Sandwiches are a common type of lunch food often eaten as part of apacked lunch. There are many types of sandwiches, made from a diverse variety of ingredients. The sandwich is thenamesake ofJohn Montagu,Earl of Sandwich, a British statesman.
Major types of sandwiches include:
Sandwich cookies andice cream sandwiches are generally not considered sandwiches in the sense of a bread-containing food item, but are named by analogy.
| Name | Image | Origin | Description |
|---|---|---|---|
| American sub |  | United States | Traditionally uses sliced turkey breast, ham, roast beef, American, Swiss or Provolone cheese, chopped or shredded lettuce, tomatoes and green peppers on a roll of bread. |
| Ayvalık toast |  | Turkey | Cooked in a sandwich press, it usually contains cheese, sausage,pastirma, orsucuk. |
| Bacon |  | United Kingdom | Often eaten withketchup orbrown sauce. |
| Bacon, egg and cheese |  | Breakfast sandwich, usually with fried or scrambled egg. | |
| Bagel toast |  | Israel | Pressed, toasted bagel filled with vegetables and cheese and grilled on a sandwich toaster orpanini press. |
| Baked bean |  | United States (Boston area) | Cannedbaked beans on white or brown bread, sometimes with butter. |
| Bánh mì[1] |  | Vietnam | Filling is typically meat, but can contain a wide range of foods, includingsardines,tofu,pâté, or eggs. Served on an airybaguette with pickledcarrots and daikon radish,cilantro and jalapeño peppers. |
| Barbecue[2][3][4] | .jpg) | United States (Texas,Tennessee,North Carolina,Alabama,Kansas,Missouri,Mississippi,Arizona,Utah,Nevada,Colorado &Louisiana) | Served on abun, with chopped, sliced, or shredded meat (pulled pork, beef, or chicken typically), and sometimes topped withcoleslaw. |
| Barros Jarpa |  | Chile | Ham and cheese, usuallymantecoso, which is similar tofarmer cheese. |
| Barros Luco |  | Chile | Beef (usually thin-cut steak) and cheese. |
| Bauru |  | Brazil | Melted cheese,roast beef, tomato, and pickled cucumber in a hollowed-outFrench roll. |
| Beef on weck |  | United States (Buffalo, New York) | Roast beef on aKummelweck roll, often topped withhorseradish. |
| Beirute |  | Brazil | Melted cheese, sliced fresh tomatoes with oregano, lettuce leaves,roast beef on pita bread withmayonnaise. |
| Bifana |  | Portugal | Marinated pork cutlet, often served with a special sauce. |
| BLT | .jpg) | United States | Named for its ingredients:bacon,lettuce, andtomato. Often served on toasted sliced bread spread withmayonnaise. |
| Bocadillo |  | Spain | Crisp white bread with a wide variety of fillings. Typical fillings areSpanish omelette, cold meats likejamón, sausages and cheese. |
| Bokit |  | France (Guadeloupe) | Guadeloupean bread fried in sunflower oil and filled with fish or meat and vegetables. |
| Bologna |  | United States | Sliced and sometimes friedbologna sausage between slices ofwhite bread, with variouscondiments such asmustard,mayonnaise,ketchup. |
| Bondiola |  | Argentina | Sandwich made with thick slices of pork shoulder. The sandwiches are commonly sold by street food vendors and in restaurants in Argentina. The meat consists of slices of roasted or cured pork shoulder and it is usually served on crispy brioche bread. It can be topped with a variety of condiments and vegetables.[5] |
| Bosna |  | Austria | Usually grilled onwhite bread, containing abratwurstsausage,onions, and a blend of tomatoketchup,mustard, andcurry powder. |
| Bratwurst |  | Germany | A popular street food in Germany, often served on a roll withmustard in which case it is a sandwich. Some vendors offer a side dish ofsauerkraut orfrench fries. |
| Breakfast roll |  | Ireland | Convenience dish on a variety ofbread rolls, containing suchfull breakfast items assausages,bacon,white orblack pudding,mushrooms,tomatoes,hash browns, andfried eggs, often eaten withketchup orbrown sauce. Designed to be eaten on the way to school or work, it can be purchased at a wide variety of petrol stations, local newsagents, supermarkets, and eateries throughoutIreland. |
| Breakfast |  | United States | Typically ascrambled orfried egg, cheese, and asausage patty or other breakfast meat, served on abiscuit orEnglish muffin. |
| Broodje kroket |  | The Netherlands | Soft bread roll containing aragout-basedcroquette, often eaten with mustard. |
| Bulkie roll |  | New England | A New England regional variety of sandwich roll, sandwiches made with bulkie rolls are very common in New England-areadelicatessens, restaurants, and institutional food services. Bulkie rolls are larger and firmer thanhamburger buns. |
| Bunkebab |  | India andPakistan | Consists of a shallow-fried, spicy patty, onions, andchutney orraita in a hamburger or hot dog bun. |
| Butifarra |  | Lima,Peru | A typical street food sandwich commonly found in Lima, Peru. It is typically prepared using a special preparation of pork, locally called "country ham," withsalsa criolla and lettuce inside a French bread[6][7][8] or rosette.[9] |
| Butterbrot |  | Germany | Single, open-faced, with butter. |
| Camel rider |  | United States (Jacksonville,Florida) | Lunch meats and Italian dressings in a pita |
| Carrozza |  | Italy | Breaded and fried mozzarella sandwich. |
| Cemita |  | Mexico | Slicedavocado, meat, white cheese, onions, and red sauce (salsa roja), on a fluffy sesame-seeded egg roll, originally from the city ofPuebla. |
| Chacarero |  | Chile | Thinly slicedchurrasco-stylesteak, orlomito-stylepork, withtomatoes,green beans, andgreen chiles, served on a round roll. |
| Cheese |  | Global | Made with one or more varieties of cheese, often with other ingredients, such as butter or mayonnaise. When toasted (pictured), it is commonly referred to as agrilled cheese sandwich. |
| Cheese dream |  | United States | Open-facedgrilled cheese sandwich, often with other ingredients. |
| Cheese and pickle | .jpg) | United Kingdom | Slices of cheese (typicallyCheddar) andpickle (a sweet, vinegary chutney with the most popular brand beingBranston), sandwiched between two slices of bread. |
| Cheesesteak |  | Pennsylvania/United States (Philadelphia, Pennsylvania) | Thinly sliced steak and melted cheese in ahoagie roll, with additional toppings often including peppers, onions, and mushrooms, also known as a Philadelphia or Philly cheesesteak. Variations include thePhillies' official cheesesteak,The Heater. |
| Chicken |  | Global | Chicken sandwich can contain chicken cooked in a variety of ways. In the United States, common forms of chicken sandwiches include the grilled chicken breast sandwich, the fried chicken breast sandwich, thechicken salad sandwich, and the shredded (or barbeque) chicken sandwich. |
| Chicken fillet roll |  | Ireland | A bread roll filled with a fillet of processed chicken. It is a ubiquitousdeli item in Ireland, served hot. |
| Chicken salad |  | Global | Sandwich prepared with chicken salad as a filling. |
| Chicken schnitzel |  | Australia,New Zealand andAustria | Sandwich of crumbed, pan-fried chicken fillet, on buttered bread, with shredded iceberg lettuce and mayonnaise. An adaptation of the Austrian or Viennese schnitzel sandwich, which consists of crumbed pork, veal or chicken schnitzel on a Semmel or kaiser roll with mayonnaise or mustard and shredded lettuce. See also Cutlet sandwich, Italian. |
| Chili burger |  | United States | Hamburger, with the patty topped withchili con carne. |
| Chimichurris |  | Dominican Republic | Ground beef, chicken, or pork leg served on pan de agua and garnished with cabbage andsalsa rosa. |
| Chip butty[10][11][12][13] |  | United Kingdom | Sliced white bread (or a large, flat bread roll) filled withchips, usually sprinkled with salt and vinegar, curry sauce, gravy or tomato ketchup. |
| Chipped beef |  | United States (Mid-Atlantic region and military cuisine) | Sandwich prepared with thinly sliced or pressed salted and driedbeef. Somechipped beef issmoked to add flavor. |
| Chivito |  | Uruguay | Filet mignon with mozzarella, tomatoes, mayonnaise, and commonly bacon, black or green olives, fried orhardboiled eggs, and ham |
| Chopped cheese |  | United States (New York, NY[14]) | Made on a grill withground beef, onions, and topped by melted cheese and served with lettuce, tomatoes, and condiments on ahero roll.[14] |
| Choripán |  | South America,Argentina | Grilledchorizo, usually served on a crusty roll withsalsa-type condiments, such aspebre,salsa criolla, orchimichurri.Morcipán is a variety of this usingblack pudding orblood sausage. |
| Chow mein sandwich |  | United States (Massachusetts) | Gravy-basedchow mein mixture placed on a hamburger bun, served hot |
| Churrasco |  | Chile | Thinly cut steak, grilled and served on a toasted bun. It can be served with almost any other ingredient, in which case its name changes to "churrasco+the new ingredient" (e.g.: churrasco palta = churrasco and avocado). |
| Club |  | United States | Double-decker sandwich made with sliced turkey or chicken, bacon, tomato, and lettuce; usually contains mayonnaise. |
| Conti Roll | Perth, Western Australia | a generous bread roll, a variety of deli meats & cheeses and then preserved vegetables, alongside other Mediterranean ingredients | |
| Corned beef |  | United States (New York City, NY) | Corned beef often served with a condiment such as pickle or mustard. |
| Coronation chicken |  | United Kingdom (England) | Chicken meat, seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots or sultanas. |
| Crisp |  | Ireland United Kingdom | Crisps and occasionally pickles on white bread. |
| Croque-monsieur |  | France | Baked orfriedham andcheese (typicallyEmmental orGruyère)brioche-sandwich, sometimes coated in amornay orbéchamel sauce. |
| Croque-madame | .jpg) | France | Same as a croque-monsieur, but with afried egg on top. |
| Cuban |  | United States (Tampa orKey West,Florida) | Ham, roastedpork,Swiss cheese,pickles, mustard, and sometimesGenoa salami onCuban bread, sometimes pressed and warmed in aplancha. |
| Cucumber |  | United Kingdom | Two thin slices of crustless, lightly buttered white bread, containing paper-thin slices of peeled cucumber. Often as atea sandwich. |
| Cudighi | United States | Spicycudighi (aMichigan variety ofCotechino Italiansausage), on a long, hard roll, often topped withmozzarella andtomato sauce | |
| Dagwood |  | United States | Multiple layers containing a wide variety of meats and condiments, named forDagwood Bumstead of the comic stripBlondie. |
| Deli |  | Germany,United States, United Kingdom | Sandwich usually ordered at adeli; choices include type of bread (toasted or untoasted,) type of meat (cold cut), type of sliced cheese, vegetable fillings (lettuce, tomato, onion, etc.), and condiments. |
| Denver |  | United States | Sandwich containing aDenver omelette. |
| Donair | .jpg) | Canada,Halifax | A variant of the Döner kebab, made withbeef cooked on avertical spit. This is served wrapped in apita withonions,tomatoes and a uniquedonair sauce made with sweetenedcondensed milk,vinegar, andgarlic powder. |
| Döner kebab |  | Turkey | Döner kebab is meat cooked on avertical spit, normallyveal orbeef but also may be a mixture of these withlamb, and sometimes chicken. This may be served wrapped in aflatbread such aslavash orpita, or as a sandwich. |
| Donkey burger | .jpg) | China | Chopped or shredded savory donkey meat in a bun, sold inBaoding,Hebei Province asstreet food, and also in high-end restaurants. |
| Doubles |  | Trinidad and Tobago | Two flat friedbara (bread), containing curriedchickpeas orgarbanzo beans. |
| Doughnut sandwich |  | United States | A sandwich made with a doughnut instead of bread (can be made with fried chicken, bacon, ham, sausage, cheese, etc.) |
| Dyrlægens natmad |  | Denmark | Made with a piece of darkrye bread, a layer ofleverpostej, topped with a slice ofsalt beef and a slice of meataspic, topped with raw onion rings and garden cress. |
| Egg | .jpg)   | Global |
|
| Elvis |  | United States | Peanut butter, banana, and bacon. |
| Falafel |  | Middle East | Deep-fried balls of ground, seasoned chickpeas topped with salad vegetables,hot sauce,tahini-based sauces, andpickled vegetables, wrapped in or added to the pocket of a split-openpita bread. |
| Fischbrötchen | .jpg) | Germany Belgium Netherlands Switzerland | Crusty bread rolls filled with fish (most commonlyBismarck orsoused herring) and onions. |
| Fishcake butty | United Kingdom (Northern England) | Commonly served infish and chip shops, especially in the North of England. It consists of a fish cake (either the scollop/"Yorkshire" style made with a piece of fish fillet sandwiched between thick slices of potato, battered and fried; or with the rissole type of fishcake made with mashed potato mixed with flakes of fish and battered and fried) served in a soft white bread roll. Some fish and chip shops may offer both types. The fish used for both types is a white fish, often haddock. | |
| Fish finger |  | United Kingdom | A common Britishcomfort food. |
| Fluffernutter | .jpg) | United States (Massachusetts) | Peanut butter andmarshmallow creme. |
| Fool's Gold Loaf | .jpg) | United States (Colorado) | Consists of a single warmed, hollowed-out loaf of bread filled with one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. In 1976,Elvis Presley and some of his friends flew to Colorado to consume them.[17] |
| Francesinha |  | Portugal | Wet-curedham,linguiça, fresh sausage, steak or other roast meat, topped with melted cheese, a hot thicktomato andbeer sauce. |
| Francesinha poveira |  | Portugal | Bun with wet-curedham,linguiça, and cheese, sauced withbutter ormargarine,piri-piri, andport wine,whiskey,cognac, orbrandy. |
| French dip |  | United States (Los Angeles,California) | Thinly slicedroast beef on abaguette, served hot, usuallyau jus (with juice). |
| Fricasse |  | Tunisia | A deep-fried pastry cut in half and filled with tuna, hard boiled egg, olives, harissa, preserved lemons, capers and mashed potato, with turmeric as a condiment. |
| Fried brain |  | United States | Sliced pork orcalves' brain, battered and deep-fried, on rye bread or hamburger bun, often served with pickles, raw onion, and mustard. |
| Gatsby |  | South Africa | Deli-style sandwich similar to thehoagie, often containingfrench fries, with other variations, prepared with masala steak, chicken,polony, Vienna sausages,calamari, fish, or chargrilled steak. |
| Gerber | .jpg) | United States (St. Louis, Missouri) | Half section of Italian or French bread with garlic butter, containing ham andProvel cheese, topped withpaprika, then toasted. |
| Gilgeori toast |  | South Korea | Korean street toasted sandwich with omelet, ham, shredded cabbage and other vegetables, with a topping of sugar, ketchup, mayonnaise and mustard.[18][19] |
| Glasgow Oyster | United Kingdom (Scotland) | Ascotch pie on amorning roll | |
| Grilled cheese |  | A slice of bread grilled with melty cheese. | |
| Gua bao |  | China | Fujianese sandwich consisting of a slice of stewed meat and other condiments sandwiched between flat steamed bread. |
| Guajolota |  | Mexico (Mexico City) | Tamale in a Mexicanbolillo roll. A very common morning street food inMexico City. It is also calledtorta de tamal. |
| Gyro |  | Greece Cyprus | "Pita gyro" or "psomaki gyro", depending on the type of bread used, includes meat roasted on a vertical spit, withtomato, potatoes, raw, often redonion andtzatziki sauce, wrapped inpita or sandwich bread. |
| Hagelslag orvlokken |  | The Netherlands | Chocolate sprinkles or flakes usually served on buttered bread. |
| Ham | .JPG) | Global (such asFrance,United States,United Kingdom) | May be accompanied by cheese or salad. Condiments such as mustard, mayonnaise, or pickle may be present. |
| Ham and cheese | .jpg) | United States Global | Common sandwich prepared withham and sliced cheese. Additional ingredients may include lettuce, tomato, mayonnaise, and other ingredients. |
| Ham and egg bun |  | Hong Kong | Sliced Danish canned ham with sliced scrambled egg sheet in a halved sweet bun. |
| Hamburger |  | United States | Ground beef patty, often with vegetables, sauces and other meats, usually on a round bun. Acheeseburger is also topped with cheese. |
| Hamdog | Australia | Hot dog wrapped in abeef patty, deep-fried, then covered withchili, a few french fries, and a fried egg. | |
| Handwich | United States (Walt Disney World,Florida) | Acone-shaped piece of bread with afilling, intended to be held and eaten with one hand. Similar to anice cream cone or abread bowl. | |
| Hani | .jpg) | United States (Detroit,Michigan) | Chopped fried chicken wrapped with lettuce, tomatoes, and cheese in apita spread with mayonnaise |
| Har cheong gai burger | Singapore | Har cheong gai (chicken fried with fermented shrimp paste) in a sesame seed bun with salad andmayonnaise. | |
| Horseshoe |  | United States (Springfield, Illinois) | Thick-sliced, toasted, open-faced sandwich, it usually contains hamburger patties or ham, but other meat, such as deep-fried pork tenderloin, grilled or fried chicken breast, and fried fish fillets, can be used. The meat is topped withFrench fries and covered with acheese sauce. |
| Hot brown |  | United States (Louisville, Kentucky) | Open-faced withturkey andbacon, topped withmornay sauce, and baked or broiled. Variation ofWelsh rarebit. A similar dish in St. Louis, also sometimes called a "hot brown," is known as a prosperity sandwich.[20] |
| Hot chicken |  | Canada, (Quebec) | A closed-faced shreddedchicken sandwich, topped withgalvaude, a sauce consisting of gravy and greenpeas. The gravy and chicken are served hot while the bread is untoasted but oftenbuttered. Eaten with a knife and fork. |
| Hot dog |  | United States | A hot dog is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. It can also refer to the sausage itself. The sausage used is a wiener or a frankfurter. |
| Indian taco |  | United States | Seasoned beef or beans topped with lettuce, diced tomatoes, cheese, and other condiments on Indigenousfrybread, often folded. |
| Italian | .jpg) | United States | Prepared on a long bread roll or bun with meats such as salami, mortadella and capicolla along with cheese, tomato, olive oil, salt and black pepper. |
| Italian beef |  | Italy United States (Chicago, Illinois) | Thin slices of seasoned, juicyroast beef, often garnished withgiardiniera orItalian sweet peppers, on a dense, longItalian-style roll. |
| Jam |  | United Kingdom | Buttered bread, with fruit jam/conserve, normally eaten at lunchtime or as a quicksnack, may also be eaten atbreakfast or fortea. |
| Jambon-beurre |  | France | French baguette withbutter andham. Also known as "Parisien," it is the most popularsandwich inFrance. |
| Jesuita | .jpg) | Argentina | Ham and cheese sandwiched between two pieces of puff pastry and brushed with a sweet glaze[21][22][6] |
| Jibarito |  | United States (Chicago, Illinois) | Meat,cheese,lettuce, andtomato, between flattened, fried greenplantains (instead of bread), withgarlic-flavoredmayonnaise. |
| Jucy Lucy |  | United States (Minneapolis, Minnesota) | Cheeseburger with the cheese inside the meat patty rather than on top. |
| Kabuli burger | Peshawar, Pakistan andAfghanistan | A flat bread wrap with chips and sausage seasoned with salt, chili powder and curry sauce or ketchup. | |
| Kaisers Jagdproviant | Austria | Finger sandwich with ham, pickles, eggs and cheese. | |
| Katsu sando |  | Japan | Breaded, deep-friedpork cutlet (tonkatsu). |
| Khao Jee Pâté |  | Laos | Similar to Vietnam'sbánh mì, it is a street food prepared using pork liver pâté,[23] stuffed with pork orLao sausage,[24] sliced papaya, carrots, shallots or onion, cucumber, cilantro and sometimesJeow bong or chili sauce. |
| Kokoretsi | .jpg) | Anatolia andBalkans and especiallyGreece | Lamb orgoatintestines, containing seasonedoffal. |
| Kottenbutter |  | Germany | Buttered brown bread with smoked pork sausage (Kottenwurst), fresh onion rings, and spicy mustard. |
| Kumru |  | Turkey | Turkish sandwich featuring pre-griddled cheese on a special bun enriched with chickpea flour.Kumru translates to "turtledove" in Turkish. |
| Lampredotto |  | Italy | Sandwich with a slow-cookedcattleabomasum. |
| Leberkäse |  | Austria,Switzerland and southernGermany | Meatloaf-like dish which, despite the name, may contain neither liver nor cheese. It is commonly served on aKaiser roll with mustard or mayonnaise. |
| Limburger |  | United States Russia | They are typically prepared with butteredrye bread,Limburger cheese, sliced onion and mustard. Pictured is Limburger cheese and bread. |
| Lobster roll |  | United States (United States Northeast),Canada (Canada Maritime provinces),United Kingdom (England) | Lobster meat tossed with either mayonnaise ("cold") or drawn butter ("hot") stuffed into a slit opening at the top of a grilled bread roll or hot dog bun. |
| Lox |  | United States | Lox on abagel withcream cheese, thinly sliced onion, capers, and sometimes sliced tomato. |
| Luther burger |  | United States | Hamburger or cheeseburger on glazeddoughnuts instead of abun. |
| Marmalade |  | United Kingdom | White bread, butter and orangemarmalade, popularized by thePaddington books byMichael Bond[citation needed]. |
| Marmite |  | United Kingdom | Marmite spread thinly with butter or margarine onto toast or bread. Sometimes combined with cheddar cheese. |
| Meatball | .jpg) | United States | Meatballs in marinara sauce, with melted Parmesan or provolone cheese, on a long bun or section of Italian loaf. Might include Italian-style accompaniments such as bell peppers, basil, or Italian-dressed lettuce. |
| Medianoche |  | Cuba | Roast pork, ham, mustard, Swiss cheese, and dill pickles served on sweet bread. |
| Melt |  | United States | Generic sandwich containing a filling and a layer of cheese, grilled or fried until the cheese is melted. |
| Mettbrötchen |  | Germany | Open sandwich consisting of a sliced bun, topped withMett (seasoned minced raw pork without bacon), frequently with a garnish of raw onion rings or diced raw onion. |
| Mitraillette | .jpg) | Belgium | French fries and fried meat with sauce on a demi-baguette. |
| Mollete |  | Mexico | Open sandwich consisting of abolillo roll topped withrefried beans, cheese and peppers, and grilled. |
| Montadito[25][26] |  | Spain &Portugal | A small version of theSerranito. A warm sandwich, usually grilled and served on a bread roll such as viena andaluza (a type of long roll) or amollete (A type of round bread). Typically containing grilled meat (chicken or pork loin), cured ham, fried green pepper and sliced tomato, but may contain a variety of fillings. Some bars offer a variety of 200 different types of these sandwiches.[citation needed] |
| Monte Cristo |  | United States Switzerland France | Slicedham andcheese (usuallyEmmental orGruyère) between slices ofFrench toast and batter-fried. In some regions it is sprinkled with powdered sugar and served withjelly orjam. In other regions (New England), it is served savory with French mustard and no powdered sugar. |
| Montreal-style smoked meat |  | Canada,Quebec | Sandwich made from cured and smoked brisket with yellow mustard, usually on rye bread. |
| Mortadella | .jpg) | Brazil | Brazilian sandwich containingmortadella that is popular in thecity of São Paulo. |
| Mother-in-law |  | United States | Hot dog bun containing a Chicago-style corn-roll tamale, topped with chili. |
| Muffuletta |  | United States (New Orleans, Louisiana)[27] | The name of the sandwich refers to the type of bread used. Originated inNew Orleans'Italian-American community, this contains meats, cheeses, and olive salad on a round bun. |
| Naan |  | India,Pakistan &Bangladesh | Vegetables orbeef onnaan bread. |
| Num pang |  | Cambodia | A short baguette with thin, crisp crust and soft, airy texture often split lengthwise and filled with savory ingredients. |
| Nutritious sandwich |  | Taiwan | Taiwanese street food originating fromKeelung. It features a golden, deep-fried oval bun resembling a submarine sandwich, filled with chilled salad ingredients such as ham, tomatoes, cucumber, and marinated eggs. |
| Obložené chlebíčky |  | Czech Republic | Type of open sandwich served as anappetizer or snack. |
| Open-faced[28][29] |  | Nordic (such asSweden,Finland,Norway,Denmark,Iceland &Estonia),United States, United Kingdom | Consists of a single slice of bread with one or more food items on top. |
| Pambazo |  | Mexico | Made with pambazo bread dipped in a redguajillo pepper sauce and filled with potatoes andchorizo. |
| Pan-bagnat |  | France | Round bread (bread bagnats) topped with green salad, tomatoes, hard-boiled eggs, tuna, anchovies, cucumbers, fava beans, artichokes, green peppers, radishes, onions, basil, and black olives. Condiments may include garlic, vinegar, olive oil, salt, and pepper. Served chilled. |
| Panini |  | Italy | InItaly,panino is the word for a sandwich made from bread other than sliced bread, in which case Italians call it atramezzino. Examples of bread types used areciabatta,rosetta andbaguette. The bread is cut horizontally and filled withdeli ingredients such assalami,ham,cheese,mortadella, or other food, and is sometimes pressed by a warming grill. In the United States, United Kingdom, and Canada, the termpanini is used to refer to a long pressed and toasted sandwich; there is widespread availability and use of sandwich presses, often known as "panini presses." |
| Panuozzo |  | Italy | Panuozzo (Italian: [panu-oˈdzːzo][3]; (plural form): panuozzi; Neapolitan: o panozzo, largepanino) is an Italian sandwich of pizza bread stuffed with fillings of meat and vegetables. It was invented in 1983 by pizzachef (pizzaiolo) Giuseppe Mascolo fromGragnano nearNaples, Italy. |
| Pastrami on rye |  | United States (New York City, NY) | A sandwich made famous in the Jewish kosherdelicatessens of New York City. |
| Pasty barm |  | United Kingdom (Northern England) | A meat and potatopasty in a butteredbarm cake, particularly popular inBolton. |
| Pattie butty | United Kingdom (Northern England) | Consists of apattie made from mashed potato flavoured with sage, battered and fried, in a soft white bread roll. They are sold infish and chip shops inKingston upon Hull and surrounding areas. | |
| Patty melt |  | United States | Consists of a hamburgerpatty, pieces of sautéed or grilledonion, andCheddar orSwiss cheese between two slices ofbread. |
| Peameal bacon sandwich |  | Canada | Peameal bacon, a type of back bacon, inside akaiser roll. |
| Peanut butter and jelly |  | United States | Jam is often used in place ofjelly. Also known as a PB&J. PB&J may also be served with fresh fruit rather than jam, with thin sliced apples, pears, or bananas. |
| Peanut butter and pickle | .png) | United States | Also known as a PB&P. |
| Pebete | .jpg) | Argentina | SimpleArgentinesandwich, traditionally filled with cheese,cured meat, tomato, and mayonnaise.Pebete actually refers to the bread used for the sandwich - a soft ovalbun with a spongy inside, and a thintoastedcrust. |
| Pepito |  | Spain | Steak sandwich that is also common in Mexico and Venezuela. In Spain, it usually also containsaioli. |
| Pilgrim |  | United States | Roast turkey,cranberries orcranberry sauce and cheddar cheese. |
| Pimento cheese | United States | Common food preparation in theSouthern United States, a spread orrelish made with cheese,mayonnaise,pimentos,salt andpepper, blended to either a smooth or chunky paste.[30] Regional variations incorporate additional ingredients. Also eaten in the United Kingdom (see "Tea" in this list) and the Philippines.[31] | |
| Pistolette | United States (Louisiana Creole) | Stuffed and fried bread roll (sometimes called stuffed pistolettes) in theCajun areas aroundLafayette. This also refers to a type of submarine-shaped bread about half the size of a baguette that is popular inNew Orleans for Vietnamesebánh mì and other sandwiches.[32] | |
| Pit beef |  | United States (Baltimore,Maryland) | Typically served on a kaiser roll. Popular toppings include onions and tiger sauce (mayonnaise + horseradish). |
| Pljeskavica |  | Balkans | Patty dish popular in theBalkan region of Southeastern Europe, a sandwich utilizes the Pljeskavica patty and bread. |
| Po' boy |  | United States (New Orleans, Louisiana[33]) | Crusty long roll split and filled with cold cuts, roasted beef or fried seafood. The New Orleans analogue to the sub or hoagie. |
| Polish boy |  | United States (Cleveland, Ohio) | Kielbasa sausage in a bun, covered withfrench fries,barbecue sauce (or hot sauce), andcoleslaw. |
| Porchetta |  | Italy | A sandwich made of roast pork with Italian-type spices such as rosemary, garlic, fennel and others in varying proportions. It is popular as street food (usually sold from white trucks) throughout central Italy. It was transplanted to America in the late 19th century by Italian immigrants and is known as the "roast" pork sandwich, very popular in the northeastern United States. In America it is often served withprovolone cheese and "greens" which may bespinach orbroccoli raab. |
| Porilainen |  | Finland | Half-inch slice of thick sausage, usually with diced red or sweet onion, sliced pickles, ketchup, mustard, and sometimes mayonnaise, on white bread. |
| Pork chop bun |  | Macau | Popular dish in Macau, thebun is extremely crisp outside and very soft inside, containing a freshly friedpork chop. |
| Pork roll |  | United States (New Jersey) | Pork roll still is the predominant term in South Jersey, but in the northern part of the state it is "Taylor ham".[34] It is grilled pork roll served several ways. This can be served with a fried egg, or a fried egg with cheese. Variations include serving with grilled pork roll and cheese or just grilled pork roll. Although classically served on a kaiser roll, bread variations includebagels,English muffins, or other breads. |
| Pork tenderloin |  | United States (Midwest) | Thin, tenderized, deep-fried pork loin, typically served on an undersized bun. |
| Prawn roll |  | Australia | Cooked shrimp in a small sandwich roll, dressed withremoulade,Thousand Island dressing orcocktail sauce, sometimes garnished with boiled egg slices and lettuce. |
| Primanti |  | United States (Pittsburgh, Pennsylvania) | Selection of grilled meats topped with french fries, coleslaw, and tomato on Italian bread. |
| Princess |  | Bulgaria | Open-faced toasted sandwich, usually topped with minced meat (mixed with egg and spices) andkashkaval, though the term could also refer to a vegetarian version topped with a mixture ofkashkaval,sirene and egg. Could be seasoned with ketchup, mayonnaise orchubritsa orsharena sol. A regional term for a princess sandwich with minced meat isstrandzhanka. |
| Pulled pork |  | Southern United States | Barbecue sandwich in whichpork (usually shoulder) is smoked slowly at a low temperature until the meat becomes tender enough that it can be "pulled" or shredded with two forks. The pork is served on a bun and often topped withbarbecue sauce andvinegar- ormayonnaise-basedcoleslaw depending on the region. |
| Reuben |  | United States (Omaha, Nebraska or New York, NY) | Corned beef,sauerkraut, Swiss cheese, topped withRussian or Thousand Island dressing, onrye bread, then grilled. Creamy coleslaw replaces the sauerkraut in some places. |
| Roast beef |  | Global | Slicedroast beef or sometimesbeef loaf on bread. A variant of this sandwich is the roast beef special (deli sandwich) which is sliced roast beef, thousand island salad dressing and cole slaw served, generally, on rye bread. |
| Roti bakar |  | Indonesia | Toasted white bread with a filling such as butter, jam, chocolate spread, cheese, or other (generally sweet) fillings. Also known asroti panggang. |
| Roti john |  | Southeast Asia Malaysia | Basic ingredients are eggs, chopped onions, sambal paste, salt, and pepper, cooked as an omelette with the bread added on top before it's fully cooked. Many variations include canned sardines, chicken, beef, or mutton. Garnished with mayo, chili sauce, and cheese. |
| Rou jia mo |  | China | Stewed pork, chopped finely, and stuffed inmo, a kind offlatbread. |
| Ruisleipä |  | Finland | Sandwich made of traditional Finnish dark rye, buttered, with lettuce, hard-boiled egg, pickles, tomato, and choice of cheese and meat (typically pork). Known colloquially as "The Winning Combination." |
| Runza |  | United States | Bun filled with a mixture of (usually) loose meat, cabbage, and cheese. The fillings are baked inside the bread, similar to a kolache. Popular in the Midwestern United States, especially Nebraska. |
| Sabich |  | Israel | Pita stuffed with fried aubergine, sliced hard boiled egg, tahini sauce andIsraeli salad, among other ingredients. |
| Sailor |  | United States (Richmond, Virginia) | Hotpastrami, grilledknockwurst, meltedSwiss andhot mustard onrye bread.[35] |
| Salad Sandwich | Australia | Sliced bread, butter or margarine and layers of shredded lettuce or alfalfa sprouts, shredded carrots, sliced or shredded cucumbers, and canned red beetroot.[36][37] | |
| Salt beef bagel |  | United Kingdom | Corned beef served in a bagel, sometimes with English mustard and pickles. |
| Sándwich de milanesa |  | Southern Cone (Argentina &Uruguay) | Type of sandwich eaten in Argentina and Uruguay. Mainly a large schnitzel with lettuce and sliced tomato, sometimes with added sliced boiled egg, and mayonnaise. Usually but not exclusively the bread is a white baton or a short baguette type of bread. Pictured is asándwich de milanesa fromTucumán. |
| Sandwich loaf |  | United States | Alternating layers of bread and filling frosted to resemble alayer cake. |
| Sandwiches de miga |  | Argentina | Made with single-, double-, or triple-layered, buttered, very thin white bread with crust removed,toasted or un-toasted, containing thinly sliced meat, as well as eggs, cheese, tomatoes, green peppers, lettuce, olives, and sometimes other vegetables. Similar to the British finger sandwiches for afternoon tea, but the bread layers are thinner. |
| Sealed crustless | .jpg) | United States | The filling in this sandwich is sealed between two layers of bread by a crimped edge and has the crust subsequently removed. A popular variety in the United States is peanut butter and jelly. This type of sandwich is mass-produced by The J. M. Smucker Company under the brand name "Uncrustables". |
| Shawarma | .jpg) | The Levant Arab world Middle East | Flatbread with meat (traditionally lamb) cooked on a vertical spit. Additional fillings include vegetables such as tomato, cucumbers, onions, and pickles, and a sauce, often yogurt- or tahini-based. |
| Shooter's sandwich |  | United Kingdom | Prepared by filling a hollowed-out long loaf of bread with cooked filet mignon steak, cooked mushrooms, salt and pepper.[38][39] |
| Slider | .jpg) | United States | A miniature hamburger about three inches in diameter, but may also contain other toppings. |
| Sloppy joe |  | United States | Ground meat, usually beef, cooked with seasoned tomato sauce and served on a round bun. |
| Sloppy joe (New Jersey) |  | United States | Double-decker rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing. |
| Smörgåstårta |  | Sweden | Multiple layers of white or lightrye bread containing creamy fillings, such as egg and mayonnaise, liverpaté,olives,shrimp,ham, variouscold cuts,caviar,tomato,cucumber, cheese, and smokedsalmon. |
| Smørrebrød |  | Denmark | Open-faced, buttered dark rye bread with cold cuts, pieces of meat or fish, cheese, or spreads. |
| Sol over Gudhjem |  | Denmark | Open-faced sandwich onrugbrød, with smoked herring,chives, and a rawegg yolk. |
| Souvlaki |  | Greece | Sizzling skewer of pork, or chicken roasted, shaved off the spit, and marinade ranging from hot barbecue to sweet, all laid out on a rolled pita bread, sprinkled with the choice of lettuce, tomato, cheese, red onion, and oregano, and doused withtzatziki sauce. |
| Spaghetti |  | Australia | Prepared with cooked spaghetti, sauce and bread. |
| Spatlo |  | South Africa | A hollowed out quarter loaf of bread, filled with a variety of ingredients such as chips, cheese, polony and atchar.[40][41] The sandwich is also known as a kota.[40][42][43] |
| Spiced ham | United States (Chicago, Illinois) | Spiced ham, mozzarella cheese slices, and Miracle Whip served between slices of rye bread. | |
| Spiedie |  | United States (Binghamton, New York) | Marinated cubes of chicken, pork, lamb, veal, venison, or beef, grilled on a spit, and served in a bun. |
| Steak sandwich |  | United States | Thinly-sliced or shavedsteak or thinly-slice roast beef served onbread or aroll. Variations include toppings such ascheese,onions,mushrooms,bell peppers,hot peppers,tomatoes, and in some instancesfried eggs,cole slaw, orfrench fries. Some variations are served with a dipping sauce. |
| Steak sandwich (Australia) |  | Australia | A piece of steak on a bun or between slices of bread[44][45][46][47] |
| Steak bomb | .jpg) | United States | Grilled, over-stuffedsubmarine roll, containing shaved steak, and topped withsalami, meltedprovolone, sautéed onions, and bell peppers. |
| Steak burger |  | United States Australia, New Zealand | Typically prepared with ground, sliced or mincedbeefsteak meat. Additional meats are also used. |
| St. Paul |  | United States (St. Louis, Missouri) | Egg foo young patty (containingbean sprouts and minced white onions), dill pickle slices,white onion, mayonnaise, lettuce, and tomato on white bread. |
| Submarine/Sub/Baguette |  | Global | Generic sandwich served on a long French or Italian roll which may contain a wide variety of sliced meats, vegetables, and condiments, including lettuce, tomato, sweet peppers, onions, olives, and mushrooms. Also known regionally as a hero, a hoagie, a grinder, or a zep, among other names. |
| Tavern |  | United States | Common inIowa, consists of a mixture of unseasonedground beef andsauteed onions, sometimes topped with pickles, ketchup, and mustard, on a bun. |
| Tea | | United Kingdom | Thinly sliced white bread lightly buttered, containing a range of fillings such as cucumber, roast beef and horseradish, tuna mayonnaise, cheese and chutney, coronation chicken, ham with mustard,smoked salmon, andegg salad. |
| Toast |  | United Kingdom | Thin slice oftoast between two thin slices of bread with a layer of butter, and salt and pepper to taste. |
| Toast Hawaii |  | Germany | Slice of toast with ham, a maraschino cherry in the middle of apineapple slice, and cheese, grilled from above, so the cheese starts to melt. |
| Toastie |  | United Kingdom,United States | Two slices of bread with various fillings, toasted and edges sealed with asandwich toaster. |
| Tofu[48][49] |  | United States | Tofu, typically broiled or baked, with vegetables. |
| Tongue toast |  | United States | Sautéedbeef tongue andscrambled eggs, served open-faced[50][51] |
| Torta |  | Mexico | Mexican roll (eithertelera orbolillo) spread with mayo or refried beans and stuffed with various sliced meats, cheeses, vegetables (usually tomatoes, onions and avocado) and choice of pickled jalapeños or chipotle peppers. It can either be made ahead and tightly wrapped for a packed lunch or (if made to order) grilled on both sides with some butter. |
| Torta ahogada |  | Mexico (Guadalajara) | Birote bread (similar tobolillo) filled withcarnitas (deep-fried pork), shredded chicken or other meats,beans andcheese. The torta is then dipped in a very hot tomato and driedchile de árbol sauce and topped with pickled sliced onions. |
| Tramezzino |  | Italy | Triangular white bread with the crusts removed, with fillings such as tuna and olive and prosciutto, served in Italian bars throughout the day. |
| Trancapecho[52] |  | Bolivia | Slice of breaded meat, fried potatoes, a fried egg, rice, and salad (tomatoes, onions, andlocotos) between two slices of bread. |
| Tuna |  | Global | Usually made withtuna salad, which may includemayonnaise,sweetcorn,cucumber, orcelery. Other common variations include thetuna boat andtuna melt. |
| Turkey |  | United States | Usually made with smoked turkey, it can also have other ingredients and condiments, such as cheese, lettuce, tomatoes, pickles, mayonnaise, and mustard. |
| Turkey Devonshire | | United States | Hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce. |
| Vada pav |  | Maharashtra, India | Potato fritter coated in chickpea flour (batata vada) in a bun.[53] |
| Vegemite |  | Australia | Vegemite is a dark brown Australian food paste made from used brewers'yeast extract, aby-product ofbeer manufacturing, various vegetables, wheat, and spice additives. It is aspread for sandwiches,toast,crumpets, andcracker biscuits, as well as a filling for pastries. |
| Veggie burger |  | United States | Hamburger-style patty made only of non-meat ingredients. |
| Welsh rarebit |  | United Kingdom | A flavorful hot cheese sauce served on toasted bread. |
| Wilensky's Special |  | Canada,Quebec | A crushed grilledcornmeal dustedkaiser roll, with yellowmustard,beefsalami and beefbaloney. Usually served withpickle slices. |
| Wrap |  | United States Canada | Meats, cheeses, and vegetables served in a wrap. |
| Wurstbrot (sausage bread) |  | Germany andAustria | Simple and common German or Austrian sandwich prepared with thin slices oflunch meat orsausage, sometimes buttered. Variations include the addition of cheese or pickle slices. |
| X-caboquinho |  | Brazil | Tucumã shavings,queijo coalho, andfried plantain between a sliced butteredFrench roll bread. |
| Xis/X | Brazil | Patty, cheese, and additional toppings depending on the variation of it. In a popular variation, called Xis-tudo, it tends to get peas, corn, ham, and bacon on top of the two base ingredients. | |
| Yakisoba-pan |  | Japan | Hot dog bun stuffed with fried noodles, frequently topped withpickles, such asbeni shōga, with mayonnaise. |
| Zapiekanka |  | Poland | Open-face sandwich on halved baguette or other long roll, usually topped with sautéed mushrooms, cheese, ham or other meats, and vegetables. Toasted until cheese melts and served hot with ketchup. |
{{cite web}}:Cite uses generic title (help)The brazen assemblage of hot pastrami, grilled knockwurst, melted Swiss and hot mustard on rye bread, curiously known in these parts as a "sailor sandwich" is, most likely, a true Richmond native. Carytown's New York Deli, established in 1929 and operating at its current location since 1934, bills itself as 'the birthplace of the sailor sandwich.'
{{cite book}}:ISBN / Date incompatibility (help)| Dishes by origin |
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