New York City barbecue mecca Mighty Quinn's creates an over-the-top meaty masterpiece that Chef Ken Oringer can't get enough of. In the hearty sandwich pictured above, it's all about the slow-cooked spiced brisket, which boasts a thick layer of dark bark on top. "This is craveable like you cannot believe," he says.
No fewer than three scoops of succulent Maine lobster fill up the rolls at this New York City hot spot. After a quick steam, the seafood is tossed with celery and a lemony mayo dressing to create a dish that Iron Chef Mario Batali says is "exploding in a way that says: 'Yes, New England. Yes, the Atlantic Ocean.'"
Take it from Chef Michael Psilakis: "The breakfast club — it's not your average egg sandwich." Bacon, turkey, juicy tomatoes and, of course, a rich fried egg come together to create a memorable sandwich.
The fried-oyster po'boy at Domilise's Po-Boy & Bar in New Orleans is classically outfitted with cool lettuce, pickles and hot sauce, but Chef Edward Lee says, "The oyster's the main star."
For Iron Chef Mario Batali, no meat on a sandwich is no problem. He likes the cauliflower sandwich from New York City's Num Pang. It's piled high with roasted florets, a bold eggplant puree, and cool cucumbers and carrots. "You're having something that is so perfect, so brilliantly designed that it tricks you up. It makes you so happy, and then you realize, 'I'm eating vegetables, and I feel really good about this.'"
Check out Food Network's Iron Chef Eats headquarters to find where other all-star chefs from the world of Iron Chef go for pizza, tacos and more craveable dishes.
