Top 5 Craziest Sandwiches Guy Fieri Has Eaten on Diners, Drive-Ins and Dives | Food Network

From a pork belly reuben to a crab caked grilled cheese, Guy Fieri has eaten it ALL.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 Intro
0:06 Pork Belly Reuben
2:13 Inside-Out Grilled Cheese
4:36 Pulled Pork, Brisket & Sausage Sandwich
7:03 Crab Cake Grilled Cheese
10:09 Bagel BLT Sandwich

Visit the spots:
Bunk Sandwiches (Portland, OR): https://www.bunksandwiches.com/
Herm’s Inn (Logan, UT): https://www.hermsinn.com/
ZZQ (Richmond, VA): https://www.zzqrva.com/
The Grilled Cheese and Crab Cake Co. (Somers Point, NJ): https://grilledcheeseandcrabcakeco.com/
Bagelsaurus (Cambridge, MA): http://www.bagelsaurus.com/

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Top 5 Craziest Sandwiches Guy Fieri Has Eaten on Diners, Drive-Ins and Dives | Food Network

[Music] bunk’s own house cured pork belly you  can put pork belly on anything and you’re gonna   be all right from a po boy oh my god so good to  a vietnamese bomb very fresh even they’re reuben  

I’m dying to try the pork belly rubens all right  fantastic this is the best reuben in town not   something you see on every sandwich menu but i’m  down with it so we got a pork belly the cure is  

Just gonna be these uh the dry ingredients let’s  start off with a little bit of the chili flake   some black pepper fennel seed and we’re just going  to buzz that i think this is one of the biggest  

Mistakes people use is not using really fresh  spices yeah a little bit brown sugar in there   so yeah this is like 50 50 salt and sugar is what  i do you meant 50 50 50 50. yeah fish put a little  

Bit on the bottom first you’re just gonna pack  that bad boy right down into it a little bit on   top of there rub it down real good a little garlic  and we’ll put some of this thyme on there we’re  

Just gonna grate a little nutmeg a little bit of  nutmeg a little more patty patty yeah just rub it   in it’s gonna sit for a couple days and then we’re  gonna roast it off slow cook it it cooks for like  

Four hours now we’re getting into russian dressing  pretty simple it’s just mayonnaise ketchup   whole grain mustard gonna put a little egg  in there chop pickles that’s a great looking   dressing just a little salt and black pepper red  wine vinegar a little bit of worcestershire the  

Last thing i do for my ration dressing is i just  stir in a little bit of bacon fat because a little   bit just a little bit maybe i should try this this  deliciousness wow oh dude i don’t even know that  

It’s fair to call that russian dressing i mean  you got to call that liquid moscow or something   so we have our uh cured pork belly now cool  it down slice it make sandwich jelly wow   sorry i’ll put it back away for  the sandwich we take some dark rye  

Russian dressing on there a little swiss whip  yeah and then our pork belly we’ll first crack   cup pepper our sauerkraut brush this down with  some butter talk about the meany panini toss this   on there and you put the slammer on the clammer  that cooks for just a few minutes we just crisped  

Up a little bit and then we put in the oven to  finish it that’s it look at that bad boy [Music]   you get the subtleties of the pork mixed with the  really nice rub you put on it slow cook it render  

Down the fat hmm you guys are great mom i don’t  think i’ve ever actually had a better sandwich   it’s so good a building that was vacant for  about 70 years and was about to be torn down  

Until somebody says no i’m gonna buy it i’m gonna  refurbish it and we’re gonna put a restaurant in   it this i gotta see welcome to herm’s inn the  word’s out everyone in logan knows about herms   people come from out of town to come here and  they’ve done that since the early 1900s because  

This historic building has been a place for  travelers to sleep eat and top off the tank   and chef riley brown are in charge of filling up  guests once again in and out grilled cheese table  

Nine i have the inside out grilled cheese so good  it’s got this crunchy cheese on the outside and on   the inside there’s guacamole and black beans it’s  very different than any other grilled cheese that   you’re gonna find what are we making chef salsa  anaheims roasted red bell pepper and uh roasted  

Green pepper and jalapenos you’ve got it whole  stewed tomatoes have light on green onions little   garlic toasted ground cumin beautiful little bit  of sugar thanks honey chopped red onion agua that   is actually white vinegar sriracha cilantro and  our house seasoning and that makes the salsa now  

We’re gonna make our black beans a little bit  of olive oil sweat the peppers and onions salsa   okay canned beans okay strength and a little  bit more of the magic dust salt garlic salt   black pepper must swell up like a puffer fish  and then we just add a little bit of water  

And how long we let these cook 15 minutes after  this we make the grilled cheese a little butter on   the grill add our shredded cheese down whoa whoa  whoa whoa whoa whoa whoa whoa this is what makes  

It inside out we’re trying to get a crispy and a  chewy effect cover that lid over there let that   steam so that that cheese on top melts while the  cheese on bottom crisps up just right yeah yeah  

Yeah fresh made guacamole on here everybody tuning  in home this is the weirdest grilled cheese we’ve   ever seen on triple d take a scoop of beans with  a little sriracha and that’s all she wrote i don’t   know who’s trying to be funny funny around here  but that kind of looks like somebody’s hairline

I’ve had a lot of crazy food dude  but this is taking it you get this   fried crunch we call this the skirt then you take  delicious beans and guacamole stick them inside of   a really thick quesadilla dynamite thank you bye  that’s how i fistful them get a kick out of them  

You’re getting weird all right you guys i have  those inside out grilled cheese for you it’s just   a really unique flavor it’s really good really  cheesy that’s up there in grilled cheese history   you see i have a responsibility to bring you some  of the best barbecue you’ve ever seen on triple d  

And after this spot you’ll say i thank you this is  zzq trace ombres trace ombres has fontino habanero   sausage as well as pulled pork and it has brisket  it is a big one we’re gonna make the tres ombre  

Sandwich we’re gonna build our dry rub for our  pulled pork let’s see it of course ground black   pepper kosher salt a little paprika chili powder  brown sugar granulated garlic and granulated onion   we’re gonna take our boston butt apply a yellow  mustard and pickle brine slather okay rub the  

Butt pretty heavily with our dry rub they’ll smoke  for about 12 hours okay onto the brisket and again   we’re gonna start with black pepper kosher salt  paprika a little cayenne my homies granulated   garlic granulated onion cumin mexican oregano  that’s what i was gonna say the mustard pickle  

Brine slather dry rub and then this is gonna go  for how long about 16 to 18 hours we’re gonna   make our signature house thick sauce what are we  missing um a ballet slipper and an engine block   we’re gonna toast three types of chilies and  we’re gonna be caramelizing some onions so  

While that’s going we’re gonna start the tea oil  good let’s get every pot every ingredient garlic   water toasted peppers let them steep 20 minutes  take all this and pour it into a blender puree   it got it we’re going to start the next step with  the caramelized onions okay add molasses to that  

Cook that down we’re gonna add  the tea that we made ketchup   apple cider vinegar brown sugar cumin chili flake  whole grain mustard kitchen sink i have new wing   of bat pickling brine soy lemon juice cayenne  salt cook it for an hour to hour and a half  

We’re done we’re gonna put the trace on  berries together habanero fontina pulled   pork thick sauce beef brisket a little more thick  sauce pickled red onions okay oh how cute we’ll   put the little hat on it just for you i’m not  gonna be a sharp-dressed man after this [Music]  

This is a monster delicious brisket love  the sausage pulled pork’s nice and tender   it’s legit it’s real deal with great flavor  well done chef thank you trace ombres   you have to really press down to fit in your mouth  the brisket is very tender it’s really delicious

So i’m here in south new jersey  in a town called summers point now   this is where people cruise through to  go down to the boardwalk in ocean city   but more importantly to visit this joint this  is the grilled cheese and crab cake company  

Dinosaur’s point funky little joint called the  crab cake it’s a catchy name everything is amazing   big bad fish witch everybody comes in here is like  oh what do you guys serve here grilled cheese and   crab cakes and the guy marrying the two is steve  novak throwing another crab cake to the other melt  

Now who bought this place back in 2010 thanks to  a little help from the family brothers pitching   in and grandparents backing them up gotta love  grandma gotta love her grandma she dropped the   coin grandma tarantine we call her g tear though  and grandma’s investment is built on a classic  

Who doesn’t love grilled cheese it’s you know  ultimate comfort food you can put anything inside   of grilled cheese and he does it the best i got  the crab melt it’s a grilled cheese sandwich and  

It has a crab cake in the middle it’s what they’re  known for here let’s get into it all right so   first thing we’re going to do is uh add our  mayo to the bin next we’re going to add our eggs  

Then our fresh lemon juice i like to use honey  mustard a little sriracha i think sriracha just   makes everything better it’s just a little  crystal hot sauce a little extra heat okay old bay seasoning say hey for bay there  you go hey uh actually this is celery seed

He’s hit one point over here a little celery  seed very nice and then uh baking powder a   load of uh fresh chopped parsley and then we  whisk her up she’s good to go next we add our   panko bread crumbs so you want to make sure it’s  incorporated in real good [Music] another crab  

Let’s talk about that jumbo lump treat it very  gingerly now correct exactly because you don’t   want to bust it up people like to see those real  big lumps my lovely crabby lumps that is some   creamy actually this will solidify it once it sets  it’s gonna have to so we’re gonna throw a little  

Butter on the grill okay we’re gonna take our crab  cake put it right on the butter butter the bread   you and butter monterey jack cheese i mean  shouldn’t you have it like on a squirt pump   or something like probably we’re gonna steam the  bread just make sure we melt the cheese real good  

So we’re gonna let this cook up on both sides  this is our crab melt [Music] wow [Music]   grab cake is a little bit creamier than most  people expect yeah crispy on the outside tons   of crab no question about the amount of crab in  there nice crunch to the toast not too much cheese  

Let me pull it off man nicely done thank you i  love it it’s a favor it’s moist it’s fresh it’s   delicious you can either have it plain or angry  angry here means sriracha and jalapenos you make  

The cheesesteaks angry cream of crab soup you can  get that angry having the sandwich angry makes me   very happy so i’m here in the cambridge somerville  area right outside of boston to check out a joint  

Where this chef was going to be a school teacher  once you kind of change gears and decided to   open a restaurant offering up one of my favorite  things it’s something that takes so much time so   much energy and it’s really a labor of love it’s  bagels this is bachelosaurus we need three jumbos  

Married came up with these bagels she really puts  her heart and soul into every single sandwich   she’s ruined blts for me i can no longer have  them on toast they have to have them in a   bagelsaurus bagel there’s a whole slew of bacon  there’s oven-roasted tomatoes which are sweet  

And there’s a spicy pepper cream cheese that is  delicious what’s the deal we’re going to make   a blt with this onion bagel let’s see it water  our sourdough starter that’s a day ago that you   built that yep it’s proofed malt syrup flour  table salt gonna let this go for a little bit  

Instant yeast roasted onions the onions by  themselves are awesome poppy seeds this will mix   for about nine minutes proof the dough yes during  those couple of hours we’re going to do a series   of folds that simulates hand mixing then how does  it go from that stage into being made into a bagel  

Then we like to cool it for a little bit in the  fridge and then are you sticking with me on this   i mean we’ve only been here for an hour and we’re  only in the mixing part bagel does coming out  

That’s one huge bagel that’s too big we’re gonna  let them rest this is like six days in making one   bagel there are different ways you can shape a  bagel you can do like a snake how was i hanging  

What was that part again like a snake oh that  looks like a dance move to me or you can do the   hula so through there with a little flare yes see  that with a little knee bend at their head oh yes  

They’re going to proof for a while and then rest  overnight in the fridge these are gonna go for   one more day that’s right oh my gosh we do a quick  boil 30 to 40 seconds next step this is the final  

Step so we’re just gonna put them in the oven  believe it or not no that’s impossible we have   to do something to them how long is this gonna  make about 20 minutes or 50. so bagels are out of  

The oven and what are you going to make me spicy  pepper cream cheese we have pickled jalapenos that   we show a house pickled jalapenos we have roasted  poblanos and then blast those up red chili flake   salt blend that together with our cream cheese so  we also make our oven roasted tomatoes in-house  

We have plum tomatoes tossed with chopped garlic  salt sugar pepper thyme extra virgin olive oil   and they go in 250 degree oven for four  hours okay chef our onion bagel toasted up   spicy pepper cream cheese our oven roasted  tomatoes red leaf lettuce bacon on top love it [Music]  

The only thing that i don’t like about this  bagel is it one quarter of it’s already gone as a bagel it’s of the best we’ve ever had on  the show light tender great shoe bacon’s great   but these oven roasted plum tomatoes the acid  of that cut with the fat and the spiciness of  

The jalapenos and poblanos in the cream cheese  you’re a dangerous woman i’m not kidding you   appreciate that guy blt with spicy cream cheese  on an onion bagel you get some sweetness from   tomato and some smokiness from the crisp bacon the  spicy cream cheese has a lot of like heat to it you