Sandwich Me

Europe

The UK

England

Bacon Butty is a delectable bacon sandwich that is a taste treat consisting of plenty of bacon between two slices of bread or on a bread roll. Some variations are adding butter, ketchup, brown sauce, or topping the fried slices of bacon with an egg.

London

In the capital of England, London, there is a tasty egg sandwich that is popular to have at breakfast. It consists of boiled eggs between two slices of bread and often with cheese and accompanied by some kind of cold cuts or sausage.

There are many variations to this egg sandwich. It is believed to be one of the first egg sandwiches made in the early 19th century in East London by street vendors who were looking to make some money and help feed hungry factory workers.

Wales

Welsh Rarebit is a creamy, delectable sandwich that consists of melted cheese on toast. The traditional way to make this is with Cheddar or Caerphilly cheese, melted and mixed with butter, cream or ale then poured hot over buttered toast.

Welsh Rarebit comes from the 14th century and was created for wheat bread and Welsh Cheddar. There was a dispute between using the term rarebit or rabbit and rarebit caught on in the late 19th century.

Denmark

Smorrebred is an open-faced sandwich that is traditional in Denmark. The sandwich is created with buttered rye bread and topped with various ingredients like vegetables, herbs, and salads. Some of the typical toppings are cold cuts, cheese, spreads, meatballs, caviar, and different condiments like mayonnaise.

This sandwich was created in the 19th century by Scandinavian agricultural workers who brought open-faced sandwiches to work to have at lunch that were made from dinner leftovers.

France

Jambon Buerre is a delectable sandwich made with ham and butter on a baguette. It has become one of the most popular sandwiches in France with over a billion Jambon Bueere sandwiches sold in 2013.

To make the very best Jambon Buerre only the freshest baguette, the best ham, and the best butter should be used. Jambon Buerre has made France the only country where the sales of this sandwich can match or surpass the sale of hamburgers.

Czech Republic

Chlebíčky are small, open-faced sandwiches and are unique because of the unusual topping combination, various flavors, and their presentation. These sandwiches are made with thin slices of white bread topped with different spreads like potato salad, cream cheese, and lobster paste. Topping ingredients include tomatoes, salmon, capers, Brie cheese, cooked ham, or pepperoni.

The original Chlebicky was created by Jan Paukert at the beginning of the 20th century in Prague and was a combination of Prague ham, hard-boiled egg, slices of Emmental cheese, tomatoes, Hungarian salami, and potato salad.

Spain

Montaditos are open-faced sandwiches that are popular in tapas in Sapin. They consist of various ingredients on bread similar to a baguette. The toppings can be smoked meat, chorizo sausage, jamon, different types of cheese, pickled vegetables, anchovies and other seafood.

Montaditos were the first type of sandwich made in Spain, dating back to the 15th or 16th century. The name stems from the word montar which means to mount referring to the toppings placed upon the bread.

Bocodillo de Jamon is a sandwich consisting of Spanish bread and slices of Spanish ham, like jamon Serrano or jamon Iberico. The ham is placed on a Spanish-type baguette cut in half and layered with the ham.

The cut side of the bread is often drizzled with olive oil and rubbed with ripe tomato halves and garlic, Then the ham slices can also be topped with cheese like Manchego cheese, strips of roasted piquillo peppers, and pitted black olives.

Portugal

Francesinha is a unique sandwich that is made with bread, beef or pork, sausage, ham, and cheese. The mix of these ingredients is then doused in a rich beer-infused tomato sauce. The sandwich can also include ingredients like chicken, mushrooms, or vegetables.

Francesinha is not a sandwich to be enjoyed as a quick snack or on the go, It is actually a meal that can be found in traditional restaurants for lunch or dinner.

Italy

Tramezzino is an Italian triangular sandwich that is made with crustless white bread and filling like mayonnaise, tuna, prosciuitto, and cheese. It is believed to have been invented in Caffe Mulassano in Turin in 1925.

The sandwich became popular especially in Venice where it is served as an appetizer or light snack. It also comes pre=packed in supermarkets.

Piadina Romagnola is a griddle Italian flatbread with fillings such as prosciutto, creamy soft cheeses, tomatoes, and peppery wild arugula.

Poet Giovanni Pascoli wrote a kind of ode to this sandwich "La Piada" in the 19th century. He called it "the bread of poverty, humanity, and freedom" describing it as "smooth as a leaf and as big as the moon."

Today Piadina Romagnola has been awarded the Protected Geographical Indication status. There can be a variety of ingredients and you can even buy the sandwich at street kiosks. It is best eaten as soon as it comes off the cast iron griddle.

Asia

Israel

Sabich was introduced in Israel in the 1940s and 1950s by Iraqi Jews. The sandwich consists of pita bread stuffed with fried eggplants, hard-boiled eggs, tahini sauce, Israeli salad, hummus, pickled mango sauce, and parsley. It is usually eaten at breakfast or as a snack and can be purchase from street vendors.

India

Vada pav is a favorite sandwich in Mumbai and the name refers to the key ingredients - vada or spicy mashed potatoes, deep-fried in chickpea batter and pav or white bread rolls. It is a street food created by street vendor Ashok Vaidya, who worked near the Dadar train station in the 1960s and 1970s. He made this sandwich to be affordable, easy to prepare, and to satisfy hungry workers.

South America

Argentina

Sandwiches de Miga are made on crustless white bread and consist of two or more bread slices. It is believed the sandwich was influenced by the British and Italians. The most common variety consists of mayonnaise, cheese, and ham.

It is usually eaten as an afternoon snack but can be made for parties and celebrations. A common variety is Tostado which is a toasted sandwich de miga served warm.

Sandwich de Lomo is a version of a steak sandwich that is filled with thinly sliced lomo steak, tomatoes, onions, lettuce, mayonnaise, chimichurri sauce, ham, cheese, and a fried egg.

it can also be prepared without steak using pork or aubergine slices with any other ingredients that you like. This sandwich is very popular in both Argentina and Uruguay and can be found sold from street carts.

Uruguay

Chivito is Uruguay's national dish. The name of the sandwich means "little goat" in Spanish. According to legend, a chef in a restaurant in the 1940s was asked to prepare roast goat, Since he did not have goat he prepared a sandwich with everything he could think of and had in the kitchen.

Chivito is prepared with slices of churrasco or grilled/roasted and thinly sliced beef, ham, bacon, tomatoes, lettuce, melted mozzarella, and topped with fried eggs. To properly fill the sandwich it should be made with large ciabatta or other kinds of rolls.

Peru

Butifarra is a Peruvian sandwich that is prepared with a crusty white bun filled with jamon del pais or infused peppery ham, salsa criolla, lettuce, radishes, and chilli.

The main ingredient of the sandwich is jamon del pais which is made from boiled pork leg, garlic, oil, aji, chilli, and red peppers. It is thought that this sandwich was first sold during bullfights in early Republican Lima, Today it is a part of a typical Peruvian breakfast or served at birthday parties.