Sandwiches and Wraps

Italy

Profezeni are traditional Italian sandwiches hailing from Trentino. They're made with a combination of thick slices of bread, milk, eggs, butter, onions, parsley, flour, olive oil, and chopped veal brains. The bread slices are dipped in milk, and the butter-saut&eacute;ed veal brains with parsley are then sandwiched between the two slices. Once assembled, the sandwiches are dipped in a batter of eggs, flour, and milk, then fried in olive oil until golden. Profezeni are usually drained before they're ready to be served.

Profezeni

United States

Prosperity sandwich is a traditional sandwich originating from St. Louis. Invented at the Mayfair Hotel in the 1920s, the sandwich consists of three slices of buttered toasted bread topped with a slice of ham and a slice of turkey. The sandwiches are sliced in half diagonally, and each serving consists of three halves that are arranged on a plate. They're topped with tomato slices and a sauce consisting of butter, flour, milk, paprika, Worcestershire sauce, Swiss cheese, and Parmesan cheese. The sandwiches are browned under a broiler and served hot. If desired, add saut&eacute;ed mushrooms and shallots before placing a layer of ham on the bread.

Prosperity Sandwich

Puccia Pugliese is a type of panini from Salento and Taranto that is made with puccia bread and is usually filled with local cured meats and cheeses such as giuncata, capocollo di Martina Franca or a copious amount of vegetables. The puccia bread is round bread, about 20-30 cm (8-12&rdquo;) in diameter, and can be made with pizza or bread dough. It has very little crumb, making it perfect for filling with various ingredients. However, there are other kinds of puccia bread as well, such as the uliate, which are smaller and interspersed with cured black olives, and the puccia that is made with semolina. When it comes to the filling, there are no rules. Anything goes, from local cured meats and cheese to hamburger patties, uccelletti (smoked scamorza wrapped in prosciutto)i, and horsemeat rag&ugrave;.

Puccia Pugliese

Purgatorio is a traditional Calabrian vegetable dish, although some might even consider it to be an unusual sandwich because it's usually served in a hollowed-out loaf of bread. The dish is made with plum tomatoes, basil, olive oil, eggplants, young potatoes, and peppers. The sauce is cooked until the vegetables become tender and the potatoes soft. A loaf of bread is then cut lengthwise, some of the bread is scooped out, and in goes the purgatorio. The bread is typically closed, sliced, and served while the sauce inside is still hot. In the past, the farmers used to take this dish to the fields and eat it for lunch.

Purgatorio alla Calabrese

Rejemad is a Danish open-faced sandwich that&rsquo;s traditionally made with small seasonal shrimp called fjordrejer. The sandwich is made with a combination of prawns, lemon juice, mayonnaise, salt, dill, and toasted slices of wholewheat bread. The prawns are boiled for a few minutes in salted water and lemon juice until bright pink. They&rsquo;re peeled, seasoned with salt and pepper, and drizzled with lemon juice. The prawns are piled onto toasted bread, and the sandwich is topped with mayonnaise and garnished with dill sprigs before serving.

Rejemad

Reuben is a melty sandwich consisting of a combination of corned beef, rye bread, sauerkraut, Russian dressing, and Swiss cheese. According to one out of many theories, it was invented in 1914 at Manhattan's Reuben Delicatessen by its owner, Arnold Reuben, when an out-of-work actress ordered something new, and Arnold made her a Reuben sandwich. The combination of meat and cheese is not kosher, but the sandwich can be found in Jewish delis because it's a part of Jewish food culture and it's mostly eaten by people who are not strictly Orthodox. Just like most popular food, Reuben also has numerous variations such as Rachel sandwich, grouper Reuben, West Coast Reuben, Montreal Reuben and Reuben egg rolls. Savory, sloppy and extremely satisfying, Reuben remains a staple of New Yorker cuisine.

Reuben

Rice burger is the Japanese version of one of the most famous fast food products in the world &ndash; the omnipresent hamburger. Instead of traditional wheat buns, this Japanese dish uses pressed rice patties made with plain rice, eggs, and cornstarch. The patties are pan-fried or grilled in order to create a firm shell which holds the rest of the ingredients together. The filling, however, does not necessarily correlate to the one of the traditional hamburger, and can consist of a variety of authentic and local ingredients and dishes. It usually includes seafood tempura, teriyaki chicken, or grilled meat, but there is also a number of vegetarian versions. The rice burger first appeared in 1987, when the fast food franchise MOS Burger, a local version of the standard American fast food eateries, introduced it to the Japanese market. The first version, which is no longer offered, was made with daikon and tsukune (Japanese-style meatballs). Since the introduction of the first rice burger, the new fast food creation has been an instant success in Japan. With the expansion of the company, rice burger continued to gain popularity in other Asian countries such as South Korea, Taiwan, Singapore, Hong Kong, and it has recently even been introduced to Australia. Although there are numerous other fast food items served at the MOS chain, rice burger is probably the most famous and the most controversial item on the menu.

Rice Burger

The roast beef sandwich is sliced roast beef in bread, and the version worth a score of its own is the North Shore roast beef of Massachusetts: a mound of rare, thinly sliced top round piled warm onto a toasted onion roll and dressed "three-way" with James River barbecue sauce, mayonnaise and a slice of American cheese. The style grew out of Kelly's Roast Beef on Revere Beach, which opened in 1951, and spread through the towns north of Boston, where dozens of stands sell little else. It is one of several regional roast beef sandwiches in the United States, alongside the Chicago Italian beef, the French dip of Los Angeles and the beef on weck of Buffalo, and it is distinguished from all of them by the rareness of the meat and the sweet, thin sauce. The cold deli roast beef sandwich with lettuce, tomato and horseradish is a different and lesser thing, and a British roast beef sandwich with mustard is a third.

The beef is a whole top round, seasoned and roasted slowly to a core of about 50°C so it is pink from edge to edge, then chilled and sliced on a machine to a thickness where it is almost translucent and drapes rather than stands. At service the slices are warmed, not cooked, in a steamer or a pan of beef juice for seconds, so they stay rare and pick up moisture. The roll is an onion roll from a local bakery, split and toasted or griddled until the faces are brown, and the build is sauce on the bottom, a heap of beef that overhangs the roll, cheese laid on so the warm meat softens it, mayonnaise on the top half. The James River sauce is a thin, sweet, vinegary barbecue sauce that is almost a condiment rather than a glaze, and the ratio should favour the beef: a large sandwich carries two hundred grams or more of meat.

Judge it on the beef first: it should be clearly pink, soft, sliced thin enough to fold, warm through and tasting of roasted beef with a little salt, never grey, dry or in thick slabs. The roll should be toasted and hold the weight without disintegrating, and the three-way dressing should be present in proportion, the sauce and mayonnaise mixing into the meat juices rather than running out. Mark down beef that has been overcooked or held too long in the warmer and turned grey, slices cut thick enough to chew through separately, a cold centre, a roll that is cold or soft, cheese still in a firm square, a sandwich drowned in sauce to hide meagre beef, and pre-sliced deli beef in place of a kitchen-roasted round. A super beef that needs two hands and drips is the correct state; one that can be eaten neatly was underfilled.

Roast Beef Sandwich

Roast pork sandwiches are a staple of numerous sandwich shops throughout Philadelphia. The bread roll is typically topped with sesame seeds and loaded with a generous spoonful of pork juices. It is then stuffed with either sliced pork roast, roast pork chunks, or pulled pork, along with broccoli rabe (or spinach), and melted cheese such as provolone. The condiments are optional and every customer can choose some of them according to personal preferences. These succulent sandwiches are popular in Philadelphia due to their simplicity and a nice balance of flavors.

Roast Pork Sandwich

This classic street food item consists of a French loaf that is sliced lengthwise and generously doused with a mixture of lightly beaten eggs, minced meat, onions, and various combination of spices and vegetables. The bread is then fried top-down, until the topping sets and becomes crispy. The history of roti John is shrouded in mystery, but most agree that it was created by a hawker named Shukor in Singapore, sometime in the 1970s. From there it spread to other parts of Malaysian peninsula and has become a classic hawker dish that is always freshly prepared and served warm, typically sliced into smaller pieces. It is also believed that the dish was created to suit Western taste since the term John is universally used to denote Caucasians in Asia.

Roti John

R&ugrave;n bǐng is a Taiwanese steamed spring roll that consists of various fillings wrapped in popiah skin, a type of flour crepe. On the inside, r&ugrave;n bǐng is filled with various ingredients, depending on the region and one&rsquo;s personal preferences. Typically, the fillings include peanut powder, pork, daikon, bean sprouts, lima beans, cabbage, carrots, shredded chicken, sugar, egg strips, cucumber slices, green garlic, chopped cilantro, celery, dried tofu, shrimps, fish balls, or sweet chili sauce. This authentic spring roll is prepared and eaten only on important holidays when family members get together, such as Tomb Sweeping Day and Lunar New Year&rsquo;s Eve, a tradition which is mainly associated with Southern Taiwan. Although r&ugrave;n bǐng is traditionally prepared at home, these days many people resort to buying ready-made spring rolls from shops or street food vendors instead. Interestingly, a summer version of this specialty uses ice cream as a filling.

Rùn bǐng

A specialty of Nebraska, runza is a sandwich consisting of a yeast dough bread filled with beef, cabbage, onions, and various seasonings. It can be baked in many shapes such as squares, triangles, or half-moons, although the authentic Nebraskan version is almost always baked in a rectangular shape. It is believed that the original runza sandwich has German and Russian roots, dating back to the 18th century, and the recipe eventually made its way to the Midwestern area of America, where it was originally served as lunch for the field workers.

Runza

First brought to Israel in the 1940s and 1950s by the Iraqi Jews, sabich is a sandwich made by stuffing pita bread with fried eggplants, hard-boiled eggs, tahini sauce, Israeli salad, hummus, pickled mango sauce (amba), and parsley. It is often eaten as a snack or a breakfast on Sabbath morning, and can be purchased from many street food vendors.

Sabich

Sailor sandwich is made with a combination of hot pastrami, melted Swiss cheese, mustard, and grilled knockwurst on rye bread. The sandwich was invented in Richmond, Virginia, at the New York Deli, which was established in 1929. Although it is still unclear who had named the sandwich, it was invented to satisfy the appetites of Navy seamen who would frequent the deli and order this yet-unnamed sandwich. Today, sailor sandwich is a city staple, but it is still relatively unknown outside of Richmond.

Sailor Sandwich

Salsa verde enchiladas is a Mexican dish prepared by covering enchiladas with green salsa. The enchiladas are traditionally filled with shredded chicken, and the salsa is made with small green tomatillos, chili peppers, coriander, parsley, onions, garlic, and oregano. Once filled with chicken, the enchiladas are covered with salsa verde, and the dish is typically topped with shredded cheese, onions, and coriander. Some cooks like to add sour cream as an additional topping, as it balances the sharp acidity of the green salsa.

Salsa verde enchiladas

Bolivia

Sandu&iacute;che de chola is a Bolivian sandwich filled with roasted pork, salsa, llajua sauce, and vegetables such as carrots and onions. The ingredients are usually tucked inside large sandwich buns. This sandwich is mostly eaten in the afternoon and paired with a cold beer on the side. The word chola in its name refers to cholitas, the indigenous women who typically sell it on the streets of La Paz.

Sanduíche de chola

Brazil

Sanduiche de mortadella is a Brazilian sandwich originating from Sao Paulo. The huge sandwich consists of a simple bread roll that's filled with mounds of freshly sliced, stacked, and griddled mortadella, while a layer of cheese is added on top, instantly melting as it touches the hot mortadella. The outer layers of mortadella are crisp and brown, while the inner ones remain silky and supple. Mortadella sandwich really needs no extra condiments, although they are typically available on the counters, and all you really need with this sandwich is a glass of cold Brazilian beer. In Sao Paulo, the best place to try these epic sandwiches is Bar do Man&eacute;, founded in 1933 and located in the city's market called Mercado Municipal.

Sanduiche de mortadella

This Portuguese sandwich consists of shredded pieces of slowly roasted pork shoulder (pernil) which are placed on a crusty bread roll. The sandwich is typically enjoyed plain, but it can be enriched with mustard or cheese (ideally the Serra da Estrela variety). Sandu&iacute;che de pernil is mainly associated with Porto and the humble Casa Guedes restaurant, which is believed to prepare the best version of this hearty sanwich that first appeared at traditional Portuguese tascas bars.

Sanduíche de pernil

Argentina

This is an extreme version of a steak sandwich &ndash; filled with thinly sliced lomo steak, tomatoes, onions, lettuce, mayonnaise, chimichurri sauce, ham, cheese, and a fried egg, sandwich de lomo or lomito is a behemoth of a sandwich that is sure to satiate even the hungriest consumers. However, this delicious sandwich is open to innovation &ndash; some might substitute the steak with pork, or put aubergine slices into it, along with any other ingredient that comes to mind. Popular both in Argentina and Uruguay, it can easily be found at numerous street carts dispersed throughout the metropolitan areas of both countries.

Sandwich de lomo

This unhealthy Puerto Rican dish is a staple at most parties and a favorite of kids and adults alike. It consists of two slices of bread with a combination of cheese spread (or Cheez Whiz), luncheon meat (such as Spam spread), and red or green peppers sandwiched in between. The ingredients may vary, so some add mayonnaise, olives, hot sauce, and onions to the combination. All the ingredients are mixed together, and the bread is then slathered with the concoction. The crust can be cut off or left intact, depending on personal preferences. Although this is not the healthiest sandwich in the world, it has many fans who believe it to be the tastiest thing ever.