Adam Richman, host of “Man v. Food Nation” and the new Travel Channel show “Best Sandwich in America” waxes poetic about all things between bread, as he travels the country judging delicious sammies. “I think that a sandwich at its core is really your imagination bound by bread,” he told Matt Lauer and Savannah Guthrie when he stopped by TODAY to share some of his favorites from New York, along with tips for making creative sandwiches at home.
Spicy banh mi from Hanco's
This traditional Vietnamese sandwich includes roasted ground pork, Vietnamese ham, pate, mayo, butter, cucumber, pickled carrots, daikon radish, cilantro on a toasted French baguettes with spicy sauce.
Pastrami and corned beef sandwich from Katz's Deli
This sandwich is a New York City legend on its own and what Adam calls one of the best pastrami and corned beef sandwiches in the world. It’s made with pastrami and corned beef with Russian dressing and coleslaw on rye.
Duck breast club from Blue Ribbon Brasserie
Sandwich of duck breasts, mayo, bacon, lettuce, tomato and red onion -- roasted and seasoned as a club sandwich on raisin walnut bread.
If you’d rather just make your own mouthwatering sandwiches, create a scrumptious sandwich bar. Adam’s tip? Make sure to add a little crunch – like chips or pickled vegetables.
Ingredients to have on hand:
- Baguette or crusty French bread
- Avocado
- Fried egg (“It almost becomes its own condiment,” Adam explains)
- Flavored mayo (pesto, garlic etc.)
- Pickled vegetables
- Hot protein - preferably moist as possible - (pork, steak or grilled chicken)
- Hot sauce
- Some crunch - quality fried onions, crisped sun choke, potato, tortilla chips, etc
- Truffle mousse
- Leafy greens (peppery or bitter)
- Bacon
- If you use cheese, it's got to be original, sharp and usually a tad stinky. Extra sharp provolone, manchego, Bleu, mimolette, Reggiano and grana padano
What are your favorite sandwich ingredients?
More from TODAY Food:
