can your sandwich have too much meat on
it if you answered no then you're going
to love our pick for best sandwich on
diners drive-ins and dives
when you hear the word sloppy in the
context of a sandwich you probably
immediately think of a sloppy joe while
eating a sloppy joe when you were a kid
it was perfectly okay to wear sauce all
over your face while you stared down at
the heaping mess of ground beef on your
plate sloppy is good which was perfectly
clear when guy fieri headed to a boston
spot called sows to get his sloppy
jacques on sao's co-owner and chef chin
kuo stuffed a brioche bun full of
braised beef and bacon and then topped
it with pickled red onions for a
vinegary bite that cuts through the
richness of the meat the sloppy jack is
one of those sandwiches that just kind
of reminds you of childhood sometimes
the greatest part about food is the
nostalgia that comes with it after a
couple bites you could tell fiati was a
huge fan as he concluded that the sloppy
jock pushed the boundaries of sloppy
joes
pork belly is one of the most decadent
cuts of meat you can possibly eat it's
taken from an outrageously tender area
of the pig so it's chock full of
glistening melt-in-your-mouth fat when
you take the first bite your palate is
coated with a rich glaze that sits in
your mouth long after you swallow so you
might think that you'd be hard-pressed
to find a way to make pork belly even
better not so according to bunk
sandwiches in portland oregon which
slaps that meat onto a ruben and serves
it between two pieces of toasted bread
the process begins when the chef grinds
up a mixture of chili flakes black
pepper fennel seed salt and sugar then
spreads it onto a pan lays the slab of
pork belly right on top and rubs the
seasoning in after the meat sits for a
couple of days to soak up all the flavor
he slow roasts it for four hours once it
develops that crispy golden outer crust
he slices it up and starts the sandwich
construction job on two pieces of dark
rye bread the chef slathers homemade
russian dressing swiss cheese sauerkraut
and of course the pork belly after a
quick press on the panini grill fieti
dug in and you can tell by the look on
his face that he wishes he could eat one
of these every day
diners drive-ins and dives makes sure to
visit spots around the country that
serve unique fare that you can't find
anywhere else it doesn't just highlight
great tasting food it also points out
small locales with one-of-a-kind options
that might otherwise be overlooked by
those traveling through the area that's
why guy fieri made his way to summers
point new jersey to snag a crab cake
grilled cheese at the grilled cheese and
crab cake company this place is located
right near the boardwalk in ocean city
so it's no surprise that they have crab
cakes on the menu chef steve novak was
more than happy to walk vietti through
the crab cake grilled cheese making
process once the binding mixture is
thoroughly mixed novak dumps in a
heaping bucket of jumbo lump crab meat
next an ice cream scoop full of crab
meat gets plopped onto a flat grill and
while that sizzles to perfection novak
toasts two pieces of bread draped in
monterey jack cheese and tomatoes once
the crab cake finishes it's placed on
top of the bread mission accomplished
vietti did note that the crab cake is a
little creamier than most people would
expect but that doesn't stop him from
giving the chef a well-deserved fist
bump of appreciation
if someone ever asks you if you see the
hot blonde you'd probably expect to find
an attractive person somewhere nearby
but that actually couldn't be further
from the truth if you're in dad's
kitchen in sacramento california they
serve up a panini there called the hot
blonde that's sure to turn heads in a
totally different way so naturally guy
fieri had to take a road trip out west
to see what all the fuss was about one
thing fieri wants to know about is if
the sandwich's name is a reference to
him to his dismay it's not but that's
okay because it's delicious either way
the ingredients are layered on grilled
sourdough and consist of fresh roasted
chicken avocado cucumbers tomatoes
roasted red onions swiss cheese garlic
spread brown mustard and a sauce called
pepper plant that adds a nice little
kick of heat to the whole thing
this is the kind of sandwich my mom
would flip out for unfortunately mama
flavortown didn't join her son on the
trip but we hope she got a taste of the
hot blonde eventually
you might remember times when you were a
kid and you would rip off small pieces
of bread and feed the ducks swimming
around a pond as it turns out eating
duck is also pretty tasty it has a
tenderness that you won't find in pork
or beef so if you're a meat lover you
owe it to yourself to try some guy fieri
is never one to back down from a flavor
town journey so he ventured out to a
place called meat press in ottawa canada
and discovered that our neighbors up
north know exactly how to get their duck
on meat press makes their own buns and
the duck they use sits in a dry rub for
10 whole days before it's cooked so it's
loaded with flavor by the time it hits
the smoker a mixture of cherry and maple
wood gives it a super smoky essence and
once it comes out fieri's excitement is
palpable before the duck is sliced meat
press chef at yen corgae renders down
homemade bacon and onions and then he
adds a handful of cabbage to the same
pot as soon as the ingredients cook down
curier pipes homemade mayo onto the
fresh buns slices the duck breast super
thin and then piles everything on in one
glorious glistening heap brother i'm
gonna be honest with you that changes
the world of duck
it's not easy to find food in the united
states that genuinely rivals the
authentic flavors of a foreign country
simply put it's usually nowhere near
what the locals make but when guy fieri
learned of a peruvian sandwich spot
called j-28 sandwich bar in hollywood
florida he had to see why people kept
coming back again and again j-28 is a
reference to peru's independence day of
july 28th and the restaurant actually
also opened its doors on july 28th fieri
arrived ready to bite into one of their
most popular sandwiches the peruvian
chicharron it starts with marinated pork
belly that sits overnight in a delicious
concoction of ginger sugar aji amarillo
garlic paste and soy sauce among a few
other things once the belly is taken out
of the fridge it's deep fried to get a
super crisp outer skin then it's sliced
and layered onto a house-made roll along
with sliced sweet potato pickled red
onions and a drizzle of pepper sauce
crispiness is the name of the game here
and fieri made sure to note that both
the crunchiness of the roll and the
crispy pork skin all work wonders for
this authentic sandwich
if a sandwich claims to be full of both
razzmatazz and pizzazz you know you're
in for quite a treat those are the exact
words that came out of oco kitchen and
bar head chef mark steel's mouth while
he was explaining his culinary creation
called the east coast donaire guy fieri
traveled all the way to ottawa canada to
try the sandwich and he wondered what he
was getting himself into after steel's
explanation the canadian east coast
donaire is the restaurant's unique take
on everyone's favorite classic greek
sandwich the gyro but instead of lamb
ground chuck stands in its place the
beef is seasoned with garlic powder
onion powder smoked paprika salt pepper
and cayenne once seasoned the meat is
rolled out onto a sheet pan and placed
into the oven the sauce drizzled on top
of the final product consists of
evaporated milk condensed milk fresh
garlic sugar and vinegar to thicken it a
pita is then tossed onto the grill along
with strips of the cooked meat once
everything develops a nice char the
bread is slathered with garlic butter
and then on goes the beef shredded
cheddar lettuce cherry peppers sliced
jalapenos pickled red onions and a hefty
drizzle of the sauce fieri takes one
messy bite and has nothing but
compliments for the smiling chef
as much as we know that deep frying is
probably the least healthy way to eat
anything we can't deny the wonders that
happen when food takes a dunk in that
sizzling oil jacuzzi but when you double
fry something you give a whole new
meaning to smiling stomach you have
something so crunchy that you can hear
every bite from down the block that's
why guy fieri hopped behind the wheel of
his classy red ride and headed straight
to seoul avenue kitchen in moorhead
minnesota to loudly crunch his way
through their double fried chicken
sandwich the only thing he forgot to
bring was earplugs the preparation
begins by dousing the chicken breasts in
batter and then dunking them in a dredge
full of spices the chicken then enters
the deep fryer for the first time once
it's pulled out and cooled down it takes
a second glorious dip for an extra
crispy outer shell the condiments
slathered on are lime aioli and a spicy
korean paste called samjong and once
they're applied on goes a pile of kimchi
the chicken and house pickles the
sandwich is teeming with ingredients but
fieri manages to grab it with two sturdy
hands and take a bite the verdict
nothing but love
that is super conscientious
usually when guy fieri arrives at a
restaurant and the chef describes to him
what they're making he's excited to see
exactly how the plan unfolds it's less
common that he'll wear a look of sheer
puzzlement after the explanation but
when he visited bunk sandwiches and
tried a salt cod sandwich he was left
scratching his head nevertheless he
appreciates the weirdly unique so he
arrived amped to take his first bite and
see why everyone was raving about it the
words salt cod don't exactly conjure up
a delicious picture but this sandwich
turns that unsightly image on its head
before the fish cooks it sits in water
for multiple days to pull out the high
amount of salt that coats it once it's
ready it's cooked in a pot of milk
garlic and thyme until the meat starts
to flake off the bones the cod meat and
mashed potatoes are then pureed into a
thick paste before being slathered onto
a toasted roll placed on top of the
puree is a tuft of salad consisting of
parsley red onion oil cured black olives
slices of fried spanish chorizo red wine
vinegar and a glug of olive oil fieri is
definitely surprised by the sandwich's
unique flavor but he's nevertheless
pleased i don't even know if i want to
call gourmet i want to call it
funkalicious that's right
in nearly every episode of diners
drive-ins and dives guy fieri rolls solo
eager to keep all the dishes he tries to
himself while everyone else in the room
looks at him with a fiery jealousy but
in one particular episode he brought
along fellow chef justin warner and the
two good friends visited a place called
urban chislick in sioux falls south
dakota warner had only one thing in mind
after linking up with his spiky-headed
pal the uc barbecue pork sandwich the
first step is the creation of the
barbecue sauce base which packs an umami
punch with ingredients like soy sauce
molasses and liquid smoke after the
sauce is thoroughly mixed cubes of pork
are tossed into a deep fryer to sizzle
while a homemade slaw is mixed with
green and purple cabbage mayo honey
mustard and a house-made dry rub once
fried to perfection the pork is placed
on a flat grill doused in sweet barbecue
sauce and covered in swiss cheese after
the pork slaw and a handful of crispy
onions are piled onto a toasted bun
fieti and warner take a bite and they're
blown away by the flavor
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that flight's out bro is there such a
thing as too much meat on a sandwich not
if you're a carnivore through and
through if that describes you then
you've got to head to zzq in richmond
virginia when guy fieri arrived there
with an appetite the size of texas he
was thrilled that the barbecue joint
offered up an enormous sandwich called
the trey's ombres to satisfy his own
carnivorous cravings brisket sausage and
pulled pork are the three glorious meats
packed into the trey's ombres and each
one glistens with run down your chin
fatty flavors the first meat the chef
prepares is a huge slab of pork butt he
slathers it in yellow mustard coats it
in dry rub and then into the oven it
goes then he does the same thing to an
even bigger piece of brisket once both
slabs finish cooking the meticulous
piling job begins the sausage is sliced
and layered onto the bottom bun the
pulled pork is then placed on top of
that and the whole thing's topped off
with brisket pickled red onions and a
dowsing of homemade sauce needless to
say the end product is a monster but
fieri manages to dig in for a very messy
bite
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