1. Denver Sandwich
Also known as a Western sandwich, the Denver sandwich consists of two slices of bread sandwiched in a Denver omelet. Traditional omelet ingredients include scrambled eggs, shallots, prosciutto, and green bell peppers. James Beard, a renowned culinary writer, believes that Chinese chefs who cooked for railroad crews in the 19th and 20th centuries created the sandwich, which likely evolved from a dish called egg foo young.
2. Mutton seekh roll
The mutton seekh roll is an Indian variant of the Kathi roll. The dish is composed of lamb kebabs, shallots, tomatoes, coriander, green chutney, and unleavened paratha. The chutney is spread on the flatbread, and then it is stuffed with seekh kebab, tomatoes, onions, and coriander.
Once the flatbread has been filled, it is pleated and ready for consumption. In India, the mutton seekh roll is a ubiquitous street food, but it is particularly popular in Kolkata. If desired, additional ingredients such as red chile flakes, garam masala, grated carrots, or paneer can be added to the roll.
3. Chicken Kathi Roll
poultry kathi roll is a type of kathi roll that features poultry as the primary constituent. It is a characteristic Kolkata street cuisine consisting of flatbreads, such as roti or paratha, stuffed with marinated and sautéed chicken pieces.
Before each flatbread is distributed and prepared, an egg is cracked on top of it and used to coat it. Spices including turmeric, chile powder, cumin, coriander, lemon juice, salt, and mustard oil are used to marinate the poultry. Once the stuffing has been prepared, it is combined with cut onions, cucumbers, carrots, spicy chili peppers, and coriander.
4. 5 e 5
5 e 5 is a variety of Livorno panini comprised of a chickpea pancake torta de ceci, also known as farinata, tucked between bread, typically pane francese, which resembles a baguette but tastes like ciabatta. In addition, the sandwich typically includes a sprinkle of pepper and fermented or grilled eggplants seasoned with garlic, jalapeño peppers, and vinegar. 5 e 5 was established in the 1930s in Livorno and was named after the popular order of five pieces of bread and five torta di ceci at torta di ceci producers.
5. Panino con la porchetta
Panino con la porchetta is a traditional sandwich from central Italy consisting of porchetta between two pieces of homemade bread. Both Umbria and Lazio claim to be the birthplace of the sandwich’s primary constituent, porchetta. The sandwich is particularly popular in Rome.
Traditionally, no other ingredients are required, as porchetta is very fatty and contains an abundance of herbs and spices. Homemade bread is preferred, as it absorbs the fat from the flesh without becoming soggy. Additionally, the crusty exterior should not be removed from the porchetta.
6. Halifax Donair
Invented in the 1970s by a Greek man named Peter Gamoulakos, the Halifax donair is a Nova Scotian ‘drunk cuisine’ staple. The dish is comprised of pita bread stuffed with braised beef shavings, scallions, tomatoes, and the signature donair sauce. Salt, pepper, garlic and onion powder, cayenne pepper, oregano, and paprika are believed to be the secret seasonings used to flavor the beef.
Before assembling the entrée, the pita bread is typically soaked in water and grilled. This dish is distinguished by its sweet donair sauce, which is comprised of garlic, vinegar, sugar, and condensed milk. Before being served, a Halifax donair is typically enveloped in aluminum foil. In 2015, it was declared the official cuisine of Halifax, a testament to its popularity as a midnight dinner in the city.
7. Bocadillo de salchichón
Bocadillo de salchichón is a type of bocadillo, a traditional Spanish sandwich prepared with a baguette called barra de pan. This bocadillo sandwich consists of a baguette split along its length and generously layered with salchichón (a Spanish dry-cured sausage or salami).
The cut side of the bread is frequently smeared with tomato halves or olive oil to add moisture to the sandwich. Additionally, cheese slices and cherry tomatoes are common additives to this basic sandwich. People in Spain either prepare this sandwich at home or purchase it from one of the numerous restaurants, wayside eateries, and taverns that serve it.
8. Bocadillo de carne de caballo
The traditional Spanish sandwich Bocadillo de carne de Caballo is loaded with horse flesh. Typically, a baguette of Spanish origin called barra de pan is cut in half longitudinally and packed with roasted, fried, or grilled horse meat.
In addition to young garlic, slices of cheese, bacon, beans, and onions, other common sandwich-filling ingredients include sautéed bacon, beans, and onions. This variation of the Spanish bocadillo sandwich is typically served with chilled beer or red wine, coffee, olives, and almonds.
9. Bocadillo de anchoas
Typically, bocadillo de anchoas consists of a baguette (barra de pan) filled with anchovies that have been split down the center. Typically, the sliced side of the bread is slathered with tomato halves, olive oil, and garlic to impart additional flavor and moisture to the sandwich.
In addition to tinned anchovies, typical filling elements include segments of goat cheese or Manchego cheese, tomatoes, onions, pepper marmalade, roasted red peppers (piquillo peppers), and olives.
10. Pan con bistec
Pan de bistec is a Cuban panini with a long history. Although there are numerous variations, and preparation differs from restaurant to restaurant, it is typically made with Cuban or French bread, beef steak, grilled onions, tomatoes, potato skewers, and lettuce.
In some locations, it is common to find mayonnaise and sauce on sandwiches. Orange juice or lime juice is frequently used as a sirloin and shallot marinade. Regarding the beef, the sandwich may contain flank, top round, or rib-eye sirloin, as well as any other portion that can be sliced into thick segments.
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