Vivian makes this scrumptious comfort food with three fillings: Japanese-style tuna salad, umeboshi paste, and egg salad, like the kind found in Japanese convenience store sandwiches. They're simple yet tasty and worthy of your personal bento box.
Eric Greenspan attempts to capture the essence of one of America's greatest sandwiches: the muffuletta from Central Grocery on Decatur Street in New Orleans. The melted mozzarella and provolone may be an improvement on an already-perfect sandwich.
Bananas stand in for tomatoes in this spicy condiment that is unique to the Philippines. Use it as a dip for vegetables, as a spread on sandwiches or as a sauce for grilled or roast chicken or pork.
Guy Fieri's cookin' up everything from creole to cold cuts to crazy crepes. First, a multi-generational joint is bringing New Orleans to Los Angeles with off-the-hook gumbo and etouffee. In Minneapolis, a unique deli is stacking sandwiches with vegan turkey, vegan cheese and Italian meat-free "meats." Then in Maui, Hawaii, a noodle spot is dishin' out righteous ramen and off-the-chain Vietnamese crepes.
This trip, Guy Fieri's going all over the country for some prime-time pit stops. In Mobile, Ala., a farm-to-table joint is cooking up killer crawfish étouffée and chicken-fried quail. In Greenwich, Conn., a pizza joint is putting out real deal pie and off-the-hook Philly cheesesteaks. Then in Cody, Wyo., a Middle Eastern-Mediterranean spot is serving up stellar sandwiches and a lights-out lamb flatbread.
This trip, Guy Fieri's rolling out for the all-American favorite, and then some. In Kansas City, Mo., a pub where they're dipping burgers in tempura batter or putting them between a pair of grilled cheese sandwiches. In Truckee, Calif., a warehouse-turned-burger spot loading them with cold cuts and chili. And in Nashville, a Greek restaurant serving a bacon burger with a twist -- it's made with lamb.
Guy Fieri's reeling in off-the-hook seafood and digging into some serious sandwiches on this trip. In Seattle, a beer-lover's spot serving fantastic fish and chips and the bomb beef dip. On the big island of Hawaii, a local gem dishin' out fresh-catch curry and a primo poke burger. And in San Francisco, a Chinese emporium cooking up lobster, pork buns and even dim sum chicken feet.
This trip, Guy Fieri's going all over the country for some prime-time pit stops. In Mobile, Ala., a farm-to-table joint is cooking up killer crawfish étouffée and chicken-fried quail. In Greenwich, Conn., a pizza joint is putting out real deal pie and off-the-hook Philly cheesesteaks. Then in Cody, Wyo., a Middle Eastern-Mediterranean spot is serving up stellar sandwiches and a lights-out lamb flatbread.
This trip, Guy's diggin' into some super sandwiches and savory stew. In Santa Fe, N.M., the cafe with a native Kenyan in the kitchen serving up totally fresh fish, like island spiced banana leaf mahi mahi and a killer Caribbean goat stew. And in Albuquerque, N.M., the school lunch maven crankin' out creative sammies like turkey avocado with green apple chile chutney and a totally unique Duke City reuben.
It's "Memphis Madness" at its best and it's not even basketball season! Pat's making his Smoked Sausage and Pepper Sandwiches that are so gigantic you'll need a knife and fork to eat these suckers! They're grilling up a Warm Grilled Peach Salad With Balsamic Bacon Vinaigrette and Gina gets baking a Chocolate Pound Cake. It's getting crazy delicious in Tennessee, and you'll want a piece of this "Memphis Madness!"