10 Best Sandwiches from Around the World

From banh mi to a classic Cuban (with pickles!), cooks around the world know how to put together some pretty mouth-watering sandwiches.

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close up of rustic vietnamese bahn mi pork sandwich
Shutterstock / zkruger

Banh Mi – Vietnam

Banh comes from the Vietnamese word for bread, and the super-soft rolls used help set them apart from a typical sub. Filled with delicious grilled pork and loaded with pickled veggies, cilantro, mayo and jalapenos, the banh mi is anything but boring.

Find even more authentic Vietnamese recipes!

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Baguette with ham and cheese
Fabio Balbi/Shutterstock

Jamon Beurre – France

Perfect in its simplicity, the jamon beurre brings together ham and butter on a crunchy baguette. You can add salty cornichons to this sandwich for extra crunch, or melted Swiss cheese like this recipe suggests.
Psst…Here’s the butter you should be using!

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Panini sandwiches stacked together

Panini – Italy

Tired of grilled cheese? Upgrade to a panini! This hearty sandwich is usually ciabatta bread plus tons of Italian meats and cheeses, all pressed to perfection on a grill or panini maker (we love this one). They’re simple to make at home, using our most delizioso panini recipes.

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greek lamb meat gyros with tzatziki sauce, feta cheese and french fries
Joshua Resnick/Shutterstock

Shawarma – Middle East

Riffs on this delightful wrap are found throughout the Mediterranean and Middle East. Greek gyros and Turkish doner kebabs share the same lineage with the shawarma. Grilled meat is cut off a spit and placed in a pita with tons of vegetables. It’s fresh and filling.

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Closeup of halved Mexican torta sandwich with toasted bun and jalapeno pepper on plate over colorful tablecloth
Shutterstock / Chad Zuber

Torta – Mexico

This is a Mexican classic you can enjoy for breakfast, lunch or dinner. You can also eat your torta hot or cold, make it vegetarian-friendly or satisfy your inner carnivore. (This isn’t the only Mexican recipe we’re in love with–here’s the whole Top 10!)

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Vada Pav OR Wada Pao is Indian OR Desi Burger, is a roadside fast food dish from Maharashtra.
Shutterstock / espies

Vada Pav – India

Are you a vegetarian or opt for the occasional meat-free day? Try a vada pav. This Indian street food is made from fried potatoes well-seasoned with spice and popped in a bun with chutney and chilies. It’s an excellent way to reap the benefits of eating more spices.

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Venezuelan typical food, Arepa
Shutterstock / nehophoto

Arepa – Colombia/Venezuela

Arepas are stuffed corn “cakes” which make great after-school snacks or a light lunch. The arepas are sliced, grilled and served with a variety of fillings. Meat, chicken, cheese, egg…anything your heart desires, really. No wonder they’re so popular! You don’t need to travel to South America to make this recipe. Learn how to make arepas and Pan de Jamon right in your own kitchen.

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Traditional Cuban Sandwich with Ham, Pork and Cheese
Shutterstock / Hans Geel

Cuban Sandwich – Florida

With Cuban origins that date back hundreds of years, the modern-day incarnation of this glorious sandwich comes from Florida’s vibrant Cuban community. This is easily our favorite way to use leftover pork roast.

Need knockout finger food for an upcoming picnic or party? The Cuban has you covered!

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Traditional Spanish sub together with a pickles tapa
Shutterstock / Olaf Speier

Bocadillo – Spain

Bocadillos are a type of tapas, those small-portion Spanish appetizers. Fill your bread with an omelet, tuna, chicken, chorizo, pork or cheese. It’s a simple affair and can be served hot or cold. Wash it down with a cool glass of sangria for the ultimate Spanish pick-me-up.

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Chip Sandwich on White Bread with Tomato Ketchup
Shutterstock / Monkey Business Images

Chip Butty – United Kingdom

The chip butty is a carb lover’s dream. Take one buttered roll and cram it full of thick-cut French fries (or chips, as our cousins across the Atlantic call them), dash on some malt vinegar, salt to taste and tuck in. It’s a staple in all fish and chip shops!

Camille Berry
Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a pen and covers all aspects of food and drink.