Next Level Sandwiches

Flavors from around the globe infuse some of D.C.'s best sandwiches. At Nim Ali in Foggy Bottom, Seth digs in to a shuko, a loaded Guatemalan street sandwich. Anacostia’s Open Crumb offers up a delectable fried chicken sandwich, and in Capitol Hill, Fight Club’s namesake sandwich includes roast beef, bacon and brown butter mayo.

Open Crumb Chef Peter Opare shares how his fried chicken sandwich draws upon the Lebanese food and Ghanaian food he grew up with, and his passion for creating a product that elevates the dish. He explains his technique for the double-fried chicken which gives a nice crunchy bite, and his choice of Greek yogurt as a marinade for the chicken — the key to a fried chicken sandwich with no buttermilk.

Seth Tillman visits Nim Ali, a Latin American restaurant specializing in Guatemalan street food at the Western Market Food Hall in Washington, DC. There, he meets chef Karla Alonzo and learns about Nim Ali's signature dish, a meat-stuffed sandwich called the Transmetro shuko. This 12-inch masterpiece features six savory meats and four delectable sauces nestled between special recipe bread.

Seth Tillman visits Fight Club on Capitol Hill to try one of DC's best sandwiches: the Fight Club roast beef club sandwich using black Angus strip loin. Chef Andrew Markert demonstrates how to choose the right cut of meat, how to cut the strip loin, how to season it with a delicious fenugreek mixture, and prepare it to perfection. Chef Andrew also shares his secret brown butter mayonnaise recipe.