Top Sandwiches

Hamburger (Germany or United States)

A ground beef patty, often with vegetables, sauces and other meats, usually on a round bun

Porilainen (Finland)

A half-inch slice of thick sausage, usually with diced red or sweet onion, sliced pickles, ketchup, mustard, and sometimes mayonnaise, on white bread

Luther burger (United States)

A hamburger or cheeseburger on glazed doughnuts instead of a bun

Chili burger (United States)

A hamburger, with the patty topped with chili con carne

Mother-in-law (United States)

A hot dog bun containing a Chicago-style corn-roll tamale, topped with chili

Hamdog

A hot dog wrapped in a beef patty, deep-fried, then covered with chili, a few french fries, and a fried egg

Barros Luco (Chile)

Beef (usually thin-cut steak) and cheese

Naan sandwich (Pakistan)

Beef on naan bread

Hagelslag or vlokken (The Netherlands)

Chocolate sprinkles or flakes usually served on buttered bread

Donkey burger (China)

Chopped or shredded savory donkey meat in a bun, sold in Baoding, Hebei Province as street food, and also in high-end restaurants

Hot chicken (Quebec, Canada)

Coarsely shredded or sliced chicken, sandwiched between two pieces of sliced bread, and completely covered with gravy

Patty melt (United States)

Consists of a hamburger patty, pieces of sautéed or grilled onion, and Cheddar or Swiss cheese between two slices of bread

Bun kebab (Pakistan)

Consists of a shallow-fried, spicy patty, onions, and chutney or raita in a hamburger or hot dog bun.

Open-faced sandwich (Nordic)

Consists of a single slice of bread with one or more food items on top; See also pizza

Fool's Gold Loaf (Colorado, United States)

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

Corned beef

Corned beef often served with a condiment such as pickle or mustard

Crisp (United Kingdom)

Crisps and occasionally pickles on white bread

Fischbrötchen (Germany)

Crusty bread rolls filled with fish (most commonly Bismarck or soused herring) and onions

Mitraillette (Belgium)

French fries and fried meat with sauce on a demi-baguette

Fruit (Global)

Fruit, often fruits such as banana, fig or pineapple served on bread, often with mayonnaise in the United States

Egg (Worldwide)

Generic sandwich: This contains eggs, usually sliced hard boiled eggs or egg salad, but may be made with fried or (more rarely) scrambled egg, topped with the local roe spread, locally called kaviar. Egg salad sandwich: A chopped egg mixed with mayonnaise. Eggs Benedict is an open-faced sandwich consisting of an English muffin topped with meat, eggs, and hollandaise sauce

Gua bao (Taiwan)

Taiwanese sandwiches consisting of a slice of stewed meat and other condiments sandwiched between flat steamed bread

Gyro (Greece)

"Pita gyro" or "psomaki gyro," depending on the type of bread used, includes meat roasted on a vertical spit, with tomato, potatoes, raw, often red onion and tzatziki sauce, wrapped in pita or sandwich bread

Jambon-beurre (France)

A French baguette with butter and ham. Also known as "Parisien," it is the most popular sandwich in France

Croque-monsieur (France)

A baked or fried ham and cheese (typically Emmental or Gruyère) brioche-sandwich, sometimes coated in a mornay or béchamel sauce

Carrozza (Italy)

A breaded and fried cheese sandwich

Bacon, egg and cheese (United States)

A breakfast sandwich, usually with fried or scrambled egg

Chow mein (Unites States)

A brown gravy base and chow mein mixture on a hamburger-style bun

Francesinha poveira (Portugal)

A bun with wet-cured ham, linguiça, and cheese, sauced with butter or margarine, piri-piri, and port wine, whiskey, cognac, or brandy

Jucy Lucy (United States (Minneapolis, Minnesota))

A cheeseburger with the cheese inside the meat patty rather than on top

Chicken

A 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, the chicken salad sandwich, and the shredded (or barbeque) chicken sandwich

Pastrami on rye

A classic sandwich made famous in the Jewish kosher delicatessens of New York City

Pimento cheese (Southern United States)

A common food preparation in the Southern United States, a spread or relish made with cheese, mayonnaise, pimentos, salt and pepper, blended to either a smooth or chunky paste; Regional variations incorporate additional ingredients; Also eaten in the United Kingdom (see "Tea" in this list) and the Philippines

Ham and cheese

A common sandwich prepared with ham and sliced cheese. Additional ingredients may include lettuce, tomato, mayonnaise, and other ingredients

Breakfast roll (United Kingdom and Ireland)

A convenience dish on a variety of bread rolls, containing such breakfast items as sausages, bacon, white or black pudding, mushrooms, tomatoes, hash browns, and fried eggs, often eaten with ketchup or brown sauce

Po' boy (United States)

A crusty long roll split and filled with cold cuts, roasted beef or fried seafood; The New Orleans analogue to the sub, or the hoagie

British Rail (United Kingdom)

A dated reference to the poor quality of catering on the now-defunct British Rail, this refers to any poor-quality sandwich, often stale

Gatsby (South Africa)

A deli-style sandwich similar to the hoagie, often containing french fries, with other variations, prepared with masala steak, chicken, polony, Vienna sausages, calamari, fish, or chargrilled steak

Larry David Sandwich (American Cuisine)

A deli-style sandwich with white fish, sabel, capers, onions, and cream cheese

Melt (United States)

A generic sandwich containing a filling and a layer of cheese, grilled or fried until the cheese is melted

Leberkäse (Bavaria)

A meatloaf-like dish which, despite the name, contains neither liver nor cheese. It is commonly served on a Kaiser roll with mustard

Pljeskavica (Balkans)

A patty dish popular in the Balkan region of Southeastern Europe, a sandwich utilizes the Pljeskavica patty and bread

Pork chop bun (Macau)

A popular dish in Macau, the bun is extremely crisp outside and very soft inside, containing a freshly fried pork chop

Denver (United States)

A sandwich containing a Denver omelette

Montreal-style smoked meat (Canada)

A sandwich made from cured and smoked brisket with yellow mustard, usually on rye bread

Chicken schnitzel (Australia)

A sandwich of crumbed, pan-fried chicken fillet, on buttered bread, with shredded iceberg lettuce and mayonnaise

Chicken Salad

A sandwich prepared with chicken salad as a filling

Chipped Beef (U.S. military cuisine)

A sandwich prepared with thinly sliced or pressed salted and dried beef. Some chipped beef is smoked to add flavor.

Pebete (Argentina)

A simple Argentine sandwich, traditionally filled with cheese, cured meat, tomato, and mayonnaise. Pebete actually refers to the bread used for the sandwich - a soft oval bun with a spongy inside, and a thin toasted crust

Broodje kroket (The Netherlands)

A soft bread roll containing a ragout-based croquette, often eaten with mustard

Pepito

A steak sandwich that is common in Mexico and Venezuela

Pistolette

A stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette; This also refers to a type of submarine-shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches

Guajolota (Mexico (Mexico City))

A tamale in a Mexican bolillo roll. A very common morning street food in Mexico City. It is also called torta de tamal

Horseshoe (Springfield, Illinois, United States)

A 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 filets, can be used. The meat is topped with french fries and covered with a cheese sauce.

Pork tenderloin (United States)

A thin, tenderized, deep-fried pork loin, served on a bun

Ftira (Malta)

A traditional Maltese sandwich made on a large round piece of Maltese ftira bread, topped with tomato paste, tuna, capers, and red onions

Club (United States)

A triple-decker sandwich made with sliced turkey or chicken, bacon, tomato, and lettuce; usually contains mayonnaise

Obložené chlebíčky (Czech Republic)

A type of open sandwich served as an appetizer or snack

Mollete (Mexico)

An open sandwich consisting of a bolillo roll topped with refried beans, cheese and peppers, and grilled

Mortadella

Any sandwich containing mortadella, a large Italian sausage

Bocadillo de calamares (Spain)

Baguette bread filled with fried squid

Katsu sando (Japan)

Breaded, deep-fried pork cutlet (tonkatsu)

Jam (United Kingdom)

Buttered bread, with jam (traditionally strawberry), normally eaten at lunchtime or as a quick snack, may also be eaten at breakfast or for tea

Baked bean (United States)

Canned baked beans on white or brown bread, sometimes with butter

Chickpea salad (United States)

Chickpea salad is a vegan sandwich filling with a texture similar to tuna salad. Chickpea salad consists of mashed up chickpeas, vegenaise, onions, and other seasonings. Some versions also include tuna

Falafel (Middle East)

Deep-fried balls of ground, seasoned chickpeas topped with salad vegetables, hot sauce, tahini-based sauces, and pickled vegetables, wrapped in or added to the pocket of a split-open pita bread

Doner kebab (Turkey)

Doner kebab is meat cooked on a vertical spit, normally veal or beef but also may be a mixture of these with lamb, and sometimes chicken. This may be served wrapped in a flatbread such as lavash or pita, or as a sandwich

Martino (Belgium)

Filet américain (steak tartare) with Worcestershire sauce, pickles, onions, peppers, and martino sauce

Chivito (Uruguay)

Filet mignon with mozzarella, tomatoes, mayonnaise, and commonly bacon, black or green olives, fried or hardboiled eggs, and ham

Bánh mì (Vietnam)

Filling is typically meat, but can contain a wide range of foods, including sardines, tofu, pâté, or eggs. Served on an airy baguette with pickled carrots, cilantro and peppers

Choripán (South America, Argentina)

Grilled chorizo, usually served on a crusty roll with salsa-type condiments, such as pebre, salsa criolla, or chimichurri. Morcipán is a variety of this using black pudding or blood sausage

Chimichurris (Dominican Republic)

Ground beef, chicken, or pork leg served on pan de agua and garnished with cabbage and Salsa rosa

Gerber (St. Louis, Missouri)

Half section of Italian or French bread with garlic butter, containing ham, provel or provolone cheese, topped with paprika, then toasted

Barros Jarpa (Chile)

Ham and cheese, usually mantecoso, which is similar to farmer cheese

Cuban (United States (Tampa, Florida) and Cuba)

Ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami on Cuban bread, usually pressed and warmed in a plancha

Har cheong gai burger (Signapore)

Har cheong gai (chicken fried with fermented shrimp paste)

Panini (Italy)

In Italy, panino is the word for a sandwich made from bread other than sliced bread, in which case Italians call it a tramezzino; Examples of bread types used are ciabatta, rosetta and baguette; The bread is cut horizontally and filled with deli ingredients such as salami, ham, cheese, mortadella, or other food, and is sometimes pressed by a warming grill; In the United States, United Kingdom, and Canada, the term panini 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"

Peanut butter and jelly (United States)

Jam is often used in place of jelly; Also known as a PB&J

Polish boy (United States (Cleveland, Ohio))

Kielbasa sausage in a bun, covered with french fries, barbecue sauce (or hot sauce), and coleslaw

Kokoretsi (Germany)

Lamb or goat intestines, containing seasoned offal

Lettuce

Lettuce and mayonnaise

Lobster roll (Northeastern United States)

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 a bagel with cream cheese, thinly sliced onion, capers, and sometimes sliced tomato

Dynamite (United States (Woonsocket, Rhode Island))

Made of ground beef, tomato sauces, spices and many onions and peppers. It is a popular food served at local family gatherings and fundraising benefits, usually made in large quantities

Cheese

Made with one or more varieties of cheese. When toasted (pictured), it is commonly referred to as a "grilled cheese sandwich"

Pambazo (Mexico)

Made with pambazo bread dipped in a red guajillo pepper sauce and filled with potatoes and chorizo

Marmite (United Kingdom)

Marmite spread thinly with butter or margarine onto toast or bread

Ham

May be accompanied by cheese or salad. Condiments such as mustard, mayonnaise, or pickle may be present

Jibarito (United States)

Meat, cheese, lettuce, and tomato, between flattened, fried green plantains (instead of bread), with garlic-flavored mayonnaise

Meatball (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

Bauru (Brazil)

Melted cheese, roast beef, tomato, and pickled cucumber in a hollowed-out French roll

Beirute (Brazil)

Melted cheese, sliced fresh tomatoes, lettuce leaves, sliced ham on Arab bread

Farroupilha (Brazil (RS))

Mortadela slices and cheese, into a French bread with butter inside, usually served split in two halves and paired with coffee or soda

Dagwood (United States)

Multiple layers containing a wide variety of meats and condiments, named for Dagwood Bumstead of the comic strip Blondie

BLT (United States)

Named for its ingredients: bacon, lettuce, and tomato. Often served on toasted sliced bread spread with mayonnaise

Italiano (Chile)

Not a sandwich, it refers to a set of toppings to put in a sandwich, refers to the colors of the Italian flag: red (tomato), white (mayonnaise) and green (avocado)

Bacon (United Kingdom)

Often eaten with ketchup or brown sauce

Hot turkey (United States)

Often open-faced, sliced turkey on white bread drenched in turkey gravy, often served with mashed potatoes. These are sometimes served at Hofbrau-style restaurants

Dyrlægens natmad (Denmark)

On a piece of dark rye bread, a layer of leverpostej, topped with a slice of salt beef and a slice of meat aspic, topped with raw onion rings and garden cress

Mettbrötchen (Germany)

Open sandwich consisting of a sliced bun, topped with Mett (seasoned minced pork without bacon), frequently with a garnish of raw onion rings or diced raw onion

Hot brown (United States (Louisville, Kentucky))

Open-faced with turkey and bacon, topped with mornay sauce, and baked or broiled

Muffuletta (United States)

Originated in New Orleans' Italian-American community, this contains meats, cheeses, and olive salad on a round bun

Fluffernutter (United States)

Peanut butter and marshmallow creme. Pictured is a fluffernutter sandwich prior to being assembled

Elvis sandwich (United States)

Peanut butter, banana, and bacon

Bologna sandwich (United States)

Pre-sliced and sometimes fried bologna sausage between slices of white bread, with various condiments such as mustard and mayonnaise.

Italian sandwich (Likely Portland, Maine)

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

Beef on weck (United States(Buffalo, New York))

Roast beef on a Kummelweck roll

Medianoche (Cuba)

Roast pork, ham, mustard, Swiss cheese, and dill pickles served on sweet bread

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

Croque-madame (France)

Same as a croque-monsieur, but with a fried egg on top

Barbecue (United States)

Served on a bun, with chopped, sliced, or shredded meat (pulled pork, beef, or chicken typically), and sometimes topped with coleslaw

Butterbrot (Germany)

Single, open-faced, containing butter as the common ingredient, with sweet or savory toppings depending on the meal

Ham and egg bun (Hong Kong)

Sliced Danish canned ham with sliced scrambled egg sheet in a halved sweet bun

Cemita (Mexico)

Sliced avocado, meat, white cheese, onions, and red sauce (salsa roja), on a fluffy sesame-seeded egg roll, originally from the city of Puebla

Fried brain (United States)

Sliced calves' brain on sliced bread

Monte Cristo (United States)

Sliced ham and cheese (usually Emmental or Gruyère) between slices of French toast and batter-fried. In some regions it is sprinkled with powdered sugar and served with jelly or jam). In other regions (New England), it is served savory with French mustard and no powdered sugar.

Chip butty (United Kingdom)

Sliced white bread (or a large, flat bread roll) filled with chips, usually sprinkled with salt and vinegar or tomato ketchup

Cheese and pickle (United Kingdom)

Slices of cheese (typically Cheddar) and pickle (a sweet, vinegary chutney with the most popular brand being Branston), sandwiched between two slices of bread

Montadito (Spain)

Small, usually grilled, and may contain a variety of fillings. Some bars offer a variety of 200 different types of these sandwiches

Cudighi (Italy)

Spicy cudighi (a Michigan variety of Cotechino Italian sausage), on a long, hard roll, often topped with mozzarella and tomato sauce

Limburger sandwich

They are typically prepared with buttered rye bread, Limburger cheese, sliced onion and mustard. Pictured is Limburger cheese and bread

Italian beef (United States (Chicago, Illinois))

Thin slices of seasoned, juicy roast beef, often garnished with giardiniera or Italian sweet peppers, on a dense, long Italian-style roll

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)

Chacarero (Chile)

Thinly sliced churrasco-style steak, or lomito-style pork, with tomatoes, green beans, and green chiles, served on a round roll

French dip (United States)

Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice)

Cheesesteak (United States(Philadelphia, Pennsylvania))

Thinly sliced steak and melted cheese in a long roll, also known as a Philadelphia or Philly cheesteak

Deli sandwich

This sandwich may be ordered at a deli; 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

Doubles (Trinidad and Tobago)

Two flat fried bara (bread), containing curried chickpeas or garbanzo beans

Cucumber (United Kingdom)

Two thin slices of crustless, lightly buttered white bread, containing paper-thin slices of peeled cucumber

Breakfast (United States)

Typically a scrambled or fried egg, cheese, and a sausage patty or other breakfast meat, served on a biscuit or English muffin

Bosna (Austria)

Usually grilled on white bread, containing a bratwurst sausage, onions, and a blend of tomato ketchup, mustard, and curry powder

Ice cream (United States)

Vanilla ice cream between thin biscuits, cookies or slices of cake, normally chocolate

Francesinha (Portugal)

Wet-cured ham, linguiça, fresh sausage (chipolata), steak or other roast meat, topped with melted cheese, a hot thick tomato, and beer sauce

Fairy bread (Australia and New Zealand)

White bread with nonpareils (= 'sprinkles' (U.S.) or 'hundreds and thousands' (U.K.)) on a spread of butter. Often cut into squares or triangles