Sandwiches and Wraps

Italy

5 e 5 is a type of panini from Livorno consisting of a chickpea pancake torta de ceci, also known as farinata, tucked in between bread, often pane francese, which looks similar to a baguette but tastes like ciabatta. Also, the sandwich will frequently include a sprinkling of pepper and either pickled eggplants or grilled ones seasoned with garlic, chili peppers, and vinegar. 5 e 5 was created in the 1930s in Livorno and got its name after the popular order at torta di ceci makers of five pieces of bread and five torta di ceci. Traditionally, the sandwich is paired with spuma bionda, a type of soft drink.

5 e 5

Arepa reina pepiada is one of the most famous arepa varieties in Venezuela. This type of arepa is stacked and filled with a combination of avocado, shredded chicken pieces, lime, coriander, mayonnaise, and optional peas. The dish was invented by Heriberto Alvarez, an empanada kiosk owner. The name is concocted in honor of Susana Duijm, the first Venezuelan representative to win the Miss World crown. In those days, curvy women like Susana were called pepiada, so reina pepiada (curvy queen) is a logical choice for the name of this flavorful arepa variety.

Arepa reina pepiada

Bacon butty is one of Britain's most popular guilty pleasures, a sandwich consisting of slices of white bread (or a bread roll) spread with butter and stuffed with large amounts of bacon. Some like to add ketchup, brown sauce, or an egg to the sandwich, depending on personal preferences. Regardless of the variations, the sandwich is eaten by young and old alike, and it also has a reputation of being a great hangover cure.

Bacon butty

United States

Bagel and lox is a classic New Yorker sandwich consisting of a freshly baked bagel that's split in half, then topped with cream cheese and cured salmon. The sandwich can be additionally garnished with capers or thinly sliced red onions, while the plain cream cheese can be replaced with dill and chive cream cheeses. Both the bagels and lox were introduced to America by European Jewish immigrants at the turn of the 20th century, and by the 1950s, the bagel became a staple food in America. Traditionally, they could be found at New York's Jewish delis, but today they're available throughout the country. However, if you're a purist that wants only the authentic bagel and lox sandwich, stick with New Yorker delis.

Bagel and Lox

Bagel toast is a traditional way of eating sandwiches in Israel. It's made by pressing and toasting a fluffy, sesame seed-covered bagel that's split and filled with cheese and vegetables. The sandwich is usually made on a panini press or a toaster, and it's often served in bars and caf&eacute;s, but bagel toast can also be prepared at home. The selection of cheese for the sandwich usually includes feta or tzfatit, while the vegetables are usually green olives, onions, tomatoes, corn, or various sauces. Hummus and za'atar are often served on the side as accompaniments.

Bagel Toast

Bake and shark is a unique Trini street food item that is especially popular at concerts, festivals, and celebrations. It consists of marinated or seasoned pieces of shark meat, sauces, chutneys, and vegetables in a flatbread known as bake. The dish is often associated with Maracas beach which is filled with numerous bake and shark street stalls.

Bake and Shark

Baked bean sandwich is a traditional sandwich originating from New England. It consists of two slices of thick and chewy brown bread that are buttered and topped with Boston baked beans. This bean mixture is typically made with molasses and sugar. The earliest recipe for baked bean sandwiches dates back to 1909, as Pilgrims, who didn't believe in cooking on Sundays, made large quantities of baked beans and baked loaves of brown bread on Saturdays. Nowadays, the sandwich is often served with piccalilli, a relish consisting of pickled vegetables and spices.

Baked Bean Sandwich

B&aacute;nh m&igrave; (pronounced 'bun mee') is a popular Vietnamese variety of sandwiches that share the same core ingredient - a baguette. The baguette was brought over to Vietnam during the colonial period, and nowadays it is one of the few happy legacies from the time. The crusty bread, condiments, and meats are all a legacy of French and Chinese colonialism, while cilantro, chili, and pickles reflect the Vietnamese taste for fresh vegetables and bright flavors. In the beginning, most banh mi sandwiches consisted of bread, meat, and seasonings, with no added vegetables. Today, the possibilities are virtually limitless - the sandwiches are stuffed with cold cuts, French butter, fresh mayonnaise, liver p&acirc;t&eacute;, cucumbers, cilantro, pickles, oyster sauce, garlic...and the list goes on. The bread should be light, with a delicate crust and a tender, chewy, and soft interior with a slightly sweet flavor. The meat on the inside can be chicken, pork, beef, seafood, cold cuts, or p&acirc;t&eacute;s, sausages, and terrines, but it is extremely important not to overstuff the sandwich. Most of the fillings and condiments are things that foreigners are unfamiliar with, and that just may be the secret to its popularity. With their cult-like following and savory Vietnamese fillings, these sandwiches have crossed the borders of their native country long ago, and banh mi shops are still popping up all over the world.

Bánh mì

B&aacute;nh m&igrave; c&aacute; m&ograve;i is a traditional b&aacute;nh m&igrave; sandwich variety made with sardines as the main ingredient. The sandwich is typically made with canned sardines that are packed in a slightly spicy tomato sauce. The sardines are mashed into a split b&aacute;nh m&igrave; roll that has been smeared with mayonnaise, and the sandwich is then topped with classic accompaniments such as pickled carrots and daikon, coriander, sliced chili peppers, and a drizzle of soy sauce, fish sauce, or Maggi seasoning for a hit of umami. This type of b&aacute;nh m&igrave; can be easily made at home or bought from street food vendors throughout the country.

Bánh mì cá mòi

B&aacute;nh m&igrave; chả c&aacute; is a traditional type of b&aacute;nh m&igrave; sandwich made with fish patties as the main ingredient. In order to prepare it, a b&aacute;nh m&igrave; roll or a Vietnamese baguette is split lengthwise, then filled with fried fish cakes and classic b&aacute;nh m&igrave; fare such as scallions, coriander, soy sauce, sliced chili peppers, or pickled daikon and carrots. The fish cakes can be pre-made or prepared from scratch, and they usually consist of pounded fish fillets, fish sauce, garlic, sesame oil, salt, and white pepper. The paste is formed into patties, which are then fried until golden. This sandwich can be bought at street stands throughout the country.

Bánh mì chả cá

B&aacute;nh m&igrave; chả lụa is a traditional b&aacute;nh mi sandwich variety that&rsquo;s made with Vietnam&rsquo;s version of ham &ndash; a steamed pork sausage called chả lụa as the main ingredient. The chả lụa is a mixture of ground pork, spices, and herbs that&rsquo;s wrapped in banana leaves, steamed, and sliced when eaten. In order to prepare the b&aacute;nh m&igrave; chả lụa sandwich, slices of the pork sausage are placed into split b&aacute;nh mi rolls, and the sandwich is then topped with classic accompaniments such as pickled carrots and daikon, coriander, cucumbers, sliced chili peppers, and maybe some p&acirc;t&eacute; or a drizzle of soy sauce.

Bánh mì chả lụa

Vietnam

B&aacute;nh m&igrave; đặc biệt is a traditional b&aacute;nh m&igrave; sandwich variety originating from Saigon (Ho Chi Minh City). The sandwich usually consists of a split baguette that's filled with pork liver p&acirc;t&eacute; and thinly sliced cold cuts such as headcheese, gi&ograve; lụa sausage, and pork shank. Next, the baguette is filled with mayonnaise, pickled carrots and daikon, sliced chili peppers, cucumber strips, and coriander. This type of b&aacute;nh m&igrave; is also known as special combination b&aacute;nh m&igrave;, and it can be found at numerous street carts in the country. The sandwich is typically wrapped in paper and secured with a rubber band due to its large size.

Bánh mì đặc biệt

B&aacute;nh m&igrave; g&agrave; nướng is a traditional b&aacute;nh m&igrave; sandwich variety that&rsquo;s prepared with grilled chicken pieces as the main ingredient. In order to prepare the sandwich, a split b&aacute;nh m&igrave; roll is usually thinly smeared with liver pate and mayonnaise, and the bread is then stuffed with shredded grilled chicken and topped with pickled daikon and carrots, sliced chili peppers, coriander, cucumber slices, and often a drizzle of soy sauce. If desired, a sprinkle of freshly ground black pepper can be used to finish the sandwich. This type of b&aacute;nh m&igrave; can be enjoyed throughout Vietnam and it&rsquo;s often bought from street food vendors.

Bánh mì gà nướng

B&aacute;nh m&igrave; gi&ograve; thủ is a traditional banh mi sandwich variety that&rsquo;s made with head cheese as the main ingredient. In order to prepare the sandwich, the b&aacute;nh m&igrave; rolls are split and usually filled with a Vietnamese combination of pork ears, skin, fat, and tendons that are processed into a roll and sliced. The slices of head cheese are typically accompanied by classic b&aacute;nh m&igrave; fares such as pickled daikon and carrots, cucumbers, coriander, and sliced chili peppers. The sandwiches can be bought throughout the country at street food stalls.

Bánh mì giò thủ

B&aacute;nh m&igrave; heo quay is a traditional b&aacute;nh m&igrave; sandwich variation made with roasted pork belly as the main ingredient. The pork is roasted with a thick layer of salt and spices. It is sliced and served on a freshly baked b&aacute;nh m&igrave; roll. The sandwich is then dressed with a combination of mayonnaise, pickled carrots and daikon, cucumbers, cilantro, and chives. If desired, sliced chili peppers can be added to the sandwich as a topping, making it very spicy. One side of b&aacute;nh m&igrave; heo quay can also be spread with chicken liver pate before the sliced pork belly is added to the sandwich. This type of b&aacute;nh m&igrave; can be bought at street food stalls and it&rsquo;s one of the most popular types of b&aacute;nh m&igrave; in the country.

Bánh mì heo quay

B&aacute;nh m&igrave; thịt is a traditional b&aacute;nh m&igrave; sandwich variation in which thịt means meat. As the name suggests, the sandwich is made with various Vietnamese cold cuts such as sliced roasted pork, sliced pork belly, chả (sliced ham), or chả lụa pork sausage, along with cucumbers, mayonnaise, pickled carrots and daikon, and liver p&acirc;t&eacute; stuffed into a b&aacute;nh m&igrave; roll. The sandwich is often garnished with ingredients such as coriander, black pepper, and sliced chili peppers. These meat-filled sandwiches are common throughout Vietnam and they&rsquo;re a staple of school children and factory workers. B&aacute;nh m&igrave; thịt is usually enjoyed for breakfast and lunch, but the sandwiches can be eaten for any meal of the day if bought from street stall vendors.

Bánh mì thịt

Barros Jarpa is a popular Chilean sandwich consisting of grilled sandwich bread filled with a slice of ham and cheese, usually mantecoso, which is similar to farmer's cheese. The sandwich is a variation of the Barros Luco, which is made with steak instead of ham. It was named after Ernesto Barros Jarpa, the cousin of President Ram&oacute;n Barros Luco, who loved the original Barros Luco sandwich but had problems with chewing the steak, so he asked for ham instead, and Barros Jarpa was born.

Barros Jarpa

Barros Luco is a simple Chilean sandwich that usually consists of thin slices of grilled beef steak topped with cheese (usually havarti) and served inside various buns and bread rolls. It got its unique name after the Chilean president Ram&oacute;n Barros Luco, who was a great admirer of this satisfying sandwich. Even though it is unclear whether it originated in the restaurant of the Chilean National Congress or the Confiter&iacute;a Torres, to this day Barros Luco remains as one of the most popular sandwich varieties in Chile. It is always served hot and can be found on the menus of many Chilean restaurants.

Barros Luco

Brazil

A true Brazilian classic, Bauru is a sandwich consisting of a crusty bread roll without the soft bread inside, stuffed with melted cheese, tomatoes, sliced pickles, and roast beef. Bauru was invented in the 1930s by Casemiro Pinto Neto, also known as Bauru (after his hometown), a law student and a customer at the Ponte Chic restaurant in S&atilde;o Paulo who told the cook to make a special sandwich just for him. Because the restaurant was frequented by politicians and footballers who loved the new sandwich, its popularity quickly grew and it became the restaurant's best selling item. Today, the sandwich still has an army of fans and numerous variations, for instance, using sliced ham instead of roast beef, or using sliced bread instead of the traditional French roll.

Bauru

After the chicken wings, beef on weck is the most popular food in Buffalo, New York, consisting of three basic parts: meat, bread, and horseradish. The sandwich is named after the kummelweck roll, or 'weck for short, which should be sprinkled with a hefty dose of caraway seeds and coarse salt so that the beef inside it could be left as underseasoned as possible. The beef must be succulent, thinly sliced, and slightly pink in the middle, while the horseradish should be freshly grated for the best possible experience. Beef on weck is served in almost every bar or tavern in Buffalo, and its story started in 1901 when a man named Joe Gohn turned his house into a hotel and tavern and decided that a roast beef sandwich would be great for satiating the appetites of his hungry tenants. Joe's baker was a German who suggested that they add caraway seeds and salt on top of the rolls, just like they did back in Germany. Beef on weck was a success, and due to caraway and salt, the consumers were thirstier than usual, so the sales of beer in the tavern also skyrocketed, which, as some say, was the intended purpose of the sandwich. Best paired with a dill pickle or some french fries, beef on weck can only be found in the western part of New York, where hundreds of hungry customers indulge in the juicy, messy delight, possibly led by the local saying: "If you didn't make a mess, you didn't enjoy it."