Sandwiches and Wraps

United States

With more than 1000 calories and usually over 45 grams of fat per serving, Luther burger is one of the world's unhealthiest burgers, but its flavors and a unique combination of ingredients make up for it. The standard burger bun is replaced by a sliced, sugar-glazed donut (usually a Krispy Kreme). Aside from that, Luther is basically a cheeseburger topped with bacon, and it is typically served without vegetables or condiments. Many people believe that it was invented at Mulligan's Bar in Georgia, when the cook ran out of standard hamburger buns and used donuts instead. Interestingly, the burger was named after Luther Vandross, a popular R&amp;B singer.

Luther Burger

Mackerel bap is an English fish sandwich originating from River Cottage Canteen restaurant in Axminster, where it's been created by chef Tim Maddams. The sandwich is made with mackerel fillets that are dredged in flour, dipped in beaten eggs, deep-fried in hot oil until golden and crispy, and then placed in a bread roll (bap) with tartare sauce or some mayonnaise with lemon juice. However, mackerel is no longer considered sustainable by the Marine Stewardship Council, so the customers should be advised that the fish is no longer sustainable, and they can make the informed choice to eat mackerel baps or not, or try alternative dishes such as cod baps or kipper baps. Either way, eating mackerel baps should be an occasional choice.

Mackerel bap

One of New England cuisine staples, the Maine-style lobster roll consists of a chilled lobster salad tucked into New England-style split-top buns. The lobster salad, at its basic, is made with knuckle and claw meat that is dressed in mayonnaise and mixed with finely chopped celery, seasoned only with salt and pepper. Variations typically include ingredients like lemon juice, mustard, and chives. Because the buns are buttered and toasted, the result is a lobster roll with contrasting texture and flavor: a warm, buttery, toasted bun vs. a cold, crunchy lobster salad. It is unknown when it was invented and by whom. What is known is that it started to first appear sometime in the 1950s due to the explosion of summer tourism, but it boomed in the 1970s thanks to the increase in the roadside lobster roll stands. Red Eat's, the most famous restaurant on Route 1 in Maine, had a big role in popularizing it. Also, even though the Connecticut-style lobster roll appeared earlier, the Maine-style one is the more popular of the two. When it comes to serving, the most typical pairing is a Maine lobster roll and either creamy clam chowder or seafood chowder. But at seafood shacks or food stands, it is typically served with salt and vinegar potato chips, coleslaw, pickles, and onion rings.

Maine-style Lobster Roll

Australia

This unusual sandwich consists of sliced butter bread that is coated in Marmite spread and sandwiched together with crispy potato chips. Though the thick, yeast-based Marmite spread is originally British, it is incredibly popular throughout Australia and New Zealand. Marmite and chip sandwich is a quickly assembled treat that is usually enjoyed as a filling snack.

Marmite and Chip Sandwich

Medianoche is a tasty Cuban sandwich filled with roasted pork, ham, Swiss cheese, and pickles. The bread is made with a sweet and soft egg dough which is very similar to the Jewish challah. The name of the sandwich means midnight, referring to the fact that it is traditionally consumed late at night, mostly after a big night of partying in dance clubs. Medianoche is closely linked to the popular Cubano sandwich, the only difference being the type of bread used in its preparation. Originally, the sandwich was always prepared in a press, and it is believed that the first medianoche was invented in Havana around the year 1900 by late-night workers.

Medianoche

These sandwiches typically consist of slices of sandwich bread with cheese in between. The cheese might be sliced or grated, and the sandwiches are then grilled, toasted, or fried so that the cheese melts. Apart from cheese, melt sandwiches can be filled with a variety of other ingredients, but depending on the choice of other ingredients, the sandwiches might become something entirely different, such as tuna melt sandwich (with added tuna and mayonnaise) or patty melt (with added meat patties).

Melt Sandwich

Merguez frites is a Parisian street food staple, a sandwich that consists of a cheap baguette stuffed with charred, cumin-laced merguez lamb sausages, fiery harissa, and heaps of pommes frites. The influence of North African cuisine is evident in the key ingredient of this sandwich - the spicy lamb sausages known as merguez. Apart from these basic ingredients, some people also like to add ketchup or Dijon mustard as extra condiments, while the others sometimes don't even serve it on a baguette, but use a hot dog bun instead. Merguez frites is especially popular in Montmartre and the Marais.

Merguez frites

The first Mission burrito was made either at El Faro taqueria in San Francisco's Mission District on September 26, 1961 or at La Cumbre taqueria on September 29, 1969. The burrito is quite large and consists of a big, press-steamed tortilla that is usually filled with baked beans, rice, sour cream, guacamole, salsa, shredded lettuce, and jalape&ntilde;os. It should always be served wrapped in tin foil, ensuring that the tortilla doesn't break due to its size. There is also a popular practice of adding some salsa to the burrito in between bites to make it even juicier.

Mission Burrito

Belgium

Mitraillette is a Belgian sandwich that's believed to originate from either Brussels or Wallonia, the French-speaking part of the country near the French border. The sandwich consists of a long baguette that's fully loaded with french fries, fried meat, and some kind of sauce. In Belgium, almost every friterie has its own version. The meats vary from meatballs and steaks to hamburger patties and frikandel, while the sauces include mayonnaise, b&eacute;arnaise, ketchup, and garlic sauce. Some friteries like to add carrots, cabbage, caramelized onions, lettuce, and tomatoes while others serve it in its simple version. Mitraillette is especially popular after a night out, and the name means submachine gun, possibly referring to the baguette as a gun, while the french fries then act as bullets. In northern France, the sandwich is called l'am&eacute;ricain, referring to the resemblance between mitraillette and American overstuffed burgers.

Mitraillette

Mollete is a traditional sandwich from northern Mexico consisting of a halved bolillo bread roll that is topped with refried beans, cheese, and tomato salsa. It can be found throughout Mexico in numerous coffee shops, restaurants, and street food stalls. The sandwich has roots in Andalusia, Spain, where molletes signifies a rustic, oval-shaped bread that has been a breakfast staple for many years. However, the Spanish version is much simpler, served with olive oil, tomato, and garlic. Mexican molletes are sometimes referred to as a distant cousin of the Italian bruschetta, and in southern parts of the country, they are often served with pico de gallo and topped with bacon and mushrooms. With its rising popularity, molletes have even made it to the United States, so it is unsurprising that a sweet version of the dish also exists, made with butter, sugar, and honey instead of the usual, savory ingredients.

Mollete (Mexico)

Montaditos are open-faced sandwiches and an essential tapa in Spain. Although there is no set list of ingredients, montaditos are always made with bread slices, typically from a thin elongated bread similar to a baguette. The toppings are incredibly versatile and may include anything from smoked meat, chorizo sausages, jam&oacute;ns, various types of cheese, pickled vegetables, anchovies, as well as other types of seafood. The combinations are seemingly endless, and there are no set rules which toppings to use and how to combine them. It is believed that montaditos were the first type of sandwiches in Spain, dating back to fifteen or sixteenth century. The name montadito is believed to stem from the word montar, meaning to mount&mdash;as a reference to all the toppings that are mounted on top of each bread slice.

Montadito

Monte Cristo is an American sandwich consisting of two sliced of white bread filled with a slice of cheese, and ham, turkey, or chicken meat. The combination is dipped in beaten eggs and fried in butter, resulting in a delicious, calorie-packed concoction that is crispy on the exterior while tender and custardy on the interior. It is believed that the first Monte Cristo was served in the 1950s in southern California, but some people claim that the sandwich is just a variation on the classic French Croque Monsieur.

Monte Cristo Sandwich

Canada

Montreal smoked meat is a type of deli meat sandwich that originated in Montreal, Canada. It's similar to corned beef and pastrami sandwiches, but the meat used has its own distinct preparation process and flavor profile. Pastrami was invented in Romania, a cured beef product prepared by pickling and smoking the fatty and succulent cuts of brisket, then covering them with a coating of various spices and peppercorns. Reuben Schwartz, a Romanian immigrant, started making smoked meat in Montreal in 1928, a product similar to the original pastrami. Called viande fum&eacute; in the Quebec province, it is a much sturdier product with an intense, smoky flavor. Prime beef brisket is marinated for at least ten days in a mixture of herbs and spices, and is then smoked, hand-sliced, and placed in delicious, mouth-watering rye-bread sandwiches, accompanied by French fries, pickles, coleslaw, yellow mustard, peppers, or olives. It is no wonder that there are huge lines in front of Schwartz's Deli in Montreal because everyone wants to try this world-famous smoked meat sandwich.

Montreal smoked meat

Mother-in-law is a sandwich consisting of a tamale topped with chili, usually served in a hot dog bun. Although its origin is still unknown, it is a very popular food item in Chicago's south side. Popular chef Anthony Bourdain once called it "the evil stepbrother of the hot dog." People of Chicago tend to disagree about serving the dish, so some prefer it served on a bun, while others like it served in a cardboard French-fries boat. Variations are abundant, so sometimes the sandwich is called a tamale boat or a tamale sundae, and then there is the humdinger, which consists of a mother-in-law sandwich that is additionally topped with melted cheese. Regardless of the mysterious origins of this sandwich, it is jokingly said throughout Chicago that it will give you heartburn, just like a real mother-in-law.

Mother-in-Law

Italy

Mozzarella in carrozza (lit. mozzarella in a carriage) is an Italian fried sandwich that's especially popular in Campania, although it's eaten in various parts of Italy. The sandwich is made with crustless, slightly stale bread, mozzarella cheese (ideally di bufala variety), flour, milk, and beaten eggs. Apart from this version, there's also a version with added anchovies. Once assembled, the sandwiches are dipped in flour and cold water (so that the cheese doesn't leak out), then in the beaten eggs, and they're finally fried until nicely browned and crisp on the exterior. This sandwich was invented by housewives in Southern Italy who wanted to make use of leftover mozzarella and stale bread. Nowadays, its popularity has crossed borders, so it's even popular in a few eateries in New York City.

Mozzarella in carrozza

Muffuletta is a traditional sandwich that's originally been made by Italian immigrants in New Orleans. This large sandwich consists of a split loaf filled with olive salad, salami, ham, mortadella, and cheeses such as mozzarella and provolone. The olive salad is often made with a mixture of olives, capers, shallots, peperoncini peppers, and giardiniera - an Italian relish of pickled vegetables. The sandwich is typically served cold, and due to its size, it is sold in quarters, halves, or full-sized for the hungriest consumers.

Muffuletta

Mulitas are a beloved Mexican street food that sit somewhere between a taco, a quesadilla, and a sandwich, offering a rich and satisfying eating experience. Traditionally made with two corn tortillas, a mulita is filled with melted cheese and a variety of savory fillings such as grilled beef, pork, chorizo, or chicken. What truly defines a mulita is its balance of textures and flavors: the crisp exterior of the tortillas, the gooey melted cheese inside, and the bold, smoky notes of the meat. Often cooked on a flat-top grill or comal, the tortillas absorb flavor from the meat juices, giving each bite depth and richness.

Mulitas are deeply rooted in Mexican street food culture, especially in northern and central regions of Mexico. They are commonly served at night markets, food stalls, and taquerías, where cooks prepare them quickly to order. Toppings such as salsa roja or verde, guacamole, onions, cilantro, and a squeeze of fresh lime elevate the dish and allow for personalization. Some vendors also add refried beans or grilled vegetables for extra heartiness.

Culturally, mulitas represent comfort, accessibility, and creativity. They are often enjoyed standing up, shared with friends, or eaten late at night after a long day. While simple in structure, their flavor complexity makes them memorable. Today, mulitas are gaining popularity outside of Mexico, appearing on modern menus and food trucks around the world. They symbolize how traditional street food can travel, adapt, and still retain its authentic soul.

Mulita

In New Jersey, the term sloppy Joe does not refer to the popular sandwich filled with ground beef and tomato sauce. This deli classic was invented in Town Hall Delicatessen in South Orange, New Jersey, and the double-decker rye bread sandwich typically contains two types of sliced deli meat, Swiss cheese, coleslaw, and Russian dressing. Although it might not be the best sandwich to eat on-the-go, locals say that "it&rsquo;s a neat type of sloppiness."

New Jersey Sloppy Joe

Nohut d&uuml;r&uuml;m&uuml; is a traditional dish originating from Gaziantep. The dish is usually made with a combination of chickpeas, salt, pepper, stock, lavash flatbread, onions, parsley, sumac, lemon juice, bell peppers, paprika, and hot pepper flakes. The chickpeas are soaked overnight, boiled, and partly mashed. They're placed into a lavash flatbread with lemon juice, salt, pepper, parsley, onions, bell peppers, sumac, paprika, and hot pepper flakes. The dish is then served either open or wrapped. Nohut d&uuml;r&uuml;m&uuml; can be enjoyed with or without the hot spices.

Nohut dürümü

Pambazo is both the name of a Mexican bread and the name of the sandwich made using that same bread. Its name stems from pan basso, a type of peasant bread reserved for the lower classes through history. The bread is commonly dipped in a spicy, pepper-onion-garlic sauce called guajillo, giving the sandwich a unique, bright orange color. Typically, the sandwich is filled with ingredients such as potatoes, refried beans, avocado slices, chicken, and chorizo sausage, but during Lent, street vendors often substitute the meat with cheese. Pambazos are especially popular in the area of Puebla and Veracruz, and it is said that they make a great light supper, especially when paired with a freshly prepared salad on the side.