Ep 8. Soup and Sandwiches

In this episode of Diners, Drive-Ins and Dives, titled "Soup and Sandwiches," host Guy Fieri hits the road once again to explore the best places across America serving up delicious and unique versions of these classic comfort foods.

The first stop on his journey is a small deli in San Francisco that has been serving up mouth-watering sandwiches for over 50 years. Guy meets the owner, a third-generation deli owner who shares his family's passion for quality meats and ingredients. He tries the signature sandwich, which is piled high with pastrami, Swiss cheese, and sauerkraut, and served on freshly baked rye bread. Guy also tries the deli's famous matzo ball soup, which is made from scratch using a secret family recipe.

Next, Guy heads to a cozy soup and sandwich spot in Portland, Oregon. The owner and chef takes pride in the fact that everything is made from scratch in-house, including the bread for the sandwiches. Guy tries the classic grilled cheese, which is made with four different types of cheese and served on perfectly toasted bread. The soup of the day is a spicy tomato and vegetable soup, which Guy describes as "just the right amount of heat" and "bursting with flavor."

In the next stop, Guy finds himself in a renovated gas station in Miami that now serves as a popular lunch spot. The focus here is on fusion flavors, and Guy tries the "Cuban Philly" sandwich, which combines the flavors of a traditional Philly cheesesteak with Cuban spices and ingredients. He also samples the restaurant's twist on a classic tomato soup, which contains roasted red peppers and a dollop of sour cream.

In Nashville, Tennessee, Guy hits up a family-owned sandwich spot that has been serving customers for over 30 years. The signature sandwich is the "Goo Goo Cluster Burger," which is a classic cheeseburger topped with the famous Nashville candy. Guy tries the burger and raves about the balance of sweet and savory flavors. He also samples the creamy and satisfying broccoli cheese soup.

Finally, Guy heads to a farm-to-table cafe in Santa Fe, New Mexico. The focus here is on using fresh and locally sourced ingredients. Two standouts on the menu are the "Turducken Reuben," which combines the flavors of a traditional Reuben with the classic Thanksgiving dish, and the green chile chicken soup, which is both spicy and comforting.

Throughout the episode, Guy is not only impressed by the unique takes on classic soup and sandwich dishes, but also by the passion and dedication of the chefs and owners behind each restaurant. He discovers that despite the simplicity of these dishes, there is endless possibilities when it comes to flavor and creativity.