich
Where: The W Hotel in Washington, DC
What: It’s a triple-decker sandwich with grilled chicken, bacon, tomatoes, lettuce, avocado, mayo and a sunny side up fried egg, all in 3 slices of sourdough bread.
For more, visit the Best Sandwich in America website.
960 1280

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Crab Cakes from Faidley Seafood

Crab Cakes from Faidley Seafood

Crab Cake Sandwich
Where: Faidley Seafood in Baltimore
What: These traditional sammies are filled with 6.5 ounces of jumbo lump crabmeat, fried to perfection.
960 1280

unknown  

Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit
Where: Time-Out Restaurant in Chapel Hill, NC
What: This sandwich has a crispy piece of fried chicken topped with an oozing piece of cheddar cheese resting between a large, fluffy biscuit.
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The Chicken Conquistador from Zunzi's

The Chicken Conquistador from Zunzi's

The Chicken Conquistador
Where: Zunzi’s in Savannah, GA
What: The Conquistador consists of a baked chicken breast served with lettuce, tomato and special sauce on French bread.
960 1280

Beau Kester  

The BLT from Crown Candy Kitchen

The BLT from Crown Candy Kitchen

The BLT
Where: Crown Candy Kitchen in St. Louis
What: A mountain of thick-sliced crisp bacon is topped with tomato slices and lettuce, all sandwiched between 2 pieces of golden brown white toast.
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The CSS Virginia

The CSS Virginia

The CSS Virginia
Where: The Blacksheep in Richmond, VA
What: This creations has with fried chicken livers loaded into a toasted French baguette with shredded cabbage, green onions, granny smith apple and remoulade sauce.
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unknown  

Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich
Where: Katz's Deli in New York City
What: The meats are on rye bread with mustard but Adam’s favorite way to eat this sandwich is with Russian dressing and coleslaw.
960 1280

  

Grouper Reuben

Grouper Reuben

Grouper Reuben
Where: Skipper’s Smokehouse in Tampa, FL
What: The sandwich is a filet of grouper topped with melted Swiss cheese, Thousand Island dressing, and warm sauerkraut placed between 2 slices of marble rye bread.
960 1280

  

Shrimp Po Boy

Shrimp Po Boy

Shrimp Po' Boy
Where: Domilise’s Po-Boy and Bar in New Orleans
What: It has loads of fresh shrimp straight from the fry basket piled onto a loaf of locally made bread. It is dressed with tomato, lettuce and creole mustard with some pickles to top it off.
960 1280

Alfonso Bresciani  

4-Courser Sandwich

4-Courser Sandwich

4-Courser Sandwich
Where: The Fifty/50 in Chicago
What: The sandwich has smoked pulled pork with a gouda béchamel sauce, pickles, jalapeño chips, sweet potato chips with BBQ sauce and a waffle-ized macaroni and cheese, all between a smoked pretzel bun.
960 1280

  

Al’s Combo Italian Beef

Al’s Combo Italian Beef

Al’s Combo Italian Beef
Where: Al's in Chicago
What: The fall-apart tender beef is piled high on top of an Italian Sausage grilled to perfection. It is topped with sweet hot peppers and Giardiniera, and is sandwiched between a hearty Italian roll that soaks up the au jus, giving it that extra burst of flavor.
960 1280

  

Adam in the studio kitchen
Adam in the studio kitchen

Adam in the studio kitchen

In the studio kitchen in New York City, Adam poses with the 10 regional finalists – plus 2 wildcard sandwiches! 960 1280

  

South: Chicken Conquistador

South: Chicken Conquistador

Adam heads to Savannah, GA, for a taste of the chicken conquistador sandwich at Zunzi's – a restaurant with a fusion of international flavors due to owners Johnny and Gabriella DeBeer's varied cultural backgrounds: Swiss, Italian, South African and Dutch. 960 1280

Beau Kester  

Northeast: Roast Pork

Northeast: Roast Pork

DiNic's, located in Philadelphia's Reading Terminal Market, is famous for its roast pork sandwich, slow-roasted pork topped with broccoli rabe and aged provolone on a baguette. 960 1280

  

Gulf Coast: Domilise's Po’ Boy

Gulf Coast: Domilise's Po’ Boy

The shrimp po’ boy from Domilise’s in New Orleans, LA, took home the title for best Gulf Coast sandwich. Adam was impressed by the double-dip method of frying the shrimp – it made for a great coating! 960 1280

Alfonso Bresciani  

Midwest: Al's Italian Beef

Midwest: Al's Italian Beef

Al’s Beef is a culinary landmark in Chicago, and the owners have been serving up Italian beef sandwiches in the Windy City since 1938. The sandwich’s tender beef is topped with sweet peppers and crunchy pickled veggies called giardiniera, all on an Italian roll. 960 1280

  

Mid-Atlantic: CSS Virginia from the Black Sheep

Mid-Atlantic: CSS Virginia from the Black Sheep

The CSS Virginia sandwich at The Black Sheep diner in Richmond, VA, is filled with fried chicken livers loaded into a toasted French baguette, along with shredded cabbage, green onions, Granny Smith apples and remoulade sauce. 960 1280

unknown  

Northwest: Big-Ass's Roast Beef Sandwich

Northwest: Big-Ass's Roast Beef Sandwich

Big-Ass Sandwiches is one of the newer food trucks on the streets of Portland, OR. Their roast beef sandwich has slow-cooked roast beef and hand-cut french fries piled onto a ciabatta roll and covered with homemade béchamel sauce. 960 1280

  

West Coast: Tri-Tip El Toro

West Coast: Tri-Tip El Toro

Phil’s BBQ has become a San Diego BBQ landmark, serving customers more than 1 million pounds of BBQ sauce since 1998. The El Toro is a chargrilled, deli-sliced tri-tip topped with special BBQ sauce on a bun. 960 1280

  

Great Lakes: Slow's Yardbird

Great Lakes: Slow's Yardbird

The Yardbird from Slow’s in Detroit, MI, is a juicy, smoked, Amish chicken breast drenched in mustard sauce, tossed with sautéed mushrooms and slathered with cheddar cheese, piled high with crispy applewood bacon. 960 1280

Scott Stewart  

Southwest: Seared Beef Tongue

Southwest: Seared Beef Tongue

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

Jesse Knish  

New England: Zesty Lobster Roll

New England: Zesty Lobster Roll

Lemon-pepper seasoning adds a zesty twist to the lobster roll at The Galley Restaurant & Pub in Naples, ME, where 1/3 lb. of fresh Maine lobster meat comes on a grilled, toasted, New England-style hot dog bun. 960 1280

  

Photos

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

Ralph Morang  

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

Ralph Morang  

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

Ralph Morang  

Portsmouth Harbor

Portsmouth Harbor

Picturesque Portsmouth Harbor. 960 1280

Ralph Morang  

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

  

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

  

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