Best Sandwich: The Final Contestants

Get a look at the 10 mouthwatering finalists that Adam chooses to face off in the Championship Finale – who will take home the title?

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Jumpin' Jay's Fish Café
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

  

The W Hotel Club Sandwich
The W Hotel Club Sandwich

The W Hotel Club Sandwich

The Club Sandwich
Where: The W Hotel in Washington, DC
What: It’s a triple-decker sandwich with grilled chicken, bacon, tomatoes, lettuce, avocado, mayo and a sunny side up fried egg, all in 3 slices of sourdough bread.
For more, visit the Best Sandwich in America website.
960 1280

unknown  

Crab Cakes from Faidley Seafood

Crab Cakes from Faidley Seafood

Crab Cake Sandwich
Where: Faidley Seafood in Baltimore
What: These traditional sammies are filled with 6.5 ounces of jumbo lump crabmeat, fried to perfection.
960 1280

unknown  

Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit
Where: Time-Out Restaurant in Chapel Hill, NC
What: This sandwich has a crispy piece of fried chicken topped with an oozing piece of cheddar cheese resting between a large, fluffy biscuit.
960 1280

  

The Chicken Conquistador from Zunzi's

The Chicken Conquistador from Zunzi's

The Chicken Conquistador
Where: Zunzi’s in Savannah, GA
What: The Conquistador consists of a baked chicken breast served with lettuce, tomato and special sauce on French bread.
960 1280

Beau Kester  

The BLT from Crown Candy Kitchen

The BLT from Crown Candy Kitchen

The BLT
Where: Crown Candy Kitchen in St. Louis
What: A mountain of thick-sliced crisp bacon is topped with tomato slices and lettuce, all sandwiched between 2 pieces of golden brown white toast.
960 1280

  

The CSS Virginia

The CSS Virginia

The CSS Virginia
Where: The Blacksheep in Richmond, VA
What: This creations has with fried chicken livers loaded into a toasted French baguette with shredded cabbage, green onions, granny smith apple and remoulade sauce.
960 1280

unknown  

Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich
Where: Katz's Deli in New York City
What: The meats are on rye bread with mustard but Adam’s favorite way to eat this sandwich is with Russian dressing and coleslaw.
960 1280

  

Grouper Reuben

Grouper Reuben

Grouper Reuben
Where: Skipper’s Smokehouse in Tampa, FL
What: The sandwich is a filet of grouper topped with melted Swiss cheese, Thousand Island dressing, and warm sauerkraut placed between 2 slices of marble rye bread.
960 1280

  

Shrimp Po Boy

Shrimp Po Boy

Shrimp Po' Boy
Where: Domilise’s Po-Boy and Bar in New Orleans
What: It has loads of fresh shrimp straight from the fry basket piled onto a loaf of locally made bread. It is dressed with tomato, lettuce and creole mustard with some pickles to top it off.
960 1280

Alfonso Bresciani  

4-Courser Sandwich

4-Courser Sandwich

4-Courser Sandwich
Where: The Fifty/50 in Chicago
What: The 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.
960 1280

  

Al’s Combo Italian Beef

Al’s Combo Italian Beef

Al’s Combo Italian Beef
Where: Al's in Chicago
What: The fall-apart tender beef is piled high on top of an Italian Sausage grilled to perfection. It is topped with sweet hot peppers and Giardiniera, and is sandwiched between a hearty Italian roll that soaks up the au jus, giving it that extra burst of flavor.
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 Richman and Jake Dell at Katz's Deli

Adam Richman and Jake Dell at Katz's Deli

Adam poses with Katz's Delicatessen owner Jake Dell and the restaurant's signature sandwich, corned beef and pastrami. 960 1280

  

Katz’s Delicatessen

Katz’s Delicatessen

Katz's Delicatessen opened in 1888. It has been a favorite Lower East Side restaurant for more than 100 years. 960 1280

  

Interior shot of Katz's Deli

Interior shot of Katz's Deli

New Yorkers and tourists alike head to Katz's for favorites like matzo ball soup, knishes, kugel, potato latkes, blintzes and, of course, corned beef and pastrami. 960 1280

  

Katz's Deli corned beef and pastrami

Katz's Deli corned beef and pastrami

Adam indulges in a Katz's classic, the corned beef and pastrami sandwich, and then rates it using his BITE scale. 960 1280

  

The exterior of Primanti Brothers

The exterior of Primanti Brothers

In 1933, Joe Primanti started his business by selling sandwiches to truckers off a cart. The business quickly grew into a small restaurant, and Joe was joined by his brothers and nephew. A chance creation of fried potatoes on the sandwiches led to the stuffed sandwiches that Primanti Bros. is known for today. 960 1280

  

Interior of Primanti Bros

Interior of Primanti Bros

Today, Primanti Bros. has 20 restaurants -- 17 in Pittsburgh and 3 in Florida. 960 1280

  

The Primanti Bros. Cap & Cheese sandwich

The Primanti Bros. Cap & Cheese sandwich

Adam learns how the capp-and-cheese sandwich is constructed. The Primanti Bros. sandwiches are made with the side dishes actually on the sandwiches themselves. 960 1280

  

Adam Richman and the Primanti Bros cap and cheese

Adam Richman and the Primanti Bros cap and cheese

Adam shows off his capp-and-cheese sandwich. Adam likes to add a runny egg into the mix. How will this sandwich rate on his BITE scale? 960 1280

  

DiNic’s in Philadelphia

DiNic’s in Philadelphia

Located in Philadelphia's Reading Terminal Market is DiNic's. The sandwich shop often sees a long line for its roast beef, pork and veal sandwiches. 960 1280

  

Chef Joseph Nicolosi

Chef Joseph Nicolosi

One of the Best Sandwich cameramen captures chef/owner Joseph Nicolosi preparing DiNic's signature sandwich. 960 1280

  

DiNic’s roast pork sandwich

DiNic’s roast pork sandwich

The DiNic’s signature sandwich includes slow-roasted pork topped with broccoli rabe and aged provolone on a baguette. 960 1280

  

Adam Richman with the roast pork sandwich

Adam Richman with the roast pork sandwich

Adam enjoys DiNic's culinary masterpiece, the roast pork sandwich. Will it be good enough to take the regional title? 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

  

The W Hotel Club Sandwich

The W Hotel Club Sandwich

The Club Sandwich
Where: The W Hotel in Washington, DC
What: It’s a triple-decker sandwich with grilled chicken, bacon, tomatoes, lettuce, avocado, mayo and a sunny side up fried egg, all in 3 slices of sourdough bread.
For more, visit the Best Sandwich in America website.
960 1280

unknown  

Crab Cakes from Faidley Seafood

Crab Cakes from Faidley Seafood

Crab Cake Sandwich
Where: Faidley Seafood in Baltimore
What: These traditional sammies are filled with 6.5 ounces of jumbo lump crabmeat, fried to perfection.
960 1280

unknown  

Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit from Time-Out

Chicken Cheddar Biscuit
Where: Time-Out Restaurant in Chapel Hill, NC
What: This sandwich has a crispy piece of fried chicken topped with an oozing piece of cheddar cheese resting between a large, fluffy biscuit.
960 1280

  

The Chicken Conquistador from Zunzi's

The Chicken Conquistador from Zunzi's

The Chicken Conquistador
Where: Zunzi’s in Savannah, GA
What: The Conquistador consists of a baked chicken breast served with lettuce, tomato and special sauce on French bread.
960 1280

Beau Kester  

The BLT from Crown Candy Kitchen

The BLT from Crown Candy Kitchen

The BLT
Where: Crown Candy Kitchen in St. Louis
What: A mountain of thick-sliced crisp bacon is topped with tomato slices and lettuce, all sandwiched between 2 pieces of golden brown white toast.
960 1280

  

The CSS Virginia

The CSS Virginia

The CSS Virginia
Where: The Blacksheep in Richmond, VA
What: This creations has with fried chicken livers loaded into a toasted French baguette with shredded cabbage, green onions, granny smith apple and remoulade sauce.
960 1280

unknown  

Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich from Katz's

Corned Beef and Pastrami Sandwich
Where: Katz's Deli in New York City
What: The meats are on rye bread with mustard but Adam’s favorite way to eat this sandwich is with Russian dressing and coleslaw.
960 1280

  

Grouper Reuben

Grouper Reuben

Grouper Reuben
Where: Skipper’s Smokehouse in Tampa, FL
What: The sandwich is a filet of grouper topped with melted Swiss cheese, Thousand Island dressing, and warm sauerkraut placed between 2 slices of marble rye bread.
960 1280

  

Shrimp Po Boy

Shrimp Po Boy

Shrimp Po' Boy
Where: Domilise’s Po-Boy and Bar in New Orleans
What: It has loads of fresh shrimp straight from the fry basket piled onto a loaf of locally made bread. It is dressed with tomato, lettuce and creole mustard with some pickles to top it off.
960 1280

Alfonso Bresciani  

4-Courser Sandwich

4-Courser Sandwich

4-Courser Sandwich
Where: The Fifty/50 in Chicago
What: The 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.
960 1280

  

Al’s Combo Italian Beef

Al’s Combo Italian Beef

Al’s Combo Italian Beef
Where: Al's in Chicago
What: The fall-apart tender beef is piled high on top of an Italian Sausage grilled to perfection. It is topped with sweet hot peppers and Giardiniera, and is sandwiched between a hearty Italian roll that soaks up the au jus, giving it that extra burst of flavor.
960 1280

  


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