Sandwiches and Wraps

Although its ingredients aren't exactly traditionally German, toast Hawaii is a modern German classic - it was popularized by a TV cook Clemens Wilmenrod in the 1950s. In a similar way that the Americans have ruined pizza for some (mostly Italians) by adding pineapple to it, the Germans have also done the same thing to a sandwich. Toast Hawaii is an open-faced sandwich consisting of a buttered slice of toasted white bread that's topped with a slice of ham, a slice of pineapple, and a slice of Gouda or Swiss cheese. The sandwich is placed under the broiler until the cheese melts, and the hole in the middle is then garnished with a cocktail cherry. The ingredients used in this sandwich are a result of the time when it was invented &ndash; due to the fact that almost every household had canned pineapple and cheese slices at the time, it made this easily prepared sandwich seem exotic or even upscale. Shortly after its invention, toast Hawaii started to appear on West German restaurant menus, usually accompanied by a bottle of Worcestershire sauce on the side.

Toast Hawaii

Toast Skagen is a classic and elegant Swedish open-faced sandwich that's typically served as an appetizer. It's made with white bread, shrimps, mayonnaise, Dijon mustard, whitefish roe, dill, lemon, and butter. The crusts are removed from the bread, which is then saut&eacute;ed in butter until goden brown. The shrimps are chopped and mixed with mayonnaise, mustard, and dill. The mixture is then placed on the bread and the roe is placed on top of each sandwich. It's recommended to garnish each toast Skagen with a sprig of dill and serve it with a lemon slice on the side. This sandwich was invented right after WWII by a famous Swedish resteaurateur Tore Wretman, and it was named after a fishing port in Denmark.

Toast Skagen

Tombik d&ouml;ner or gobit kebab is a variety of d&ouml;ner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior. This dish is typically served with additional ingredients, depending on the customer's choice, such as tomatoes, onions, lettuce, or other assorted vegetables and sauces.

Tombik Döner

Mexico

Torta ahogada is Guadalajara's signature sandwich, a salted bun that is crunchy on the outside and soft on the interior, filled with pork, and submerged in a spicy salsa consisting of vinegar, cumin, and chile de &aacute;rbol pepper. The sandwich is then filled with onions, mild tomato-garlic salsa, and a squeeze of lime juice. It was invented in the early 1900s, and today it is a staple dish for curing hangovers, usually found on small stands on street corners and busy urban centers.

Torta ahogada

Torta Cubana is a Mexican sandwich filled with a variety of meats and sauces, a meal that is different from one vendor to the next. It was invented in the 1950s on Calle Republica de Cuba in Mexico City, when a cantina cook first started serving tortas with everything he had available. The sandwich quickly gained popularity and got its name from the street where it was first made. Torta Cubana should not be confused with the popular Cubano sandwich, as the two have nothing in common except their similar names.

Torta Cubana

Torta de la barda is a traditional sandwich originating from the city of Tampico. The base is a crusty white bread roll called telera, bolillo, pan blanco, birote, or pan franc&eacute;s, depending on the region. The rolls are filled with shredded beef, pork rinds in green salsa, refried beans, pork cheese head, thinly sliced ham, cheese, tomatoes, onions, avocado slices, and Mexican chorizo. The sandwich is stuffed with a large number of ingredients because it was originally sold to marine and train station workers in the early 1930s from small stands that were setlled along the fence (barda) of the Tampico Marine Terminal and near the train station. Nowadays, during Lent, the sandwich is prepared with canned sardines instead of the meat fillings.

Torta de la barda

Mexican tortas are luscious traditional sandwiches filled with delicious, mostly authentic Mexican ingredients. They are a unique Mexican creation, considering they are served in bread rolls, an ingredient that is not so often associated with Mexico. There are two bread varieties usually incorporated in tortas, the traditional French influenced bolillos, and the similar round teleras, which are an authentic Mexican product from Puebla. The rolls are sliced horizontally, buttered, and stuffed with the most popular Mexican ingredients such as beans, avocados, ham, queso, jalape&ntilde;os, and a myriad of other typical Mexican dishes like fried beef or chicken, shredded beef, roasted pork, and even tamales. Tortas are traditionally served cold, but in the 1960s, the hot, grill-heated varieties started to appear and soon became equally famous. There is not much known about the origin of this hearty sandwich, but it is believed that during the French colonization, French bakers introduced their tradition of baking bread to Mexicans, who modified it and created their popular varieties, which later became a staple of Mexican cuisine. The birthplace of the torta is usually associated with the city of Puebla, the place where traditional telera originated, but the location where they flourished was Mexico City. Although tortas have not been widely recognized outside of Mexico as tacos, burritos, and tortillas, they are a favorite meal eaten throughout the country. Tortas are usually sold at food stalls and small restaurants, popularly called torterias, widespread across Mexican cities. The variations and regionally influenced creations of tortas are endless. The most common ones are cubana, which usually combines at least four meat varieties and two types of cheese; pepito, made with marinated sliced steak; cochinita, made with slowly roasted pork; and agohada, a Guadalajara favorite made with pork and served in tomato sauce.

Tortas

Tortas hamburguesas is a Mexican take on the hamburger. The sandwich consists of split and toasted bread rolls that are filled with a beef patty, cheese, avocados, tomatoes, lettuce, and coriander sprigs. There are a few variations on tortas hamburguesas, so the sandwich might also be filled with hot sauce and jalapenos, if desired.

Tortas hamburguesas

Italy

Tramezzino is a popular Italian triangular sandwich made with chewy, crustless white bread and various fillings such as mayonnaise, tuna, prosciutto, and cheese. It is believed that the first tramezzino was invented in 1925 at Caff&egrave; Mulassano in Turin. It soon became incredibly popular, especially in Venice, where it's often enjoyed with a glass of Spritz. Today, there are numerous varieties of tramezzini, and they can be found in caf&eacute;s throughout Italy, although pre-packed varieties that can be bought in supermarkets are also quite common. Coined by Gabriele D'Annunzio, the name tramezzino is a diminutive of the term tramezzo, which refers to a period between breakfast and lunch.

Tramezzino

Tramezzino Piemontese is a type of tramezzino sandwich made with soft pancarr&eacute; triangles that are filled with various ingredients. The tramezzino was invented by Angela De Michelis and her husband Onorino Nebiolo in 1926, who decided to serve their take on English and American tea sandwiches at their Caff&eacute; Mulassano in Turin. Initially, tramezzino Piamontese was filled with butter and anchovies, while the bread was not toasted and was crustless. Today, at Caff&eacute; Mulassano, there are about 30 different types of tramezzino. The most popular ones are the tramezzino with lobster, the one with truffles, the one with veal in tuna sauce, and the one with bagna cauda. It is recommended to pair them with vermouth.

Tramezzino Piemontese

Tramezzino Veneziano is the Venetian version of the famous tramezzino sandwich. The sandwiches are made with two thin, soft, and triangular slices of crustless white bread that are generously stuffed with rich fillings, resulting in a puffy and domed shape that looks similar to a smile. Mayonnaise is always used as a base, accompanying classic fillings such as tuna and hard-boiled eggs, ham and mushrooms, ham and cheese, mozzarella and tomatoes, or rocket and crab or shrimp. Modern versions also exist, such as salmon and avocado. The humid climate of the city keeps the Venetian tramezzini extremely soft. The sandwiches are enjoyed as street food, usually in mid-morning or mid-afternoon. It's recommended to pair them with a glass of Spritz.

Tramezzino Veneziano

Tripleta is a popular sandwich from Puerto Rico, its name derived from the fact that it is filled with three types of meat: grilled steak, lechon pork, and ham. The meat is placed in a loaf of fresh bread and topped with fries, ketchup, mayonnaise, cheese, and vegetables such as lettuce, cabbage, tomatoes, and onions. The sandwich can be consumed as is or it can be grilled, depending on personal preferences. Tripleta is usually so large that one sandwich can easily feed two people.

Tripleta

Austria

Trzesniewski br&ouml;tchen are a type of open-faced sandwich emblematic of the Viennese buffet Trzesniewski. The base of this morsel-sized belegte brote is rye bread cut into a specific rectangular shape, which is then covered with various spreads and toppings. Some of the more popular choices include bacon with egg, salami, tomato, smoked salmon, mushrooms, and paprika. The number of varieties is finite and currently stands at 26, each meticulously prepared according to the recipes that have gone virtually unchanged for more than a hundred years of Trzesniewski history. They were brought to Vienna by the Polish cook Franciszek Trześniewski, who opened his first store in 1902 on the Tiefer Graben Street. Shortly after, Trześniewski moved to Dorotheergasse Street, where the flagship location of this small buffet chain remains to this day. Nowadays, buffet Trzesniewski rightfully holds the title of one of the most unique, esteemed, and beloved gastronomy landmarks in Vienna. Their sandwiches are a practical and delectable treat, usually accompanied by pfiff of beer (1/8L in a small glass) or a shot of Polish vodka

Trześniewski Brötchen

Tuna sandwich most usually consists of two slices of bread with a combination of canned tuna and mayonnaise in between. The sandwich may be enriched by the addition of ingredients such as chopped celery, black olives, cucumbers, pickles, onions, or hard-boiled eggs. In the United States of America, it is especially beloved by children of all ages. Tuna sandwich has two basic variations: one is served on toasted bread with tomato slices and melted cheese, when it's called tuna melt, and the other one is called tuna boat, when tuna sandwich is served in a bread roll or a hot dog bun.

Tuna Sandwich

United States

Turkey Devonshire (or just Devonshire) is an American sandwich hailing from Pittsburgh, Pennsylvania. It is served hot as an open-faced sandwich consisting of toasted bread that is topped with hot turkey, tomatoes, bacon, and a cheese sauce. It was invented by Frank Blandi at the Stratford Club in Shadyside in 1934. He named the sandwich after Devonshire St., which sounded classy and was located just one block away from the club.

Turkey Devonshire Sandwich

Wagyu cutlet sandwich is a Japanese specialty sandwich that features a thick, tender, and juicy slice of crispy-fried, breaded wagyu beef steak. Called wagyu katsu sando in Japan, this steak sandwich may use a selection of cuts of the richly-marbled and flavor-packed wagyu beef such as zabuton (a shoulder cut), wagyu fillet, or the highly-prized and expensive kobe beef chateaubriand (a rare portion of the tenderloin). Placed atop a crustless slice of white bread (sometimes Hokkaido milk bread or even honey-milk bread) that has been buttered, lightly toasted, and smeared with a sauce of choice, the panko-crusted beef cutlet is topped with second slice of toasted bread, and it is typically enjoyed with a glass of good Japanese craft beer on the side. Other optional accompaniments include truffle fries, pickles, or a fresh salad, along with condiments such as fermented red pepper sauce or soy-wasabi sauce. The sauce combination used for slathering the bread slices varies from one chef to another, and it may include a mixture of soy sauce, vinegar, and spices, tomato pur&eacute;e mixed with sugar, or a type of curry aioli enhanced with mustard and oranges. This Japanese sandwich can also be enjoyed in the US, in cities such as New York, Boston, and San Diego.

Wagyu katsu sando

Walleye sandwich is a classic American fish sandwich consisting of a cracker-coated, deep-fried walleye fillet that's served on a hoagie or kaiser roll and topped with tomatoes, lettuce, and tartar sauce. The walleye has been Minnesota's official state fish since 1965, which is the reason why this sandwich can be found on the menus of most Minnesota eateries. It's recommended to serve this sandwich with a side of lemon wedges, onion rings, french fries, and a cold bottle of beer on the side.

Walleye Sandwich

This burrito variety is especially popular in Michigan, although it can sometimes be found throughout the Unites States, in California, Washington, and Texas. The burrito is called wet because it is smothered in red chile sauce, and the whole thing is then topped with heaps of melted cheese. It is quite heavy and filling, and can be filled with anything from shredded beef to beans and rice. Although its history is quite murky, some people claim that it originated in Grand Rapids, Michigan.

Wet Burrito

Canada

Wilensky Special is a Canadian sandwich hailing from Montreal's Wilensky's, which was first opened in 1932 as a cigar store and barbershop. The sandwich consists of a round flat pletzl roll that's pressed on a grill, cut in half, smeared with mustard, and filled with beef salami and beef bologna. The mustard is compulsory and there are no extra condiments, but patrons can add Swiss or cheddar cheese for a few cents more. Wilensky Special is often accompanied by a sour or half-sour pickle on the side and a soda frapp&eacute;. According to Travel and Leisure magazine, Wilensky Special was named one of the world's best sandwiches.

Wilensky Special

A soft wrap filled with a freshly cooked egg omelette, often served with vegetables and sauces.