Sandwiches are easy, affordable and most importantly, delicious, making them a common staple in cuisines across the globe. These 10 sandwiches are all tasty and unique, with histories connected to the cultures they come from. 

In many ways, sandwiches are the perfect food: quick to make, relatively inexpensive and always delicious. Sandwiches are versatile, too, made with a multitude of ingredients (meats, cheeses, vegetables, etc.) on different types of bread, so it’s no wonder that they are a common food all over the world. Many sandwiches on this list were originally created in poor conditions, using whatever ingredients were available at the moment, which were often limited due to poverty and even colonial occupation. These sandwiches then reached incredible levels of popularity, some spreading into other countries to become international delicacies. 

The sandwiches on this list range from open-faced breakfast dishes to foot-longs that feed four, with a wide variety of breads and fillings in between. Each sandwich reflects the culture of its place of origin through flavorful spice blends, regional ingredients and creation stories that speak to the countries’ unique histories. They are all sure to make your mouth water. 

1. Choripan, Argentina 

One of Argentina’s most popular street foods among both visitors and locals, the choripan is a simple sandwich consisting of a chorizo sausage on a bun. Its name, choripan, is a combination of the Spanish words “chorizo,” referring to the sausage, and “pan,” which means bread. Once the sausage is on the bun it is topped with a range of condiments, the most common being chimichurri, an Argentinian sauce similar to pesto. The sandwich can also be topped with other condiments or even onions and peppers, but chimichurri is what gives a choripan its unique taste. Choripan is a traditional Argentinian food and was historically served as an appetizer at barbecues while waiting for the main course to cook. From there, choripan became a common food at football games and then a street food staple. If you are visiting Argentina, you can pick up a choripan almost anywhere, since they are sold in every populated area. If you want to make your own Argentinian choripan at home, a recipe can be found here. 

2. Vada Pav, India 

More than 2 million vada pav are eaten in India’s largest city of Mumbai every day. The sandwich is a Mumbai fast-food classic; a patty made of mashed potato mixed with masala spices and green chili is dipped in chickpea flour and fried, then placed on a small, soft bread roll called a “pav” and topped with garlic chutney. It is typically served with a side of fried green chiles and is a perfect and inexpensive snack for people on the go. Vada pav was invented in 1966 by Ashok Vaidya, who opened a food stall across from the Dadar train station, which thousands of hungry workers passed through every day. Vada pav was an instant success. In the 1970s and ‘80s, a number of strikes led to the closure of many Mumbai textile mills, and former mill workers began opening their own vada pav stalls. Two of the most popular vada pav stalls today are Aaram Milk Bar and Ashok Vada Pav, which are both located near suburban train stations. Residents and visitors alike can find a vada pav almost anywhere in Mumbai. If you want to make a vada pav at home, a recipe can be found here. 

3. Zapiekanka, Poland 

Sometimes called “Polish pizza,” the zapiekanka is an open-faced sandwich, traditionally a toasted half-baguette topped with cheese and mushrooms, then ketchup once the cheese has melted. The zapiekanka varies in each region of Poland; long and thin in Warsaw but wider and shorter in Krakow, for example. Zapiekanka started as a street food in the 1970s but didn’t become widely popular until after 1988, when a change in the law loosened communist restrictions on private businesses. The simple makeup of the zapiekanka reflects the poverty and limited resources available in Poland during its creation. Bread, cheese and mushrooms were ingredients that were both available and inexpensive, meaning zapiekanka sellers could make a profit. Today, the zapiekanka is not just a classic street food; updated versions of the sandwich are found in restaurants across Poland, with a variety of different cheeses and other toppings like spinach, or jam instead of ketchup. People seeking a traditional zapiekanka can still find one, though, at any number of bars, restaurants or street food stalls. A recipe for zapiekanka can be found here.

4. Banh Mi, Vietnam

The banh mi got its start after the end of the French colonization of Vietnam, in the late 1950s. Made from meat, vegetables like cucumber and pickled carrots, and mayonnaise tucked into a baguette with Vietnamese sauces and spices, the banh mi took ingredients introduced by the French and reimagined them to fit Vietnamese cuisine. During the period of French colonization, the Vietnamese ate French foods the same way the French did: a baguette was served with a platter of cold cuts, cheese and butter. Vietnamese people were not able to modify French cuisine until after the French left following their 1954 defeat at the Battle of Dien Bien Phu. The initial ingredients of the banh mi were expensive, so mayonnaise replaced butter and vegetables replaced the pricier cold cuts. A couple named Mr. and Mrs. Le are credited with creating the first banh mi when they put the mayonnaise, meat and vegetables inside bread to make the meal portable. The banh mi grew in popularity and is even a hit in other parts of the world. Banh mis are often made with pork, but other types of meat can be used as well. A banh mi can be purchased at street food stalls in Vietnam, as well as storefronts in the United States and Europe, and a recipe to make one at home can be found here. 

5. Torta, Mexico 

A mexican torta has all the rich, varied flavors of a taco between two slices of fluffy, buttered bread. Tortas can have almost anything as a filing but the most common are refried beans, avocado, peppers, meat and cheese. The most popular torta fillings, like chicken, carne asada and carnitas, are prepared similarly to taco meats. Since tortas come with such a wide variety of fillings and flavors, sandwich lovers are certain to find one they enjoy. The traditional torta consists of a fluffy roll stuffed with pork carnitas, then either partially or fully dipped in salsa, depending on the customer’s taste. Tortas dipped in salsa, or tortas ahogadas, are also known as “drowned sandwiches.” There are multiple stories about the history of tortas; some say the sandwiches originated during the brief French occupation of Mexico in the 1860s, when bakers took inspiration from the French baguette and created their own, smaller sandwich loaves, called “bolillo” and “telera.” Others say tortas were created by accident in the early 1900s, when a Guadalajara street vendor accidentally dropped a sandwich into a container of salsa, drowning it, with the customer enjoying it anyway. Today, tortas can have almost any filling and are a popular Mexican street food, easily purchased all over the country. A recipe for a pork carnitas torta with salsa can be found here. 

6. Gyro, Greece 

The gyro sandwich gets its name from the rotating stack of thinly sliced meat, usually lamb, beef, pork or some combination of those, where the meat for the sandwich comes from. Thin slices of meat are cut from the gyro rotisserie and placed in a pita wrap with tomatoes, red onion, lettuce or parsley, Greek yogurt or tzatziki, and sometimes fried potatoes. Today, the gyro meat can also be chicken or fish. Gyro is one of the most popular foods among travelers and Greek citizens alike. Though the gyro is a commonly known Greek food, it didn’t arrive in Greece until 1922, with thousands of Greek and Armenian refugees from present-day Turkey. The rotating gyro was common among Armenians, who know it as “doner kebab,” and according to legend, many Armenian refugees became merchants, opening shops that sold gyros. Following World War II, the gyro spread around the world, and now gyro shops can be found across Europe, the United States and Australia. Gyros are widespread, so if you want to try one, it is highly likely there’s a gyro shop where you live. Also, you can try making one at home (without a rotisserie) by following the recipe here. 

7. Mollete, Mexico

Similar to the Polish zapiekanka, the Mexican mollete is an open-faced sandwich, made from half a sliced bun but topped with drastically different ingredients. The mollete has its roots in Andalusia, Spain, where mollete stands for an oval-shaped bread roll drizzled with olive oil, tomatoes and sometimes cured meats. In Mexico, a mollete consists of half a toasted bolillo bun layered with refried beans, cheese and tomato salsa, and it is typically served as a breakfast. Sweet versions of the mollete have developed as well, replacing the beans, cheese and salsa with butter, sugar and honey. Molletes began being sold at chain restaurants in Mexico City and quickly became popular among university students due to their low prices. Molletes are popular in many areas of Mexico and have even spread to parts of the U.S., and a recipe can be found here. 

8. Bun Kebab, Pakistan 

Similar to an American hamburger, Pakistan’s bun kebab is a quick and affordable sandwich served on a crispy, fluffy bun. Inside the bun is a lentil and potato patty, usually topped with green chutney, sliced onions and a fried egg. Other toppings and condiments can be added to a bun kebab as well, such as shredded cabbage, tomatoes, ketchup and cucumber slices. Unlike American hamburgers, Pakistani bun kebabs are a light meal, able to be eaten any day. The bun kebab is a street food staple in Pakistan, especially in the city of Karachi, where it originated. Karachi’s favorite street food dates back to 1953, when businesses began to take over Karachi and it became a commercial metropolis. Workers wanted a fast, inexpensive and neat meal to eat over their lunch breaks, so Haji Abdul Razzak created one: the bun kebab. Another story about the creation of the bun kebab credits the Pakistani burger restaurant Mr. Burger, one of the first local fast-food restaurants. This story says that the bun kebab was created as a more affordable version of a burger and sold at Mr. Burger. The bun kebab stand started by Haji Abdul Razzak is still around and has been serving the people of Karachi bun kebabs for over 60 years. Whatever its origins, the bun kebab remains a delicious and inexpensive meal for people on the go. A recipe to make a bun kebab at home can be found here. 

9. Gatsby, South Africa 

In Cape Town, South Africa, a popular local dish is the Gatsby, a foot-long sub sandwich filled with meat or seafood (usually bologna, chicken, calamari or steak), french fries, cheese, fried eggs and lettuce, all slathered in either tomato sauce or piri piri, a spicy sauce made from chiles. Gatsbys are gigantic and packed with flavor, and are intended to be shared, usually cut into four pieces. The man widely credited with creating the Gatsby is Rashaad Pandy, who still owns a fish and chip shop in Cape Town. In 1976, four men were helping Pandy clear a plot in the Cape Town suburb of Lansdowne after his family was forced to move due to South Africa’s apartheid regime of racial segregation. Pandy owned a shop in a nearby neighborhood, and he had promised the four men food, so they went back to his shop and he took stock of his ingredients: bologna, french fries, round bread loaves and homemade pickles. From these ingredients, he made the four men sandwiches, which they devoured. One of the men told Pandy that the new food was “a Gatsby smash,” giving the sandwich its name. The next day, Pandy began selling Gatsbys in his shop, and his customers suggested he substitute a long bread roll for a round one to make it easier to eat. His customers also suggested things Pandy could add to the sandwich, and piece by piece the present-day Gatsby came to be. Pandy’s shop, Super Fisheries, still sells Gatsbys, though he only carries fish variations, not chicken or steak. Click here for an original bologna Gatsby recipe. 

10. Roti John, Singapore

A dish unique to the Malay Peninsula, the roti john is sometimes called Singapore’s version of a hamburger. The sandwich actually has little in common with a hamburger; it consists of minced mutton, onions and egg, all fried and served in a toasted roll similar to a French baguette. More recently, melted cheese and mushrooms have been added to the sandwich, and versions using chicken, beef and sardines rather than mutton have become popular. The roti john is likely known as “Singapore’s hamburger” because of how it was created. Sometime in the 1960s, an Englishman asked a shop owner in Singapore for a hamburger. Having no hamburgers available, the shop owner quickly whipped up the roti john as a substitute. The name roti john is attributed to the same shop owner, who was overheard calling the customer “John,” a formerly common way to address Caucasians on the Malay Peninsula. The word “roti” is the Hindi term for bread, also used in the region. Literally, the name of the sandwich means “John’s bread.” Though it was created in the ‘60s, the roti john didn’t become widely popular until 1976, when a man named Shukor began selling the sandwich from his food stall near the Singapore Botanic Gardens. The roti john spread across the peninsula, and it remains a popular meal today. A roti john recipe can be found here.

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Rachel is a student at Sarah Lawrence College in Bronxville, NY currently taking a semester off. She plans to study Writing and Child Development. Rachel loves to travel and is inspired by the places she’s been and everywhere she wants to go. She hopes to educate people on social justice issues and the history and culture of travel destinations through her writing.