Sandwich King

Jeff Mauro gets to live out one of his lifelong dreams when he stands with master slicer Gino, slinging monstrous corned beef sandwiches and latkes at Manny's Deli, where he gets inspiration for a deli day back in his own kitchen.

Jeff Mauro and his son visit the Mars Cheese Castle in Wisconsin. Back in their kitchen, they pile up adult and kid versions of a cheesesteak, and then Jeff melts down a block for cheddar for a classic Wisconsin Beer Cheese Soup.

Jeff Mauro stops in to see his friends at Conte de Savioa, in the heart of Chicago's Little Italy, to learn the secret of making fresh mozzarella and gain a few other insights for his Italian sandwich fest back home.

Jeff proves craving a sandwich doesn't mean giving up healthy eating. He heads to Graze in health-food friendly Madison, WI, to pick up some techniques and uses the swagger of a Caesar salad to jazz up his Grilled Chicken Wrap.

Jeff Mauro and his dad, Gus, relive the past as they grab hot dogs piled with fries at Chicago's legendary Gene and Jude's. Then, Jeff uses that inspiration to make his own version, complete with hand-cut fries and cheese sauce.

Yearly Mauro family trips to the sun and surf of coastal Mexico have left Jeff with a love of Mexican food. Jeff likes it all, but saves a special place in his "corazon" for Tacos al Pastor, or slow-roasted marinated pork.

Jeff Mauro heads to Milwaukee's Le Reve Patisserie and Cafe to see the legendary giant macaron for himself. Then he heads home to Chicago to make his own sweet sandwiches, including one with a macaron as the bread.

Jeff Mauro makes some sweet and savory Halloween sandwiches, starting with caramel apple and bacon in his haunted take on a Panini. There's also an eyeball-shaped ham sandwich and Mummy Aki Chicken Fingers.

There's nothing quite like a flaky, golden, fried fish sandwich, so Jeff Mauro makes a trip to Madison, WI, to get the goods from Chef Tami Lax at the Old Fashioned. Jeff wastes no time in getting a few fish sandwich secrets.

Jeff Mauro's all about the day after Thanksgiving, and the wonderland of leftovers just begging to be made into sandwiches. He does the classic Thanksgiving on a Roll one better by using stuffing as the bread.

Jeff stuffs fat shrimp, battered and fried, into a crusty roll slathered with remoulade for his tangy authentic Shrimp Po' Boy.

With a bad case of party fever, Jeff Mauro heads up to Milwaukee to get learn the secrets of the gigantic party sub from the folks responsible for feeding barbecue and sandwiches to half the Wisconsin State Fair.

Jeff turns his grandmother's special holiday sausage bread into the Sausage Bread Brunch Sandwich. He also takes the classic roast beef and jazzes it up a bit with some fresh beef jus on the side for dipping.