Triple D Nation Season 1 Episode 9 Between the Bread

Between the Bread is the ninth episode of the first season of the popular food show, Triple D Nation. In this episode, the host, Guy Fieri, revisits some of his favorite sandwich joints from across the United States.

The episode kicks off with Fieri visiting a sandwich shop in Albuquerque, New Mexico. He takes a bite of their famous muffuletta sandwich, which includes ham, salami, mortadella, provolone cheese, and olive salad on a round sesame seed bread. Fieri praises the sandwich for its perfect balance of flavors and textures. He then heads over to the East Coast to visit a sandwich shop in Norwalk, Connecticut, where he tries the shop's prosciutto and fresh mozzarella sandwich with roasted red peppers and pesto.

Next, Fieri travels to Eugene, Oregon, to try the Reuben sandwich at a local favorite. He notes that the sandwich is traditionally made with corned beef or pastrami, Swiss cheese, and sauerkraut on rye bread with Russian dressing. However, this particular sandwich shop puts their own twist on the sandwich by using house-made smoked beef and coleslaw instead of sauerkraut. Fieri is impressed by the smoky, meaty flavor and the tanginess of the coleslaw.

The host then heads to San Francisco, California, where he visits a sandwich shop that specializes in Vietnamese banh mi sandwiches. He tries the shop's popular oxtail banh mi, which includes slow-cooked oxtail, jalapenos, pickled carrots, daikon, and cilantro on a toasted baguette. Fieri notes that the sandwich is a great fusion of Vietnamese and French flavors and describes it as "unbelievable."

Continuing his sandwich tour, Fieri heads to Minneapolis, Minnesota, to try a hot turkey sandwich at a classic diner. He notes that the sandwich is a comfort food staple, with sliced turkey, mashed potatoes, and gravy piled onto white bread. Fieri is impressed with the simplicity of the dish and appreciates the home-cooked taste.

Next, Fieri travels to Phoenix, Arizona, to try a specialty sandwich at a shop that focuses on farm-to-table ingredients. He tries their signature sandwich, which includes mesquite-smoked pulled pork, house-made pickles, and coleslaw on a brioche bun. Fieri notes that the flavors of the sandwich are bright and fresh, thanks to the locally sourced ingredients.

Finally, Fieri heads to Duluth, Minnesota, to try a unique sandwich at a restored retro diner. He tries their famous peanut butter and bacon sandwich, which includes crunchy peanut butter, crispy bacon, and sliced bananas on white bread. Fieri notes that the sandwich is a sweet and savory indulgence and a great example of American diner fare.

Throughout the episode, Fieri highlights the unique ingredients and cooking techniques that make each sandwich special. He also chats with the sandwich makers and learns about their personal stories and the history of their sandwich shops. Overall, the episode celebrates the diversity and creativity of America's sandwich culture.