Sandwiches and Wraps

The Irish breakfast roll is a filling, nutritious sandwich consisting of a bread roll filled with a number of ingredients that are usually a part of the traditional full Irish breakfast, such as bacon, mushrooms, sausages, pudding, and brown sauce. In Ireland, it is often bought at supermarkets or gas stations since it is meant to be consumed on-the-go. Due to its high nutritional value, it is commonly known as the ultimate hangover cure in the country.

Breakfast Roll

Who needs tortillas when you have Yorkshire pudding? That's probably what James Dempsey, a restaurant director at the Long Can Hall in Halifax thought when he created this English take on Mexican burrito. The wrap consists of one large Yorkshire pudding that's rolled flat and filled with succulent pieces of roast beef, accompanied by coleslaw, homemade chips, and a big dollop of gravy on the side. Dempsey said he got the idea for a British burrito after a large number of customers asked for sandwiches on Sundays, instead of traditional roasts.

British burrito

Broodje haring is a delicious Dutch sandwich that is traditionally served cold. It is made with raw, salt-cured herring, sliced gherkins, and diced onions tucked inside tender white buns. This sandwich can be bought throughout the country at vishandels &ndash; market stalls selling seafood and seafood-related snacks and sandwiches.

Broodje haring

Mexico

A large flour tortilla wrapped tightly around a filling, with the ends tucked in so it can be eaten in the hand: that is a burrito, and which burrito depends on where you are standing. In northern Mexico, where wheat tortillas are the norm, a burrito is a slim roll with one or two fillings, machaca or beans or stewed meat, and it is a lunch, not a feat. In Ciudad Juárez and across the border in El Paso it is street food sold by the pair. The oversized version packed with rice, beans, meat, cheese, salsa, sour cream and guacamole is the Mission burrito, built in San Francisco's Mission District in the 1960s, wrapped in foil, and now the model for every fast-casual chain. The name is the diminutive of burro, donkey, and the usual explanations for it are guesses.

The tortilla is the structure. A good one is a soft, pliable wheat tortilla of thirty centimetres or so, warmed on a comal or steamed for a few seconds so it folds without cracking; a cold tortilla splits, and a stale one tastes of flour. Fillings are cooked separately and assembled warm: in the north, meat braised or grilled, refried beans, a little cheese; in the Mission style, cilantro-lime rice, whole or refried beans, a protein such as carne asada, carnitas, al pastor or grilled chicken, pico de gallo, cheese, crema and guacamole. The roll is the skill: filling placed in a line off-centre, sides folded in, then rolled tight so the layers press together. Many kitchens finish the burrito on the plancha for a minute a side, which seals the seam and gives a light crust. A wet burrito, smothered in red or green sauce and melted cheese and eaten with a fork, is a separate dish.

Pick it up before judging it. The wrap should hold together to the last bite, with no tearing and no cold wet spot where the salsa pooled. Inside, the filling should be distributed so that every bite has meat, beans and sauce, not a rice end and a meat end; too much rice is the most common way to pad a cheap burrito. The meat should be the main flavour and properly seasoned, the beans creamy, the salsa fresh. Mark down a tortilla that is gummy or raw at the seam, a filling that is lukewarm in the middle, soggy rice, pre-shredded cheese that never melted, and guacamole that has browned. Size is not a score: a fist-sized northern burrito that is all flavour beats a kilogram of rice in foil. Judge each against its own style.

Burrito

Peru

Butifarra is the essential Peruvian sandwich that originally consisted of a crusty white bread (pan frances, michetta or ciabbata) filled with jam&oacute;n del pa&iacute;s (garlic-infused peppery ham), salsa criolla, lettuce, and aji peppers. Over time, some ingredients were added, while others were removed. Jam&oacute;n del pais is the key ingredient in this sandwich, made from boiled pork loin, garlic, oil, aj&iacute; chili, and red peppers. It is believed that butifarra was first sold during bullfights in early Republican Lima. Today, the sandwich is a staple at birthday parties and it is often served as a part of a typical Peruvian breakfast. It can also be found in sangucher&iacute;as &ndash; Peruvian sandwich shops.

Butifarra

United States

California burrito is the specialty of San Diego, which is also the place where it was invented. It was originally made as a way to feed the city's hungry surfers, because there is a dominant beach culture in San Diego. The burrito usually consists of a flour tortilla stuffed with carne asada, large amounts of cheese, french fries, sour cream, and guacamole. It is believed that the potatoes and avocados were added to the burrito in order to mask or neutralize the intense Mexican spices. Interestingly, the earliest mention of California burrito was found in an article from the Albuquerque Tribune, published in 1995.

California Burrito

Argentina

Carlitos is a traditional sandwich originating from Rosario in Argentina. This simple sandwich is usually made with a combination of sandwich bread, ham, cheese such as mozzarella (or similar cheese that melts well), butter, and ketchup. The slices of bread are buttered, topped with a cheese slice, a dollop of ketchup, a slice of ham, and another slice of cheese. The sandwich is finished with the other buttered slice of bread placed on top. Once assembled, carlitos are toasted on each side, cut into triangles, and served warm. Nowadays, there are also variations with olives, eggs, chicken, and peppers.

Carlitos

Carne asada burrito is a type of burrito that originates from San Diego. The dish consists of a large flour tortilla topped with carne asada meat, pico de gallo, and guacamole. The carne asada parts is made with a combination of beef (skirt or flank steak), lemon juice, lime juice, salt, pepper, and onions. The pico de gallo consists of tomatoes, onions, jalapenos, cilantro, lemon juice, lime juice, garlic powder, oregano, chili powder, and cumin, while the guacamole is made with avocados, pico de gallo, lemon juice, lime juice, and a dash of hot sauce. The ingredients are placed on a warm tortilla, sometimes with additional toppings such as french fries or cheese, if desired, and the tortilla is then folded to form a burrito, which is always served hot.

Carne Asada Burrito

Cemita is a popular Mexican sandwich originating from Puebla, consisting of a fresh, sesame seed-sprinkled bun filled with tiny strands of shredded cheese, avocado slices, pickled jalape&ntilde;os, papalo (herb with a unique flavor), and cutlets of meat such as pork, beef, or chicken, all fried in breadcrumbs. The sandwich can be additionally stuffed with tomatoes, lettuce, and mayonnaise. The name cemita refers both to the bun and the sandwich.

Cemita

Chacarero is one of the most popular Chilean sandwiches consisting of a fresh bread roll filled with pieces of beef steak or pork, green beans, tomato slices, and hot chili peppers. The name of the sandwich is derived from the Spanish word chacra, meaning farm or ranch, referring to the vegetables which are a key component of the sandwich. Chacarero is so popular that it has even been named one of "the 13 most amazing sandwiches ever" by Time Magazine in 2014.

Chacarero

Cheese dream is basically a variety of the grilled cheese sandwich prepared in an open-faced version. It is typically made with a slice of bread that is topped with a slice of cheese, then broiled until the cheese melts or browns. It can be additionally enriched with ingredients such as eggs, bacon, and tomatoes. The sandwich was first mentioned in print in 1918, but it became popular during the Great Depression. In the past, it was often accompanied by olives, pickles, and a hot tomato sauce on the side.

Cheese Dream

The Philadelphian icon known as Philly cheesesteak is an extremely popular sandwich consisting of thinly sliced pieces of steak and tender, melting cheese in a long and crusty hoagie roll. It was invented in the 1930s in what is now a Philadelphian institution called Pat's King of Steaks. Pat's started as a regular hot dog stand in South Philadelphia, and one day Pat had decided to make himself a sandwich consisting of thinly sliced rib-eye steak and cooked onions placed into an Italian roll. When a hungry cab driver stopped by and smelled the beef, he forgot about the hot dogs, and Philly steak sandwich was born. Originally, the sandwich was made without cheese, which only started to be added during the 1960s. Some claim that the cheese (ideally, Cheez Whiz or Provolone) was added by Pat's friendly rival Joey Vento, the owner of Geno's Steaks, located across the street from Pat's joint. Today, it is one of the most popular fast foods in Philadelphia, ready to satiate even the hungriest customers with additional toppings such as saut&eacute;ed mushrooms, ketchup, and hot or sweet peppers.

Cheesesteak

The chicken barb is a sandwich from Methuen, Massachusetts, and almost nowhere else: chicken pressure-cooked with a guarded blend of seasonings until it falls apart, pulled into shreds, and piled warm onto a toasted sesame-seed bun with mayonnaise and lettuce. The name is short for barbecue, though there is no smoke and no barbecue sauce in it; "barb" is simply what the Merrimack Valley has called pulled, seasoned chicken for eighty years. The sandwich is credited to the Tally Ho Inn in Methuen in the 1940s, and the recipe passed to a handful of local places, most famously Norm's White Horse, where it is still the only reason most customers come in. It is a regional secret rather than a regional style: the seasoning has never been published, and the shops that sell it buy the spice mix pre-blended, so even the cooks do not know the full list. It is eaten at the counter, on a paper plate, with a side of fries or a cup of the same chicken in broth.

The method is the whole dish. Whole chickens or bone-in pieces go into a pressure cooker with water, salt and the seasoning blend, which tastes of celery seed, black pepper, poultry herbs and something sweet, for long enough that the meat slides from the bone and the stock has taken on the fat and the spice. The meat is pulled by hand into long shreds, skin and dark meat included, and held in a shallow pan with a ladle of its own stock so it stays moist; a barb is only ever served from meat that has been sitting in that liquid. The bun is a soft sesame-seed roll, split and toasted on a flat-top until the cut faces are brown, spread with mayonnaise, and the chicken is lifted out, drained for a second, and piled on with a few leaves of iceberg lettuce. Nothing else goes on it, and a shop that offers cheese or sauce has moved away from the thing.

Judge it on the chicken and on moisture. The shreds should be soft, warm and clearly seasoned, with the celery and pepper forward and a savoury depth from the fat and skin; the meat should be wet enough to soak slightly into the bottom bun but not so wet that it drips. The bun should be toasted crisp on the inside faces, soft outside, and the lettuce cold and crunchy against the warm meat. Mark down chicken that is dry and stringy, which means it was pulled and left out of its stock, a barb that tastes mainly of salt, breast meat only with no skin or dark meat, which loses the flavour, a cold bun, a bun that has disintegrated under too much liquid, and any version with barbecue sauce, which is a different sandwich borrowing the name. A barb that leaves a small puddle of spiced broth on the plate is a good one; one that leaves none was dry before it arrived.

Chicken Barb Sandwich

A chicken sandwich consists of chicken, either a fillet or patty, various toppings, and bread. The meat can be white or dark meat (usually thigh meat is used when it's dark meat) and be shredded, deep-fried, roasted, or grilled; even cold cuts can be used. On the other hand, bread can be any bread, either bread slices cut from a loaf, a bun, or a roll. The chicken sandwich can be served hot or cold. Numerous variations exist, so there are also chicken wraps and open-faced versions of the chicken sandwich. Regarding origin, although Truett Cathy (the founder of the fast food chain Chick-fil-A) has proclaimed himself as the inventor, that is not true &mdash; the chicken sandwich is much older than the 1940s, and the truth is we do not know when and by who it was created. There are many types of chicken sandwiches in the US, such as Ohio's shredded chicken sandwich. Also, hamburger joints often offer chicken sandwiches as an alternative to beef. Those sandwiches are prepared the same as hamburgers and can be found on menus under such names as "chicken burger" and "chicken on the bun". But when it comes to famous variations worldwide, there are also many. For example, in Ireland, there's the chicken fillet roll consisting of a baguette filled with breaded and fried chicken. In Eastern Canada, there's the hot chicken sandwich which is a chicken sandwich covered in gravy, often accompanied by peas, and eaten with a knife and fork. And in Mexico and Venezuela, there's the pepito, a roll or bun filled with either beef or chicken and beans.

Chicken Sandwich

Chip butty is a British sandwich consisting of chips (fries) between bread that's slathered with butter (hence the butty in the name). Although purists might think that nothing else is needed, some people like to add condiments such as malt vinegar, mayonnaise, or ketchup. The sandwich can be found at chippies and casual eateries throughout the United Kingdom. There's also a variation known as scallop butty, made with battered and deep-fried potato slices instead of chips.

Chip Butty

Chivito is a delicious sandwich from Uruguay and the country's national dish. Meaning little goat in Spanish, a legend says that in the 1940s, a chef in a restaurant was asked to prepare roasted goat, but since he didn't have one - he made a sandwich with bits of just about everything he had in the kitchen, and chivito was born. The sandwich is filled with meat - slices of churrasco (grilled/roasted and thinly sliced beef), ham, bacon, tomatoes, lettuce, melted mozzarella, and a topping of fried (or sometimes boiled) eggs. The sandwich buns should be quite large, such as ciabatta rolls. Optionally, it can be topped with olives, pickles, and cooked onions, while salsa golf - a popular mix of ketchup and mayonnaise, acts as a perfect condiment. It is a quite tall sandwich, due to all of the ingredients stuffed inside it. Praised by many world chefs because of the high-quality, grass-fed beef ingredients on the inside, chivito is finally getting the recognition it deserves.

Chivito

Czech Republic

Chleb&iacute;čky are small, open-faced sandwiches originating from the Czech Republic. Although there are many open-faced sandwiches throughout the world, chleb&iacute;čky are unique because of their unusual combination of toppings, a variety of flavors, and careful arrangement and presentation. The sandwiches usually consist of thin slices of white bread topped with spreads such as potato salad, cream cheese, and lobster paste, along with ingredients such as tomatoes, salmon, capers, Brie cheese, cooked ham, or pepperoni. The original chleb&iacute;čky was invented by Jan Paukert at the beginning of the 20th century in Prague, and it consisted of Prague ham, pieces of a hard-boiled egg, a slice of Emmental cheese, tomato, Hungarian salami, and potato salad. The first chleb&iacute;čky was originally sold at the Paukert Deli, which soon became a favorite spot of famous actors from the nearby National Theater. Today, chleb&iacute;čky are a staple of numerous Czech festivities, celebrations, and birthdays, with seemingly infinite varieties and toppings.

Chlebíčky

Chopped cheese is a New Yorker sandwich originating from Harlem and The Bronx. It is made by stacking ground/chopped beef and onions, melted American cheese, lettuce, tomatoes, and condiments on a hero roll. The sandwich became something of an underground, subcultural cult over the years among the locals. It originated in the bodegas in East Harlem, and it is believed that Hajji's is the first bodega that started to sell this sandwich. Chopped cheese is probably an adaptation of an Arabic sandwich called dagha yamneeya, and it's no wonder, considering that many bodega managers come from Yemen. This hood delicacy has been immortalized in numerous rap videos, and recently it has been copied, modified, and sold at much higher prices in the so-called hipster joints and restaurants outside of Harlem, causing dismay and disapproval by devout followers of the original chopped cheese.

Chopped Cheese

Chopped liver sandwich is a traditional Jewish dish originating from New York City, and it's typically served in delis. It's made with a combination of rye bread, chicken livers, schmaltz (rendered chicken or goose fat), sliced onions, hard-boiled eggs, salt, and pepper. The combination of ingredients is saut&eacute;ed, then sandwiched between two sliced of rye bread and enjoyed as it is. In New Yorker delis, there is also an array of condiments to add to the sandwich, such as mustard or pickles.

Chopped Liver Sandwich

Chorip&aacute;n is the ultimate in Argentine street food, a sandwich consisting of a chorizo sausage and a variety of condiments in a crusty bun. It is usually consumed on the go, since it is mostly sold at street stands throughout Latin America. The name chorip&aacute;n is derived from two words: chorizo, referring to the sausage, and pan, meaning bread.