Torta Ahogada is a regional Mexican sandwich which literally translates to ‘drowned sandwich’. The sandwich consists of a toasted bolillo roll (birote salado) stuffed with refried beans, shredded pork carnitas, pickled red onion and radish. The tortas are then dipped into a mild tomato salsa, then topped with a spicy árbol chile salsa. It is the spicy hangover cure of choice for those in Mexico’s second city, Guadalajara in the province of Jalisco. You have to accept the fact that …

Bacon Sandwich is a sandwich of cooked back bacon between bread that is usually spread with butter and may be seasoned with ketchup or brown sauce. It is generally served hot.

Bacon, Egg And Cheese Sandwich is a breakfast sandwich popular in the United States. The sandwich is typically made with bacon, eggs, cheese and bread, which may be buttered and toasted.

The Vietnamese sandwich, sometimes called a "bánh mì" sandwich, is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as cilantro, fish sauce, and pickled carrots.

The classic version, bánh mì th?t ngu?i, sometimes known as bánh mì d?c bi?t or "special combo", is made with various Vietnamese cold cuts, such as sliced pork or pork bellies, ch? l?a (pork sausage), and head cheese, along with the liver …

Chivito is a sandwich-style national dish of Uruguay, and consists primarily of a thin slice of filet mignon (churrasco beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries

It is an Jewish- Iraqi and Israeli sandwich, consisting of pita stuffed with fried eggplant and hard boiled eggs. Local consumption is said to have stemmed from a tradition among Iraqi Jews, who ate it on Shabbat morning

Mexican burger from the city of Puebla. It comes with a variety of fillings, the most popular one is with thin breaded veal fillet (milanesa) or cutlet along with toppings like onion, avocado, lettuce or celery leaves, cheese, and chipotle sauce.
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Gatsby is a South African submarine sandwich typically sold as a foot-long sandwich sliced into four portions

Bocadillo de tortilla is one of the classic bocadillo sandwich varieties from Spain. It typically consists of a thick slice of the quintessential Spanish tortilla (potato omelet) nestled between two slices of bread. This sandwich generally uses a rustic, Spanish-style baguette known as barra de pan, which is usually cut in half lengthwise and may (sometimes) get toasted to make the sandwich crispier.

Although it’s usually as simple as bread and potato omelet, the sandwich may occasionally be drizzled with …

A Cuban sandwich is a variation of a ham and cheese that was often made in cafes catering to Cuban workers in the early Cuban immigrant communities of Florida: Key West and Ybor City, Tampa. Later on, Cuban exiles and expatriates brought it to Miami where it is also still very popular.

The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread

A BLT (Bacon, Lettuce and Tomato) is a type of bacon sandwich. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich, although it is unclear when the name BLT became the norm.
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Butifarra is the name of a traditional Peruvian cold sandwich where the main ingredient is "Jamon del Pais". Slices of this savory seasoned ham and onion relish called "salsa criolla" are served on crusty round French bread roll.

Chacarero is a Chilean sandwich made with thinly sliced churrasco-style steak, or lomito-style pork on a round roll with tomatoes, green beans and chili pepper.

American sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.

Completo is the Chilean version of a loaded hot dog. It is a very traditional street food dish served by street vendors and other casual restaurants.

French for "gentleman crunch" is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A Croque Madame is a version of the dish topped with a fried egg.

The name is based on the verb croquer ("to bite") and the word monsieur ("mister"). The sandwich's first recorded appearance on a Paris café menu was in 1910. Its earliest mention in literature appears to be in volume two of …

Döner kebab is a type of Turkish kebab, made of meat cooked on a vertical rotisserie. Similar dishes cooked on a vertical rotisserie are the Arab shawarma, Greek gyros, and Mexican Al pastor.

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Francesinha is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with melted cheese and a hot thick tomato and beer sauce served with french fries. It is said that the Francesinha was invented in the 1960s. Daniel da Silva, a returned emigrant from France and Belgium, tried to adapt the croque-monsieur to Portuguese taste.

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Choripan is a type of sandwich filled with chorizo. You will most likely find Bolivians eating Choripan as an appetizer during the preparation of a BBQ or at a local sporting event.

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"A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side." -Wikipedia

Vada Pav is a vegetarian fast food dish native to the Indian state of Maharashtra. A simple creation involving a deep fried potato patty with some coriander and spices.

Po Boy is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.

Toast Skagen is an absolute classic and has come to symbolise elegance in Swedish food. Toast Skagen is popular in restaurants all over Sweden.It is also called Skagenrora, Skagen mix or rakrora prawn mix. Essentially the prawns are mixed with mayonnaise, graddfil a bit like soured cream and some seasoning. The choice of seasoning varies somewhat with tabasco, grated horseradish or brandy being the most common.

Bake and Shark is a traditional fast food dish of Trinidadian cuisine prepared using fried flatbread, shark meat and additional ingredients. It is a classic street food dish that is sold at a multitude of food stalls and cookshops all over Trinidad and Tobago. Wikipedia.

True Taiwanese pork belly buns have five defining components: the fluffy steamed bun, tender braised pork belly, pickled mustard greens, fresh cilantro, and powdered peanuts. All combined, it's a messy, colorful, glorious snack of salty, sweet, pungent, and fresh flavors, with multiple textures to boot.

Mallorcas is a Puerto Rican Ham And Egg Sandwich named for the bread, a Puerto Rican take on the Ensaïmada pastries from the Spanish island of Majorca. The Majorcan version is a flaky coiled pastry made with lard, often filled with sweet ingredients such as cream or chocolate, or covered with fruits.

Cevapi is a grilled dish of minced meat, a type of skinless sausage.

Trancapecho is a sandwich from Cochabamba in Bolivia. It is basically a silpancho sandwich. Silpancho is a very traditional Bolivian dish.

A pork steak sandwich seasoned with garlic and spices staple of the Portuguese cuisine. It is the equivalent of the hamburger for Americans.

Pastrami on rye is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. It is prepared with pastrami, rye bread, spicy brown mustard. It is very delicious and is very healthy.