Your Best Sandwiches from Instagram

We asked the Travel Channel community on Instagram to take photos of their favorite sandwiches and tag them #BestSandwich. Here are some of our favorites.

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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

  

Yardbird
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

  

Photos

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

  

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

  

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

  

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