1.Bocadillo de morcilla
This variety of the Spanish bocadillo sandwich is filled with morcilla, a form of Spanish blood sausage. The morcilla sausage can come in the form of a viscous, paste-like spread (typical of León) or as thick, fried, grilled, or roasted sausage slices (with the most famous version coming from Burgos).
This sandwich is typically made with rustic baguette (barra de pan), but other varieties of Spanish bread may also be used. Traditionally, the baguette is halved along its length and then filled with sausage.
2. Bocadillo de mejillones
In its most basic form, bocadillo de mejillones is a type of seafood bocadillo comprised of Spanish bread stuffed with mussels. The traditional filling consists of marinated mussels (mejillones en escabeche), and the bread is a baguette of Spanish origin called barra de pan.
Typically, the baguette is sliced down the middle, crowned with a layer of pickled mussels, and (optionally) drizzled with pickling sauce or olive oil before being closed. Occasionally, lettuce or arugula, tomato or cucumber segments, potato fries, queso fresco (fresh cheese), mayonnaise, and lemon juice may be added to the sandwich to enhance its flavor.
3. Pan con lechón
Pan con lechón is a traditional Cuban sandwich that is also extremely popular in Miami. This pressed sandwich is comprised of Cuban bread, roasted lechón pork, butter, onions, and mojo marinade. The bread is sliced longitudinally and buttered on both sides before being topped with roasted pork, mojo sauce, and raw or sautéed yellow onions.
After assembly, the sandwich is deposited on a sandwich press and then served. Before being roasted, the meat is typically marinated in garlic, orange juice, oregano cumin, and lime juice, while the mojo sauce contains garlic, oregano, acidic orange juice, salt, and black peppercorns.
Trzesniewski’s brother is an open-faced sandwich typical of the Trzesniewski cafeteria in Vienna. This bite-sized belegte broth is composed of rye bread cut into a specific rectangular shape, which is then topped with various spreads and garnishes.
Bacon with an egg, salami, tomato, cured salmon, mushrooms, and paprika are among the most popular options. The number of varieties is limited and presently stands at 26, each of which is meticulously prepared using recipes that have remained virtually unchanged for more than a century.
5. Bocadillo de sardinas
Bocadillo de sardinas is a modest Spanish sandwich filled with sardines in brine. The sandwich is typically made with a Spanish-style baguette (barra de pan), although other varieties of bread, such as ciabatta bread or wholemeal bread, may also be used.
The bread is then crowned with sardines that have been preserved in oil, tomato sauce, or vinegar, thereby imparting additional flavor to the sandwich. The filling may also be augmented with peppers, tomatoes, cilantro, lettuce, onions, avocados, olives, hard-boiled eggs, mayonnaise, mustard, yogurt sauce, sautéed mushrooms and vegetables, and olive oil.
6. Bocadillo de sobrasada
Bocadillo de sobrasada is a Spanish sandwich composed of a bread loaf sliced down the middle and covered with sobrasada, a soft and spreadable paprika-flavored cured pork sausage. This sandwich is typically made with a baguette (barra de pan), but it can also be made with ciabatta or other varieties of bread.
The filling of the sandwich is frequently enhanced by the inclusion of cheese (such as Mahón cheese or goat cheese), honey, or sautéed onions. This variant of bocadillo sandwich makes a delicious lunchtime snack, and it pairs well with a glass of Rioja red wine.
7. Panino col polpo
Panino col polpo is an authentic Italian panini from the Bari region. This straightforward sandwich is composed of calamari, bread rolls, olive oil, parsley, salt, and black pepper. The octopus is washed, brushed with olive oil, and then gently grilled over embers while being basted with a mixture of olive oil, salt, pepper, and parsley.
After cooking, the octopus is inserted inside a split bread roll, and the sauce is drizzled on top. This delicious sandwich is commonly sold at street kiosks during Apulian celebrations.
8. Sanduíche de Chola
Sanduche de Chola is a Bolivian sandwich consisting of roasted pork, salsa, llajua sauce, and vegetables including carrots and scallions. Typically, the ingredients are nestled inside large sandwich buns. This sandwich is typically consumed in the afternoon alongside a cool beer.
It is typically sold on the sidewalks of La Paz by indigenous women known as cholitas.
9. Egg Banjo
The egg banjo was a popular sandwich among British soldiers during World War II. Typically, the sandwich is composed of nearly stale white bread that has been sliced, smeared with margarine, stuffed with fried eggs, and complemented with brown sauce or ketchup.
The egg yolk and sauce frequently drip down one’s torso, so the hand is moved to wipe it while the other hand continues to hold the sandwich, giving the appearance of playing an air banjo, hence the name egg banjo. Sandwiches continue to be popular in Commonwealth nations such as Malaysia.
This traditional Estonian open-faced sandwich is comprised of rye bread garnished with a fillet of marinated sprat. The fillets are occasionally accompanied by poached or hard-boiled eggs, green scallions, and fresh herbs, while the bread is frequently buttered or covered with munavoi, a coarse egg and butter spread.
This wholesome sandwich is widely available at local restaurants and is frequently served on special occasions.