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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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

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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

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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

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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

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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

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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

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The Noble Pig

The Noble Pig

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

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The Noble Pig

The Noble Pig

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

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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

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The Noble Pig

The Noble Pig

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

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