Sandwiches Around the World

1. Chacarero (Chile)

Chacarero (Chile)

A traditional Chilean sandwich of thinly sliced steak or pork on a round roll with tomatoes, green beans, and chili pepper. Green beans are a nice curveball.


2. Cemita (Mexico)

Cemita (Mexico)

Originally from Puebla, Mexico, cemitas are avocado, some type of meat, white cheese, onions, and salsa roja on a brioche-type bun (which are also sometimes called cemitas, confusingly enough). Like a cousin to the torta.

3. Chip Butty (U.K.)

Chip Butty (U.K.)

Just steak fries on bread, usually with either ketchup or brown sauce. Some of itsother names are freaking delightful: chip barm; chip batch; chip roll; chip muffin; piece-n-chips. “Barkeep! One chip muffin, please!”

4. Barros Luco (Chile)

Barros Luco (Chile)

Just beef and melted cheese on a roll. It’s named after former president Ramón Barros Luco, who ordered it constantly from the restaurant in Chile’s National Congress.

5. Chivito (Uruguay)

Chivito (Uruguay)

Chivito means little goat or baby goat, but this sandwich is actually made with slices of beef with mozzarella, tomatoes, mayonnaise, black or green olives, and often also bacon, fried or hard-boiled eggs, and ham. A sloppy tower of things between pieces of bread, basically. Would eat.

6. Choripán (South America)

Choripán (South America)

Invented in Argentina, this chorizo sandwich (chori + pan, get it?) is beloved all over South America. It’s usually served on a crusty roll with chopped, salsa-type condiments, such as pebre or chimichurri.

7. Donkey Burger (China)

Donkey Burger (China)

Pretty much what it sounds like. A popular street cart food in Beijing consisting of donkey meat, often with some lettuce or peppers on crispy bread called Huoshao. In Hebei province, they sometimes say, “In Heaven there is dragon meat, on Earth there is donkey meat.” So there’s that.

8. Doubles (Trinidad and Tobago)

Doubles (Trinidad and Tobago)

A popular sandwich made with flat fried bread and filled with curried chick peas. You can add mango, cucumber, coconut, and tamarind. Wikipedia says doubles are a popular late night snack, which… yup, sounds pretty much perfect.

9. Dyrlægens natmad (Denmark)

Dyrlægens natmad (Denmark)

Translates to “veterinarian’s midnight snack.” This open-faced sandwich is traditional Danish rye flatbread with slices of aspic, salt beef, and leverpostej (pate). It is so damn Scandinavian.

10. Döner Kebab (Turkey)

Döner Kebab (Turkey)

Meat sliced from a vertical spit thrown into a pita with any number of things including tomatoes, onions, lettuce, pickled cucumber, and chili. Beloved by drunk people on the way home from the bar everywhere. And deservedly so.

11. Fischbrötchen (Germany)

Fischbrötchen (Germany)

Crusty rolls with fish (most commonly Bismarck or soused herring) and raw onions. Oftentimes the fish will be rollmops, which is the real name of a real thing. (It’s pickled herring rolled around a savory filling.)

12. Gatsby (South Africa)

Gatsby (South Africa)

Essentially like an American hoagie or sub, but always with french fries stuffed in. Another thing that’s essential to the Gatsby is that it’s HUGE. Huge enough to be split four ways, traditionally.

13. Katsu-sando (Japan)

Katsu-sando (Japan)

A minimal sandwich with tonkatsu (Japanese breaded pork cutlet) and shredded cabbage.

14. Leberkässemmel (Germany)

Leberkässemmel (Germany)

Leberkässe literally translates to “liver cheese” (YIKES), but doesn’t contain liver or cheese (PHEW). It’s a meat loaf of corned beef, pork, bacon, and onions and in sandwich form it’s just thrown on a kaiser roll with some mustard, served hot.

15. Medianoche (Cuba)

Medianoche (Cuba)

Meaning “midnight,” the medianoche is a popular late night Cuban sandwich of roast pork, ham, mustard, Swiss cheese, and pickles on sweet bread. Thankfully these aren’t too hard to find in the States, because they are AMAZING.

16. Mettbrötchen (Germany)

Mettbrötchen (Germany)

Literally raw minced pork meat and raw onions on a roll. You crazy for this one, Germany.

17. Pan-bagnat (France)

Pan-bagnat (France)

Classy and French, this is basically a tuna sandwich with a heap of vegetables, slices of hard-boiled egg and — importantly! — olive oil, never mayonnaise. Usually served on pain de campagne (aka “French sourdough”), which is fantastic.

18. Pljeskavica (Serbia)

Pljeskavica (Serbia)

Pljeskavica is a burger patty made with a mixture of ground meats. According to theNew York Times, butchers sometimes improvise, “adding fat from around the beef kidneys, grinding in a little pork neck, or adding baking soda or mineral water to lighten the mix.” Right, then!

Sometimes it’s served on a burger bun, but it can also show up in a pita with a pepper sauce and Serbian milk cream.

19. Pork Chop Bun (Macau)

Pork Chop Bun (Macau)

Pork chop on a bun. THAT’S IT. Well played Macau. Anthony Bourdain knows what I’m talkin’ about.

20. Bánh mì (Vietnam)

Bánh mì (Vietnam)

Bánh mì is actually Vietnamese for all kinds of bread, but colloquially it refers to the popular sandwich with some kind of meat (often pork or pork liver pate), cucumber slices, cilantro, and pickled carrots. It is often cheap and always delicious.

21. Roti John (Malaysia)

Roti John (Malaysia)

A pan-fried, open-faced omelette sandwich on a halved baguette. The staple ingredients are egg and onion, but variations include some kind of meat or fish (sardines, chicken, beef, mutton). Like less-boring garlic bread, kinda.

22. Rou jia mo (China)

Rou jia mo (China)

Literally translating to “meat burger” or “meat sandwich,” rou jia mo is a popular street snack of meat (most commonly pork, but sometimes lamb or beef depending on the region), peppers and spices in flatbread. Looks spicy and a little scary, but would definitely still eat it.

23. Kaya Toast (Singapore)

Kaya Toast (Singapore)

A snack sandwich centered around kaya, a Southeast Asian spread made of coconut and sugar. It’s served on thick slices of white bread and sometimes an egg is thrown in. Not sure about the coconut/egg combo, but to each their own.

24. Arepa (Venezuela)

Arepa (Venezuela)

Arepa is technically the name of the thick, wonderful corn-dough bread, but the sandwiches are also commonly called arepas. Cheese, pulled pork, avocado — whatever you throw in there is gonna be good on bread like that. *swoons over bread pocket perfection*

25. Toast Hawaii (Germany)

Toast Hawaii (Germany)

Toast Hawaii is an open-faced sandwich with ham, pineapple, a maraschino cherry and melted cheese. Apparently Toast Hawaii is to Germans as grilled cheese is to Americans. I’m not gonna lie, that makes me deeply sad.

26. Vada Pav (India)

Vada Pav (India)

A popular, spicy Indian snack food. It’s basically a samosa-ish potato puff on a burger bun with some chiles and spices. Anything involving a samosa (or samosa-ish thing) is objectively great.

27. Yakisoba-pan (Japan)

Yakisoba-pan (Japan)

Basically a hot dog bun filled with Yakisoba (fried Japanese noodles) and often topped with pickled ginger and mayo. Sort of weird to have a spaghetti sandwich as a “hot dog” but Japanese cuisine is pretty visionary so it’s cool.

28. Zapiekanka (Poland)

Zapiekanka (Poland)

A popular Polish fast food, a zapiekanka is an open-faced baguette with mushrooms, melted cheese, and usually some kind of meat. It’s often topped with ketchup (questionable) and chives (sure).

29. Fluffernutter (USA)

Fluffernutter (USA)

Roujimao, China

“Rou mo Jia”, uma sanduiche das ruas da china, da província de Shanxi, tem sido frequentemente comparado com o joe hambúrguer desleixado. Com recheio de carne – geralmente de porco cozida, carne de cordeiro oriunda de áreas muçulmanas. é temperado, picado e misturado com pimenta. Uma iguaria para todas as classes sociais.
Cemita, México

Esta sanduiche é a assinatura do estado mexicano de Puebla. A Cemita distingue-se do seu primo – a torta – um bolo de ovos moles cobertos com sementes de gergelim. Os recheios são simples, mas pode variar. A carne, como o bife frito ou carnitas, normalmente é coberto por queijo branco mexicano, abacate, cebolas e molho chipotle.

Smorrebrod, Dinamarca
Em dinamarquês, traduz-se smorrebrod – “pão com manteiga”. São pequenos pedaços de pão coberto com inúmeras combinações de carne, peixe, legumes, queijo e muito mais. Originalmente, serve para alimentar um operário. A sua primeira interação foi espalhada em pão preto de centeio com manteiga e coberto com fatias de carne da noite anterior. Após algum tempo, as receitas ficaram mais elaboradas, e “smorrebrod” tornou-se um prato amado servido em casas e nos restaurantes de toda a Dinamarca. Geralmente é servido com a companhia da cerveja e do álcool.Bunny Chow, África do Sul

Bunny Chow é uma criação Sul-Africana. As suas origens oriundam de Durban, uma comunidade indiana na África do Sul. Trata-se de cozido recheado com curry num rolo oco ou pão de forma. A sanduíche normalmente inclui carnes de frango ou de feijão.Butty Chip, Reino Unido
Certamente, esta sanduiche não é um amigo para a cintura de ninguém. É uma sobrecarga de gordura e carbo puroMas, um lanche popular no Reino Unido. Estra “gluseima” montruosa não poderia ser mais simples. Em um pedaço de pão – pão branco é um dever – barrada com manteiga e coberta com batatas fritas.

Kati Roll, Índia

Rolo Kati é um alimento popular nas ruas indianas, provavelmente de Kolkata (Calcutá). É uma sanduiche que mais parece um bolso perfeitamente portátil. É enrolado em torno de uma carne de estilo kabob – kabob kati – que é misturado com legumes e molho.Indian Taco (Navajo), Estados Unidos

Também chamado de taco indiano, a sanduíche é uma especialidade dos povos nativos do oeste dos Estados Unidos da América. A base da sanduíche é “frybread”, que é exatamente o que parece – círculos de massa de pão frito. (É também o pão de estado de South Dakota dontchaknow!) Acompanhada de carne de bovino, feijão, alface picada, tomate picado, queijo cheddar e talvez um pouco de creme azedo ou chiles verdes. Você sabe, como é um taco …Francesinha, Portugal
Francesinha é uma iguaria da região norte de Portugal – Porto. Um conto que originou reclamações no Porto, com um emigrante Português na década de 60, Daniel da Silva, que voltou de França para a sua terra natal e adaptou o gosto francês – presunto grelhado e queijo – com os gostos Portugueses. Isso significa juntar duas fatias de pão em torno de uma combinação de carne de salsicha (linguíça) e presunto, coroando-a com queijo derretido e encharcá-lo com um molho de tomate e cerveja. Adição de batatas fritas e / ou ovo para a tornar numa francesinha “especial”.

Pan bagnat, França

Possivelmente o mais saudável de nossa linha de sanduiches – Pan bagnat. Basicamente, esta especialidade do sul de França é um sanduiche de salada. Uma combinação de azeitonas, atum, anchova, pepino, tomate, cebola e alcaparras. Isso tudo será apresentado junto com um vinagrete, e os sucos escoará deliciosamente no bolo.Gelato Sandwich, Itália

O conceito de uma sanduiche com sorvete (gelado) não é nada novo. Mas estamos a falar de uma sanduiche genuína, com pão real. Nada parecido com o absurdo de uma wafer de chocolate. Nesta especialidade da Sicília, um pão de brioche toma o lugar de um cone copo, ou cookie. O que há mais fantástico que isto?… Este tratamento é muitas vezes fria para ser comido no café da manhã.
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