Top 50 sandwiches in the world

Döner kebab tucked into a round, bun-shaped pide bread that is crisp outside and soft inside, with tomato, onion, lettuce and sauces to taste.

Also called gobit kebab. Tombik is Turkish for plump, which is how the stuffed bread looks.

A crusty round roll filled with jamón del país, a garlicky Peruvian boiled ham, and salsa criolla: thin-sliced red onion with chili and lime.

A Lima street-food classic. It shares its name with a Catalan sausage, but the filling is ham.

Argentina's lomito: thin-sliced beef tenderloin stacked with ham, cheese, a fried egg, lettuce, tomato and mayonnaise or chimichurri in a soft roll.

Built to be a whole meal, and most at home in the province of Córdoba.

Cubes of meat, lamb originally and now mostly chicken or pork, marinated in oil, vinegar and herbs, grilled on a skewer and pulled off into a slice of soft Italian bread.

Binghamton, New York throws a Spiedie Fest for it every summer.

A Vietnamese baguette, thin-crusted and airy, filled with roast pork belly and its crackling skin, pickled carrot and daikon, cucumber, cilantro and chili.

Heo quay means roast pork. It is one of two bánh mì on the list.

Lobster meat in a butter-toasted, split-top hot dog bun. Maine style is chilled with a little mayonnaise; Connecticut style is warm with melted butter.

Often credited to a restaurant in Milford, Connecticut. Maine made it famous.

A grilled chorizo split down the middle in crusty bread, dressed with chimichurri or salsa criolla.

The name is simply chorizo plus pan, bread. It is sold at street grills and outside football stadiums.

Butter-fried white bread topped with skagenröra, a salad of peeled shrimp, mayonnaise and dill, crowned with a spoonful of whitefish roe and a lemon wedge.

Created by Stockholm restaurateur Tore Wretman in the 1950s and named after a Danish fishing port.

A breaded, fried beef cutlet, the milanesa, in a long roll with lettuce, tomato, onion and mayonnaise.

The province of Tucumán treats it as its signature dish.

The arepa of Venezuela's Andean states, made with wheat flour in place of the usual cornmeal, so it comes out thinner and softer.

It is griddled, split and filled with cheese, ham or whatever is at hand.

Roast pork, ham, Swiss cheese, pickles and mustard on Cuban bread, pressed hot until the crust crackles.

It grew up in the cafés that fed Cuban cigar workers in Tampa and Key West. Tampa adds salami; Miami doesn't.

Uruguay's national sandwich: a thin beef steak with ham, mozzarella, bacon, a fried or boiled egg, lettuce, tomato, olives and mayonnaise in a bun, usually with fries.

The name means little goat, and there is no goat in it.

Beef brisket cured with spices for about a week, hot-smoked, steamed and hand-sliced thick, piled on rye bread with yellow mustard.

A Jewish deli tradition. Schwartz's has served it in Montreal since 1928.

A thin beef steak fried with plenty of garlic and slipped into a crusty roll, often with mustard or piri-piri.

Prego means nail, said to come from pounding garlic slices into the meat. In Portuguese seafood houses it is eaten at the end of the meal, like dessert.

A toasted sandwich from the İzmir coast on a sesame-crusted roll leavened with chickpea yeast, filled with grilled sucuk sausage, melted kaşar cheese and tomato.

Kumru means collared dove, after the shape of the bread.

Half a crusty bread roll spread thickly with Mett, raw minced pork seasoned with salt and pepper, and topped with raw onion.

A bakery and butcher-counter breakfast. In the north and east of Germany the pork goes by the name Hackepeter.

The classic meat bánh mì: a crackly baguette spread with pâté and mayonnaise, layered with Vietnamese cold cuts such as chả lụa pork roll, then pickled carrot and daikon, cucumber, cilantro and chili.

Thịt means meat. French baguette and pâté meet Vietnamese cold cuts, pickles and herbs.

A hot ham-and-cheese sandwich, toasted or baked with Gruyère or Emmental and often a layer of béchamel on top.

A Paris café staple since the 1910s. Add a fried egg and it becomes a croque-madame.

Corned beef, Swiss cheese, sauerkraut and Russian dressing grilled between slices of rye until the cheese melts.

Omaha, Nebraska and New York City both claim to have invented it.

Thin-shaved ribeye griddled and tucked into a long hoagie roll with melted cheese: Cheez Whiz, provolone or American. Onions are the usual add-on.

Traced to Pat and Harry Olivieri's hot dog stand in 1930s Philadelphia.

A length of crusty Spanish bread split and filled with thin slices of cured ham, serrano or ibérico.

It often carries nothing more than olive oil or a rub of ripe tomato.

The Cuban sandwich's close cousin: roast pork, ham, Swiss cheese, pickles and mustard, pressed hot, but on a soft, sweet egg bread.

Medianoche means midnight. It was the late snack of Havana's nightclubs.

Hot, peppery pastrami sliced and stacked high on rye bread with spicy brown mustard, a dill pickle on the side.

The signature of New York's Jewish delis, credited to Sussman Volk on Delancey Street in 1888.

A pita stuffed with fried eggplant, hard-boiled egg, chopped salad, tahini and amba, a tangy pickled-mango sauce.

Based on an Iraqi Jewish breakfast, and first sold as a sandwich in Israel in the early 1960s.

Thin slices of pork simmered in white wine, garlic and paprika, dripping into a soft roll, finished with yellow mustard or piri-piri.

Vendas Novas claims the original. Every Portuguese café sells one.

Rings of squid, floured and fried in olive oil, packed into a crusty roll, sometimes with lemon or garlic mayonnaise.

The classic snack of the bars around Madrid's Plaza Mayor.

A grilled or fried Polish sausage on a bun, buried in griddled onions with yellow mustard and pickled sport peppers.

Born at Chicago's old Maxwell Street market, where Jimmy Stefanovic's stand, Jim's Original, made its name with it.

Slow-roasted pork sliced thin and soaked in its own juices, with sharp provolone and garlicky broccoli rabe on a seeded Italian roll.

Philadelphia's other signature sandwich, from the city's Italian-American kitchens.

A split bagel spread with cream cheese and draped with lox, brined salmon, usually finished with capers, red onion and tomato.

The brunch plate of New York's Jewish delis and appetizing shops.

Slow-roasted pork, pulled into juicy shreds and piled in a crusty roll, often with a slice of soft Serra da Estrela sheep's cheese melting into it.

Tied to Porto, and above all to the small Casa Guedes restaurant.

Toasted bread layered with steak, ham and sausage, sealed under melted cheese and flooded with a hot tomato-and-beer sauce, usually with fries and sometimes a fried egg on top.

The name means little Frenchie. It is Porto's answer to the croque-monsieur.

A bolillo roll halved, spread with refried beans, covered with cheese and grilled until it bubbles, then topped with pico de gallo.

An open-faced Mexican breakfast. TasteAtlas lists it as Mollete (Mexico); in Spain a mollete is a soft bread roll.

Thin-sliced roast beef on a French roll, served with a cup of the pan juices, the jus, for dipping.

Two Los Angeles restaurants, Philippe's and Cole's, both say they invented it in the early 1900s.

A wide, round sesame loaf split and layered with mortadella, salami, ham, Swiss cheese and provolone over a thick layer of chopped olive salad, sold whole or by the wedge.

Created by Sicilian immigrants in New Orleans. Central Grocery has made it since 1906.

Mozzarella sealed between slices of bread, dipped in egg and flour or breadcrumbs, and fried until golden and stretchy inside.

The name means mozzarella in a carriage. It began as a Neapolitan way to use up day-old bread and cheese.

One of the showiest Danish open sandwiches: buttered bread under a fried plaice fillet and a steamed one, topped with shrimp, a spoon of dressing, caviar or roe, lemon and dill.

The name means shooting star.

A crusty French roll with the soft crumb pulled out, filled with roast beef, tomato, pickled cucumber and melted cheese.

First ordered in 1934 at São Paulo's Ponto Chic by a law student nicknamed Bauru, after his hometown.

A small, savory fried bun, like an unsweetened doughnut, split and stuffed with tuna, hard-boiled egg, boiled potato, olives and harissa.

Tunisian street food, also loved in Israel and France, where Tunisian Jews took it.

A pork cutlet pounded thin, breaded and deep-fried until it is far wider than its hamburger bun, dressed with mustard, pickles and onion.

A Midwestern classic traced to Nick's Kitchen in Huntington, Indiana.

Fried chicken painted with a fiery cayenne paste, served on white bread or a bun with pickle chips to cut the heat.

Nashville's signature dish, rooted in the city's African American community.

A griddled corn arepa split and overfilled with a cool salad of shredded chicken, avocado and mayonnaise.

Named in 1955 for Susana Duijm, the first Venezuelan to win Miss World. Reina is queen; pepiada was slang for curvy.

No bread at all: two slabs of flattened, fried green plantain hold thin steak, cheese, lettuce, tomato and garlicky mayonnaise.

Created in Chicago's Puerto Rican community in the 1990s. TasteAtlas flies the Puerto Rican flag for it.

Toasted bread spread with mashed avocado, seasoned with salt, lemon and chili flakes and often topped with an egg.

On café menus since at least the 1990s and a worldwide trend in the 2010s. It is the graphic's other green-leaf entry, with vada pav.

🌿 Marked with a green leaf in the TasteAtlas graphic.

Crisp bacon, a fried or scrambled egg and melted American cheese on a kaiser roll or bagel, wrapped in foil.

The breakfast of New York's corner delis and bodegas.

A crusty roll with fish, most often pickled Bismarck herring or matjes, plus raw onion, pickles and sometimes remoulade.

The harbor snack of Germany's North Sea and Baltic coasts.

A ham, turkey and Swiss cheese sandwich dipped in egg batter and fried, dusted with powdered sugar and served with jam.

An American descendant of the croque-monsieur.

Toast under a hot, savory sauce of melted cheese with ale, mustard and Worcestershire sauce, grilled until it blisters.

First recorded in 1725 as Welsh rabbit, a joke name: there has never been rabbit in it.

Hot bacon between slices of buttered white bread or in a soft roll, with brown sauce or ketchup.

Britain's café breakfast, and its folk hangover cure.

The drowned sandwich: a crusty, salty birote roll filled with fried pork carnitas and dunked in chile de árbol sauce, mild tomato sauce, or both.

Guadalajara's signature dish, eaten with onions and a squeeze of lime.