Iconic Sandwiches from Around the World : 12 Global Favorites

It’s fun to argue about what technically qualifies something as a sandwich – would a wrap loaded with veggies and sliced cheese count? Or how about a bao bun or arepa? When it comes down to the actual definition, Merriam-Webster reads, “two or more slices of bread or a split roll having a filling in between”. That’s logical – so something like a decadent lobster roll that comes served in a grilled, hot dog-style bun still counts. The dictionary definition also counts an open-faced sandwich layered with toppings as a sandwich, by the way.

Sandwiches don’t have to be fancy – in fact, the very first sandwich is said to have just been a piece of roast beef sandwiched between two slices of bread. We can thank John Montagu, the 4th Earl of Sandwich (yes, it’s the name of a town and parish in Southern England) for the creation; in 1762, he asked for this combo to be served to him so he could continue playing cards.

Now, over 250 years later, most every country has its own version of a sandwich. Some are more traditional and bready, while others push the boundaries of what a sandwich is, with fillings held in place by pita or fried plantain.

Top Sandwiches Throughout the World

Torta - (Mexico)

A soft and crusty bolillo roll is stuffed full with a layer of refried beans, sliced avocado, cheese, crema pickled jalapeño, and, typically, a meat such as chorizo, milanesa, or carne asada. Don’t forget the salsa. There are tons of variations – some come served hot or cold, others come with the bread soaked in sauce.

Katsu Sando - (Japan)

A katsu sando features a crispy, breaded pork or chicken cutlet (katsu), thinly sliced green cabbage, and kewpie mayo nestled between soft, fluffy shokupan (milk bread), often with a drizzle of tangy tonkatsu sauce.

Choripan - (Argentina)

Also popular in many other South American countries, this sandwich features a grilled chorizo sausage served in a crusty bread roll, like a baguette or pan batido. It's typically topped with chimichurri or salsa criolla, adding a garlicky, herby, and slightly spicy kick.

Croque Monsieur - (France)

This classic is made with ham, Gruyère cheese, and béchamel sauce, pan-toasted to golden perfection in butter, or toasted in the oven. Its variation, the Croque Madame, adds a fried egg on top.

Bánh Mì - (Vietnam)

A fusion of French and Vietnamese cuisine, this sandwich features a crusty baguette filled with pickled vegetables, fresh vegetables, cilantro, chili, pâté, and various meats like pork, chicken, or tofu. Condiments like spicy mayo or sriracha go exceptionally with this sandwich.

Smørrebrød - (Denmark)

Technically open-faced, this one still counts as a sandwich (according to Merriam-Webster, at least). The base is toasted rye bread spread with butter or duck fat, typically topped with beautifully arranged ingredients like pickled herring, cured meats, eggs, cheese, and fresh herbs.

Medianoche - (Cuba)

Translating to “midnight” in Spanish, a medianoche is perfect for a late night snack, and is similar to the Cuban sandwich (Cubano). Instead, it’s made with a slightly sweet, soft egg-based bread instead of crusty Cuban bread, and typically filled with roast pork, ham, Swiss cheese, pickles, and mustard**,** then pressed until warm and crispy.

Bocadillo de Jamon - (Spain)

This simple classic can be found at every cafe – it’s made with thinly sliced jamón serrano or jamón ibérico, generously layered inside a crusty baguette-style bread. It’s often served with a drizzle of olive oil or tomato, and sometimes with Manchego cheese.

Porchetta sandwich - (Italy)

Porchetta is slow-roasted, herb-stuffed pork with a crispy exterior, and juicy inside. Slices get layered onto a crusty roll, and it is often served with toppings like salsa verde, arugula, or roasted peppers.

Iconic Sandwiches from the United States

Here’s a short list of some incredible sandwich creations born right here in the USA – we’d also like to give PB&J’s, grilled cheese, and BLTs an honorable mention.

Lobster Roll

A New England classic featuring chunks of fresh lobster meat served in a buttered, split-top bun. It comes in two main styles: Maine-style, where the lobster is lightly dressed in mayonnaise, and Connecticut-style, where it’s served warm with melted butter.

Po’Boy

Hailing from New Orleans, this sandwich uses a base of a French bread roll and is filled with fried seafood – like shrimp, oysters, or catfish – and sometimes roast beef, often dressed with lettuce, tomato, pickles, and mayonnaise.

Club Sandwich

This triple-layered sandwich comes with turkey, ham or bacon, lettuce, tomato, and mayo, and served on toasted white bread; it’s often served cut into quarters.

Philly Cheesesteak

A Philadelphia classic with thinly sliced, griddled beef – often ribeye – and topped with melted cheese such as provolone or American, and served on a hoagie roll.

Reuben

Originating in New York, this hearty sandwich can be found at delis, layered high with corned beef, Swiss cheese, sauerkraut, and Russian dressing, between slices of grilled rye bread.

Takeaway

Today, the concept of sandwiches, like John Montagu’s original one, remain essentially the same. There’s simple ones, like France’s Jambon Beurre sandwich made of only butter and ham slices on bread, and we love a good grilled cheese in the USA. Or, you can have the more complex choices, like Vietnam’s Banh-Mi or Mexico’s torta. But whatever style you like, sandwiches serve as a quick, fulfilling meal, or convenient meal to take on the go. And they’re still the perfect meal if you want to have a hand free to play a game of cards.