Best Sandwiches From Around the World - And How to Make Them
A sandwich is a sandwich is a sandwich until it's not. Some sandwiches are synonymous with a country or a region, so a bite into them can give you that taste of another culture you're craving.
We took a look at the most popular sandwiches in the world by seeking social media hashtags from those loving a sandwich so much that they just had to post about it. American favorites like the Club sandwich (pictured) make the cut, but we bet you won't guess No. 1.
Since you may not be able to travel to try all of these delicious handheld meals, we'll also give you their recipes so you can sample them at home.
Find yourself in the heat and humidity of Florida and nearby Cuba with this simple sandwich. As the name implies, Cuban immigrants in Tampa invited the sandwich.
It is a variation of a ham and cheese sandwich and includes pork, pickles and mustard. In Tampa, the sandwich uses salami, and in the Florida Keys, locals prefer mayo over mustard.
Where to Get a Cuban Sandwich
Though Tampa invented the Cuban sandwich, no one does it better than Miami, the heart of Cuban-American culture in the U.S.
You'll find the delicious dish in virtually any Cuban restaurant, but the absolute best place for it is Versailles Restaurant, a veritable treasure of Miami's Little Havana neighborhood.
How to Make a Cuban Sandwich at Home
Preheat a pancake griddle or large fry pan to medium-hot.
Cut the bread into sections about 8-inches long. Generously spread butter on both halves (inside.)
Stack the ingredients in this order: pickles, roasted pork, ham, cheese. (Add any optional ingredients.)
Spread a little butter on the hot griddle or fry pan, and place the Cubano sandwich on the pan. Use a heavy skillet, bacon press or foil-wrapped brick to flatten the sandwich. (You really want to smash the Cubano sandwich, compressing the bread to about 1/3 its original size!)
Grill the sandwich for two to three minutes, then flip it over to toast the other side. Once the cheese is melted and the bread is golden brown on both sides, the Cubano is done.
Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts.
Slice the sandwich in half diagonally and serve.
Recipe by 3 Guys From Miami
For Scandinavians, the Smorrebrod is a traditional open-faced sandwich that is most typically served on rye bread and topped with fish.
As sandwiches go, you can make this any way you'd like, including using deli meats with a pate, as shown here.
But there are rules to eating Smorrebrod: It is not meant to be eaten with your hand, there is no top piece of bread, and under no circumstance should you ever put ketchup on this sandwich.
Where to Get a Smorrebrod
San Diego's Taste of Denmark is a great place to try authentic smorrebrod. The open-faced sandwich selection changes daily but is always on rye bread, as it should be, and usually features some delicious fresh fish.
If you're willing to do an excursion for a smorrebrod, head to Al Johnson's in Sister Bay, Wisconsin. Besides the famed sandwiches and other Swedish goodies, you'll get to see goats, buy Scandinavian souvenirs and, in the summer, relax in the beer garden.
How to Make a Smorrebrod at Home
In a small bowl, mash together the butter, horseradish, lemon zest, salt and pepper.
On a cutting board, spread the bread slices, and slather each slice with 1/4 of the butter.
Divide the salmon among the 4 slices, and sprinkle with lemon juice.
Top with cucumber slices, beets, radishes and dill.
Slice each piece of bread into 4 to 8 pieces to serve as an appetizer.
Recipe by Sally Pasley Vargas
18. Vada Pav
Sometimes referred to as wada pao, this Indian sandwich is a staple among street vendors in the streets of Mumbai.
The vegetarian filling places a fried potato ball onto a pav bun, and is then topped with chutney or masala for a fast and yummy treat.
Where to Get a Vada Pav
We always trust restaurants that specialize in a single dish, which is why we recommend Vada Pav in Mountain View, California.
Try the restaurant's eponymous sandwich, but leave some space to taste other delicious Maharashtrian food items like kothimbir vadi and misal pav.
How to Make a Vada Pav at Home
Cut the potatoes in half and cook in a pressure cooker until they are soft. (Add salt to the pressure cooker when cooking.) Remove skin, mash and add the fresh turmeric, serrano peppers, garlic, lemon juice, garam masala and salt to taste. Add cilantro if desired.
In a small pot, warm up the vegetable oil. Once heated, add in the mustard seeds and pieces of cinnamon.
When the mustard seeds stop crackling, pour that pot directly into the potatoes and mix everything well.
To make the batter for frying, mix together the graham flour, baking soda (or eno) and a little bit of water so it’s a thick consistency.
Start making balls out of your potato mixture. You will be able to make about 12 medium-size vadas.
When you are ready to fry, dip the potato balls into the batter to coat them, and then drop them into your pot to fry. Let them turn golden brown, and then place them on a paper napkin to let off the excess oil.
To assemble, butter your pav, and warm it up on a pan. Once it’s done, put about 1 tbsp of green chutney on both sides of the pav. Then, put the vada in the middle, sprinkle on vada pav spicy masala if you have it, and enjoy!
Recipe by Megha Patel (and her mother!)
For street food in Argentina, few things could beat a sandwich with sausage. Known as Choripán, which combines chorizo (sausage) and pan (bread), the sandwich is one of the most delicious Argentinian foods. Top it with a chimichurri sauce — and voila!
We love that the bread gets toasted for an added crunch and warm-in-your-belly meal.
Where to Get a Choripán
Lucky Houston has its fair share of Argentinian immigrants, who have brought their delicious culinary traditions with them. For a simple yet delicious and authentic choripán, go to Pampa Grill Houston.
Besides mouthwatering food cooked to order, you can also buy goods and ingredients imported from Argentinian, so you can bring the taste of the country home.
How to Make a Choripán at Home
Use a small sharp knife to cut the tomatoes into quarters. Use a teaspoon to remove the seeds and discard them. Finely chop the flesh and place in a large bowl.
Add the capsicum, onion, oil and vinegar to the bowl with the tomato, and season well. Then, stir to combine and set aside to develop the flavors.
For the chimichurri sauce, place all of the ingredients in a bowl, and mix until well combined. Season. Then, set aside for 1 hour to develop the flavors.
Meanwhile, preheat a chargrill pan or barbecue grill plate on medium heat. Cook chorizo, turning often, for 10 minutes or until charred and just cooked through.
Transfer chorizo to a chopping board, and cut in half lengthways. Cook, cut side down, for 2 to 3 minutes or until slightly charred. Then, transfer to a plate. Cover with foil.
Cut rolls lengthways, until almost cut through. Open and grill, cut side down, for 2 minutes. Divide chorizo among rolls, top with chimichurri and tomato mixture.
Recipe by Wanderlust Spanish.
Originating in Louisiana, this sandwich was first made more than a century ago by French Creoles, using a French baguette and fried oysters.
It got its name when streetcar drivers were on strike, and the Martin Brothers would bring food to "those poor boys."
Today, oysters and shrimp are the most popular fillings, but roast beef and other meats can also be used. It's topped with a remoulade sauce, lettuce and tomatoes.
Where to Get a Po’Boy
We have yet to try a bad po'boy in New Orleans, but Killer Po'Boys stands out as one of the best in the city.
The casual joint is located within the French Quarter, but not in a street overrun by tourists and bars, giving you a more "authentic" feel of the city. The po'boys are fresh, stuffed to the brim and delicious.
Wash the heavy sandwich down with a craft beer, which the joint sells in cans or bottles.
How to Make a Po'Boy at Home
In a 1-quart bowl, combine the remoulade spice mixture: mayonnaise, lemon juice, Dijon, hot sauce, relish, onion powder, garlic, paprika and cayenne, and mix well with a fork. Refrigerate until ready to assemble the sandwiches.
In a medium-sized bowl, combine eggs and milk, and mix well.
Using a 2-quart mixing bowl, add self-rising flour, cornmeal, salt, pepper and garlic powder, and mix with a fork until evenly incorporated.
Next, dip your peeled and deveined shrimp first into the egg mixture, then into the flour mixture until evenly coated throughout, and put on a plate when finished.
Then, in a 2-quart saucepan, pour in vegetable oil and heat until it reaches 360-degrees Fahrenheit. While working in small batches, place the shrimp in the hot vegetable oil, and fry until golden brown. About 3 minutes on each side. Drain and dry on a paper towel.
Finally, open the rolls and spread the cut sides with the chilled remoulade. Top with lettuce and tomatoes, and pile on the shrimp.
Recipe by Chef Rhadia
Forget the hamburger. A Reuben piled high with corned beef, melted Swiss cheese, sauerkraut and Russian dressing is the messiest and meatiest.
There are many "Reubens" who have claimed to be the creator of this sandwich that has been a staple of delis for a century, particularly in New York City. But does it really matter who invented this rye bread sandwich?
Just eat it.
Where to Get a Reuben Sandwich
We might not be sure who invented the Reuben or where it was invented, but there is no doubt that New York is the place to get the famous sandwich.
Operating since 1888, Katz's Deli is a Manhattan landmark featured in the infamous diner scene in "When Harry Met Sally." You might have to wait in a long line, but the Reuben will make you want to react a la Meg Ryan.
How to Make a Reuben at Home
Butter one side of each slice of bread. On the non-butter side, spread Thousand Island dressing on each slice. Top half of the slices with cheese, corned beef and sauerkraut. Top each sandwich with remaining bread slices, dressing side down.
Heat a medium skillet over medium heat. Place a sandwich in the skillet, and cook until golden and cheese is melted, about 3 minutes per side. (Adjust your heat, if necessary, making sure the bread doesn’t burn.)
Slice sandwiches in half, serve with a pickle spear and some chips.
Recipe by BellyFull
14. Croque Monsieur
The French have their own ham and cheese sandwich, and because the French do love their cheese, this is one ooey-gooey staple of their cuisine.
Also created over a century ago, the sandwich is served as a quick snack or meal at cafes.
At breakfast, add a fried egg to the top, and you have a croque-madame.
Where to Get a Croque Monsieur
Paris may be a bit too far, but you can always go to Chicago's Maison Parisienne.
The boutique cafe provides a cozy atmosphere and serves croque monsieurs they themselves call "decadent." Which is just how this sandwich should be.
How to Make a Croque Monsieur at Home
Preheat oven to 400 degrees Fahrenheit.
For the béchamel sauce: In a pan, combine the butter and flour on medium-low heat until a roux is formed. Add milk, a pinch of salt, and increase heat to medium-high, whisking frequently until bubbling. Reduce heat to a low simmer, and stir the mixture until thickened. This step happens quite quickly. Once the béchamel is thick, remove from heat, and stir in 1 Tbsp of dijon mustard.
For the sandwich: In a separate pan, brown the slices of ham over just a few drops of olive oil on medium-low heat, turning frequently with a fork until slightly crisp and browned.
Grate the gruyere cheese. Lightly toast the bread.
Build sandwiches on a parchment-lined baking sheet. Spread a thin layer of the béchamel sauce onto one side of each slice of bread with a spatula.
Place a few slices of crispy ham on the slice of bread that will be the middle of the sandwich. Make sure to tuck all the edges of the ham into the perimeter of the bread, to prevent burnt edges. Sprinkle a bit of the gruyere cheese on top of the ham (especially close to the edges), and top with the other slice of bread. Spread a little béchamel sauce around the edges of the crust.
Top with the remainder of the gruyere cheese, purposely allowing the cheese to spill over the edges of the bread. Sprinkle with a pinch of Herbes de Provence.
Bake the sandwiches at 400 degrees for about 5 minutes, until the cheese has begun to melt and everything is warmed through. Remove from oven, and set the oven to broil. Return the baking sheet to the oven, and broil the cheese for about 5 more minutes, until the cheese begins to brown but the crust is not burnt.
Remove from oven, and serve immediately.
If you are making Croque Madames, fry an egg sunny side up and place on top of the sandwich after broiling.
Recipe by Quinn's Place
You won't find a simpler sandwich to make — or one as savory. Found across Spain, this sandwich uses a banquette to hold slices of Serrano ham and Manchego cheese.
Once eaten by those who didn't have much money to fill a proper sandwich, this classic has evolved into a must-have at lunch when visiting this lively country.
Where to Get a Bocadillo
Washington, D.C., has plenty of high-end Spanish restaurants. But for bocadillos, you want to skip these and go to a casual bodega, like La Tia Pepa.
You'll find several sandwiches in this laid-back eatery, but we recommend the bocadillo, which is described as the "Serrano ham and Manchego cheese sandwich."
How to Make a Bocadillo at Home
Halve the baguette, and rub the wedged tomato over the bread, crushing it in the process.
Drizzle over the olive oil.
Layer the cheese and ham on top.
Slice and serve immediately.
Recipe by Roaming Taste
12. Club Sandwich
The American Club sandwich is said to have first been made in Saratoga Springs, New York's Saratoga Club House.
One bite of the double-decker gives a burst of flavor as your palette is hit with layers of turkey, tomato, bacon, cheese and lettuce with mayo on white bread.
Country clubs everywhere began serving the sandwich, and now it's found in just about every deli in the U.S.
Where to Get a Club Sandwich
Sorry, Saratoga Springs, but the best club sandwich is not in New York state. Rather, head south to Charleston and order it at the Tattooed Moose.
Besides an indisputably cool name, the restaurant offers a club sandwich even Guy Fieri praises. The secret to its superior taste lies in the duck confit, which sets it apart in a sea of similarly tasting club sandwiches.
How to Make a Club Sandwich at Home
Cook the bacon slices in a sauté pan.
While the bacon is cooking, prepare the bread pieces by toasting and then spreading with mayonnaise and mustard to taste.
When the bacon is cooked, place on a paper towel to drain off any excess grease.
Each sandwich will be layered. On the bottom layer, place the sliced tomatoes and bacon, topped with a leaf of iceberg lettuce. Then, place a piece of bread on top followed by 3 slices of deli meat. Top with another leaf of iceberg lettuce and bread.
Slice into triangles, serve and enjoy!
Recipe by Cooking with Chef Bryan
11. Chicken Sandwich
There are many variations of a chicken sandwich, and there isn't an official "classic." But considering chicken is one of the most popular proteins in the world, so, too, is a chicken sandwich.
Grilled, fried, blackened, seasoned, sliced, wrapped ... the chicken sandwich is not only one of the most popular fast-food options around the world, but it can also be found at sit-down restaurants and street vendors, too.
Where to Get a Chicken Sandwich
It's difficult to pick a single place to eat a dish as ubiquitous as a chicken sandwich, but not everyone gets this simple yet delicate meal right.
You can always count on Zingerman’s Deli in Ann Arbor, Michigan, to deliver a perfectly balanced chicken sandwich that is nowhere near dry. The deli has around seven takes on this dish, so you can choose if you want to go with the classic route or take some culinary risks.
How to Make a Chicken Sandwich at Home
Mix together the oil, honey, lime juice, chile powder and cumin in a Ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by the marinade. Place bag of chicken in the fridge, and let marinate for at least 30 minutes.
Remove chicken from the fridge, and preheat grill to medium-high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees Fahrenheit.
If you want, you can toast your buns on the grill.
Top with your favorite toppings.
Recipe by Six Sisters Stuff
10. Banh Mi
Vietnam's history with French colonists may be the reason the baguette is used as the bread in this dish that requires two hands to enjoy.
Filled with meat and pickled vegetables, the sandwich first made its appearance on the streets of Ho Chi Mihn (then known as Saigon) in the 1950s. Its inventor moved to California two decades later and brought the recipe with him, so you can find it all over the San Francisco Bay Area, too.
Where to Get a Banh Mi
Any Bay Area resident will agree that by and far the best Banh Mi place in the city is Saigon Sandwich.
Located at 560 Larkin Street, this cash-only, hole-in-the-wall place is so popular that it gave up on having a website or social media accounts that it actually updates. Still, people have kept coming for its crispy bread and generous portions of meats and vegetables.
By all accounts, everyone who eats their famed sandwiches comes out fully satisfied.
How to Make a Banh Mi at Home
Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. Discard the insides.
Generously spread the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce.
Start from the bottom portion of bread to layer in the remaining ingredients. Close the sandwich, cut it in half crosswise for easy eating, and enjoy.
Recipe by Viet World Kitchen
It may sound like the simplest of sandwiches, but there is beauty in simplicity.
Similar to a club sandwich, just without the turkey or ham, more people prefer a BLT — there is even a month dedicated to this triple-decker sandwich.
Where to Get a BLT
There is no denying that the BLT is a perfect sandwich and that the competition for the crown of best BLT in the U.S. is brutal. But we'll have to go with Crown Candy Kitchen's heart-stopping BLT.
Priding itself on being the oldest soda fountain in St. Louis, Crown Candy Kitchen offers milkshakes, sundaes and good ol' fashioned sandwiches.
The BLT is topped with a generous portion of bacon and finished off with Miracle Whip. It's heart-stopping indeed.
How to Make a BLT at Home
For the bacon: Preheat your oven to 375 degrees Fahrenheit.
Line a large baking sheet with parchment paper. Lay the bacon strips in a SINGLE layer on the parchment-lined baking sheet.
Bake until the bacon is crispy, about 25 to 35 minutes, depending on its thickness. When the bacon is ready, transfer it to a paper towel-lined plate to drain.
To assemble the sandwiches: Toast all of the bread slices until lightly toasted. Slather each slice of bread with mayo to your liking
To assemble the sandwiches, layer the tomatoes, bacon, and lettuce on four pieces of toast.
Salt and pepper to your liking and then top each sandwich with the remaining slices of bread.
Slice the sandwiches in half or in triangles and serve.
You can also use sliced avocado, use turkey bacon or add a little lemon juice to the mayo to make it tart.
Recipe by The Kitchen Magpie
8. Lobster Roll
A trip to New England's coastline is not complete without a stop at a beach shack for a lobster roll.
Getting its start in Connecticut nearly 100 years ago, the sandwich is debatably made best filled with Maine lobster. Whether or not you make it to Maine, though, any of the beach towns along the coast serve up this mouth-watering, summertime favorite — and you won't have to crack shells to get your share of lobster meat!
Where to Get a Lobster Roll
McLoons Lobster Shack in Spruce Head Island, Maine, is generally hailed as having the best lobster roll in the state. Of course, Maine lobster is the main ingredient, and you can choose between butter and mayo. Or if you can't choose, do it half-and-half.
As a bonus, you'll get pretty harbor views.
How to Make a Lobster Roll at Home
If cooking fresh lobster, fill a large stockpot with water. The pot should be large enough to fit the lobsters with plenty of room. Bring to a boil, and salt the water. Before boiling the lobsters, snip the rubber bands off the claws. Add lobsters to the boiling water.
Cook lobsters according to weight:
- 1 pound = 8 minutes
- 1 1/4 pounds = 9-10 minutes
- 1 1/2 pounds = 11-12 minutes
- 1 3/4 pounds = 12-13 minutes
- 2 pounds = 15 minutes
- 2 1/2 pounds = 20 minutes
- 3 pounds = 25 minutes
- 5 pounds = 35-40 minutes
Once cooled, remove the tail by twisting the head and tail in opposite directions.
Lay the tail on its side and, using the palm of your hand, press the shell until it cracks. Pry open the tail, and remove the tail meat.
Using the back of a knife, smash the claw until it cracks in several places, and remove the meat.
Using a rolling pin, roll the meat out of the legs from the ends of the legs to the opening.
Chop the lobster meat into large chunks.
In a medium bowl, add mayonnaise, lemon juice, chives and salt, then mix.
Butter the sides of the buns, and toast in a pan on medium-high heat until golden brown.
Pile lobster meat onto buns.
Recipe by Honestly Yum
Did Philadelphia make the cheesesteak famous, or did the hot meat-and-cheese-filled sandwich put Philly on the map?
OK, this city might also be known for its place in American history, but Philadelphians are proud of their cheesesteaks.
With juicy, thinly sliced steak and lots of gooey cheese, it's not hard to see where the pride comes from.
Where to Get a Philly Cheesesteak
The verdict is still out whether Pat's or Geno's is the best.
But the two competing shops are located across the street from each other, so when you're in the City of Brotherly Love, you can be the judge.
How to Make a Philly Cheesesteak at Home
Preheat oven to 350 degrees Fahrenheit. Place each hoagie roll on a large square of aluminum foil; set aside.
Place a large skillet over medium-high heat, and melt 2 Tbsp of the butter. Add the pepper and onion to the pan, season with salt and pepper, and cook, stirring occasionally, until the vegetables are completely cooked down and starting to brown, 8 to 10 minutes. Remove to a plate, and set aside.
Melt the remaining 2 Tbsp of butter in the now-empty skillet. Season the beef with salt and pepper, and add to the skillet, stirring occasionally until browned, about 5 minutes. Reduce the heat to medium, add back in the peppers and onions, and stir to combine. Place 4 slices of the provolone cheese over the mixture, and let sit for a minute or two until it starts to melt. Then, stir into the beef and vegetable mixture until completely combined. Turn off the heat.
Divide the meat mixture between the four hoagie rolls, topping each with 2 slices of the provolone cheese. Wrap and roll each one tightly in foil, place in the oven, and heat for 30 minutes. Serve warm.
Recipe by Brown-Eyed Baker
Pronounced "france SI n'huh," this sandwich means "Little Frenchie" in Portuguese. Originally made in Porto, Portugal, home of Port wine, this meat-filled feast is drenched in a gravy that — yes! — includes Port.
Heated when served, the sandwich is also covered in melted cheese. While it may look a mess and requires a knife and fork to be eaten, some of the best things in life don't come easy.
Where to Get a Francesinha
Tasty Cafe on the Hill in Medford, Massachusetts, a cute but mostly nondescript cafe, might have gotten lost in the crowd if it weren't for its francesinha.
The over-the-top sandwich stands out on an otherwise typical American-Portuguese menu, bringing in curious eaters who want to try the sandwich that was so rich and messy that women were not supposed to eat it.
How to Make a Francesinha at Home
For the sauce: In a large tall pan, gently fry the chopped onions and garlic in olive oil until the onions turn transparent. Add the beef (in small chunks), and cook until evenly cooked on the outside. Add the carrots, chopped. Add the tomatoes, 1 Tbsp of tomato concentrate and 8 cups of water.
Let it simmer for 2 to 3 hours.
Meanwhile, prepare a shrimp stock by frying the shrimp shells (heads included) in olive oil. Add 3 to 4 cups of water, and bring to boil for 15 minutes. Use a hand blender to puree the stock and then filter. Add a cup of the shrimp stock to the sauce, and boil for a few minutes. Season with Worcestershire sauce, Dijon mustard, brandy, Port wine, chili sauce, and black pepper and salt, to taste.
Let it simmer for another 15 minutes, and use a hand blender to turn everything into a smooth thick sauce. Keep warm until you serve it extra hot over the sandwich.
For the sandwich: Preheat the oven to 360 degrees Fahrenheit. Slightly toast the bread slices. Fry the steaks, sausages and black pork linguica in olive oil.
For the serving: From the base to the top: 1 slice of bread, 1 slice salami, half a sausage and 1/3 of a linguica, sirloin steak, second slice of bread and finally the cheese covering the top and sides of the sandwich.
Put in the oven for 5 minutes or until the cheese melts.
Serve on a deep plate and cover with hot sauce.
Recipe by Corujas Blog
South America may have given the world arepas, but you'll find these cornmeal sandwiches in Mexico and Central America, too.
Still, most commonly found in Colombia and Venezuela, the former filled theirs with cheese and sometimes an egg, while the latter stuffs theirs with a variety of ingredients.
The corn-maize shells of these sandwiches can be grilled, baked, fried, steamed or boiled. What goes inside depends on the country you're visiting.
Where to Get Arepas
There are many different types of arepas, but if you want to taste the ones that most closely resemble a sandwich, go for the Venezuelan ones.
Of course, the best place to get them is Miami, where there is a vast array of places you can choose from. We recommend Don Criollito, which has been bringing delicious Venezuelan food to the city since 1998.
Just how authentic is Don Criollito? The menu and website are in Spanish. That really says it all.
How to Make Arepas at Home
Arepas can be filled with practically anything. This recipe is for Arepa Reina Pepiada, but many additional recipes are offered by Arepas del Gringo.
For the filling: Place 2 pounds of rinsed de-skinned chicken breast in a slow cooker. Season with cumin, salt and pepper. Place cover on and slow cook for 6 to 8 hours.
Before preparing the filling, take the chicken out to cool.
Once you are ready to prepare the arepas, mash the avocados like you are making guacamole.
Mix the avocados with the chicken, and squeeze 2 limes and continue to mix.
Add a few pinches of salt and broken-up cilantro.
For the arepa: Mix cornmeal and 2.5 cups warm milk or water into a large bowl. Mix in shredded mozzarella cheese and good pinches of salt. Form a ball with the dough by mixing the ingredients.
Break off a piece about the size of a large meatball. Flatten and form a bowl in the cup of your hand. Place shredded mozzarella cheese inside. Close the arepa in half, and seal the edges to form a flat, round object.
Heat skillet to 320 degrees Fahrenheit, and rub a stick of butter on the hot surface.
Place arepa on the skillet, and sprinkle with salt.
Once the side begins to brown, add more butter to the skillet and flip, about 4 minutes.
Re-salt new side.
Once cheese starts to escape and ooze out and it looks nice and golden brown, it is done.
Slice the freshly made arepa 2/3 of the way.
Place filling of fresh avocado and chicken inside.
Recipe by Arepas del Gringo
4. Grilled Cheese
What is it about a grilled cheese sandwich that we just can't pass up? It's simply cheese melted in between two pieces of bread, but boy does it make our mouths water.
The French Croque Monsieurs were made long before "the father of sliced bread," Frederick Rohwedder, could take credit for it in the 1920s. And there are recipes for grilled cheese sandwiches extending back to the Ancient Romans.
The great thing about grilled cheese is you can make it with any cheese and bread you like and pair the cheese with accompanying flavors using jams, fruits and vegetables.
Where to Get a Grilled Cheese
Tucked inside Pike Place Market in Seattle, Beecher's Handmade Cheese offers, well, handmade cheese.
On their own, the cheeses are a sight of beauty, but to go a step further, choose the cheese that calls to your heart and ask them to put it in a grilled cheese sandwich.
Don't feel bad if you start to drool as you watch the handmade cheese melt to perfection right in front of you.
How to Make a Grilled Cheese at Home
Spread the softened butter on one side of two slices of bread.
Next, add one side of buttered bread on a hot pan, and then top with Swiss, Colby Jack and Provolone cheeses.
Add a second slice of bread, with the buttered side up.
Cook until cheese is melted, and bread is golden brown.
Recipe by Kids Activities
A Mexican sandwich, torta ahogada, means "drowned sandwich." In the early 1900s, a sandwich vendor in Guadalajara accidentally dropped one into a vat of salsa.
Just like the discovery of chocolate and peanut butter being better together, torta ahogada became the rage.
The sandwich of carne asada and refried beans gets topped with a hot sauce, sometimes literally swimming in it when sitting in a fondita, where a gravy boat of salsa or other flavors accompany the dish.
Where to Get a Torta
Tortas Ahogadas Ameca has an extensive menu filled with authentic Mexican dishes that will leave you wanting seconds.
But the restaurant's specialty is, of course, the tortas ahogadas, which they do in the traditional Guadalajaran way: sitting on a plate filled with sauce.
How to Make a Torta Ahogada at Home
As a Mexican sandwich, the torta can be filled with meats and fillings of your choice. Here, we feature the carne asada torta, a staple in Mexico.
For the chimichurri sauce: Puree all ingredients in a blender (using a handful of cilantro and parsley each). Transfer to a bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
For the carne asada: In a bowl, combine the olive oil, lime juice, garlic, cilantro and onion, and mix well.
Place steak in a large Ziploc bag, and pour the marinade over the steak. Zip up the bag, and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
Preheat a grill or grill pan to high. Remove the steak from the plastic bag, and season with salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.
For the torta: Warm or toast the bolillo, then place in the desired amount of meat. Top with chimichurri sauce. Garnish with avocado slices, if desired.
Recipe by Muy Bueno Cookbook
2. Submarine Sandwich
The origin of the sub sandwich — or grinder, hero or hoagie, depending on where you live — is credited to Italian immigrants who brought a traditional sandwich with them to America.
It is said the first use of "submarine sandwich" was by Dominic Conti in 1910. He sold his version of the Italian sandwich in his grocery store in New Jersey.
It almost feels wrong to feature the sub rather than an Italian sandwich, but America has really made this a classic.
Where to Get a Submarine Sandwich
Parlin, New Jersey, is home to Big Wally's Subs, a cash-only sub place that will fulfill all your sandwich-related dreams.
We're not kidding. The joint has over 50 sandwiches you can choose from. And if none of them hit the right keys for you, you also have the option to build your own sub.
No one can beat that
How to Make a Sub Sandwich at Home
Cut the French bread into two, foot-long pieces then split the bread down the middle.
Spread the mayo on both sides of the bread and the brown mustard on one side of the bread. Use as much mayo and mustard as you like, but be sure to spread the mayo and mustard to the edges of the bread.
Start with the Krakus ham, fold the slices of ham over and place along the length of the french bread. Use about 9 to 12 slices of the thin lunch meat and make three layers of the ham. (Remember the lunch meat is very thin, this is why you are using so much.)
Next, spread a tiny bit of mayo over the layer of ham, and then top that with most of the lettuce. The mayo gives the lettuce a place to stick.
Next, take your sub sauce and give it a good shake, and then pour a decent amount over all of the lettuce.
Take your salami slice and cover all the lettuce with about 6 to 8 slices of salami. Then another small schmear of mayo.
Top the salami with the rest of the lettuce and then the tomato slices. At this point, you can add a sprinkle of pepper to the tomatoes. Then, add your onions.
Take your pickles and slice them very thin, and top the tomato and onions with as many or as few pickles as you like.
Finally, add your cheese slices, which can be used to hold all the toppings in place.
Place your “lid” back on your sandwich, slice it in half, and enjoy!
Recipe by The Tippsy Housewife
1. Avocado Toast
OK, don't hate us, but avocado toast is seriously trending. The internet spread the word about this sweet sandwich faster than a wildfire once it was introduced to the world in the 1990s.
Said to have launched in Australia, healthy celebs like Gwyneth Paltrow began touting the dish. Now it can be found at any hipster restaurants in major cities across the globe and, of course, up and down the California coast.
Where to Get an Avocado Toast
Just go to your neighborhood millennial-favorite brunch place.
But if you need a specific recommendation, head to Las Vegas. What, not California? No, because if we're going to have you be a cliche about your sandwich choices, we have to at least make you eat it somewhere unexpected.
Skip the Heart Attack Grill and convince yourself that you're a healthy, responsible adult despite the multiple bottles of vodka you consumed just hours ago when the night shielded you from shame. Put on a cute brunch outfit and head over to Toast Society Cafe.
Besides your favorite morning meal, the cafe comes complete with millennial pink-cushioned chairs, minimalist white walls, industrial lamps and hanging plants.
How to Make Avocado Toast at Home
For Simply Delicious Avocado Toast:
Toast one thick slice of bread to desired darkness.
Halve, peel and carefully slice an avocado, and layer slices over bread.
Squeeze juice of half a lemon over avocado slices.
Sprinkle with Everything but the Bagel seasoning.
For Spicy Goat Cheese Avocado Toast:
Toast one thick slice of bread to desired darkness.
Halve, peel, and mash an avocado in a small bowl; season with salt and pepper.
Spread avocado mash on toasted bread.
Drizzle olive oil over the avocado. Add large pieces of goat cheese.
Sprinkle with paprika, cayenne pepper, chili flakes or your preferred spice for heat.
Recipe by A Thought and a Half