Popular Varieties and Types of Sandwiches Across the World

If you’re looking for a delicious and easy recipe that everyone will love, look no further than sandwiches! They’re perfect for breakfast, lunch, or dinner, and they’re also great as snacks. Plus, sandwiches are highly customizable, so you can easily change up the ingredients to suit your personal taste.

Today, we’ve compiled a list of some of the most famous sandwiches from around the world. These different types are perfect for every foodie and are sure to tantalize your taste buds!

So let’s go ahead and take a look at all the different types of sandwiches that are famous around us.

Steak with Blue Cheese Sandwich

Combine 12 cups of mayonnaise and 14 cups of steak sauce. Toss with 1/2 cup cooked steak, 1/4 cup chopped avocado, 1/4 cup chopped tomato and 12 tablespoons crumbled bleu cheese. Add 14 cups of cooked bacon, 12 tablespoons of salt, and pepper. Wrap in a large flour tortilla.

Pastrami with Slaw

Mix 1/2 cup shredded cabbage with 2 tablespoons of apple cider vinegar, 1 teaspoon of each sugar & chopped dill, and let stand for 15 minutes. Spread 1 tablespoon yellow mustard and 1 teaspoon horseradish on the bottom half of a split-onion roll. Add the slaw and sliced pastrami.

Corned Beef and Horseradish Slaw

Combine 1/2 cup shredded cabbage, 2 teaspoons each horseradish, water, 1 teaspoon grainy mayo, and a pinch of salt and pepper. Sandwich the sliced corned meat and the slaw between two slices of rye bread.

Spicy Roast Beef & Brie Sandwich

Spread 1 slice of sourdough bread, with pepper jelly. Sprinkle with sliced roast beef, sliced Brie, and watercress. Season with salt. Add another slice of bread.


Italian Deli Sandwich

Mix 3 tablespoons olive oils with 2 tablespoons white vinegar, 1 small garlic clove grated, and 1/2 teaspoon of each Italian seasoning and sugar. In a sandwich roll, drizzle the vinaigrette with only about 1 tablespoon. Top with shredded mozzarella, salami, pepperoni, salami, prosciutto, and sliced pickled bell peppers. Drizzle with the reserved vinaigrette.

Italian BLT Sandwich

Cook 4 slices of pancetta thinly in a skillet on medium heat until crisp, about 5 minutes Spread 2 tablespoons mayonnaise and 1 tablespoon chopped basil on 2 slices of country bread. Between the bread slices, sandwich the baby arugula, pancetta, and sliced tomato.

Broccoli Rabe and Lemon Ricotta

Season 3 cups of trimmed broccoli Rabe with salt. Cook, stirring occasionally, until tender and charred, approximately 4 minutes. Let cool and then chop. Spread 1/2 cup ricotta, 1/2 lemon zest, and 1/4 teaspoon kosher sea salt on 1 slice of Italian bread. Add the broccoli rabe to the top and another slice of bread.

Tomato and Mozzarella With Pesto Toss

1/3 cup each quartered cherry tomato and mini mozzarella balls, 1/4 Cup chopped roasted red peppers, 2 teaspoons minced shallot, and 2 tablespoons olive oil; let rest for 15 minutes. 1 tablespoon chopped basil. Take one-third of a soft roll and cut off the top. Leave a 1/2-inch border around the edges. Spread pesto inside. Cover the roll with the tomato mixture, and then replace the top.

Grilled Eggplant With Mozzarella

Slice one small Japanese eggplant to 1/2 inch thick. Toss with olive oils and salt. Grill on medium heat for 5 minutes, turning once more, or until the eggplant is charred. Let cool. Mix 1 tablespoon balsamic vinaigrette with 1/2 cup of each caper or currants. Season with salt and red pepper flakes. Let marinate for 1 hour. Split 1 ciabatta and brush the inside of the roll with olive oil. Fill the roll with the eggplant, fresh mozzarella, and fresh basil.


Veggie Pimiento Cheese Sandwich

1/2 cup grated cheddar, 2 tablespoons each of cream cheese, diced pimientos, and 1 tablespoon each mayonnaise. Add chopped chives, parsley, and a dash of hot sauce. Mix 1/4 cup each of celery, cucumber, and bell pepper dice. Spread 2 slices of sourdough bread. Sandwich shredded romaine between 2 slices of bread.

Turmeric Chickpea Pulse

One 15-ounce Can of Chickpeas. Drain and place in a food processor. Add 1/2 cup mayonnaise and 1 teaspoon mustard. Season with salt and ground turmeric. Spread the mixture on 8 slices of multigrain bread. Between the bread slices, sandwich lettuce, tomato, and red onion.

Curried Cauliflower Sandwich

Cut 1/2 of the head cauliflower into small florets. Toss with 2 tablespoons olive oils and 1/4 teaspoon each curry powder and kosher salt. Bake at 450°F for 25 minutes or until golden brown. Sprinkle 1/2 cup of shredded mozzarella in the last 2 minutes. Allow cooling. Spread mango chutney onto 4 slices of white bread. Sandwich the cilantro and cauliflower between the bread slices.

Roasted Carrots With Goat Cheese

Toss 1 1/2 cups thinly-sliced carrots with 1 teaspoon olive oil (Middle Eastern seasoning); roast in the oven at 425°F until tender, 20-25 minutes. Allow cooling. Mix 2 ounces goat cheese with 1/4 cup chopped green olives, and 3 tablespoons chopped Parsley. Spread on 2 slices of multigrain bread. Add the carrots and honey to each slice.

Roasted Squash With Pear Peel

1/4 butternut squash, cut 1/2 inch thick; mix olive oil, salt, and pepper. Bake at 425°F for 35 minutes or until tender and lightly browned. Spread 2 tablespoons mayonnaise and 1 tablespoon miso paste on four slices of multigrain bread. Sandwich baby kale and the roasted squash between the bread slices.

Zucchini Omelet Saute

 1/4 Cup each chopped zucchini and sliced onions in olive oil until tender, about 4 to 5 mins. Season with salt and pepper. Cook 1 lightly beat egg until it is set. Flip the eggs once and then fold them in half. Split a 6-inch piece of Italian bread and add the omelet, chopped tomato, shaved mozzarella Salata, fresh basil, and a drizzle of olive oil.

Spanish Egg Salad

Mix 2 tablespoons of each mayonnaise, chopped roasted red bell pepper, 1/4 teaspoon of smoked paprika, and 1/2 grated small clove garlic clove. Mix in 2 cups chopped hard-boiled eggs, 2 tablespoons of toasted almonds, and 2 tablespoons of sliced almonds. The egg salad and watercress can be mixed into a semolina sandwich.


Spinach-Artichoke and Havarti Spread

2 slices of country bread with sun-dried tomatoes and cream cheese. Sandwich marinated artichoke hearts, baby swiss spinach, and sliced dill-Havarti between two slices of bread.

Bologna and Sun-Dried Tomato Club Puree

 1/4 Cup of each sun-dried tomato. Add water and 1 tablespoon brown sugar to a blender. Spread the mixture on six slices of white bread. Use 3 slices of bread per sandwich to sandwich sliced bologna, cheddar, and romaine lettuce.

Ricotta, Marmalade, and Salami Spread

1 piece of rosemary focaccia and orange marmalade on each side. Sprinkle with ricotta and pepper. Add thinly sliced fennel salami to the top.


We hope you enjoyed our article on popular varieties of sandwiches across the world. Each of these varieties has something different to offer and we hope you’ll be able to see what they’re all about. We hope you enjoy trying some of the different varieties of sandwiches available across the world and we hope that you’ll return to our blog to find an article on another type of sandwich in the future.

You can Check our Other blog: America’s Best Wings