Best Sandwich in America: Great Lakes Pictures

Adam's hunt for the best sandwich in America leads him to the Great Lakes, where he samples the fish taco torta in Minneapolis, a prime rib sandwich in Green Bay and the Yardbird sandwich in Detroit.
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Photo By: Scott Stewart

Photo By: Scott Stewart

Photo By: Scott Stewart

Photo By: Scott Stewart

Photo By: Scott Stewart

Adam Richman with the Yardbird sandwich at Slows Bar-B-Q in Detroit, MI.

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.

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.”

Adam Richman with Slows’ executive chef Brian Perrone and his famous Yardbird sandwich.

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.

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.

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.

A barbecue platter at Slows in Detroit.

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.

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.