Sandwiches and Wraps

United States

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."

Beef on Weck

Brazil

Beirute is a Brazilian sandwich hailing from S&atilde;o Paulo. It's influenced by Levantine cuisine, hence the name that refers to the capital of Lebanon. Originally, the beirute was made with p&atilde;o s&iacute;rio (Syrian bread or pita bread) that was stuffed with roast beef, lettuce, tomatoes, melted cheese, and za'atar herb and spice mixture. The filling always goes between two pieces of Syrian bread, not into the pocket. Nowadays, the sandwiches are prepared with various other fillings such as steaks, chicken, fried eggs, and ham, but the Syrian bread remains a key ingredient of the sandwich.

Beirute

Crispy, crunchy and salty bacon, fresh, slightly acidic tomatoes, chilled lettuce, mayonnaise, and toast - there is little, if no excuses for error while making a BLT sandwich. However, there are strict rules regarding the ingredients, according to food critic Mimi Sheraton: the bacon has to be hot, freshly fried and extremely crispy, the tomatoes must be ripe and sliced thinly, the lettuce must have bite and flavor, so iceberg lettuce is forbidden, and the bread should be toasted until golden-brown. The origins of BLT are hard to pin down, but some claim it was developed from bacon sandwiches that were originally prepared for teatime in the English countryside since Victorian times. BLT sandwich first appeared in British cookbooks in the late 1920s, and its popularity boomed in America after World War II due to these important factors: lettuce and tomato became available in supermarkets and women, who were usually housewives, began to work outside their homes in much greater numbers than before the war. Today, the sandwich is so popular that it even has its own month, called the National BLT Month, celebrated in April.

BLT sandwich

B&ograve; b&iacute;a is a Vietnamese take on traditional Chinese popiah rolls, and they are believed to have originated among the Teochew community. Unlike the original Chinese version, this Vietnamese specialty is prepared with thin rice wrappers, while the fillings include julienned jicama and carrots, Chinese sausages, thinly sliced omelet, dried shrimps, and fresh greens such as Thai basil, lettuce, or mint. The rolls are traditionally served with a dipping sauce on the side and are commonly enjoyed as a street snack.

Bò bía

At its simplest, bocadillo de anchoas typically consists of a Spanish-style baguette (barra de pan) that&rsquo;s been sliced along the middle and filled with anchovies. The cut side of the bread is often rubbed with ripe tomato halves, olive oil, and garlic to make the sandwich juicier and imbue it with additional flavor. Apart from the canned anchovies, other typical ingredients used in the filling include slices of goat cheese (queso de cabra) or Manchego cheese, tomatoes, onions, marmelada de pimientos (pepper marmalade), roasted red peppers (piquillo peppers), and olives. This Spanish bocadillo variety is usually eaten as an afternoon snack (merienda) or for lunch.

Bocadillo de anchoas

Bocadillo or bocata de at&uacute;n is a classic variety of the Spanish bocadillo sandwich. It typically consists of nothing more than a Spanish-style baguette (barra de pan) which is sliced down the middle and filled with a generous amount of canned tuna in oil. The bread&rsquo;s interior may optionally be rubbed with tomato halves, olive oil, or both for added flavor. Apart from the tuna, other common additions to the sandwich&rsquo;s filling include olives, onions, cheese, strips of fire-roasted piquillo peppers, slices of tomatoes or hardboiled eggs, anchovies, and alioli (garlic and mayonnaise sauce). This Spanish-style tuna sandwich makes for an excellent, filling snack or a light meal for breakfast, lunch, or dinner. The sandwich is usually enjoyed either with a glass of cold beer or a cup of coffee with milk (caf&eacute; con leche) on the side.

Bocadillo de atún

Bocadillo de bacon is a sandwich made with Spanish bread and slices of bacon. A type of Spanish-style baguette called barra de pan is the most traditional choice for bread, while cheese is the most common addition to the bacon filling. The bacon is usually fried, grilled, or roasted until nice and crispy. Other types of bread may also be used for the preparation of this sandwich, such as hot dog buns or burger buns, among others, and the filling may also contain ingredients such as fried onions, fried eggs, tomato slices (or tomato sauce), pepper or tomato marmalade, and peppers. This bocadillo variety is a popular children&rsquo;s snack that's often enjoyed for merienda (afternoon snack) with a soft drink on the side.

Bocadillo de bacon

Bocadillo de carne refers to a variety of Spanish meat-based sandwiches that consist of Spanish bread and meat. Numerous types of bread can be used for the sandwich, including Spanish-style baguette (barra de pan), hamburger buns, hot dog buns, viena andaluza, and mollete bread. When it comes to the filling, the sandwiches may contain chicken, pork, beef, veal, goat, horse meat, and a variety of Spanish salamis or sausages. Some of the most popular meat sandwiches contain pork tenderloin, breaded chicken breasts, Spanish ham (such as Serrano or Iberian ham), and Spanish sausages such as chorizo, chistorra, or sobrasada. The sandwiches are usually enhanced with the addition of other ingredients such as fresh or cooked vegetables, slices of cheese, and condiments such as mayonnaise, mustard, or ketchup. These sandwiches may be enjoyed hot or chilled, usually for lunch or dinner, although they can also be eaten as a snack at any time of the day.

Bocadillo de carne

Spain

Bocadillo de carne de caballo is a traditional sandwich that&rsquo;s filled with horse meat. Typically, a Spanish-style baguette called barra de pan is sliced in half lengthwise, and it is then stuffed with pieces of roasted, fried, or grilled horse meat. Other common ingredients added to the sandwich&rsquo;s filling include young garlic, slices of cheese, crispy-fried bacon, beans, and onions. This variety of the Spanish bocadillo sandwich is typically served with accompaniments such as a glass of cold beer or red wine, a cup of coffee, olives, and peanuts on the side. Horse meat sandwiches are especially popular in lunch bars in Valencia.

Bocadillo de carne de caballo

Bocadillo de cerdo is a Spanish meat sandwich consisting of a loaf of bread that's filled with pork. A Spanish-style baguette (barra de pan) is the usual choice of bread for the sandwich, although burger buns, rustic bread, or pan Gallego (traditional Galician bread) are also often used instead of a baguette. The main ingredient of the sandwich's filling is pork, which may come in various forms - pork loin chops, roasted pork, lomo de cerdo (pork tenderloin), pork fillets, pulled pork, or pork ribs, among others &shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;- while other common additions to the filling include fried onions, slices of crispy-fried bacon, tortilla, goat cheese, cabbage, pickles, butter, roasted red peppers, and a variety of sauces. These pork sandwiches are often heated in the oven to make them crispy and warm, and they're commonly enjoyed for lunch or dinner, or as a filling snack at any time of the day. Bocadillo de cerdo is often served with a side of french fries and a glass of cold beer or a soft drink such as Coca Cola.

Bocadillo de cerdo

Bocadillo de chorizo is one of the most beloved varieties of bocadillo sandwiches in Spain. It consists of a crispy roll or barra de pan (Spanish-style baguette) filled with slices of chorizo sausage. The sausage can be eaten raw, although it is often fried, grilled, or cooked with wine or cider. Other common additions to the filling include roasted red peppers (piquillo peppers), slices of Manchego cheese, tomato slices, caramelized onions, and alioli (garlic mayonnaise). The sandwich is usually eaten as a filling snack or for lunch, and it can be enjoyed either cold or warm.

Bocadillo de chorizo

This simple Spanish sandwich is an egg-based bocadillo sandwich variety that&rsquo;s made with Spanish bread and fried eggs. A crusty bread roll or barra de pan (Spanish-style baguette) is cut along the middle and filled with eggs that have been fried in olive oil and seasoned with salt. Other common additions to the sandwich&rsquo;s filling include slices of cheese, ham, turkey breasts, lettuce or arugula leaves, and tomato slices. The cut side of the bread is often rubbed with ripe tomato halves for added flavor and juiciness, and the sandwich is usually enjoyed as a snack, accompanied by a refreshing cold drink on the side.

Bocadillo de huevos fritos

Bocadillo de jam&oacute;n is a sandwich that is made with Spanish bread and slices of Spanish ham such as jam&oacute;n Serrano (Serrano ham) or jam&oacute;n Iberico (Iberian ham). It usually consists of a Spanish-style baguette (barra de pan) that&rsquo;s been cut in half along the middle and layered with the ham. The cut side of the bread is often drizzled with olive oil and rubbed with ripe tomato halves and garlic to make the sandwich juicier and more flavorful, while the sandwich&rsquo;s filling may also be enhanced with slices of cheese (often Manchego cheese), tomato slices, strips of roasted piquillo peppers, and pitted black olives. This simple Spanish ham sandwich is commonly available at Spanish cafes where it is usually accompanied by a cup of caf&eacute; con leche (coffee with steamed milk), tea, or a glass of freshly-squeezed orange juice, although there are also places that serve the sandwich with a glass of wine or champagne. In Spain, this bocadillo variety is considered the unofficial snack of Spanish football fans, and it is typically eaten as a snack or light lunch.

Bocadillo de jamón

Bocadillo or bocata de lomo is a Spanish sandwich that consists of bread filled with pork tenderloin. A Spanish-style baguette (barra de pan), mollete, or ciabatta is typically sliced in half lengthwise, and it is then often toasted or grilled for added crunchiness. Both sides of the bread are usually rubbed with ripe tomato halves and garlic cloves on the inside, and the sandwich&rsquo;s filling can be enhanced with the addition of cheese, tomato slices, peppers, onions, or even slices of Spanish tortilla (potato omelet). The pork tenderloin can be cured or uncured, and it is usually cooked a la plancha - meaning that it's grilled on a type of flat, metal plate commonly used for cooking meat or fish in Spain. This sandwich is typically eaten for lunch or dinner, although it can also be enjoyed as a filling snack at any time of the day. It is recommended to accompany the sandwich with potato chips and a refreshing drink or a glass of wine on the side.

Bocadillo de lomo

At its simplest, bocadillo de mejillones is a type of seafood bocadillo sandwich consisting of Spanish bread that&rsquo;s filled with mussels. The mussels used for the filling are usually pickled (mejillones en escabeche), while the traditional choice of bread is a Spanish-style baguette called barra de pan. Typically, the baguette is cut in half along the middle, topped with a layer of pickled mussels, and (optionally) drizzled with the pickling sauce or olive oil before it&rsquo;s closed with the other half of the bread. The sandwich may occasionally be enhanced with the addition of other ingredients such as lettuce or arugula, tomato or cucumber slices, potato fries, queso fresco (fresh cheese), mayonnaise, and lemon juice. This Spanish sandwich makes for an excellent afternoon snack or a light and nutritious lunch or dinner, and it is typically accompanied by a cold beer, a glass of orange juice, or a cup of coffee on the side.

Bocadillo de mejillones

Italy

This Spanish bocadillo sandwich variety uses a type of Spanish blood sausage called morcilla as a filling. The morcilla sausage can come in the form of a thick, paste-like spread (typical of Le&oacute;n) or as thick sausage slices (with the most famous being the Burgos version) which have been fried, grilled, or roasted. Rustic, Spanish-style baguette (barra de pan) is the most common type of bread used for this sandwich, although other types of Spanish bread may also be used. Traditionally, the baguette is cut in half along the middle, and it is then filled with the sausage. Other typical additions to the sandwich&rsquo;s filling include caramelized onions, fried eggs, potato fries, tomatoes, pisto (ratatouille), and tortilla. This sandwich is commonly enjoyed as a quick and simple meal for lunch or dinner, and it is often accompanied by a fresh green salad on the side.

Bocadillo de morcilla

Bocadillo de mortadela is a sandwich made with Spanish bread and slices of mortadella. To make the sandwich, a type of Spanish-style baguette (barra de pan) is typically cut in half and layered with thin slices of raw or fried mortadella (with peppercorns, olives, or truffles). The bread is often moistened by rubbing the inside with tomato halves and olive oil. Other types of bread may also be used instead of a baguette such as a llonguet bread roll or a ciabatta, among others. Apart from the mortadella, other typical ingredients featured in the sandwich include slices of cheese, tomatoes, and strips of roasted or pickled peppers. This simple sandwich is typically washed down with beer, and it can be accompanied by a side of chips or a salad.

Bocadillo de mortadela

Bocadillo de nocilla y chorizo is a sandwich with an unusual filling that combines a type of Spanish chocolate-hazelnut spread (called Nocilla) and slices of salty Spanish chorizo sausage. The sandwich is typically made with a Spanish-style baguette (barra de pan) which is sliced down the middle and filled with the sweet-and-savory combination. When it comes to this bocadillo variety, the Spanish are divided between those who love it and those who hate it. This sandwich is especially popular with children, and it is usually enjoyed with a glass of milk on the side.

Bocadillo de nocilla y chorizo

Bocadillo de pat&eacute; is a Spanish sandwich that consists of Spanish bread filled with either creamy and spreadable varieties of pat&eacute; or slices of chunky, country-style terrines. In Spain, this bocadillo variety is a beloved children&rsquo;s food and a staple at elementary school canteens where it&rsquo;s usually given to children for merienda (afternoon snack). The one that&rsquo;s a firm favorite with children consists of square slices of white bread (crusts removed) that have been slathered with smooth pat&eacute; such as pork liver pat&eacute;, chicken pat&eacute;, or foie gras, and then joined together to make a sandwich. These sandwiches may also be prepared with a Spanish-style baguette called barra de pan, while other typical pat&eacute; varieties used for the filling include tuna pat&eacute;, Iberian (ham) pat&eacute;, and vegetarian ones such as bean or olive pat&eacute;. Apart from the pat&eacute;, the sandwich&rsquo;s filling may also contain ingredients such as onions, eggs, cheese, gherkins, tomato slices, or mustard. Although they&rsquo;re well-loved by adults alike, these sandwiches aren't usually served in tapas bars and restaurants in the country.

Bocadillo de paté

Bocadillo de pisto is a sandwich consisting of Spanish bread that&rsquo;s filled with a Spanish-style ratatouille called pisto. This sandwich is usually made with a Spanish-style baguette known as barra de pan, which is sliced in half along the middle and topped with a layer of the ratatouille. Traditionally, Spanish pisto is made by stewing a combination of vegetables such as zucchinis, tomatoes, onions, eggplants, and green and red peppers. The filling is often enhanced with the addition of slices of smoked cod and a drizzle of alioli (garlic mayonnaise). This Spanish sandwich can be enjoyed as a filling snack at any time of the day.