This famous Bavarian and Austrian sandwich is made with a thick slice of leberkase, which is a meatloaf made from ground meat that is baked. It is served inside a bread roll (Semmel) that has been cut in half. Mustard and pickles are common condiments, but you can also use ketchup or other things like different veggies.
In Bavaria, leberkassemmel is generally served in beer gardens, while the Austrian version is usually made and sold at street kiosks.
2. Sandwiches de Miga
Sandwiches de miga are made with white bread without a crust, and each sandwich can have two or more bread slices. People think that they changed because of strong European impacts, especially from the UK and Italy. Most of the time, the sandwich is made with mayonnaise, cheese, and ham, but there are no rules about what else can go inside.
Sandwiches de miga are often eaten as a snack in the afternoon, but they are also a mainstay at parties, holidays, and family get-togethers. A common kind is a Tostado, which is a sandwich de miga that has been toasted and is usually served warm.
Mitraillette is a Belgian sandwich that may have come from Brussels or Wallonia, a French-speaking region near the border with France. The sandwich is a long piece of bread with french fries, fried meat, and some kind of sauce all packed inside.
Almost every fry shop in Belgium has its own version. Meats like meatballs, steaks, hamburger burgers, and frikandel are available, and sauces like mayonnaise, béarnaise, ketchup, and garlic sauce are available. Some writers like to add carrots, cabbage, caramelized onions, greens, and tomatoes, while others like to keep it simple.
4. Meatball Sandwich
The meatball sandwich was created by Italian Americans. It is usually made with a long roll made in the Italian way, meatballs, red sauce, and mild cheeses like mozzarella or provolone. People think that this sandwich was made in the United States around the turn of the 20th century.
There are many different ways to make a meatball burger these days, but the meatballs are usually made with ground pork and beef, eggs, bread crumbs, garlic, basil, parsley, and onions. For the best experience, you should eat this sandwich and then drink a cold beer.
5. Patty Melts
A patty melt is an American meal made with Swiss cheese, a hamburger patty topped with onions, and rye bread that has been grilled. Tiny Naylor, the owner of Biff’s and Tiny Naylor restaurants, came up with the tasty sandwich in the late 1940s in California.
People think that the popular tuna melt, which uses tuna instead of a hamburger patty, got its idea from this dish. Most of the time, a burger melt comes with French fries, lettuce, pickles, tomatoes, and a side of Thousand Island dressing.
The Hoagie is the official sandwich of Philadelphia. It is made with an Italian roll, oil and vinegar, onions, tomatoes, shredded lettuce, provolone cheese, and different kinds of meat, depending on what the customer wants.
The real Philly hoagie isn’t done until it has oregano, basil, salt, and pepper on it. Pickles and mayonnaise are not allowed in any way. There are many ideas about where it came from, but the one that seems most likely is that a jazz singer named Al De Palma turned sandwich shop owner.
7. Submarine Sandwich
A submarine sandwich is made of a long, split roll of bread that is filled with meats, cheeses, sauces, veggies, and spices. In different parts of the United States, people call the sandwich by different names.
It’s called a grinder in the Midwest and California, a hero in New York and Northern New Jersey, a sub in Delaware, and a hoagie in Baltimore, South Jersey, and Philadelphia. It’s called a po’boy in New Orleans and an Italian sandwich in Maine, even though it has nothing to do with Italy.
8. BLT Sandwich
With crispy, crunchy, and salty bacon, fresh, slightly sour tomatoes, cold lettuce, mayonnaise, and toast, there are few, if any, ways to mess up a BLT sandwich. Mimi Sheraton, a food critic, says that there are strict rules about the ingredients: the bacon has to be hot, freshly fried, and very crispy; the tomatoes have to be ripe and thinly sliced; the lettuce has to have crunch and flavor, so iceberg lettuce is not allowed; and the bread has to be toasted until it is golden brown.
It’s hard to say where BLT came from, but some people say it evolved from bacon sandwiches that people in the English countryside have been making for tea since the 1800s. BLT sandwiches first showed up in British cookbooks in the late 1920s. After World War II, they became very popular in the United States because lettuce and tomatoes were sold in supermarkets and many more women, who had been housewives before the war, went to work outside the home.
9. Sanduíche de Chola
Sanduche de Chola is a Bolivian sandwich made with roasted pork, salsa, llajua sauce, and veggies like carrots and onions. Most of the time, the ingredients are put inside big sandwich buns. Most people eat this sandwich in the afternoon and pair it with a cold beer.
The word “chola” in its name is a reference to the “cholitas” who sell it on the streets of La Paz.
10. The Welsh
The French version of the Welsh rarebit is called the Welch or Welsh total. To make the dish, you boil beer in a pot, add cheese (usually cheddar), and then pour the mixture over a piece of warm bread and ham. The meat is then cooked until it turns brown, and a fried egg is put on top.
Often, but not always, a teaspoon of mustard is added to the dish. The Welch is a specialty of the north of France, and most breweries in Nord-Pas-de-Calais make it. This food is a great way to cure a hangover. There are also some variations, like le beef Welsh, which is made with chopped steak, and le Welsh du QG, which is a potato pancake cooked in beer with ham, cheese, mustard, and eggs.
11. Sol over Gudhjem
Sol over Gudhjem is a type of Danish shorebird, which is a very common type of sandwich. It is made with buttered rye bread that is topped with smoked or pickled herring, radish, chives, onion rings, and a raw egg yolk that represents the sun.
The odd name of the dish means “the sun over Gudhjem,” which is the name of a city on the island of Bornholm that is known for its smoked herring and this sandwich, which was first made there more than a century ago. This famous Danish dish is eaten all over the country now, and it should always be made and served fresh.
12. Arepa andina
Arepa Andina is a type of Venezuelan arepa that is different from normal arepas because it is made with wheat flour instead of corn flour. This kind of arepa is famous in the Andes, near the border with Colombia, especially in the state of Mérida, where wheat has been grown for thousands of years.
Arepa Andina can be eaten by itself or with cheese and veggies like tomatoes inside. A plain arepa Andina should be eaten with a hot cup of coffee.
Beirute is a type of sandwich from Brazil that comes from So Paulo. It is based on Levantine food, which is why its name comes from the city of Lebanon. Originally, the beirute was made with po srio (Syrian bread or pita bread) that was filled with roast beef, greens, tomatoes, melted cheese, and a mixture of herbs and spices called za’atar.
The filling is always put between two pieces of Syrian bread, never in the pocket. Today, sandwiches are made with steak, chicken, fried eggs, and ham, among other things, but Syrian bread is still one of the most important parts.
14. Bocadillo de salmon
This Spanish sandwich is a type of bocadillo sandwich with a fish filling. It is made with Spanish bread and salmon. Pieces of smoked salmon are generally layered inside a Spanish-style baguette (barra de pan) that has been cut in half along its length.
The bread is sometimes heated to make it crispier, and olive oil may be brushed on the inside to make it more juicy. Aside from the salmon, the sandwich is usually filled with things like queso fresco (fresh cheese), salsa criolla (Criollo sauce), lettuce, tomato slices, tartar sauce, pickles, capers, or tortilla francesa (French omelet), among other things.
Fricassee is a classic Tunisian sandwich with lots of calories and a lot of flavor. The base is made with flour, eggs, oil, salt, water, and yeast. It is then shaped into round or long rolls that are fried in hot oil and filled with tuna, hummus, boiled eggs, pickles, olives, harissa, and boiled potatoes.
Even though you can make this meal at home, it is most popular at fast food places and sandwich shops.
16. Bocadillo de tortilla
Bocadillo de tortilla is a famous type of bocadillo sandwich. It usually has a thick slice of the traditional Spanish tortilla (potato omelet) between two slices of bread. Most of the time, this sandwich is made with barra de pan, a simple Spanish-style baguette that is cut in half lengthwise and sometimes toasted to make it crispier.
Even though it’s usually just bread and a potato omelet, sometimes the inside of the sandwich is drizzled with olive oil, rubbed with tomatoes or tomato sauce, or made better with ketchup, mayonnaise, or Tabasco sauce.
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