The sandwich is the most beloved, deliciously versatile invention of all time. From delicious New York deli meat piled high on rye to central California’s tri-tip smothered in barbecue sauce, this delectable symbol of American ingenuity takes on countless shapes and flavors from coast to coast. But one question remains: Which sandwich is the best in America? Adam Richman is on a mission to find out. In each episode of Adam Richman’s Best Sandwich in America, Adam will choose a region of the country, sample 3 of its top sandwiches -- and choose 1 to represent the region in the National Championship. In the hour-long battle royale, the 10 regional winners and 2 secret wild cards will go head-to-head, March Madness-style. In the end, only one will claim the coveted title of "Adam Richman's Best Sandwich in America."
Adam Richman begins his quest to find America's No. 1 sandwich. In the series premiere, he samples the best sandwiches in the Northeast. Featured sandwiches include: a roast-pork sandwich from Tommy DiNic's in Philadelphia; a capicola-and-egg sandwich from Primanti Bros. in Pittsburgh; and a corn-beef-and-pastrami sandwich from Katz's Delicatessen in New York City.
Richman heads to the Gulf Coast in search of the region's best sandwiches. Featured sandwiches include: a shrimp po'boy at Domilise's in New Orleans, Louisiana; a grouper Reuben at Skipper's Smokehouse in Tampa, Florida; and a "medianoche" at the Aguila Sandwich Shop also in Tampa.
Richman seeks out the best sandwiches in the South. Featured sandwiches include: the chicken-and-cheddar biscuit at Time-Out Restaurant in Chapel Hill, North Carolina; a chicken sandwich with special sauce at Zunzi's in Savannah, Georgia; and a Asian flank-steak sandwich from Mitchell Delicatessen in Nashville, Tennessee.
In Chicago, Adam compares sandwiches from Al's Italian Beef and the Fifty/50. He then heads to St. Louis to try the Crown Candy Kitchen's so-called Heart-Stopping BLT.
The best sandwiches in the Mid-Atlantic region are spotlighted. Included: a crab-cake sandwich from Faidley Seafood in Baltimore; a chicken club from the W Hotel in Washington, D.C.; a fried-chicken sub from the Black Sheep in Richmond, Va.
Adam visits the Pacific Northwest, sampling roast-beef sandwiches and pork-belly Cuban sandwiches in Portland, Ore., and oxtail sandwiches in Seattle.
The best sandwiches on the West Coast are sampled. Featured eats include a pulled-pork sandwich at JR's Barbeque in Los Angeles; a tri-tip sandwich at Phil's BBQ in San Diego; and a pulled-lamb sandwich from Wexler's in San Francisco.
Adam selects the best sandwich from the Great Lakes region, choosing between the fish taco torta from Tilia in Minneapolis, the prime pib sandwich from Kroll's West in Green Bay, and the yardbird sandwich from Slows Bar-B-Q in Detroit.
The host heads to the Southwest for a taste of the region's best sandwiches. Included: a barbecue-brisket sandwich in Driftwood, Texas; a beef-tongue sandwich in Austin; and a 12-ingredient torta in Phoenix.
Adam's quest for the Best Sandwich in America lands him in New England. He samples a crab-filled grilled cheese in Portsmouth, NH, a lobster roll in Maine and an oven-roasted turkey hoagie in New Haven, CT.