Best Sandwich in America: West Coast Pictures

Adam heads to the West Coast to rate barbecue sandwiches in San Francisco, San Diego and Los Angeles.

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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  

Adam Richman and The Fifty/50 Scott Weiner
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

  

Adam Richman in St Louis
Adam Richman in St Louis

Adam Richman in St Louis

Adam heads to the Midwest to rate sandwiches at culinary landmarks in Chicago and St Louis. 960 1280

  

St Louis, MO

St Louis, MO

Though St. Louis is known for steaks, Italian food and BBQ, Adam visits the Gateway City to try one specific sandwich. 960 1280

  

Crown Candy Kitchen

Crown Candy Kitchen

The 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

  

Heart-Stopping BLT

Heart-Stopping BLT

Adam visits Crown Candy Kitchen for their classic sandwich the Heart-Stopping BLT. This sandwich takes the BLT to a whole new level with a mountain of thick-sliced crisp bacon that is sure to fulfill every bacon lover's dream! 960 1280

  

Al's Italian Beef

Al's Italian Beef

Al’s Beef is a culinary landmark in Chicago; it's been serving the No.#1 Italian beef sandwich in the Windy City since 1938. 960 1280

  

Interior of Al's Beef

Interior of Al's Beef

Al's Beef was started by Al Ferreri, his sister Frances and her husband, Chris Pacelli, Sr. They created the sandwiches during the Great Depression when meat was hard to come by. Thinly slicing the beef allowed Al and Chris to make more sandwiches with the meat they had. 960 1280

  

Chris Pacelli and the Al's Italian Beef

Chris Pacelli and the Al's Italian Beef

Chef Chris Pacelli puts the final touches on the eatery's signature sandwich, Al's Italian beef. He then shows Adam the proper Italian stance to eat it. 960 1280

  

Al's Italian Beef

Al's Italian Beef

On Al's Italian beef sandwich, the tender beef is topped with sweet peppers and crunchy pickled veggies called giardiniera, and put on an Italian roll. Can it take the Midwest regional title? 960 1280

  

Adam Richman and Scott Weiner

Adam Richman and Scott Weiner

Adam's other Chicago stop is at the restaurant and bar Fifty/50. He meets with co-owner Scott Weiner to check out their 4-courser sandwich. 960 1280

  

Fifty/50 Restaurant

Fifty/50 Restaurant

Fifty/50 was created by Scott and his business partner Greg Mohr. They met while working in a seafood restaurant in Chicago and combined their ideas for the ultimate bar and restaurant. 960 1280

  

Interior of the Fifty/50

Interior of the Fifty/50

Fifty/50 has 3 levels, 2 bars and a menu full of secret sauces and recipes. 960 1280

  

Scott Weiner and Adam Richman

Scott Weiner and Adam Richman

Fifty/50 co-owner Scott Weiner looks on as Adam prepares to try the restaurant's signature offering, the 4-courser sandwich. 960 1280

  

The 4-Courser Sandwich

The 4-Courser Sandwich

The 4-courser 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. Will it be the regional champ? 960 1280

  

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