Sandwiches and Wraps

Enchiladas consist of a tortilla that is usually dipped in a chile-based sauce, then stuffed with various fillings such as cheese, meat, or fish. Then it is rolled up, baked, and topped with sauces, onions, beans, or more cheese. This highly versatile dish is believed to have originated from a Mayan dish called papadzules, consisting of corn tortillas dipped in pumpkin pur&eacute;e and filled with chopped boiled eggs. From there, numerous variations developed throughout Mexico and outside of its borders. The word enchilada, which first appeared in print in 1885, comes from the Spanish word enchilar, meaning to season with chile pepper. Today, there are countless versions of enchiladas. In northern Mexico's Sonora, they make them open-faced, topped with black olives and a red chile sauce, while the New Mexico version is prepared by layering the tortillas in a tall stack with cheese and onions between each layer. Enchiladas have become so popular that there is even a National Enchilada Day (in the US), celebrated every year on May 5, also known as Cinco de Mayo.

Enchiladas

Mexico

Enchiladas coloniales or colonial enchiladas is a Mexican dish originating from Chihuahua. In order to prepare it, fried tortillas are topped with shredded chicken and a sauce consisting of chili peppers, onions, garlic, and tomatoes. The tortillas are folded over, topped with sour cream and grated cheese, then baked until golden brown and bubbly. These enchiladas are traditionally served with red or black beans on the side.

Enchiladas coloniales

Enchiladas de camaron is a popular Mexican dish consisting of fried tortillas filled with shrimp and various ingredients such as corn, onions, chiles, tomatoes, and coriander. These rolled tortillas are especially popular in the North Pacific and Gulf regions of Mexico, and it is recommended to serve them garnished with crema Mexicana, avocado slices, and grated cheese.

Enchiladas de camaron

Enchiladas mineras are traditional Mexican enchiladas hailing from Guanajuato, a mining town where the women took this dish to their husbands at the end of their work hours. These enchiladas are traditionally filled with onions, cheese, and a stew-like combination of carrots and potatoes. Once assembled, the filled enchiladas are topped with the remaining sauce and baked until the sauce begins to bubble. They're then served over a bed of lettuce and often garnished with jalape&ntilde;os, shredded cheese, or tomatillo salsa.

Enchiladas mineras

Enchilada Potosina is a unique enchilada variety from San Luis Potos&iacute; in Mexico, prepared by adding ancho peppers in the corn dough, filling it with cheese, closing the dough just like an empanada, and frying the concoction in hot oil until golden-brown in color. Apart from cheese, some cooks like to add tomatoes and onions to the filling. These enchiladas are usually topped with avocado slices, chopped onions, or sour cream, while refried beans are the typical accompaniment to the dish.

Enchiladas Potosinas

Enchiladas rancheras is a traditional dish where stove-top cooked enchiladas are drenched in ranchera sauce. The tortillas are usually filled with cheese, while the ranchera sauce is made with a combination of tomatoes, stock, bell peppers, onions, red chilis, garlic, cumin, and oregano. When assembled, the ranchera sauce is spooned over cheese-stuffed enchiladas and served immediately. It is recommended to serve the dish with guacamole, sour cream, or rice and beans. Garnish it with chopped onions and coriander leaves.

Enchiladas rancheras

Enchilada regia or royal enchilada is a traditional type of Mexican enchilada characterized by the richness and abundance of its filling. These enchiladas usually consist of corn tortillas, the sauce, and the filling. The sauce is typically made with a combination of ancho chili peppers, onions, pork cooking liquid, pickled jalapenos, and spices such as cinnamon, black peppercorns, coriander, nutmeg, parsley, and thyme. The filling is usually prepared with a combination of chorizo and cooked and shredded pork shoulder. The tortillas are dipped in the warm sauce, filled with the meat mixture, then rolled loosely and served with the remaining sauce. These regal enchiladas are often garnished with queso fresco, capers, olives, and thinly sliced onion.

Enchiladas regias

Enchilada Suiza is a popular Mexican dish consisting of enchiladas topped with a sauce based on milk or cream. The first one was made in a restaurant named Sanborn in Mexico City. The name of the dish can be translated as Swiss enchiladas because the Swiss immigrants introduced dairy-based sauces to Mexican cuisine.

Enchiladas Suizas

United States

A fat sandwich is a submarine-style sandwich variety that is characterized by being overstuffed with calorie-laden, fatty, fried ingredients such as gyro meat, chicken strips, fries, and mozzarella sticks. These supersized sandwiches originated at Rutgers University in New Brunswick, New Jersey, where they were originally served out of so-called Grease Trucks which were lined up on College Avenue, satiating the hunger of numerous students, mostly after a night of heavy drinking. It is believed that the first fat sandwich was invented in 1979 and was called the Fat Cat, consisting of a cheeseburger topped with french fries. Today, there are a number of variations including the Fat Darrell, the Fat Knight, the Fat Elvis, the Fat Lady, and the Fat Romano.

Fat Sandwich

Germany

Fischbr&ouml;tchen is a commonly consumed sandwich in Northern Germany, made with fish and a variety of other ingredients such as pickles, remoulade, onions, lettuce, or horseradish. The ingredients are typically placed in round or elongated bread buns, while the type of fish used in the sandwich is variable &ndash; herring, sprat, salmon, and mackerel are among the most common fish used in the preparation of this sandwich, which is commonly served at fast-food stands in the region.

Fischbrötchen

Fiskefilet med remoulade is a Danish open-faced sandwich. It consists of a breaded and fried fish fillet (plaice, cod, flounder, sole, or any white fish) that's placed on a slice of buttered rye bread (rugbr&oslash;d) with lettuce leaves. The sandwich is topped with remoulade sauce and a lemon slice or wedge which can be squeezed for extra acidity, if desired. Due to the fact that the sandwich has many ingredients and eating it can be quite messy, it's often eaten with a knife and fork.

Fiskefilet med remoulade

This Danish sandwich consists of a bun that is filled with thinly sliced fl&aelig;skesteg&mdash;a traditional pork roast with a crispy rind. It is usually complemented by braised red cabbage, pickles, mustard, ketchup, or mayonnaise. Fl&aelig;skestegssandwich is a popular street food item that is often served at traditional hot dog stands and fast food establishments.

Flæskestegssandwich

A fluffernutter is a sandwich consisting of two slices of bread, one slice smeared with peanut butter, and the other with marshmallow fluff (a thick marshmallow cream spread). When the two slices are combined, the sandwich is ready. It is a school cafeteria staple and an extremely popular sandwich on its own throughout New England. Marshmallow Fluff is actually a brand, invented in 1917 by entrepreneur Archibald Query, who sold it to candy makers H. Allen Durkee and Fred Mower. As it was invented in Massachusetts, it had also been proposed as the official state sandwich. Fluff is so popular that it even has its own day - National Fluffernutter Day, celebrated on October 8.

Fluffernutter

Fluff screamer is a unique American burger originating from Girardville, Pennsylvania's Tony's Lunch. The burger consists of a meat patty, burger buns, chili sauce, raw onions, marshmallow fluff, and a dab of butter. If desired, a slice of American cheese can also be added to the burger. This novelty burger was invented because a regular customer of Tony's Lunch would request some fluff on her burgers. It's recommended to wash the burger down with TrueMoo chocolate milk.

Fluff Screamer

A cutter is a type of Barbadian sandwich made with Bajan salt bread &ndash; which is a white flour bread roll characterized by its crusty exterior and a tender, fluffy interior. Insert a fillet of fried flying fish inside the bread roll, and you will have made yourself a flying fish cutter, popular throughout the island and sold at numerous food joints on Barbados. Before frying, flying fish fillets are often soaked in lime juice and salt, then seasoned with a variety of spices such as thyme, onions, garlic, parsley, basil, marjoram, and scotch bonnet peppers. It is recommended to add tomatoes, cucumbers, and lettuce into the cutter to make it even more appetizing.

Flying Fish Cutters

Fool's gold loaf is an American sandwich consisting of a hollowed-out loaf of bread that is filled with peanut butter, blueberry jelly, and bacon. What makes this sandwich so unique is that it is prepared with the contents of whole jars of peanut butter and jelly, and the bacon content should weigh about a full pound. Although the sandwich was invented by the owners of the Colorado Mine Company restaurant, it was popularized by Elvis Presley, who consumed 30 of the sandwiches with his friends in just two hours.

Fool's Gold Loaf

Football sandwiches are traditional American sandwiches originating from the southern parts of the country, where they are a game-day favorite. The sandwiches are usually made with a combination of white bread rolls, Swiss cheese, sliced ham, butter, mustard, poppy seeds, and Worcestershire sauce. The rolls are sliced in half and the bottom halves are arranged in a baking dish. The bottom halves are topped with cheese and ham, and then covered with the top of the roll. Butter, mustard, poppy seeds, and Worcestershire sauce are mixed together and poured over the top of the sandwiches. After a while, the sandwiches are baked until the cheese melts and the sandwiches are heated through. They're served at room temperature or warm.

Football Sandwiches

Portugal

Traditionally associated with Porto, francesinha is a unique sandwich consisting of toasted bread, beef or pork, sausages, ham, and cheese, while the whole combination is then doused in a rich beer-infused tomato sauce. The sandwich has different variations that include mushrooms, chicken, or vegetables. Francesinha is not a sandwich you can enjoy on the go or as a quick snack; it is a wholesome meal that is usually found on the menus of traditional restaurants where it is served as a nutritious lunch or dinner. Among the numerous stories about its origin, one stands out, claiming that it was inspired by the famous croque-monsieur, a French sandwich enjoyed by many Portuguese immigrants. According to the story, a Portuguese immigrant Daniel David Silva first served the sandwich at the Regaleira restaurant. He adapted the French version with traditional Portuguese ingredients and created a dish that is today considered as one of the classics of Portuguese national cuisine. The sandwich is usually served with French fries on the side, and it is sometimes topped with a fried egg.

Francesinha

French dip is a Californian sandwich that, despite its name, doesn't have much to do with France, except for the fact that it is served au jus, a French expression meaning with juice/broth. The sandwich consists of thinly sliced roast beef (alternatively, roast pork, leg of lamb, turkey, or ham), black pepper, mustard, and horseradish on a long white French roll (or a baguette) that has been dipped into pan juices or gravy. Sometimes, Swiss, American, Monterey Jack, or blue cheese is added to further enhance its flavors. The usual accompaniments include coleslaw, potato, and macaroni salad, hard-boiled eggs, sweet or sour pickles, black olives, and yellow chile peppers. The sandwich was invented by Philippe Mathieu, the owner of an L.A.-based deli and sandwich shop called Philippe the Original, who unintentionally dropped the sandwich into a roasting pan full of drippings and served it to a hungry policeman. The policeman returned the next day and brought his friends along to try this new delicacy, and the French dip sandwich was born. Today, it is so popular that it has spread across the country, all the way over to beef-mad cities such as Montreal, New York, Toronto, and Wichita.

French Dip Sandwich

Fricassee is a traditional sandwich that's packed with flavor, but also with lots of calories. The base is made with flour, eggs, oil, salt, water, and yeast, and it is then shaped into round or elongated rolls which are fried in hot oil and filled with tuna, hummus, boiled eggs, capers, olives, harissa, and boiled potatoes. Although this sandwich can be made at home, it is especially popular at fast food restaurants and sandwich shops.