1. Sánguche de milanesa
Sánguche de milanesa is a popular Argentine sandwich, though it is also popular in Uruguay. Typically, the sandwich consists of a sliced baguette or long bread roll filled with milanesa, mayonnaise, tomatoes, scallions, and lettuce shreds.
Other possible ingredients include mustard, chimichurri, prosciutto, and cheese. This sandwich is particularly popular in the province of Tucumán, where it is distributed in sangucheras that are primarily family-owned. In some restaurants, sánguche de milanesa is served with pureed potatoes or french fries.
2. Torta Cubana
Torta Cubana is a Mexican sandwich stuffed with a variety of meats and condiments that varies from vendor to vendor. In the 1950s, a cantina cook on Calle Republica de Cuba in Mexico City began serving tortas with whatever ingredients were available.
The sandwich acquired popularity rapidly and was named after the street where it was first prepared. Torta Cubana is not to be confused with the well-known Cubano sandwich, despite their comparable titles.
3. Sanduiche de mortadella
Sanduiche de mortadella is a sandwich that originated in Sao Paulo, Brazil. The enormous sandwich is comprised of a basic bread roll filled with freshly sliced, stacked, and grilled mortadella, with a layer of cheese added on top, which melts immediately upon contact with the hot mortadella.
Mortadella’s outer layers are brown and brittle, while the inner layers are velvety and tender. Mortadella sandwich does not require additional condiments, although they are typically available at counters; all you need with this sandwich is a chilled Brazilian lager.
4. Fricassee
Fricassee is a traditional Tunisian sandwich that is full of flavor but high in caloric. The base is comprised of flour, eggs, oil, salt, water, and yeast, and it is formed into round or elongated rolls that are fried in heated oil and stuffed with tuna, hummus, hard-boiled eggs, capers, olives, harissa, and roasted potatoes.
Although this sandwich can be prepared at home, fast food restaurants and sandwich stores serve it most frequently.
5. Mettbrötchen
Mettbrotchen is a sandwich composed of a fresh brother and meat (uncooked pork mince). The bread roll is divided before being crowned with mett, which is typically seasoned with salt and pepper and garnished with raw onion segments.
This sandwich is a common brunch delicacy in Germany, particularly in the country’s northern regions. Mittwoch is a German tradition of enjoying mettbrotchen on Wednesday (Mittwoch).
6. Sandwiches de miga
Sandwiches de miga are made with crustless white bread, and each sandwich may contain two or more bread segments. It is believed that significant European influences, predominantly British and Italian, contributed to their development. Although mayonnaise, cheese, and ham are the most common fillings, there are no restrictions on the types of sandwich fillings.
Although typically ingested as an afternoon refreshment, sandwiches de miga are also a staple at parties, celebrations, and family gatherings. Tostado is the common name for a toasted sandwich de miga that is traditionally served heated.
7. Lampredotto
Lampredotto is Florence’s favored street food and a unique delicacy found nowhere else on earth. It is said to be as ancient as the Palazzo Vecchio and as beloved as Dante’s poetry. Lampredotto has been prepared for centuries as a rapid, inexpensive, and simple supper. It is essentially the fourth stomach of a bovine (the abomasum), boiled until tender in an onion, celery, and tomato broth.
This tripe-like dish is prepared as a flavorful, substantial stew traditionally used for panini di lampredotto – bread roll sandwiches filled with piping hot, sliced lampredotto and crowned with a dollop of Italian salsa verde herb sauce.
8. Tripleta
Tripleta is a popular Puerto Rican sandwich whose name is derived from the fact that it contains three kinds of meat: grilled sirloin, lechon pork, and prosciutto. The meat is placed in a baguette of fresh bread and garnished with french fries, ketchup, mayonnaise, cheese, and various vegetables including lettuce, cabbage, tomatoes, and scallions.
The sandwich can be eaten as-is or grilled, depending on individual preference. Typically, one Tripleta sandwich can readily serve two individuals.
9. Chacarero
Chacarero is one of the most popular Chilean sandwiches and consists of a fresh bread roll stuffed with strips of sirloin, green beans, tomato slices, and spicy chili peppers. The name of the sandwich is derived from the Spanish term chakra, which means farm or ranch and refers to the vegetables that comprise a significant portion of the sandwich.
The Chacarero is so ubiquitous that Time magazine named it one of the “13 most amazing sandwiches ever” in 2014.
10. Bocadillo de lomo
The Spanish sandwich bocadillo or bocata de lomo consists of bread stuffed with pork tenderloin. Typically, a baguette (barra de pan), molle, or ciabatta of Spanish origin is cut in half longitudinally and then toasted or grilled to add texture.
Typically, both sides of the bread are rubbed with mature tomato halves and garlic bulbs, and the filling can be enhanced by the addition of cheese, tomato segments, peppers, onions, or even Spanish tortilla (potato omelet) slices.
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