# List of sandwiches

Sandwiches are a common type of lunch food often eaten as part of a packed lunch. There are many types of sandwiches, made from a diverse variety of ingredients. The sandwich is the namesake of John Montagu, Earl of Sandwich, a British statesman. Sandwiches can also have notable cultural impact.[citation needed]
Major types of sandwiches include:
* Two slices of bread with other ingredients between
* Two halves of a baguette or roll with other ingredients between
* Hero, hoagie, or submarine sandwich
* Open-faced sandwich
* Pocket sandwich
Sandwich cookies and ice cream sandwiches are generally not considered sandwiches in the sense of a bread-containing food item, but are named by analogy.

## Sandwiches

| Name | Origin | Description |
| American sub | United States | Traditionally uses sliced turkey breast, ham, roast beef, American, Swiss or Provolone cheese, chopped or shredded lettuce, tomatoes and green peppers on a roll of bread. |
| Bacon | United Kingdom | Often eaten with ketchup or brown sauce. |
| Bacon, egg and cheese | United States | Breakfast sandwich, usually with fried or scrambled egg. |
| Bagel toast | Israel | Pressed, toasted bagel filled with vegetables and cheese and grilled on a sandwich toaster or panini press. |
| Baked bean | United States (Boston area) | Canned baked beans on white or brown bread, sometimes with butter. |
| Bánh mì | Vietnam | Filling is typically meat, but can contain a wide range of foods, including sardines, tofu, pâté, or eggs. Served on an airy baguette with pickled carrots and daikon radish, cilantro and jalapeño peppers. |
| Barbecue | United States (Texas, Tennessee, North Carolina, Alabama, Kansas, Missouri, Mississippi, Arizona, Utah, Nevada, Colorado & Louisiana) | Served on a bun, with chopped, sliced, or shredded meat (pulled pork, beef, or chicken typically), and sometimes topped with coleslaw. |
| Barros Jarpa | Chile | Ham and cheese, usually mantecoso, which is similar to farmer cheese. |
| Barros Luco | Chile | Beef (usually thin-cut steak) and cheese. |
| Bauru | Brazil | Melted cheese, roast beef, tomato, and pickled cucumber in a hollowed-out French roll. |
| Beef on weck | United States (Buffalo, New York) | Roast beef on a Kummelweck roll, often topped with horseradish. |
| Beirute | Brazil | Melted cheese, sliced fresh tomatoes with oregano, lettuce leaves, roast beef on pita bread with mayonnaise. |
| Bifana | Portugal | Marinated pork cutlet, often served with a special sauce. |
| BLT | United States | Named for its ingredients: bacon, lettuce, and tomato. Often served on toasted sliced bread spread with mayonnaise. |
| Bocadillo | Spain | Crisp white bread with a wide variety of fillings. Typical fillings are Spanish omelette, cold meats like jamón, sausages and cheese. |
| Bokit | France (Guadeloupe) | Guadeloupean bread fried in sunflower oil and filled with fish or meat and vegetables. |
| Bologna | United States | Sliced and sometimes fried bologna sausage between slices of white bread, with various condiments such as mustard, mayonnaise, ketchup. |
| Bondiola | Argentina | Sandwich made with thick slices of pork shoulder. The sandwiches are commonly sold by street food vendors and in restaurants in Argentina. The meat consists of slices of roasted or cured pork shoulder and it is usually served on crispy brioche bread. It can be topped with a variety of condiments and vegetables. |
| Bosna | Austria | Usually grilled on white bread, containing a bratwurst sausage, onions, and a blend of tomato ketchup, mustard, and curry powder. |
| Bratwurst | Germany | A popular street food in Germany, often served on a roll with mustard in which case it is a sandwich. Some vendors offer a side dish of sauerkraut or french fries. |
| Breakfast roll | Ireland | Convenience dish on a variety of bread rolls, containing such full breakfast items as sausages, bacon, white or black pudding, mushrooms, tomatoes, hash browns, and fried eggs, often eaten with ketchup or brown sauce. Designed to be eaten on the way to school or work, it can be purchased at a wide variety of petrol stations, local newsagents, supermarkets, and eateries throughout Ireland. |
| Breakfast | United States | Typically a scrambled or fried egg, cheese, and a sausage patty or other breakfast meat, served on a biscuit or English muffin. |
| Broodje kroket | The Netherlands | Soft bread roll containing a ragout-based croquette, often eaten with mustard. |
| Bulkie roll | New England | A New England regional variety of sandwich roll, sandwiches made with bulkie rolls are very common in New England-area delicatessens, restaurants, and institutional food services. Bulkie rolls are larger and firmer than hamburger buns. |
| Bun kebab | India and Pakistan | Consists of a shallow-fried, spicy patty, onions, and chutney or raita in a hamburger or hot dog bun. |
| Butifarra | Lima, Peru | A typical street food sandwich commonly found in Lima, Peru. It is typically prepared using a special preparation of pork, locally called "country ham," with salsa criolla and lettuce inside a French bread or rosette. |
| Butterbrot | Germany | Single, open-faced, with butter. |
| Camel rider | United States (Jacksonville, Florida) | Lunch meats and Italian dressings in a pita |
| Carrozza | Italy | Breaded and fried mozzarella sandwich. |
| Cemita | Mexico | Sliced avocado, meat, white cheese, onions, and red sauce (salsa roja), on a fluffy sesame-seeded egg roll, originally from the city of Puebla. |
| Chacarero | Chile | Thinly sliced churrasco-style steak, or lomito-style pork, with tomatoes, green beans, and green chiles, served on a round roll. |
| Cheese | Global | Made with one or more varieties of cheese, often with other ingredients, such as butter or mayonnaise. When toasted (pictured), it is commonly referred to as a grilled cheese sandwich. |
| Cheese dream | United States | Open-faced grilled cheese sandwich with bacon. |
| Cheese and pickle | United Kingdom | Slices of cheese (typically Cheddar) and pickle (a sweet, vinegary chutney with the most popular brand being Branston), sandwiched between two slices of bread. |
| Cheesesteak | Pennsylvania/United States (Philadelphia, Pennsylvania) | Thinly sliced steak and melted cheese in a hoagie roll, with additional toppings often including peppers, onions, and mushrooms, also known as a Philadelphia or Philly cheesesteak. |
| Chicken | United States Canada Global | Chicken sandwich can contain chicken cooked in a variety of ways. In the United States, common forms of chicken sandwiches include the grilled chicken breast sandwich, the fried chicken breast sandwich, the chicken salad sandwich, and the shredded (or barbeque) chicken sandwich. |
| Chicken fillet roll | Ireland | A bread roll filled with a fillet of processed chicken. It is a ubiquitous deli item in Ireland, served hot. |
| Chicken salad | Global | Sandwich prepared with chicken salad as a filling. |
| Chicken schnitzel | Australia, New Zealand and Austria | Sandwich of crumbed, pan-fried chicken fillet, on buttered bread, with shredded iceberg lettuce and mayonnaise. An adaptation of the Austrian or Viennese schnitzel sandwich, which consists of crumbed pork, veal or chicken schnitzel on a Semmel or kaiser roll with mayonnaise or mustard and shredded lettuce. See also Cutlet sandwich, Italian. |
| Chili burger | United States | Hamburger, with the patty topped with chili con carne. |
| Chimichurris | Dominican Republic | Ground beef, chicken, or pork leg served on pan de agua and garnished with cabbage and salsa rosa. |
| Chip butty | United Kingdom | Sliced white bread (or a large, flat bread roll) filled with chips, usually sprinkled with salt and vinegar, curry sauce, gravy or tomato ketchup. |
| Chipped beef | United States (Mid-Atlantic region and military cuisine) | Sandwich prepared with thinly sliced or pressed salted and dried beef. Some chipped beef is smoked to add flavor. |
| Chivito | Uruguay | Filet mignon with mozzarella, tomatoes, mayonnaise, and commonly bacon, black or green olives, fried or hardboiled eggs, and ham |
| Chopped cheese | United States (New York, NY) | Made on a grill with ground beef, onions, and topped by melted cheese and served with lettuce, tomatoes, and condiments on a hero roll. |
| Choripán | South America, Argentina | Grilled chorizo, usually served on a crusty roll with salsa-type condiments, such as pebre, salsa criolla, or chimichurri. Morcipán is a variety of this using black pudding or blood sausage. |
| Chow mein sandwich | United States (Massachusetts) | Gravy-based chow mein mixture placed on a hamburger bun, served hot |
| Churrasco | Chile | Thinly cut steak, grilled and served on a toasted bun. It can be served with almost any other ingredient, in which case its name changes to "churrasco+the new ingredient" (e.g.: churrasco palta = churrasco and avocado). |
| Club | United States | Double-decker sandwich made with sliced turkey or chicken, bacon, tomato, and lettuce; usually contains mayonnaise. |
| Conti Roll | Perth, Western Australia | a generous bread roll, a variety of deli meats & cheeses and then preserved vegetables, alongside other Mediterranean ingredients |
| Corned beef | United States (New York City, NY) | Corned beef often served with a condiment such as pickle or mustard. |
| Coronation chicken | United Kingdom (England) | Chicken meat, seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots or sultanas. |
| Crisp | Ireland United Kingdom | Crisps and occasionally pickles on white bread. |
| Croque-monsieur | France | Baked or fried ham and cheese (typically Emmental or Gruyère) brioche-sandwich, sometimes coated in a mornay or béchamel sauce. |
| Croque-madame | France | Same as a croque-monsieur, but with a fried egg on top. |
| Cuban | United States (Tampa or Key West, Florida) | Ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami on Cuban bread, sometimes pressed and warmed in a plancha. |
| Cucumber | United Kingdom | Two thin slices of crustless, lightly buttered white bread, containing paper-thin slices of peeled cucumber. Often as a tea sandwich. |
| Cudighi | United States | Spicy cudighi (a Michigan variety of Cotechino Italian sausage), on a long, hard roll, often topped with mozzarella and tomato sauce |
| Dagwood | United States | Multiple layers containing a wide variety of meats and condiments, named for Dagwood Bumstead of the comic strip Blondie. |
| Deli | Germany, United States, United Kingdom | Sandwich usually ordered at a deli; choices include type of bread (toasted or untoasted,) type of meat (cold cut), type of sliced cheese, vegetable fillings (lettuce, tomato, onion, etc.), and condiments. |
| Denver | United States | Sandwich containing a Denver omelette. |
| Donair | Canada, Halifax | A variant of the Döner kebab, made with beef cooked on a vertical spit. This is served wrapped in a pita with onions, tomatoes and a unique donair sauce made with sweetened condensed milk, vinegar, and garlic powder. |
| Döner kebab | Turkey | Döner kebab is meat cooked on a vertical spit, normally veal or beef but also may be a mixture of these with lamb, and sometimes chicken. This may be served wrapped in a flatbread such as lavash or pita, or as a sandwich. |
| Donkey burger | China | Chopped or shredded savory donkey meat in a bun, sold in Baoding, Hebei Province as street food, and also in high-end restaurants. |
| Doubles | Trinidad and Tobago | Two flat fried bara (bread), containing curried chickpeas or garbanzo beans. |
| Doughnut sandwich | United States | A sandwich made with a doughnut instead of bread (can be made with fried chicken, bacon, ham, sausage, cheese, etc.) |
| Dyrlægens natmad | Denmark | Made with a piece of dark rye bread, a layer of leverpostej, topped with a slice of salt beef and a slice of meat aspic, topped with raw onion rings and garden cress. |
| Egg | Global | A sandwich that contains eggs as the main component, usually sliced or chopped hard boiled eggs or egg salad. It can be mixed with mayonnaise, and seasoned with salt and black pepper; or with a mild curry powder in an Australian curried egg sandwich. Other versions may be made with fried or (more rarely) scrambled egg, topped with the local roe spread, locally called kaviar. Eggs Benedict is an open-faced sandwich consisting of an English muffin topped with meat, eggs, and hollandaise sauce. Egg spread: Polish version of egg salad, similar to a Japanese egg salad sandwich, most of the time with addition of garlic and Polish pickled cucumbers mixed in. |
| Elvis | United States | Peanut butter, banana, and bacon. |
| Falafel | Middle East | Deep-fried balls of ground, seasoned chickpeas topped with salad vegetables, hot sauce, tahini-based sauces, and pickled vegetables, wrapped in or added to the pocket of a split-open pita bread. |
| Fischbrötchen | Germany Belgium Netherlands Switzerland | Crusty bread rolls filled with fish (most commonly Bismarck or soused herring) and onions. |
| Fishcake butty | United Kingdom (Northern England) | Commonly served in fish and chip shops, especially in the North of England. It consists of a fish cake (either the scollop/"Yorkshire" style made with a piece of fish fillet sandwiched between thick slices of potato, battered and fried; or with the rissole type of fishcake made with mashed potato mixed with flakes of fish and battered and fried) served in a soft white bread roll. Some fish and chip shops may offer both types. The fish used for both types is a white fish, often haddock. |
| Fish finger | United Kingdom | A common British comfort food. |
| Fluffernutter | United States (Massachusetts) | Peanut butter and marshmallow creme. |
| Fool's Gold Loaf | United States (Colorado) | Consists of a single warmed, hollowed-out loaf of bread filled with one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. In 1976, Elvis Presley and some of his friends flew to Colorado to consume them. |
| Francesinha | Portugal | Wet-cured ham, linguiça, fresh sausage, steak or other roast meat, topped with melted cheese, a hot thick tomato and beer sauce. |
| Francesinha poveira | Portugal | Bun with wet-cured ham, linguiça, and cheese, sauced with butter or margarine, piri-piri, and port wine, whiskey, cognac, or brandy. |
| French dip | United States (Los Angeles, California) | Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice). |
| Fricasse | Tunisia | A deep-fried pastry cut in half and filled with tuna, hard boiled egg, olives, harissa, preserved lemons, capers and mashed potato, with turmeric as a condiment. |
| Fried brain | United States | Sliced pork or calves' brain, battered and deep-fried, on rye bread or hamburger bun, often served with pickles, raw onion, and mustard. |
| Gatsby | South Africa | Deli-style sandwich similar to the hoagie, often containing french fries, with other variations, prepared with masala steak, chicken, polony, Vienna sausages, calamari, fish, or chargrilled steak. |
| Gerber | United States (St. Louis, Missouri) | Half section of Italian or French bread with garlic butter, containing ham and Provel cheese, topped with paprika, then toasted. |
| Gilgeori toast | South Korea | Korean street toasted sandwich with omelet, ham, shredded cabbage and other vegetables, with a topping of sugar, ketchup, mayonnaise and mustard. |
| Glasgow Oyster | United Kingdom (Scotland) | A scotch pie on a morning roll |
| Grilled cheese | | A slice of bread grilled with melty cheese. |
| Gua bao | China | Fujianese sandwich consisting of a slice of stewed meat and other condiments sandwiched between flat steamed bread. |
| Guajolota | Mexico (Mexico City) | Tamale in a Mexican bolillo roll. A very common morning street food in Mexico City. It is also called torta de tamal. |
| Gyro | Greece Cyprus | "Pita gyro" or "psomaki gyro", depending on the type of bread used, includes meat roasted on a vertical spit, with tomato, potatoes, raw, often red onion and tzatziki sauce, wrapped in pita or sandwich bread. |
| Hagelslag or vlokken | The Netherlands | Chocolate sprinkles or flakes usually served on buttered bread. |
| Ham | Global (such as France, United States, United Kingdom) | May be accompanied by cheese or salad. Condiments such as mustard, mayonnaise, or pickle may be present. |
| Ham and cheese | United States Global | Common sandwich prepared with ham and sliced cheese. Additional ingredients may include lettuce, tomato, mayonnaise, and other ingredients. |
| Ham and egg bun | Hong Kong | Sliced Danish canned ham with sliced scrambled egg sheet in a halved sweet bun. |
| Hamburger | United States | Ground beef patty, often with vegetables, sauces and other meats, usually on a round bun. A cheeseburger is also topped with cheese. |
| Hamdog | Australia | Hot dog wrapped in a beef patty, deep-fried, then covered with chili, a few french fries, and a fried egg. |
| Handwich | United States (Walt Disney World, Florida) | A cone-shaped piece of bread with a filling, intended to be held and eaten with one hand. Similar to an ice cream cone or a bread bowl. |
| Hani | United States (Detroit, Michigan) | Chopped fried chicken wrapped with lettuce, tomatoes, and cheese in a pita spread with mayonnaise |
| Har cheong gai burger | Singapore | Har cheong gai (chicken fried with fermented shrimp paste) in a sesame seed bun with salad and mayonnaise. |
| Horseshoe | United States (Springfield, Illinois) | Thick-sliced, toasted, open-faced sandwich, it usually contains hamburger patties or ham, but other meat, such as deep-fried pork tenderloin, grilled or fried chicken breast, and fried fish fillets, can be used. The meat is topped with French fries and covered with a cheese sauce. |
| Hot brown | United States (Louisville, Kentucky) | Open-faced with turkey and bacon, topped with mornay sauce, and baked or broiled. Variation of Welsh rarebit. A similar dish in St. Louis, also sometimes called a "hot brown," is known as a prosperity sandwich. |
| Hot chicken | Canada, (Quebec) | A closed-faced shredded chicken sandwich, topped with galvaude, a sauce consisting of gravy and green peas. The gravy and chicken are served hot while the bread is untoasted but often buttered. Eaten with a knife and fork. |
| Hot dog | United States | A hot dog is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. It can also refer to the sausage itself. The sausage used is a wiener or a frankfurter. |
| Indian taco | United States | Seasoned beef or beans topped with lettuce, diced tomatoes, cheese, and other condiments on Indigenous frybread, often folded. |
| Italian | United States | Prepared on a long bread roll or bun with meats such as salami, mortadella and capicolla along with cheese, tomato, olive oil, salt and black pepper. |
| Italian beef | Italy United States (Chicago, Illinois) | Thin slices of seasoned, juicy roast beef, often garnished with giardiniera or Italian sweet peppers, on a dense, long Italian-style roll. |
| Jam | United Kingdom | Buttered bread, with fruit jam/conserve, normally eaten at lunchtime or as a quick snack, may also be eaten at breakfast or for tea. |
| Jambon-beurre | France | French baguette with butter and ham. Also known as "Parisien," it is the most popular sandwich in France. |
| Jesuita | Argentina | Ham and cheese sandwiched between two pieces of puff pastry and brushed with a sweet glaze |
| Jibarito | United States (Chicago, Illinois) | Meat, cheese, lettuce, and tomato, between flattened, fried green plantains (instead of bread), with garlic-flavored mayonnaise. |
| Jucy Lucy | United States (Minneapolis, Minnesota) | Cheeseburger with the cheese inside the meat patty rather than on top. |
| Kabuli burger | Peshawar, Pakistan and Afghanistan | A flat bread wrap with chips and sausage seasoned with salt, chili powder and curry sauce or ketchup. |
| Kaisers Jagdproviant | Austria | Finger sandwich with ham, pickles, eggs and cheese. |
| Katsu sando | Japan | Breaded, deep-fried pork cutlet (tonkatsu). |
| Khao Jee Pâté | Laos | Similar to Vietnam's bánh mì, it is a street food prepared using pork liver pâté, stuffed with pork or Lao sausage, sliced papaya, carrots, shallots or onion, cucumber, cilantro and sometimes Jeow bong or chili sauce. |
| Kokoretsi | Anatolia and Balkans and especially Greece | Lamb or goat intestines, containing seasoned offal. |
| Kottenbutter | Germany | Buttered brown bread with smoked pork sausage (Kottenwurst), fresh onion rings, and spicy mustard. |
| Kumru | Turkey | Turkish sandwich featuring pre-griddled cheese on a special bun enriched with chickpea flour. Kumru translates to "turtledove" in Turkish. |
| Lampredotto | Italy | Sandwich with a slow-cooked cattle abomasum. |
| Leberkäse | Austria, Switzerland and southern Germany | Meatloaf-like dish which, despite the name, may contain neither liver nor cheese. It is commonly served on a Kaiser roll with mustard or mayonnaise. |
| Limburger | United States Russia | They are typically prepared with buttered rye bread, Limburger cheese, sliced onion and mustard. Pictured is Limburger cheese and bread. |
| Lobster roll | United States (United States Northeast), Canada (Canada Maritime provinces), United Kingdom (England) | Lobster meat tossed with either mayonnaise ("cold") or drawn butter ("hot") stuffed into a slit opening at the top of a grilled bread roll or hot dog bun. |
| Lox | United States | Lox on a bagel with cream cheese, thinly sliced onion, capers, and sometimes sliced tomato. |
| Luther burger | United States | Hamburger or cheeseburger on glazed doughnuts instead of a bun. |
| Marmalade | United Kingdom | White bread, butter and orange marmalade, popularized by the Paddington books by Michael Bond. |
| Marmite | United Kingdom | Marmite spread thinly with butter or margarine onto toast or bread. Sometimes combined with cheddar cheese. |
| Meatball | United States | Meatballs in marinara sauce, with melted Parmesan or provolone cheese, on a long bun or section of Italian loaf. Might include Italian-style accompaniments such as bell peppers, basil, or Italian-dressed lettuce. |
| Medianoche | Cuba | Roast pork, ham, mustard, Swiss cheese, and dill pickles served on sweet bread. |
| Melt | United States | Generic sandwich containing a filling and a layer of cheese, grilled or fried until the cheese is melted. |
| Mettbrötchen | Germany | Open sandwich consisting of a sliced bun, topped with Mett (seasoned minced raw pork without bacon), frequently with a garnish of raw onion rings or diced raw onion. |
| Mitraillette | Belgium | French fries and fried meat with sauce on a demi-baguette. |
| Mollete | Mexico | Open sandwich consisting of a bolillo roll topped with refried beans, cheese and peppers, and grilled. |
| Montadito | Spain & Portugal | Small, usually grilled, and may contain a variety of fillings. Some bars offer a variety of 200 different types of these sandwiches. |
| Monte Cristo | United States Switzerland France | Sliced ham and cheese (usually Emmental or Gruyère) between slices of French toast and batter-fried. In some regions it is sprinkled with powdered sugar and served with jelly or jam. In other regions (New England), it is served savory with French mustard and no powdered sugar. |
| Montreal-style smoked meat | Canada, Quebec | Sandwich made from cured and smoked brisket with yellow mustard, usually on rye bread. |
| Mortadella | Italy | Any sandwich containing mortadella, a large Italian sausage. |
| Mother-in-law | United States | Hot dog bun containing a Chicago-style corn-roll tamale, topped with chili. |
| Muffuletta | United States (New Orleans, Louisiana) | Originated in New Orleans' Italian-American community, this contains meats, cheeses, and olive salad on a round bun. |
| Naan | India, Pakistan & Bangladesh | Vegetables or beef on naan bread. |
| Num pang | Cambodia | A short baguette with thin, crisp crust and soft, airy texture often split lengthwise and filled with savory ingredients. |
| Obložené chlebíčky | Czech Republic | Type of open sandwich served as an appetizer or snack. |
| Open-faced | Nordic (such as Sweden, Finland, Norway, Denmark, Iceland & Estonia), United States, United Kingdom | Consists of a single slice of bread with one or more food items on top. |
| Pambazo | Mexico | Made with pambazo bread dipped in a red guajillo pepper sauce and filled with potatoes and chorizo. |
| Pan-bagnat | France | Round bread (bread bagnats) topped with green salad, tomatoes, hard-boiled eggs, tuna, anchovies, cucumbers, fava beans, artichokes, green peppers, radishes, onions, basil, and black olives. Condiments may include garlic, vinegar, olive oil, salt, and pepper. Served chilled. |
| Panini | Italy | In Italy, panino is the word for a sandwich made from bread other than sliced bread, in which case Italians call it a tramezzino. Examples of bread types used are ciabatta, rosetta and baguette. The bread is cut horizontally and filled with deli ingredients such as salami, ham, cheese, mortadella, or other food, and is sometimes pressed by a warming grill. In the United States, United Kingdom, and Canada, the term panini is used to refer to a long pressed and toasted sandwich; there is widespread availability and use of sandwich presses, often known as "panini presses." |
| Panuozzo | Italy | Panuozzo (Italian: [panu-oˈdzːzo][3]; (plural form): panuozzi; Neapolitan: o panozzo, large panino) is an Italian sandwich of pizza bread stuffed with fillings of meat and vegetables. It was invented in 1983 by pizza chef (pizzaiolo) Giuseppe Mascolo from Gragnano near Naples, Italy. |
| Pastrami on rye | United States (New York City, NY) | A sandwich made famous in the Jewish kosher delicatessens of New York City. |
| Pasty barm | United Kingdom (Northern England) | A meat and potato pasty in a buttered barm cake, particularly popular in Bolton. |
| Pattie butty | United Kingdom (Northern England) | Consists of a pattie made from mashed potato flavoured with sage, battered and fried, in a soft white bread roll. They are sold in fish and chip shops in Kingston upon Hull and surrounding areas. |
| Patty melt | United States | Consists of a hamburger patty, pieces of sautéed or grilled onion, and Cheddar or Swiss cheese between two slices of bread. |
| Peameal bacon sandwich | Canada | Peameal bacon, a type of back bacon, inside a kaiser roll. |
| Peanut butter and jelly | United States | Jam is often used in place of jelly. Also known as a PB&J. PB&J may also be served with fresh fruit rather than jam, with thin sliced apples, pears, or bananas. |
| Peanut butter and pickle | United States | Also known as a PB&P. |
| Pebete | Argentina | Simple Argentine sandwich, traditionally filled with cheese, cured meat, tomato, and mayonnaise. Pebete actually refers to the bread used for the sandwich - a soft oval bun with a spongy inside, and a thin toasted crust. |
| Pepito | Spain | Steak sandwich that is also common in Mexico and Venezuela. In Spain, it usually also contains aioli. |
| Pilgrim | United States | Roast turkey, cranberries or cranberry sauce and cheddar cheese. |
| Pimento cheese | United States | Common food preparation in the Southern United States, a spread or relish made with cheese, mayonnaise, pimentos, salt and pepper, blended to either a smooth or chunky paste. Regional variations incorporate additional ingredients. Also eaten in the United Kingdom (see "Tea" in this list) and the Philippines. |
| Pistolette | United States (Louisiana Creole) | Stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. This also refers to a type of submarine-shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches. |
| Pit beef | United States (Baltimore, Maryland) | Typically served on a kaiser roll. Popular toppings include onions and tiger sauce (mayonnaise + horseradish). |
| Pljeskavica | Balkans | Patty dish popular in the Balkan region of Southeastern Europe, a sandwich utilizes the Pljeskavica patty and bread. |
| Po' boy | United States (New Orleans, Louisiana) | Crusty long roll split and filled with cold cuts, roasted beef or fried seafood. The New Orleans analogue to the sub or hoagie. |
| Polish boy | United States (Cleveland, Ohio) | Kielbasa sausage in a bun, covered with french fries, barbecue sauce (or hot sauce), and coleslaw. |
| Porchetta | Italy | A sandwich made of roast pork with Italian-type spices such as rosemary, garlic, fennel and others in varying proportions. It is popular as street food (usually sold from white trucks) throughout central Italy. It was transplanted to America in the late 19th century by Italian immigrants and is known as the "roast" pork sandwich, very popular in the northeastern United States. In America it is often served with provolone cheese and "greens" which may be spinach or broccoli raab. |
| Porilainen | Finland | Half-inch slice of thick sausage, usually with diced red or sweet onion, sliced pickles, ketchup, mustard, and sometimes mayonnaise, on white bread. |
| Pork chop bun | Macau | Popular dish in Macau, the bun is extremely crisp outside and very soft inside, containing a freshly fried pork chop. |
| Pork roll | United States (New Jersey) | Pork roll still is the predominant term in South Jersey, but in the northern part of the state it is "Taylor ham". It is grilled pork roll served several ways. This can be served with a fried egg, or a fried egg with cheese. Variations include serving with grilled pork roll and cheese or just grilled pork roll. Although classically served on a kaiser roll, bread variations include bagels, English muffins, or other breads. |
| Pork tenderloin | United States (Midwest) | Thin, tenderized, deep-fried pork loin, typically served on an undersized bun. |
| Prawn roll | Australia | Cooked shrimp in a small sandwich roll, dressed with remoulade, Thousand Island dressing or cocktail sauce, sometimes garnished with boiled egg slices and lettuce. |
| Primanti | United States (Pittsburgh, Pennsylvania) | Selection of grilled meats topped with french fries, coleslaw, and tomato on Italian bread. |
| Princess | Bulgaria | Open-faced toasted sandwich, usually topped with minced meat (mixed with egg and spices) and kashkaval, though the term could also refer to a vegetarian version topped with a mixture of kashkaval, sirene and egg. Could be seasoned with ketchup, mayonnaise or chubritsa or sharena sol. A regional term for a princess sandwich with minced meat is strandzhanka. |
| Pulled pork | Southern United States | Barbecue sandwich in which pork (usually shoulder) is smoked slowly at a low temperature until the meat becomes tender enough that it can be "pulled" or shredded with two forks. The pork is served on a bun and often topped with barbecue sauce and vinegar- or mayonnaise-based coleslaw depending on the region. |
| Reuben | United States (Omaha, Nebraska or New York, NY) | Corned beef, sauerkraut, Swiss cheese, topped with Russian or Thousand Island dressing, on rye bread, then grilled. Creamy coleslaw replaces the sauerkraut in some places. |
| Roast beef | Global | Sliced roast beef or sometimes beef loaf on bread. A variant of this sandwich is the roast beef special (deli sandwich) which is sliced roast beef, thousand island salad dressing and cole slaw served, generally, on rye bread. |
| Roti bakar | Indonesia | Toasted white bread with a filling such as butter, jam, chocolate spread, cheese, or other (generally sweet) fillings. Also known as roti panggang. |
| Roti john | Southeast Asia Malaysia | Basic ingredients are eggs, chopped onions, sambal paste, salt, and pepper, cooked as an omelette with the bread added on top before it's fully cooked. Many variations include canned sardines, chicken, beef, or mutton. Garnished with mayo, chili sauce, and cheese. |
| Rou jia mo | China | Stewed pork, chopped finely, and stuffed in mo, a kind of flatbread. |
| Ruisleipä | Finland | Sandwich made of traditional Finnish dark rye, buttered, with lettuce, hard-boiled egg, pickles, tomato, and choice of cheese and meat (typically pork). Known colloquially as "The Winning Combination." |
| Runza | United States | Bun filled with a mixture of (usually) loose meat, cabbage, and cheese. The fillings are baked inside the bread, similar to a kolache. Popular in the Midwestern United States, especially Nebraska. |
| Sabich | Israel | Pita stuffed with fried aubergine, sliced hard boiled egg, tahini sauce and Israeli salad, among other ingredients. |
| Sailor | United States (Richmond, Virginia) | Hot pastrami, grilled knockwurst, melted Swiss and hot mustard on rye bread. |
| Salad Sandwich | Australia | Sliced bread, butter or margarine and layers of shredded lettuce or alfalfa sprouts, shredded carrots, sliced or shredded cucumbers, and canned red beetroot. |
| Salt beef bagel | United Kingdom | Corned beef served in a bagel, sometimes with English mustard and pickles. |
| Sándwich de milanesa | Southern Cone (Argentina & Uruguay) | Type of sandwich eaten in Argentina and Uruguay. Mainly a large schnitzel with lettuce and sliced tomato, sometimes with added sliced boiled egg, and mayonnaise. Usually but not exclusively the bread is a white baton or a short baguette type of bread. Pictured is a sándwich de milanesa from Tucumán. |
| Sandwich loaf | United States | Alternating layers of bread and filling frosted to resemble a layer cake. |
| Sandwiches de miga | Argentina | Made with single-, double-, or triple-layered, buttered, very thin white bread with crust removed, toasted or un-toasted, containing thinly sliced meat, as well as eggs, cheese, tomatoes, green peppers, lettuce, olives, and sometimes other vegetables. Similar to the British finger sandwiches for afternoon tea, but the bread layers are thinner. |
| Sealed crustless | United States | The filling in this sandwich is sealed between two layers of bread by a crimped edge and has the crust subsequently removed. A popular variety in the United States is peanut butter and jelly. This type of sandwich is mass-produced by The J. M. Smucker Company under the brand name "Uncrustables". |
| Shawarma | The Levant Arab world Middle East | Flatbread with meat (traditionally lamb) cooked on a vertical spit. Additional fillings include vegetables such as tomato, cucumbers, onions, and pickles, and a sauce, often yogurt- or tahini-based. |
| Shooter's sandwich | United Kingdom | Prepared by filling a hollowed-out long loaf of bread with cooked filet mignon steak, cooked mushrooms, salt and pepper. |
| Slider | United States | A miniature hamburger about three inches in diameter, but may also contain other toppings |
| Sloppy joe | United States | Ground meat, usually beef, cooked with seasoned tomato sauce and served on a round bun. |
| Sloppy joe (New Jersey) | United States | Double-decker rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing. |
| Smörgåstårta | Sweden | Multiple layers of white or light rye bread containing creamy fillings, such as egg and mayonnaise, liver paté, olives, shrimp, ham, various cold cuts, caviar, tomato, cucumber, cheese, and smoked salmon. |
| Smørrebrød | Denmark | Open-faced, buttered dark rye bread with cold cuts, pieces of meat or fish, cheese, or spreads. |
| Sol over Gudhjem | Denmark | Open-faced sandwich on rugbrød, with smoked herring, chives, and a raw egg yolk. |
| Souvlaki | Greece | Sizzling skewer of pork, or chicken roasted, shaved off the spit, and marinade ranging from hot barbecue to sweet, all laid out on a rolled pita bread, sprinkled with the choice of lettuce, tomato, cheese, red onion, and oregano, and doused with tzatziki sauce. |
| Spaghetti | Australia | Prepared with cooked spaghetti, sauce and bread. |
| Spatlo | South Africa | A hollowed out quarter loaf of bread, filled with a variety of ingredients such as chips, cheese, polony and atchar. The sandwich is also known as a kota. |
| Spiced ham | United States (Chicago, Illinois) | Spiced ham, mozzarella cheese slices, and Miracle Whip served between slices of rye bread. |
| Spiedie | United States (Binghamton, New York) | Marinated cubes of chicken, pork, lamb, veal, venison, or beef, grilled on a spit, and served in a bun. |
| Steak | United Kingdom | Prepared with cooked steak, served on bread or a roll. Steak sandwiches may include toppings such as cheese, onions, mushrooms, bell peppers, hot peppers, tomatoes, and in some instances fried eggs, cole slaw, or french fries. |
| Steak bomb | United States | Grilled, over-stuffed submarine roll, containing shaved steak, and topped with salami, melted provolone, sautéed onions, and bell peppers. |
| Steak burger | United States Australia, New Zealand | Typically prepared with ground, sliced or minced beefsteak meat. Additional meats are also used. |
| St. Paul | United States (St. Louis, Missouri) | Egg foo young patty (containing bean sprouts and minced white onions), dill pickle slices, white onion, mayonnaise, lettuce, and tomato on white bread. |
| Submarine/Sub/Baguette | Global | Generic sandwich served on a long French or Italian roll which may contain a wide variety of sliced meats, vegetables, and condiments, including lettuce, tomato, sweet peppers, onions, olives, and mushrooms. Also known regionally as a hero, a hoagie, a grinder, or a zep, among other names. |
| Tavern | United States | Common in Iowa, consists of a mixture of unseasoned ground beef and sauteed onions, sometimes topped with pickles, ketchup, and mustard, on a bun. |
| Tea | United Kingdom | Thinly sliced white bread lightly buttered, containing a range of fillings such as cucumber, roast beef and horseradish, tuna mayonnaise, cheese and chutney, coronation chicken , ham with mustard, smoked salmon, and egg salad. |
| Toast | United Kingdom | Thin slice of toast between two thin slices of bread with a layer of butter, and salt and pepper to taste. |
| Toast Hawaii | Germany | Slice of toast with ham, a maraschino cherry in the middle of a pineapple slice, and cheese, grilled from above, so the cheese starts to melt. |
| Toastie | United Kingdom, United States | Two slices of bread with various fillings, toasted and edges sealed with a sandwich toaster. |
| Tofu | United States | Tofu, typically broiled or baked, with vegetables. |
| Tongue toast | United States | Sautéed beef tongue and scrambled eggs, served open-faced |
| Torta | Mexico | Mexican roll (either telera or bolillo) spread with mayo or refried beans and stuffed with various sliced meats, cheeses, vegetables (usually tomatoes, onions and avocado) and choice of pickled jalapeños or chipotle peppers. It can either be made ahead and tightly wrapped for a packed lunch or (if made to order) grilled on both sides with some butter. |
| Torta ahogada | Mexico (Guadalajara) | Birote bread (similar to bolillo) filled with carnitas (deep-fried pork), shredded chicken or other meats, beans and cheese. The torta is then dipped in a very hot tomato and dried chile de árbol sauce and topped with pickled sliced onions. |
| Tramezzino | Italy | Triangular white bread with the crusts removed, with fillings such as tuna and olive and prosciutto, served in Italian bars throughout the day. |
| Trancapecho | Bolivia | Slice of breaded meat, fried potatoes, a fried egg, rice, and salad (tomatoes, onions, and locotos) between two slices of bread. |
| Tuna | Global | Usually made with tuna salad, which may include mayonnaise, sweetcorn, cucumber, or celery. Other common variations include the tuna boat and tuna melt. |
| Turkey | United States | Usually made with smoked turkey, it can also have other ingredients and condiments, such as cheese, lettuce, tomatoes, pickles, mayonnaise, and mustard. |
| Turkey Devonshire | United States | Hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce. |
| Vada pav | Maharashtra | Potato fritter coated in chickpea flour (batata vada) in a bun. |
| Vegemite | Australia | Vegemite is a dark brown Australian food paste made from used brewers' yeast extract, a by-product of beer manufacturing, various vegetables, wheat, and spice additives. It is a spread for sandwiches, toast, crumpets, and cracker biscuits, as well as a filling for pastries. |
| Veggie burger | United States | Hamburger-style patty made only of non-meat ingredients. |
| Wilensky's Special | Canada, Quebec | A crushed grilled cornmeal dusted kaiser roll, with yellow mustard, beef salami and beef baloney. Usually served with pickle slices. |
| Wrap | United States Canada | Meats, cheeses, and vegetables served in a wrap. |
| Wurstbrot (sausage bread) | Germany and Austria | Simple and common German or Austrian sandwich prepared with thin slices of lunch meat or sausage, sometimes buttered. Variations include the addition of cheese or pickle slices. |
| X-caboquinho | Brazil | Tucumã shavings, queijo coalho, and fried plantain between a sliced buttered French roll bread. |
| Xis/X | Brazil | Patty, cheese, and additional toppings depending on the variation of it. In a popular variation, called Xis-tudo, it tends to get peas, corn, ham, and bacon on top of the two base ingredients. |
| Yakisoba-pan | Japan | Hot dog bun stuffed with fried noodles, frequently topped with pickles, such as beni shōga, with mayonnaise. |
| Zapiekanka | Poland | Open-face sandwich on halved baguette or other long roll, usually topped with sautéed mushrooms, cheese, ham or other meats, and vegetables. Toasted until cheese melts and served hot with ketchup. |