Best Sandwich in America: Southwest Pictures

Adam's search brings him to the Southwest, where he must choose between a BBQ brisket sandwich in Driftwood, TX, a beef tongue sandwich in Austin, TX, and a 12-ingredient torta in Phoenix, AZ.
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Photo By: Jesse Knish

Photo By: Jesse Knish

Photo By: Jesse Knish

Photo By: Mark Skalny

Photo By: Mark Skalny

Photo By: Mark Skalny

Photo By: Mark Skalny

Photo By: Jesse Knish

Photo By: Jesse Knish

Photo By: Jesse Knish

Photo By: Jesse Knish

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.

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.

On average, The Salt Lick cooks more than 750,000 lbs. of brisket per year and each batch is cooked for 20-24 hours!

The next contender for Best Sandwich in the Southwest is the Torta del Rey from Los Reyes de la Torta in Phoenix, AZ.

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.

Adam Richman with owner Enrique de la Torre and the Torta del Rey.

Adam Richman with the Torta del Rey at Los Reyes de la Torta in Phoenix, AZ.

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

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

The Noble Pig's seared beef tongue sandwich is served with smoked green onions, red pepper relish and garlic aioli on freshly baked bread.

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