Sandwiches and Wraps

United States

This open-faced sandwich is a specialty of Springfield, Illinois, where it was originally invented. A horseshoe typically consists of two slices of toast topped with two meat patties or slices of ham, french fries, and a cheesy sauce. Originally, it was served on a hot metal plate known as anvil, with ham and fries representing the horseshoe nails, hence the name. There is also a variety of this sandwich called a pony shoe sandwich, which is half of a regular horseshoe portion. The sandwich was invented in the late 1920s by a chef named Joe Schweska at Leland Hotel in Springfield.

Horseshoe Sandwich

Hot Brown is an unusual open-faced sandwich consisting of Mornay sauce-covered roast turkey and bacon that is baked or broiled with bread until it gets crispy, and the sauce starts to brown. Louisville, Kentucky's culinary icon started its way to stardom during the 1920s in the Brown Hotel, when chef Fred Schmidt created this unique sandwich to satisfy the guests who were tired of dancing in the ballroom and craved something more glamorous than the usual ham and eggs. The sandwich was a huge hit and it quickly became the top choice of 95% of the hotel's customers. As the dish gained popularity, numerous variations have been made such as Hot Brown tart, Hot Browns with fried cheese grits, Kentucky Hot Brown cornbread skillet, and biscuit Hot Browns. Because the Brown Hotel had been shut down from 1971 to 1985, the sandwich was unavailable for a long time, but today anyone can enjoy it, preferably with some tomatoes and mushroom slices placed over the flavorful sauce.

Hot Brown

Hot chicken sandwich is Nashville&rsquo;s signature dish, consisting of crispy fried, marinated chicken pieces served on a toasted white bun. Various cuts of chicken can be used: breasts, thighs, or wings, and once fried, the meat is covered in a cayenne pepper-based hot sauce that penetrates the crispy coating. The heat is balanced by the addition of pickles, shredded lettuce, mayonnaise or a sour cream dressing enriched with various herbs. Known both for its heat and flavor, this spicy sandwich nowadays has an iconic reputation, and it is one of the most popular local treats.

Hot Chicken Sandwich

Hot turkey sandwich is a traditional open-faced sandwich that's heavily associated with Thanksgiving. It's typically made after Thanksgiving with leftovers such as sliced turkey meat, turkey gravy, stuffing, and cranberry relish. The ingredients are simply placed on top of a slice of bread and served. The sandwich is a staple of many diners in the United States, and it's usually accompanied by corn and mashed potatoes on the side.

Hot Turkey Sandwich

Serbia

The index sendvič (lit. index sandwich) is a popular, hearty sandwich from Novi Sad, Serbia, particularly loved by students due to its affordability and filling nature. The sandwich is typically made with a large, soft white bread roll (kifla in Serbia) and filled with a combination of savory ingredients. The classic indeks sandwich usually is filled with layers of ham, cheese, and mushrooms, all topped with sour cream, ketchup, and mayonnaise. The sandwich is then often grilled or baked until the cheese melts, creating a warm, crispy, and gooey treat. Variations may also include additional ingredients like pickles, different seasonings, types of cheese, and vegetables. But in general, the sandwich is customizable as when ordering, one chooses what he or she would like in the sandwich. It is named "indeks" (index) after the booklet that university students in Serbia use to record their grades, as it was invented as a cheap and filling meal fitting for a student's budget. It became a symbol of student life in Novi Sad, but these days, it is eaten by everyone, and it's a popular street food.

Index sendvič

Italian beef is a popular Chicagoan sandwich consisting of thinly sliced, seasoned layers of roast beef in a dense and chewy Italian-style roll, topped with either pickled giardiniera relish or roasted green bell peppers. The sandwich is typically dipped in jus - on one end, both ends, or completely soaked in the flavorful gravy. Additionally, mozzarella or cheddar cheese can be added to the sandwich, according to personal preferences. There are three popular theories about the origin of the Italian beef sandwich. One says that is was invented by Al Ferreri (the owner of Al's Beef restaurant) and his family at the start of World War II. They invented it in response to big Italian weddings that needed to stretch a small amount of food a long way. Another theory says that the sandwich is a version of the French dip, introduced in Los Angeles in 1918. According to Pat Bruno, a critic for the Chicago Sun-Times, it was invented by a man named Tony who worked in a Greek diner and messed around with the French dip recipe, creating the Italian beef sandwich in the process. The third theory gives credit to Pasquale Scala, a supplier of Italian beef in Chicago, who invented it as a way to help consumers to stretch their dollar during the Great Depression. Regardless of the origin of the sandwich, it is still a staple of Chicago's cuisine, found at numerous restaurants and hot dog stands across the city.

Italian Beef

A long roll split and layered with Italian-American cold cuts, provolone, shredded lettuce, tomato, onion, pickled peppers and a dressing of oil, vinegar and oregano: the Italian sandwich is what the East Coast of the United States built when immigrants from Campania and Sicily met the soft bread of American bakeries. The name changes every hundred miles. Philadelphia calls it a hoagie, New York and New Jersey a hero or a sub, New England a grinder, New Orleans a po' boy when it is on French bread, and in Maine the Italian is a specific thing invented in Portland around 1900, with ham, American cheese, tomato, green pepper, onion, olives and pickles on a soft roll. Delicatessens from Boston to Baltimore have their own house version, and the meats, the order of the layers and the amount of dressing are matters of local pride.

The bread is half the sandwich. It should be a long roll with a thin, crackly crust and a soft interior, fresh that morning, split lengthways but not all the way through so it hinges; the Philadelphia rolls from Amoroso's and Sarcone's are the model. The meats are sliced thin, to order, and layered rather than piled: Genoa salami, capicola, mortadella and prosciutto cotto or boiled ham are the classic set, with soppressata or pepperoni for a spicier one, and sharp provolone over them. The vegetables go on top of the meat, shredded iceberg, sliced tomato, thin onion, hot or sweet pickled peppers, and the whole thing is dressed with olive oil, red wine vinegar, dried oregano, salt and pepper; mayonnaise is an option in some cities and a crime in others. The roll is pressed closed, cut in half, and wrapped tight in paper so it compresses for ten minutes before it is eaten.

Judge a good one by the first bite: bread that gives and crackles, then a clear layer of meat with the fat and spice of salami and capicola, the tang of provolone, cold crunchy lettuce and the sharpness of vinegar and oregano. The ratio matters more than the quantity, and the sandwich should hold together to the end. Mark down a stale or doughy roll, a soggy bottom from tomato or dressing applied too early, meat that is pre-sliced and dry at the edges, a single meat where three are expected, mild provolone, lettuce that has wilted and a dressing so heavy that it drips. A sandwich that has sat wrapped for an hour is a different, soggier object. A hot version with the meats melted is legitimate but should be judged as its own thing.

Italian Sandwich

France

Although the combination of ham and butter on a baguette may seem simple, the jambon-beurre (ham-butter) sandwich is an iconic staple of Parisian gastronomy. More than a billion of these sandwiches were sold in France in 2013 alone, making it one of the most popular snacks in the country. The secret is in using only the finest baguettes and the best ham and butter. Thanks to jambon-beurre, France is the only country in the world where a sandwich can match or even surpass the sale of hamburgers.

Jambon-beurre

A favorite afternoon tea sandwich of the late Queen Elizabeth II, jam penny sandwiches are made with crustless brown or white bread, butter, and jam, typically a strawberry or a raspberry one. The interesting thing about them is that they&rsquo;re usually cut into rounds the size of an old English penny, which is about an inch (2.5 cm) in diameter. For this reason, the sandwiches were named jam pennies. They are easy to make and go perfectly with Earl Gray tea. Jam butties are quite similar to jam pennies, except they do not always include butter and do not have to be cut into rounds.

Jam pennies

Israel

Jerusalem mixed grill is a traditional dish originating from Jerusalem. It typically consists of grilled chicken hearts, liver, and spleen combined with ground lamb (or lamb fat) and onions, seasoned with turmeric, garlic, black pepper, cumin, cilantro, and olive oil. The grilled meat is then usually served in a baguette or pita bread as a sandwich, with salads, hummus, and fries on the side. The sandwich is one of Jerusalem's most popular street foods, and it is believed that it's been invented at the Mahane Yehuda Market, although many local restaurants claim the dish as their own.

Jerusalem Mixed Grill

Jibarito is a unique Puerto Rican sandwich made with smashed, fried plantains instead of bread. The sandwich is typically filled with garlic mayonnaise, meat, lettuce, tomatoes, and cheese. The origins of jibarito are somewhat hard to untangle, as some claim that the sandwich is originally a Puerto Rican invention, while others claim that it was created by Juan Figueroa at the Borinquen Restaurant in Chicago in 1996. The most probable theory says that the sandwich was invented by Coqu&iacute; Feliciano and Jorge Mu&ntilde;oz at Pl&aacute;tano Loco restaurant in Aguada, Puerto Rico, and Figueroa probably read about it, which inspired him to make another version in Chicago.

Jibarito

India

Kathi roll is an Indian street food dish hailing from Kolkata. It consists of skewered and roasted kebab meat that is wrapped in paratha flatbread. Some say that the dish was invented because the British didn't want to eat kebabs with their hands, so an ingenious person at Nizam's restaurant rolled the meat in a paratha. Initially, kathi roll was prepared with eggs and chutney along with the meat. Typically, the cook will roll the dough on a tawa, crack an egg onto it, then add the fillings. Kathi roll is traditionally wrapped in paper and served piping hot. In the 1960s, the cooks at Nizam's replaced the metal skewers with bamboo skewers, giving the dish its name, kathi roll, as kathi means stick in Bengali. Nowadays, this tasty wrap can also be found in cities such as New York City and London.

Kathi roll

Thailand

Khao phan phak is a soft rice sheet that has been traditionally, and almost exclusively, prepared in the Laplae district of Uttaradit province. Consisting of a mixture of fermented rice flour and sesame seeds, this dish uses a unique cooking method that involves pouring a thin layer of the batter into a round shape onto what is called a steamer, which is basically a piece of thin cloth stretched over a pot of boiling water. While steaming, the rice sheet can optionally be topped with an egg. Once done, the concoction is usually finished with a variety of ingredients such as stir-fried vegetables, glass noodles, sesame seeds, chili peppers, and herbs before it is carefully folded and consumed. Reflecting the Laotian influence in traditional Thai cuisine, khao phan phak is not paper-thin as most rice wrappers tend to be - instead, it closely resembles a thin and soft noodle. This dish is typically paired with a variety of condiments to improve its bland flavor.

Khao phan phak

In the heart of Hungarian home cooking, 'Sült csirke' (roast chicken) is more than just a simple meal; it is a symbol of domestic comfort, culinary tradition, and the art of transforming humble ingredients into a centerpiece that delights all the senses. While roast chicken is a global staple, the Hungarian 'Sült csirke' distinguishes itself through its specific preparation methods and the inclusion of regional flavors that reflect the country's agricultural abundance. It is the quintessential Sunday lunch, an aromatic dish that fills the home with a warm, savory scent and brings generations together around the wooden dining table.

The secret to a truly exceptional Hungarian 'Sült csirke' lies in the treatment of the bird. Traditionally, a whole, plump chicken is preferred, often sourced from local village markets where the quality of the poultry is highly regarded. The preparation begins with a thorough drying of the skin—a crucial step to ensure maximum crispiness. The chicken is then liberally seasoned both inside and out. The core seasoning is a blend of salt, plenty of crushed garlic, and caraway seeds, which provide a citrusy, woody undertone that is characteristic of Hungarian roasts. In many households, a generous rub of high-quality sweet Hungarian paprika is added to the exterior, which not only provides a subtle earthy sweetness but also gives the roasted bird its iconic, deep golden-red hue. Just before roasting, the chicken is often basted with 'zsír' (lard) or butter, and sometimes stuffed with a whole onion or a few cloves of garlic for added aromatic depth.

The roasting process is a slow and gentle affair, often performed in a 'tepsi' (traditional deep roasting pan). The chicken is basted regularly with its own juices, ensuring that the meat remains succulent and tender while the skin transforms into a thin, parchment-like layer of crunch. Many cooks choose to roast the chicken alongside a variety of seasonal vegetables, allowing them to soak up the savory drippings. The result is a bird that is perfectly balanced: the white breast meat is moist and flavorful, the dark meat is decadent and rich, and the skin provides a satisfying textural contrast. The pan juices, concentrated and intensely savory, are often served as a simple sauce over the meat or the accompanying side dishes.

When it comes to pairings, 'Sült csirke' is almost always served with 'petrezselymes krumpli' (parsley potatoes) or a creamy, buttery potato mash. A side of 'savanyúság' (pickled vegetables), such as pickled cucumbers, 'csalamádé' (mixed vegetable salad), or even a bowl of sweet and sour cucumber salad (uborkasaláta) with a dollop of sour cream, is essential to cut through the richness of the roast. For beverage pairings, a chilled glass of dry Hungarian white wine, such as a Furmint or a Cserszegi fűszeres, provides a refreshing and elegant match. To experience 'Sült csirke' at its most authentic, one should be lucky enough to be invited to a Sunday meal in a Hungarian household, or visit a traditional 'vendéglő' where the dish is prepared with the same time-honored care. It is a humble masterpiece that embodies the warmth, generosity, and enduring spirit of Hungarian culinary culture.

Sült csirke

Croatia

Kruh, mast i paprika is a Croatian open-faced sandwich that has been at the height of its popularity during the war in the 1990s, although it is slowly experiencing a renaissance at Croatian Christmas markets, because it is, after all, a typical winter snack. It consists of a thick slice of bread topped with a layer of pork fat, a bit of salt, and ground red paprika. Inexpensive and extremely simple, this sandwich is often considered a poor man&rsquo;s meal. However, whole generations of people have been raised on it in the 1990s. Of course, there are many variations, so the sandwich is sometimes additionally topped with raw onions or garlic. There is also the sweet version known as kruh, mast i &scaron;ećer, where paprika is replaced with sugar.

Kruh, mast i paprika

Canada

A regional specialty from Alberta, kubie burger is a type of Canadian hamburger consisting of a Ukrainian garlic sausage called kubie that is pressed and then served in a bun or a bread roll similarly to a hamburger. The name of this burger, kubie, comes from the Albertan abbreviation of the word kubasa or kielbasa, which is the corrupted name of kovbasa, meaning sausage in Ukrainian. The burger is typically accompanied by fried onions, creamy cheese spreads, caraway bacon sauerkraut, or cheddar cheese. This regional dish can be found in restaurants, diners, and burger shacks throughout Alberta.

Kubie burger

Typically associated with &Ccedil;eşme, kumru is a toasted sandwich prepared with an artisanal bread that is typically enriched with chickpea flour. It was originally prepared with sinik, a circular bread that was sold by street vendors, but it achieved its current form in the 1950s when sandwiches became a popular option in T&uuml;rkiye. Nowadays, it is typically filled with kaşar cheese (which is typically griddled before it&rsquo;s placed on the bread), spicy sausage known as sujuk, and tomatoes, while modern variations may also include pickles, red pepper flakes, other types of cured meat, or even mayonnaise or ketchup, though the latter two are often frowned upon. This filling and affordable street food option is usually found at specialized kumru restaurants.

Kumru

Germany

This classic Bavarian and Austrian sandwich consists of a thick slice of leberk&auml;se&mdash;a product consisting of ground meat that is baked into a meatloaf&mdash;which is served inside a halved bread roll (semmel). Typically, the sandwich will also include a generous slather of sweet mustard. In Bavaria, leberk&auml;ssemmel is usually served in beer gardens, while the Austrian version is typically prepared and sold at street kiosks.

Leberkässemmel

Lefserull is a traditional wrap. This versatile group of wraps consists of lefse, a traditional Norwegian thin flatbread that's filled with different ingredients. The most popular choices include smoked salmon, cream cheese, arugula (rocket), ham, bacon, shrimp, and even fenal&aring;r (smoked leg of mutton). Once topped with the ingredients, the lefserull is rolled into a wrap and enjoyed. Before serving, these rolls are often cut into smaller pieces in order to be more visually attractive.

Lefserull

The Welch or Welsh complet is a French take on the Welsh rarebit. The dish is made by boiling beer in a pot, adding cheese (usually cheddar) to the pot, then pouring the mix over a slice of toasted bread and ham. It's then cooked until it becomes golden, followed by the addition of a fried egg on top. A teaspoon of mustard is often, but not always, added to the dish. The Welch is a specialty of the northern parts of France and it's usually served in the breweries of Nord-Pas-de-Calais. This dish makes for a perfect hangover meal, and there are also some variations such as le beef Welsh, made with chopped steak, and le Welsh du QG, which consists of a potato pancake with ham, cheese, mustard, and eggs that's cooked in beer.