You Won’t Believe Which Sandwich Has Been Voted Best in the World
It’s amazing how a sandwich can feel familiar yet completely new depending on where it is made. Each country has its own way of layering bread and filling, and the results are full of personality and history. Here are 15 sandwiches you need to know about.
Katsu Sando, Japan
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Convenience stores in Japan sell these compact delights. A pork cutlet is breaded with panko, deep-fried, and placed between slices of milk bread called shokupan. A streak of tonkatsu sauce adds sweetness and tang. Versions with chicken or egg salad also appear. Travelers often buy them for train rides.
Pan Bagnat, France
In Nice, this sandwich resembles a portable salad Niçoise. Pain de Campagne is split but not all the way through and then filled with tuna, anchovies, boiled eggs, and vegetables. Olive oil seeps into the bread. Locals pack them for beach outings, knowing the flavors improve as they sit. Its name translates to “bathed bread.”
Smørrebrød, Denmark
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This sandwich remains a proud reflection of Scandinavian culinary traditions. The open-faced and artfully arranged Danish staple sits on dense rye bread. Toppings might include herring, shrimp, or roast beef layered over butter. It is as much about appearance as taste, often garnished with herbs or sliced vegetables.
Po’ Boy, United States
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Po’ boy is a New Orleans original that packs French bread with fried shrimp, oysters, or roast beef. Lettuce, pickles, and mayonnaise complete the build. The sandwich reportedly fed striking streetcar workers in 1929, which explains the “poor boy” nickname.
Chivito, Uruguay
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Although its name translates to “little goat,” this sandwich is just tender beef layered with ham, bacon, creamy mozzarella, and a swipe of mayonnaise. Many versions come topped with a fried egg for extra richness.
Tramezzino, Italy
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Venetian cafés serve these triangular snacks at midday. Crustless white bread is used for fillings such as tuna, olives, and soft-boiled eggs. Some versions include artichokes or cured meats. The sandwiches are light but flavorful, perfect alongside an espresso.
Torta Ahogada, Mexico
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In Guadalajara, this sandwich is famously “drowned.” Pork is placed into birote bread, which is denser than typical rolls. The whole thing is then submerged in a fiery tomato-chile sauce. Locals believe it originated when a vendor accidentally dropped a sandwich into salsa.
Falafel Pita, Middle East
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Crowds gather quickly wherever falafel is being made, drawn in by the rich, savory scent drifting through the air. Inside each warm pita, crisp chickpea patties are combined with fresh lettuce and ripe tomatoes, all tied together with smooth tahini.
Lobster Roll, United States
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Along New England’s coast, this summertime treat is a hit. Chunks of steamed lobster meat, lightly dressed with lemon juice and mayonnaise, are stuffed into a split-top bun. Some regions prefer melted butter instead of mayo.
Muffaletta, United States
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This New Orleans favorite was introduced by Italian immigrants who combined bold ingredients into one filling sandwich. A large Sicilian loaf is packed with salami, ham, provolone, and a zesty olive salad. The olives, marinated with garlic and herbs, bring a sharp and memorable flavor. Central Grocery made it famous by selling it in generous portions.
Cuban Sandwich, United States and Cuba
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This sandwich is a staple at festivals, baseball games, and family gatherings, where lively debates about the “real” recipe never fail to spark conversation. Born from Cuban immigrant communities in Florida, this pressed sandwich features ham, roasted pork, Swiss cheese, pickles, and mustard. Tampa versions add salami, while Miami purists leave it out.
Croque Monsieur, France
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Cafés across Paris serve this dish. White bread is layered with ham and Gruyère, then dipped in beaten egg before being pan-fried. A final broil under béchamel sauce creates a golden crust. Its name means “Mister Crunch,” and its counterpart, the croque madame, adds a fried egg on top.
Shawarma, Middle East
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In busy markets across the Middle East, you can watch layers of spiced meat turning slowly on a vertical spit. Once perfectly cooked, the meat is shaved into strips and placed in warm pita bread. Vendors pile on tomatoes, parsley, and sauces like garlic cream or tahini. The concept spread far beyond its origin and inspired favorites such as Greek gyros and Turkish döner kebabs.
Philly Cheesesteak, United States
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This Philly favorite is just thin slices of steak cooked on a hot grill and piled into a soft roll. Cheese goes on top—some places use provolone, others love Cheez Whiz. Fried onions and peppers bring a little sweetness. Locals still argue whether Pat’s or Geno’s makes the best one.
Bánh Mì, Vietnam
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French colonial roots shaped this Vietnamese favorite. Vendors in Ho Chi Minh City load a crunchy baguette with pork roll, pickled daikon, cilantro, and mayonnaise. Jalapeños add heat, while the bread stays airy inside and crisp outside. Locals enjoy countless variations, like grilled chicken or tofu, and international travelers seek them out for breakfast and lunch alike.