Sandwiches and Wraps

Argentina

S&aacute;nguche de milanesa is a popular sandwich hailing from Argentina, although it's also popular in Uruguay. The sandwich typically consists of a split baguette or long bread roll that's filled with milanesa, mayonnaise, tomatoes, onions, and shredded lettuce. Additional ingredients might include mustard, chimichurri, ham, or cheese. This sandwich is especially popular in the province of Tucum&aacute;n, where it's sold in mostly family-owned sangucher&iacute;as. In some eateries, s&aacute;nguche de milanesa is accompanied by mashed potatoes or fries on the side.

Sánguche de milanesa

Scotch woodcock is a traditional savory snack or an open-faced sandwich originating from Scotland. It&rsquo;s prepared with a combination of toasted bread, eggs, milk, anchovy paste, capers, parsley, and butter. The eggs, capers, parsley, and milk are whisked until blended, and the mixture is then cooked in butter over medium to low heat. The anchovy paste is spread over toasted bread, then topped with the egg mixture and an anchovy fillet. This snack is served warm, often with a dash of hot sauce or a sprinkle of chopped herbs on top. Just like Welsh rarebit, the name is misleading, as there is no woodcock bird in the sandwich at all.

Scotch Woodcock

Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word &ccedil;evirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked. Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. Depending on the variety, the meat must be marinated for at least a day, preferably two, especially when using beef. These marinades are either yogurt or vinegar-based and typically include spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices. Shawarma is traditionally served either on its own or enjoyed tucked inside a warm flatbread such as pita or lavash. However, what really sets it apart from the Turkish d&ouml;ner kebab, Greek gyros, or other similar foods is the extent of garnishes and condiments offered with it. For example, Israeli shawarmas are typically topped with tahini and come with generous servings of hummus and pickled mango slices, while in other countries, shawarma is often complemented with garlic mayo or a zesty toumaia garlic sauce, both fresh and pickled vegetables, salads like tabbouleh or fattoush, and amba sauce&ndash;a tangy chili and mango pickle dip. Once a common staple of the Middle Eastern working man, shawarma has today become the ultimate Arabic street food, found not only in Arabia and Levant but in virtually any nook and corner of the globe.

Shawarma

United States

Shredded chicken sandwich is a sandwich that's a specialty of Northern and Central Ohio. It is made by cooking and fork-shredding chicken that is then cooked in chicken broth or condensed chicken soup with flour, bread crumbs, or crushed potato chips. The combination is seasoned with black pepper before being served on hamburger buns. The sandwich was especially popular in the 1960s, when it was a staple of school lunch menus, dairy bars, and church gatherings. It was made with leftover old and tough chicken meat, so what anyone could do is to simply make creamed chicken, then serve it in buns or over biscuits.

Shredded Chicken Sandwich

Slaw burger is a traditional type of burger that's common in the southern parts of the United States. It's essentially a classic burger topped with coleslaw. In most cases, the burger consists of a meat patty that's topped with sliced tomatoes, sliced onions, and coleslaw dressing. Some of the dressing is absorbed into the top bun for extra flavor. Everyone makes slaw burgers according to personal preferences, so it's not uncommon to include dill pickles, bacon, and cheese as well, but the only consistent element is the coleslaw topping.

Slaw Burger

Sm&ouml;rg&aring;st&aring;rta is a Swedish layer cake consisting of sandwiches: slices of white or rye bread, toppings, and fillings, frosted with cream cheese, mayonnaise, yogurt, or a combination, and garnished with various vegetables. Traditionally, sm&ouml;rg&aring;st&aring;rta follows the sm&ouml;rg&aring;sbord all-in principle: caviar, p&acirc;t&eacute;, cold cuts, shrimp, smoked salmon, cheese, eggs, vegetables, only some of it or all of it together, there are virtually no limits. This Swedish staple is ideal for parties and celebrations, visually reminiscent of a cake, but with the flavors of a really filling sandwich. The cake is also popular in Estonia and Finland. Interestingly, it has been found out that some of the policemen in Sweden asked for sm&ouml;rg&aring;st&aring;rta as a bribe, acting as further proof of the cake's enormous popularity.

Smörgåstårta

Denmark

The open-faced sandwich known as sol over Gudhjem is a variety of the ubiquitous Danish sm&oslash;rrebr&oslash;d. It is prepared with buttered rye bread that is typically topped with smoked or marinated herring, radish, chives, onion rings, and a raw egg yolk that symbolizes the sun. The unusual name of the dish can be translated as the sun over Gudhjem, referring to a city on the island of Bornholm, famous for its smoked herring and this sandwich&ndash;originally invented more than a hundred years ago. Today, this Danish classic is eaten throughout the country, and it should always be prepared and served fresh.

Sol over Gudhjem

Australia

Spaghetti jaffle is a traditional sandwich that's also quite popular in Japan. The sandwich usually consists of spaghetti, a bread roll or sliced bread, butter, grated cheese, and a sauce (often tomatoes and onions). The spaghetti are cooked until al dente, or you can just use leftover spaghetti. The pasta is cooked with the sauce. The bread is split, buttered, and each slice is topped with the spaghetti, sauce, and grated cheese. The slices are joined into a sandwich that is often cooked until the bread is well toasted, although it can also be served cold. In Tokyo, the sandwich is typically made with a meat sauce and a sliced French roll.

Spaghetti Jaffle

South Africa

Spatlo or kota is a popular South African sandwich and a specialty of the Gauteng region. The sandwich consists of a quarter loaf of bread that has been hollowed out and stuffed with ingredients such as cold cuts, eggs, atjar, chips, tomatoes, lettuce, ketchup, and cheese. The name kota is derived from the English word quarter, referring to the size of the loaf.

Spatlo

Spiedie is a culinary icon of Binghamton, New York, a sandwich consisting of an Italian roll or slices of white bread that are filled with cubes of marinated chicken, pork, or lamb. The sandwich gained popularity during the 1940s, but its exact origins are still shrouded in mystery. The name comes from the Italian word spiedo, which refers to a kitchen cooking spit. Not unusual, considering that the meat is grilled on a metal skewer before it gets placed in a sandwich. It is believed that Augustine Iacovelli, the owner of a restaurant called Augies popularized the sandwich. The original marinade, which he called Zuzu, consisted of wine vinegar, water, lemon juice, mint, and garlic, and the sandwich quickly caught on with the local railroad workers and shoemakers. Today, people who live in the Binghamton area regularly enjoy them at restuarants, buy them in supermarkets, or get them from street vendors dispersed throughout the city.

Spiedie

Steak bomb is a greasy, moist sandwich consisting of a bread roll loaded with steak, cheese, peppers, onions, mushrooms, and salami or sausages. It is mostly associated with the New England region, where almost every sandwich shop has their version of a steak bomb. In New England, these sandwiches are typically prepared by grilling shaved steak on a griddle, then combining it with all the other ingredients.

Steak Bomb

Stjerneskud is a popular Danish type of open-faced sandwich, part of the traditional Danish cuisine known as "sm&oslash;rrebr&oslash;d." The dish typically consists of a buttered piece of rye bread topped with various kinds of seafood. Commonly, it features steamed and breaded plaice fillets, with fish like salmon, and shrimp. Additionally, Stjerneskud is garnished with a variety of ingredients such as asparagus, caviar, lemon slices, and mayonnaise or a remoulade sauce.

Stjerneskud

St. Paul sandwich is an American sandwich originating from St. Louis, despite its misleading name. Typically sold in Chinese restaurants in the city, the sandwich consists of tomatoes, pickles, mayonnaise, lettuce, and an egg foo yung patty sandwiched between two slices of white bread. Its key ingredient, egg foo yung is a combination of an overcooked/fried omelet and fillers such as meat, shrimps, or bean sprouts. St. Paul sandwich is traditionally served on wax paper and enjoyed freshly prepared.

St. Paul Sandwich

Germany

Strammer Max is a German open-faced sandwich that's served warm and has numerous variations. It's usually made with a slice of rye or wheat flour bread that can be toasted and buttered or fried in oil or butter. The bread is seasoned with salt, pepper, and (sometimes) mustard. It is then topped with slices of cured ham and a fried egg to finish it off. Due to the fact that it's quick and easy to prepare the sandwich, it spread throughout the country, but it's especially popular in Berlin, where it's an integral part of the city's food culture. Nowadays it can be found anywhere from street food stands and pubs to upscale restaurants. The most popular variations include Stramme Lotte, made with cooked ham, and Strammer Otto, with slices of salami or beef. In Bavaria, the sandwich is made with a slice of leberk&auml;se, while a ladle of goulash as the topping is a specialty of Cologne.

Strammer Max

Submarine sandwich consists of a long, split bread roll, filled with numerous ingredients such as meats, cheeses, sauces, vegetables, and seasonings. Depending on the regional variety, the sandwich is called differently throughout the United States. In the Midwest and California, it's grinder, in New York and Northern New Jersey, it's hero, in Delaware, it's sub, and in Baltimore, South Jersey, and Philadelphia, it's called a hoagie. Around New Orleans, it's known as po'boy, and in Maine, it's Italian sandwich, even if it has nothing to do with Italy. However, the submarine sandwich originated in the Italian-American communities in the United States in the late 19th century, called a sub because it looked like a submarine. Today, submarine sandwiches are known worldwide due to the rise of large chain restaurants and the fast food industry.

Submarine Sandwich

Svamptoast is a traditional open-faced sandwich. It's usually made with a combination of chanterelles or wild mushrooms, bread, butter, onions, heavy cream, parsley, lemon juice, salt, and pepper. The mushrooms are chopped and saut&eacute;ed with onions in butter over medium-low heat. Once the moisture evaporates, the cream and parsley are stirred in, and the mixture should become slightly thick in consistency. Lemon juice is added to the mixture, and it's seasoned with salt and pepper. The bread slices are fried in butter on both sides until golden, and then topped with the mushroom mixture. The sandwich should be served immediately, while still warm.

Svamptoast

Tamago sando is a Japanese egg salad sandwich. In Japanese, tamago means egg, while sando means sandwich. Found in almost every convenience store, but also prepared at home in Japan, the sandwich consists of two slices of soft and pilowy crustless white bread stuffed with a combination of Japanese mayonnaise and scrambled eggs, mashed hard-boiled eggs, or both. Tamago sando is typically seasoned with salt and sugar, and the bread is sometimes buttered so that it doesn't become soggy. It's recommended to pair the sandwich with a cup of coffee or tea on the side.

Tamago sando

Tantuni is a traditional street food dish from Mersin, consisting of thinly sliced beef or lamb that is seasoned with Turkish spices and herbs, usually cooked with onions and tomatoes. The combination is cooked in specially designed tantuni pans. Traditionally, the dish is served rolled in lavash, with ground sumac and a lemon wedge on the side. Since every tantuni chef has his own method and secret technique of preparing the dish, it is said that the flavors of tantuni are never the same. Tantuni was originally created as a poor man's dish - it's very nutritious because it consists of meat with a lot of fat stuffed into bread. Some believe that the name of the dish refers to the sound that the meat and spices make when they are brought from the rim of the pan to its center.

Tantuni

Taquito is a Mexican-American dish consisting of a small, rolled, crisp-fried corn tortilla filled with various ingredients such as shredded chicken, beef, cheese, and vegetables. Although most people associate taquitos with Mexican cuisine, some believe that the dish was invented in San Diego by a tortilla factory owner named Ralph Pesqueria Jr. Regardless of the origins, taquitos are still extremely popular and can be found at numerous Mexican restaurants and street carts. And although taquitos and flautas have more similarities than not, taquitos are made with corn tortillas, while flautas are made with flour tortillas. Flautas are also rolled to be round, while taquitos are made with a twice-folded tortilla.

Taquitos

The practice of smoking brisket has a long tradition in Texas, and this juicy, fatty treat also works great as a flavorful sandwich filling. Texas brisket sandwiches can be considered more of a concept than a recipe - various toppings and sorts of bread can be used, but the undisputed star remains the slow-smoked brisket, whether chopped or sliced. It can be tucked between slices of bread or piled on a toasted bun, served on its own or drenched in sauce, and garnished with toppings such as cheese, pickles, and onions - whatever the combination, the fatty brisket meat with a smoky crust guarantees a mouthwatering perfection in each bite.