The 39 Best Sandwiches in the World

I believe a sandwich is only as good as the bread in which the ingredients are layered between. Meet the cemita.

Originating from Puebla, Mexico, cemitas are made using a bread of the same name that resembles a large brioche bun.

With a thin golden crust, it is airy, slightly sweet, and topped with sesame seeds – the perfect start to a delicious sandwich.

To make a cemita, slices of avocado are layered on the bottom of the bread, followed by your choice of meat.

Traditional cemitas use fried milanesa – a breaded cutlet of pork, beef, or chicken, though choices also include roasted pork leg and gelatinous pickled beef feet.

Thin strings of a white cheese (quesillo) are then piled high and topped with chipotle peppers, white onion, and pápalo, a Mexican herb.

The pápalo leaves are similar to cilantro but more pungent with hints of mint and citrus. It adds a freshness that cuts through the heaviness of the other ingredients.

You’ll find cemitas throughout Puebla, but for the best go to the Zócalo in the center of town.

At the corner of 16 de Septiembre and calle 3 is El Corona, a bar that serves cemitas with a side of pickled roasted garlic, jalapeños, and carrots in escabeche. It pairs perfectly with a cold charro negro.

As you try to fit your mouth around the goodness, you’ll realize this is not your typical Mexican torta. It is definitely one of the best sandwiches in the world.

From Julien at Cultures Traveled

Bánh Mì – Vietnam

When you go to Vietnam, there are certain dishes and meals you just have to try. One of them is the world-famous bánh mì, which appears on every important ranking of best sandwiches in the world. bánh mì basically means “bread” in Vietnamese.

But there is so much more than bread to this great sandwich.

The ingredients are a fusion of French and Vietnamese ingredients.

The bread is a baguette, made from wheat and rice flour. It is normally filled with cilantro, fresh and pickled vegetables like carrots and cucumber, a meat base like pâté or pork sausage and jalapeños and mayonnaise.

The variations are endless and you’ll never get the same bánh mì in different places.

The bánh mì is a stable part of the Vietnamese diet. You normally eat it for breakfast or a snack. It was created after the French colonisation in Vietnam ended. Before that, the Vietnamese were not allowed to make any changes to French dishes.

After the colonisation, the Vietnamese started to create their own sandwiches by mixing French and Vietnamese ingredients and stuffed them between a baguette.

This made the Bánh Mì cheaper and thereby broader affordable. You can get a bánh mì for as cheap as about USD 40 cents.

We tried bánh mì at every destination of our Vietnam itinerary, but the one from Phi Bánh Mì in Hoi An was the best one!

From Thomas at Trip Gourmets

Montadito de Pringa – Seville, Spain

Seville Spain is one of the best places to eat in Spain. Not only is the food fabulous, but there is a great eating culture, where people snack and eat seemingly all day long. Seville is probably best known for its tapas culture.

But, some of the best tapas in Seville are the various kinds of small sandwiches that are well-known in this part of Andalusia, in Southern Spain. There are different kinds of small sandwiches, known as montaditos, that most typical tapas bars offer.

The best is the montadito de pringa. A prings is a small sandwich made with pork and sometimes morcilla, a black sausage. Most often is made from yesterday’s leftover meats, stewed until tender and delicious.

Many travelers visit Bodeguita Romero on Calle Harinas for their pringa. But, the best pringa in Seville is at the very traditional bar called Cerveceria Bar Mary Reyes on Calle del Almirante Lobo.

It’s juicy and tender, and kind of addicting. A montadito de pringa often costs only €2-3 and makes a perfect snack.

From Amber and Eric at With Husband in Tow

Bacon and Egg Roll – Australia

Akin to the ubiquitous sausage sandwich which every meat-eating Australian loves, and is served at nearly every Aussie BBQ, and hardware stores, are the ever popular Australian Bacon and Egg Rolls.

These are another staple part of the Aussie diet, and particularly popular at a our most favourite meal of the day, an Australian breakfast.

They have certainly become an art form with the ‘best egg and bacon rolls in …” becoming a fiercely fought competition in many towns and cities. The humble egg and bacon roll is just that ….humble.

However, there are some subtle variations that make this the best sandwich ever. Do you want your fried eggs soft or runny, and the big question is what sauce do you want added?

BBQ sauce is certainly popular as is tomato sauce, though sweet and/or hot chilli sauce is certainly making an appearance.

The choice of bread is another thing that has evolved with the Australian bacon and egg roll. From the soft roll, to brioche or ciabatta, the humble egg and bacon roll has changed.

Here’s another point of discussion …. to toast or not to toast the roll…hmmm

Of course, there are things like the addition of avocado, (another Australia staple), lettuce, tomato, relish and more.

Did I mention the bacon?

It must be generous and not overcooked. But the humble egg and bacon roll is just that …fried eggs, bacon, sauce on a soft toasted roll.

From Paula at Contented Traveller

Butifarra – Peru

Butifarra is Peru’s most traditional sandwich and part of the culinary culture of the country. It’s sold in sangucherias (sandwich shops) and food carts all over Peru and make the perfect street food.

I tried it along with many other Peruvian dishes during my trip to Lima.

Butifarra is a crusty white bun is packed with ham, chillies, peppers and onions. Butifarra doesn’t comprise of any old ham but ‘Peruvian jamon del pais’ which basically means farmer’s ham.

It’s the most important ingredient. To create jamon del pais a boneless leg of pork is stuffed with red peppers, ají chilli, oil and garlic and simmered gently for 1-2 hours.

Thick slices of peppery, garlic-infused ham are combined with salsa criolla aka creole sauce made from red onion, aji amarillo, Peruvian lime juice and freshly chopped coriander.

This flavoursome combo is placed between two sides of crusty white bread or ciabatta. Simple, tasty and typically Peruvian.

The best place to eat one is where I had my first butifarra, La Lucha. This Lima institution brings a gourmet touch to Peru’s sandwich culture.

The queues can get quite long but here’s a tip – on the opposite side of the road they have a smaller sister shop where you don’t usually have to wait. Have your butifarra with a chilcano or chicha morada, a delicious drink made with purple corn.

From Suzanne Jones at The Travelbunny

Le Parisien – France

The simple Le Parisien, or “jambon beurre” as it’s better known today in France, has a complex and storied past.

It’s an example of a sandwich where simplicity and quality ingredients shine. It’s just ham. And butter. On a baguette. But not just any ham, butter or baguette. The magic is all in the quality ingredients.

I recently introduced my husband to Le Parisien in a sandwich taste test during our recent visit to Chartres and it was as incredible as I remembered.

This tasty food in Paris was invented by 19th century workers in Paris’ Les Halles covered markets. They placed Paris ham (a local charcuterie special) between two slices of round country bread slathered with butter to stave off hunger on busy shifts.

But when the baguette was invented in the 1920’s, they upgraded. (One urban legend has it that it was Napoleon who’s responsible. He wanted his soldiers to carry the skinny loaves conveniently in their pant legs!)

ALSO READ: 30 Traditional French Cuisine Foods

But eventually, quality ingredients were harder to come by due to industrialization. Baguettes became bland. And Paris ham—formerly wild boar infused with vegetables—was swapped out for pressed grocery store meat. By the year 2000, Le Parisien was synonymous with junk food in France!

Today, I’m happy to report, there’s a return to an appreciation of quality ingredients in France. In fact, more than 1 billion Parisiens are sold annually!

You can likely find one at any street vendor in France or at over 30,000 bakers that sell them to students and office workers on their lunch break.

Recently, one Michelin-starred chef in Paris, Yannick Aléno, offered it plated, at the counter in his restaurant in a nod to his own happy childhood memories.

Top tip: This is an easy sandwich to recreate at home! Look for the very freshest baguette you can find and get some Irish butter. Consider also adding some brie cheese…but be like the French and keep the butter.

From Chris at Explore Now or Never

Best Beef Sandwiches in the World

Lomito – Argentina

I’m often hassled for saying that Argentinean food is overrated. I traveled South America from top to bottom and after fantastic Brazilian cuisine, Ecuadorian food and killer vegetarian food in Peru I was ready for meat heavy Argentinean cuisine.

After all, Argentina is practically the second home for Italians. So many Argentineans have grandparents from Italy that they also hold an Italian passport. I expected amazing pizza, pasta and all the other Italian greats.

But something was lost on the voyage over the Atlantic and truthfully Argentina isn’t home to the best food in South America.

And I’m sure I’ll get death threats by saying you can get as just as good steak in Canada. But it is true.

At one time I’m sure Argentina was home to the best grass fed steak, but it became so popular that to keep up with supply it changed production like many other regions in the world.

Yet, one thing it does impeccably well is the sirloin steak sandwich.

It is often served with a fried egg and is a delicious and surprisingly cheap meal in Argentina. Without a doubt it is one of the best sandwiches in the world.

Lampredotto – Florence, Italy

Lampredotto is my absolute favourite sandwich in the entire country of Italy. And while it doesn’t sound appetizing at first, one bite will win you over.

Like all the best sandwiches in the world it started as a hearty way to feed labourers who needed something tasty but didn’t have a lot of money.

It is made by braising the fourth stomach of the cow. A meat that was once very cheap.

In the 1800s it was common for workmen to buy these sandwiches near the river Arno from trippaio carts powered by bicycle.

Today there are lampredottai stalls all over Florence. You can find men in fine Italian suits in the same line as construction workers, that’s how much the lampredotto is universally loved.

Montreal Smoked Meat – Canada

Montreal, Canada would seem to be an unlikely contender for one of the world’s greatest sandwiches. Yet it is. The smoked meat in Montreal may be one of the most incredible sandwiches in the world.

Tracing its roots to Eastern European Jewish immigrants, the smoked meat is perfection on bread.

Kosher beef brisket is heavily salted and then cured with curious bland of spices that includes cracked peppercorns, coriander, mustard seeds, and garlic.

The brisket absorbs the spices for several days and then it is smoked. The mountain of meat is then served on toasted rye bread with a simple yellow mustard.

There’s no vegetables or anything else that will take away from the flavor of the meat.

A smoked meat sandwich is deli food and all the Jewish delis in the city make their own version of meaty heavy. The most famous smoked meat restaurants in Montreal are Snowdon Deli, Jarry Smoked Meat, and Smoked Meat Pete.

But our personal favorite is the delicious smoked meat sandwich at The Coldroom. As a bonus, you can enjoy it with an incredible craft cocktail. One of best things to do in Montreal, you cannot leave the city without trying just one.

From Lance and Laura at Travel Addicts

Philly Cheesesteak – United States

A cheesesteak is a sandwich with thinly sliced pieces of beef and melted cheese in a long hoagie roll.

You can choose either Cheese Whiz (a processed cheese spread), American cheese, or Provolone. They can also add grilled onions to the sandwich.

Some people like to add hot or sweet peppers. There is a specific protocol you should follow when ordering your cheesesteak. First, tell them which cheese and then if you want it “wit or without” onions.

There is a big debate whether Pat’s Steaks or Geno’s makes the best Philly Cheesesteak. They are located kitty corner to each other close to the Italian Market at S. 9th Street and E. Passyunk Avenue.

From Two Traveling Texans

Doner Kebab – Berlin, Germany

Some Berliners claim that doner kebab was invented in Kreuzberg in the 1960s by Turkish immigrants, and it soon became Berlin’s favourite fast food.

This is probably not true, since doner kebab existed in Turkey for a long time before that, but it is undeniable that the Kreuzberg Turkish community is responsible for having introduced this delicious street food to Western Europe.

Over fifty years later, Berlin doner kebabs are still going strong. Forget the frozen, processed lumps of meat found elsewhere in Europe. The best Berlin doner kebabs are made in house, layering seasoned pieces of meat on a vertical skewer. It is slowly roasted, thinly sliced and served on pitta bread with a variety of seasonings.

There are so many good kebabs in Berlin that it’s very hard to pick a favourite. Mustafa Gemusekebab in Mehringdamm may be touristy, but it still draws crowds thanks to its tasty chicken kebabs served with grilled vegetables.

Whereas the beef kebabs from Imren in Neukolln are widely appreciated for the tender beef with white sauce.

Whatever you choose, you can’t go wrong, and you can’t miss having a doner kebab next time you’re in Berlin!

From Margherita at The Crowded Planet

Prego – Portugal

Prego is traditionally a minute steak sandwich from Portugal. Done well, the beef is seared and so tender it almost melts in your mouth, as was the case when I tried one at Sea Me, a seafood restaurant in Lisbon. Apparently, it’s quite common to round off a seafood dish with a steak sandwich!

I prefer to have a prego as a light meal or snack, served with a smear of mustard.

Bolo de caco is a flat bread from Madeira that’s currently popular on mainland Portugal. Its circular shape makes it ideal for pregos and the texture works well.

You can get all manner of variations on the traditional prego at O Prego da Peixaria in the Time Out food hall in Mercado da Ribeira, Lisbon.

Perhaps the strangest is the salmon ‘prego’ in a squid ink bolo de caco but they also offer tuna, beef and other fillings.

From Julie Dawn Fox in Portugal

A Broodje Kroket – The Netherlands

A broodje kroket, which translates to a sandwich with a croquette in English, is a typical Dutch sandwich. A kroket is a traditional Dutch snack that you can and should eat when you’re travelling in The Netherlands.

While a kroket is a deep-fried snack that is traditionally filled with a ragout with meat. However, nowadays there are special vegetarian kroketten as well.

If you’re going to a typical Dutch café or restaurant, you can often find kroketten served on thick slices of Dutch bread.

However, if you’re going to the snack bars or take a broodje kroket out of the vending machine at FEBO then you will get a kroket on a soft, white bun. A sandwich with a croquette in The Netherlands is often served with mustard.

Are you curious and ready to give a sandwich with a croquette a try when you’re in The Netherlands? The best place to get a traditional kroket in Amsterdam is Eetsalon van Dobben. Eet smakelijk!

From Manon at Visiting the Dutch Countryside

Fritz and Sauce – Australia

Fritz is a South Australian staple and a fritz and sauce sanga – Australian slang for sandwich – has appeared in every South Aussie kid’s lunch box.

If it is not a vegemite and cheese sanga it was definitely fritz and sauce, well it was for me and everyone I grew up with.

But what is fritz?

Not to be confused with devon, polony or luncheon roll, fritz is a type of sausage meat that is delicious. They say it contains beef, lamb and pork trimmings combined with flour, starch and seasonings, but I mean who is really sure?

All I know is it comes in a roll style, bought in the deli section of your local supermarket, is cheap and tastes amazing by itself.

However, when sliced thickly, at least half a cm, and accompanied with tomato sauce between two pieces of white bread fritz becomes even better and becomes part of a meal.

Clearly, the fritz and sauce sanga is nothing fancy, but it doesn’t need to be.

In saying that to ramp it up and make it a little more elegant a fritz and sauce toasted sandwich on a Sunday night after a busy weekend is a delicious and easy way to get ready for the week – yum, yum, yum, yum, yum.

So, whether you are visiting Rundle Mall in Adelaide, shark cage diving in Pt Lincoln or sipping wine in the Barossa Valley do yourself a favour and head to the local supermarket for fritz, tomato sauce and white bread.

You won’t be disappointed.

From Lauren at Luxury Travel Hacks by #ljojlo

Pastrami on Rye – New York City

Pastrami on rye, a symbol of Jewish delis and New York itself, has been around for over a century.

According to city legends, pastrami sandwich was created by an immigrant from Lithuania, Sussman Volk, in the late 1800s when he opened a butcher shop in New York’s Lower East Side.

The sandwich became so popular that other delis adopted the recipe, and the rest is history.

NYC pastrami sandwich is traditionally made with rye bread and spicy brown mustard. Pastrami is made from the same part of beef that is used for brisket. The meat is cured first for several weeks, then smoked for a few days and, finally, boiled for 4 to 6 hours.

The most popular spot for getting your fix in NYC is Katz’s Delicatessen where a line of devoted fans of pastrami forms every day. At Katz’s Deli, pastrami is cured using a slow method which benefits the flavor of the meat.

By the way, Katz’s Deli is also famous for being in quite a few Hollywood movies, the most famous of which is When Harry Met Sally. If you remember the famous scene with Meg Ryan imitating orgasm, that’s where it was filmed.

As one of the 10 iconic foods in NYC, you have to try it.

From Yulia at That’s What She Had

Italian Beef Sandwich – Chicago, United States

You might think you could get an Italian beef anywhere, but that’s simply not true. The only place you can get a real, authentic Italian beef is Chicago.

This sandwich originated during the Great Depression. Italian immigrants took inexpensive cuts of meat, and through slow roasting and tasty seasonings, turned them into delicious and tender handheld wonders.

The sandwich itself is simple. At its most basic, it’s the thinly sliced meat, dripping in its own gravy, piled on a French roll.

It’s then topped with sweet peppers or hot giardiniera. Some order it wet, with ladles of jus poured over the top, and some order it dipped, with the gravy on the side.

Some of the best places to get an Italian beef in Chicago are Johnnie’s, Al’s #1 Italian Beef, and Portillo’s.

The latter spot has multiple locations and have even expanded to California and Florida, but honestly? It’s best to just get this iconic sandwich in the place it was born.

From Theresa at The Local Tourist

Best Seafood and Fish Sandwiches in the World

Lobster Roll – Prince Edward Island

While many tourists seek out a lobster dinner in the Maritimes (Prince Edward Island, New Brunswick, Nova Scotia) it’s purely a tourist activity.

Locals eat lobster at home because it’s far too expensive to eat in restaurants.

However, as a Maritimer I can tell you that we do eat seafood chowder in restaurants as well as making chowder recipes at home.

And we also eat lobster rolls and lobster sandwiches out. So as a visitor you can expect to find reasonably priced lobster rolls in restaurants.

What I love about Prince Edward Island is that it’s so small you can really see a lot.

It’s easy to drive across the island several times in a day. So if you’re like me you’ll be all over the island checking out the best places to go.

Bocadillo de Calamares, Valencia

The bocadillo de calamares (or calamari sandwich) is a classic across the whole of Spain, but it has a special significance in Valencia.

The local eating habits are a little bit different to what most people know. Valencians eat five times a day – breakfast, almuerzo, lunch, merienda and dinner.

One of the things to do in Valencia, is to join in with the locals during the almuerzo, a quick meal that happens between 10.30am-11am.

It normally consists of a bocadillo (similar to a baguette sandwich) with a variety of fillings, but one of the most popular has to be the bocadillo de calamares.

And there is no better place to have it than Bar El Tostadero, a spit and sawdust-type bar in the centre of Valencia.

Their bocadillo de calamares is legendary among those in the know, and even though it’s still morning, it’s best washed down with a beer. Just like the locals do it!

From Teresa at Brogan Abroad

Shrimp Po Boy – New Orleans, United States

If I lived in New Orleans, there’s no question I’d end up rather overweight, and that’s for one reason – the prevalence of the shrimp po-boy.

When you’re looking for a top-notch shrimp po-boy down in New Orleans, you’re looking for a number of things. Firstly, any good shrimp po-boy should be on a think french roll that’s heavily buttered, and perfectly toasted.

Then you need a healthy portion of remoulade sauce, which is basically like creole mayonnaise, and should always have a bit of a kick to it due to the fact that any remoulade worth its wait will include cayenne pepper, horseradish, and garlic.

One you’ve got your base, add some tomato and cabbage, then put on as much fried shrimp as humanly possible and you’re off to the races.

In New Orleans, you’re rarely going to come across a bad po-boy because if it wasn’t up to snuff. It simply wouldn’t last, but the best shrimp po-boy that I got my hands on was a bit out of the centre at a place called Melba’s Poboys.

But beware, there will likely be a line.

When you’re there, eat them often because at one point, you’ll be thinking about them from far away, and wishing you had one in your hands.

From Christopher at Traveling Mitch

Saltfish Bake – Guyana

One of the staples of Guyanese cuisine is bake, a bread made of a light, white flour dough that, despite what the name says, is fried.

Another staple is saltfish, which is generally made with salted dried fish (usually cod or hake), which is rinsed, boiled for 90 minutes and then fried with oil, garlic, onion and pepper.

Both bake and saltfish are typical breakfast foods in Guyana, and while they are usually served on a plate, and accompanied with a cup of steaming hot coffee, they are also found in the form of a sandwich, which is simply called bake with saltfish.

The best place in Georgetown to have a bake and saltfish sandwich is Oasis Café, in 125, Carmichael St.

It’s a nice, easygoing restaurant where the poor service is balanced by the excellent food and the convenient prices.

From Claudia at My Adventures Across the World

Best Vegan and Vegetarian Sandwiches in the World

Falafel – Sudan

Falafel is one of the most popular types of food in Sudan and an important part of Arab cuisine. The word falafel originates from the Arabic word falāfil meaning pepper.

The frittered, crispy falafel balls are made of chickpeas, onions, herbs, and spices. The fritters are often served in pita bread with or without spicy sauce.

Sometimes they also put a boiled egg into the sandwich, which is surprisingly tasty.

You can find falafel stands everywhere in Sudan (and the same applies to neighboring Egypt). Most of the falafel is freshly made in large pans of boiling oil. Make sure to taste one (or a few) during your travels in Sudan.

Nothing beats a crispy fresh falafel sandwich!

From Manouk at Bunch of Backpackers

Vegemite Sandwich – Australia

The vegemite sandwich is as much a part of Australia’s heritage as kangaroos and Holden cars. And you’ll find a jar of vegemite in just about every Australian’s pantry.

The sandwich is so iconic that it has its own dedicated section on the National Museum of Australia’s website. It also features in the lyrics of another Aussie icon the song Down Under by Men At Work.

Australian children are brought up on vegemite from the time they are babies. And vegemite sandwiches are found in school lunch boxes across the country.

You’ll also find tiny jars of the spread stuffed in the backpacks of Aussie travellers.

So, what is vegemite? It’s a salty spread made from brewer’s yeast extract (a by-product of beer manufacturing) and vegetable and spice additives.

A rich source of Vitamin B, it has a strong flavour that often makes people gag when they try it for the first time.

But that’s because these vegemite virgins make the mistake of eating it by the teaspoonful. No Aussie would eat a teaspoon of vegemite – except perhaps on a dare. The best way to eat vegemite is as a sandwich.

To make a vegemite sandwich, butter two slices of bread (traditionally white bread) and spread a thin layer of vegemite on top of one slice of bread.

Place the two pieces of bread together then cut the sandwich in half, and enjoy.

From Audrey Chalmers at See Geelong

Chip Butty – England

A seriously traditional English sandwich has to be the chip butty, so iconic in fact that Anthony Bourdain even featured it in the London Episode of his Parts Unknown series.

It’s a very simple sandwich traditionally made from thick white bread, slathered with butter and filled with chips (or french fries as they’re known in the States).

For such a simple sandwich there’s much discussion and disagreement about how to make the best, but being English myself I can testify there’s only one ‘proper way’ to make a chip butty.

You need normal white bread (nothing fancy), liberally coated with salted butter, and ideally hot chip shop chips (good quality frozen chips will do at a push).

Place the chips in two or three layers (crosshatched) on one slice of the buttered bread, sprinkle liberally with salt (coarse sea salt is best), then pop the other slice of bread on top.

And that’s it for the purists, it’s ready to eat. However you’ll find that many people also love topping the chips with some Heinz Ketchup, HP Brown Sauce, mayonnaise, a little malt vinegar or maybe even some mushy peas before closing the sandwich.

You can buy a chip butty from pretty much any fish and chip shop or greasy spoon cafe in England, or you can just make one at home.

From Tanya at Can Travel Will Travel

Dabeli – Kutch, India

Dabeli a very popular snack originated from Kutch, Gujarat in western India. It was invented by Kesha Malam in the city of Mandvi, Kutch during 1960s and from there till now it is now a very popular Indian food.

Dabeli means “Pressed” in Gujarati language and so as per the name, it means some special spicy mixture is pressed between the buns.

The special spicy filling is made up by mashing boiled potatoes and mixing it with special spicy powder (available readymade or can be made at home.

It is layered with many dips/thick sauces (chutneys) like a tamarind-date dip for tangy and sweet flavor, garlic-red chilly dip for spicy flavor. Then it is garnished with roasted peanuts(optional), pomegranate and gram flour deep fried thin vermicelli (called sev in India).

It takes around 10 to 15 minutes in assembling all the ingredients apart from boiling potatoes.

This is a spicy and vegetarian sandwich or you can say vegan also as it does not have any milk products.

You get dabeli in all Indian restaurants which specializes in Western Indian food. Recently I ate dabeli in Roti Junction, JLT- DUBAI.

From Yukti at Travel With Me 247

Mushroom Panko – Japan

Served on a typical soft and fluffy Asian steamed bun, Japanese mushroom panko sandwiches are among my favourite.

Panko, Japanese for bread powder, is a style of breadcrumbs made using bread baked by electrical current. The resulting loaf is ground down into a fine crumb and applied to chopped white mushrooms.

This amalgamation is light, golden and crispy, making for a beautiful crunch after the soft Asian bun. The garnish and sauce are optional, but my favourite is some Chinese parsley and a splash of soy!

The ones I had were homemade for me, but these can be found all over Japan.

From Alan at More Passport Stamps

Käseschnitte – Switzerland

It should come as no surprise that Switzerland is home to one of the best cheese sandwiches in the world.

After all, the alpine country is filled with dairy cows munching on delicious wildflowers and grasses, expressly for the purpose of producing milk for Switzerland’s famous cheese and chocolate industries.

You can find cheese in many delicious forms in Switzerland – fondue and raclette may immediately come to mind.

But in sandwich form, the käseschnitte, found in many Swiss alpine regions, is a unique and delicious cheese experience.

Käseschnitte is an open-faced sandwich consisting of a thick slice of toasted, buttered hearty grain or sourdough bread.

You’ll forget boring grilled cheese sandwiches as this is topped with Swiss Gruyere or Vacherin Fribourgeois, an optional egg or ham slice. It is baked in the oven until the cheese is melted and golden.

I love mine sprinkled with smoked paprika, and served with gherkins and apple slices, along with a glass of crisp white Swiss wine or local beer.

This meal is the perfect, hearty reward after an active day of alpine hiking or urban exploration.

From Claudia at The Travelling Mom

Pimento Cheese Sandwiches

Though they may not be as widely known as mint juleps or fried chicken, pimento cheese sandwiches are as traditional as southern food gets.

In fact, pimento cheese is sometimes referred to as “the Caviar of the South.”

Pimento cheese can be used for everything from a dip for chips and a paté-like spread on crackers to a topping on devilled eggs and hamburgers.

But the sandwich is by far the food’s most popular application.

The recipe is remarkably simple, with three essential ingredients– sharp cheddar cheese, mayonnaise (don’t trust anyone who substitutes salad dressing), and pimentos.

But there are regional variations, including the addition of cayenne pepper, garlic, horseradish, Louisiana-style hot sauce, paprika, and/or Worcestershire sauce for extra spice. The result is usually served on white bread, but using a multi-grain is allowed.

Pimento cheese sandwiches have been a long-time tradition at the Masters Tournament, which is held at the Augusta National Golf Club in my native state of Georgia.

In fact, the pimento cheese sandwich is so popular there that a controversy erupted in 2013, when the club switched suppliers and the new recipe was deemed inferior!

For many Southerners, theirs remains the standard by which the deceptively simple dish is judged.

From Bret & Mary at Green Global Travel

Bread Pakora – India

Bread Pakora is a vegetarian dish, very popular in north India. It can be considered as the undisputed king of snacks and is easy to make at home too.

Bread Pakora is crispy from outside and soft from inside and has a spicy and tangy flavor.

Boiled and mashed potato mixed with other herbs is filled within two slices of bread to make it a sandwich. Sometimes a slice of cottage cheese is also added. The sandwich then is cut diagonally into two. It is deep fried in a batter of gram flour and other spices.

Served with tangy tamarind sweet & sour chutney and mint chutney. The taste is sure to give a mouth-watering experience.

Best is to have it along with a cup of hot tea or coffee.

From Nisha and Vasu at Lemonicks

Egg and Cress Sandwich – England (Ovo Vegetarian)

The egg and cress sandwich is definitely one of the most iconic sandwiches in the UK and best sandwiches in the world.

You can find it in almost every single English tea room or sandwich shop. Essentially, it contains a mixture of mashed eggs, mayonnaise and cress salad you spread on halves of bread or toast.

Usually, it is served with white bread. However, the egg and cress sandwich also works with other varieties of bread too.

So, feel free to experiment with your favourite type of bread. For a more refined version of the egg and cress sandwich, take off the edges of the bread.

Most importantly, the egg and cress sandwich is ready to be served when you cut the sandwich into two symmetrical halves. Popular toppings including fresh cress salad.

The best part is that you can also make the egg and cress sandwich your own and add other ingredients to jazz it up.

These include herbs like chives or parsley. Plus, you can also consider adding tomato and bacon for those who love meat. Otherwise, you can also consider using a different type of mayonnaise – perhaps a lighter version.

The egg and cress sandwich is known as the ultimate finger sandwich as well as the iconic sandwich to serve with tea. You won’t be able to resist this vegetarian sandwich.

It’s filling, delicious, refined and sophisticated. Plus, it involves inexpensive ingredients and the preparation process is a piece of cake. Check out my recipe here.

From Michelle at Greedy Gourmet

Lao Sandwiches – Laos

Southeast Asia isn’t famous for its bread or sandwiches. But there is an exception Laos and
Luang Prabang in particular. After traveling in southeast Asia we were eager to eat bread.

We missed it so much, so you can imagine our surprise when we found in Laos one of the most delicious sandwiches in the world. They were a mouth full of flavor.

Laos was a French colony and its food was heavily influenced by French cuisine which means they have, pastries, cookies, and bread, i.e. baguettes. You will find them all over the cities of Luang Prabang and Vientiane.

The Lao sandwiches are made of fresh baguettes and have several different ingredients, chicken, avocado, eggs (fried or boiled), cheese, bacon, ham, tofu, and several veggies.

Our favorite version of this sandwich is the Lao style made with avocado, eggs, tofu, veggies and topped with tasteful sauce. And the ideal place to buy the Lao sandwiches is in the food stalls of Luang Prabang and Vientiane.

From Jorge & Cláudia at Travel Drafts

Best Non Conventional Sandwiches

Is a hot dog a sandwich? If a sandwich is open-faced does it count as a sandwich? What about a sausage on a bun?

Some think a sandwich is meat between two pieces of bread. But there are vegan sandwiches without meat.

And an open faced sandwich has the word sandwich in its name? Can the following be counted in this list of best sandwiches in the world?

Chlebíčky – Prague, Czech Republic

One of Prague’s most famous street foods is the Chlebíčky, an open-faced sandwich, which is also ridiculously cheap.

The open-faced sandwich is small and can be usually consumed in six to seven bites. This makes them the perfect snack and street food to indulge in while exploring the streets of Prague and one of the best sandwiches in the world.

The bread of the sandwich is Czech bread called Veka, which closely resembles a baguette. The Veka is smeared with a healthy portion of butter, mayonnaise or another spread. On top of the schmear, garnishes are piled up high.

Usually, garnishes are hearty meats and cheeses, a variety of vegetables, pickled toppings and hard boiled eggs.

Sometimes store owners also offer Chlebíčkys with fruits on them, though that is not how they are traditionally served. There are also vegetarian, and possibly vegan, options for this delicious snack.

When ordering a Chlebíčky, it can be intimidating because there are dozens of varieties ready for customers.

Due to the creative liberties that a Chlebíčky offers, store owners entices customers to buy a sample platter to try them all. You definitely should. Each sandwich costs around $1.50 making it a cheap snack or meal if you fill up on several.

One of the most famous delis that serves Chlebíčkys is Zlatý Kříž Deli. After purchasing your sandwiches at Zlatý Kříž Deli, you can meander through a park around the corner as you enjoy your traditional Prague delights.

From Martha at Quirky Globetrotter 

St Helena Bread ‘n’ Dance Sandwich

I’m guessing nowhere in the world the best sandwich is linked to parties as the bread ‘n’ dance sandwich is on St Helena.

This tomato paste concoction might be one of the lesser known of world sandwiches but on the tiny British island of St Helena they are the bomb!

Back in the day, these sandwiches were a specialty at community centre dances. It was also at weddings where it was custom for the newlyweds to dance around a table laden with wedding cake and other goodies, including this tomato paste sandwich. Hence the association with bread and dancing.

The paste is a simple recipe of fried onions and bacon, simmered in tomatoes with an egg added to thicken. It is delicious and is served on sliced bread.

Nowadays bread ‘n’ dance has become an everyday sandwich but pops up on special occasions for picnics, get-togethers and still appears at weddings and dances. Click here for the recipe.

From Sharon at What The Saints Did Next

Hot Dog – New York City

When you think of foods that are quintessentially New York, one of the first to come to mind is the noble, classic hotdog.

The Big Apple may be home to many fancy-schmanzy eateries, but the city is, and always will be, a hot dog town at heart.

New Yorkers have had a love affair with this this beef sausage in a bun since German immigrants began hawking it on the streets of New York City in the mid-19th century.

Now it is the official food of sports and entertainment venues…and New York City itself.

The various recipes for hotdogs reflect the ethnicities of the parade of immigrants that is NYC; tomato paste and garlic, curry, hot peppers and pineapple with potato sticks. But the classic is onions, mustard and sauerkraut.

You can get a decent hot dog on many corners of the city from the hot dog carts. Other hot dog heavens include Gray’s Papaya, Katz’s Deli and Nathan’s.

In fact, Nathan’s sponsors the National Hot Dog Eating Contest at their original location in Coney Island every 4th of July. Hot Dog!

From Talek at Travels with Talek

Choripan – Chile

We tried a lot of different foods and drinks in South America, whilst on our 4 month backpacking tour of the continent in 2016.

And in the end, my favourite turned out to be the choripan, which I first ate in Santiago, Chile. It is similar in many ways to a hotdog … except that its 10 times better!

The sausage is more a chorizo-style meat, that is served inside of a smaller bun. It can then be topped off with a few different condiments.

My favourite being a basic mix of chopped tomatoes and herbs.

Making a Choripan is relatively straightforward, as well as very affordable. As such, they are a staple food sold on street corners all across South America and one of the best sandwiches in the world.

Most popularly in Chile, Argentina and Uruguay. Oftentimes, it is served as an appetizer or snack before a larger meal, or for guests at parties.

This is how we first enjoyed them, when staying with our Couchsurfing hosts, whilst also serving up plenty of caipirinha cocktails.

From Bradley at Dream Big, Travel Far

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Lead Photo by Roberto Valdivia, Pinterest photos by Eiliv-Sonas Aceron. and rawpixel