Ep 10. Succulent Sandwiches

In season 24 episode 10 of Diners, Drive-Ins and Dives, host Guy Fieri sets out on a quest to find the most succulent sandwiches across America. From classic meat-filled subs to vegetarian options, this episode showcases a variety of sandwich styles and flavors.

The first stop takes Guy to a Southern-style deli in Nashville where he tries a mouthwatering roast beef sandwich piled high with melted cheese and horseradish sauce. Next, he heads to a cozy diner in Oregon that serves up a unique sandwich made with BBQ brisket, mac and cheese, and a crispy onion haystack topping.

In New York City, Guy visits a family-owned deli that has been serving up sandwiches for over 100 years. He samples their famous pastrami sandwich made with hand-carved meat and a secret spice blend. Then, he travels to a small town in Missouri to try a pork tenderloin sandwich that's been dubbed the "king of sandwiches" by the locals.

Guy's journey also takes him to California where he visits a vegan sandwich shop that creates plant-based versions of classic deli favorites, including a "meatball" sub made with lentil balls and smothered in marinara sauce. He then heads to a seafood joint in Florida where he tries a po' boy sandwich stuffed with fried shrimp and oysters.

The episode ends on a high note as Guy visits a food truck in Louisiana that specializes in a sandwich called a boudin ball po' boy. This unique creation features fried balls of spicy sausage, rice, and veggies, all topped with lettuce, tomato, and mayo.

Throughout the episode, Guy chats with the sandwich makers to learn about their unique recipes and techniques. He also shares his own tips for creating the ultimate sandwich, from choosing the right bread to adding the perfect toppings.

Overall, Succulent Sandwiches is a delicious and satisfying episode that celebrates the diversity and creativity of America's sandwich culture.