The world's 31 best sandwiches: which British ones make the list?

Sandwiches around the world

There's more to the humble sandwich than just fillings packed between slices of bread (or crammed into a bun). This versatile handheld food comes in many different guises around the world, and those recipes speak a lot about each place and its culinary heritage. There are cucumber sandwiches daintily displayed on British-style afternoon tea platters, meaty shawarma pittas sold in Middle Eastern markets, and comfort food classics like the grilled cheese and croque monsieur.

We count down the best sandwiches the world has to offer, each of which is an absolute must-try. Read on and see how many you've tasted, and how many British ones make our list.

Our ranking is based on the popularity of each sandwich in its place of origin and beyond, taking into account any data on sales and longevity – and the humble opinions of our team.

31. Cucumber sandwich, UK

Quintessentially British, cucumber sandwiches commonly grace afternoon tea platters alongside equally dainty cakes and (not so dainty) fluffy scones. They're pretty simple: just thinly sliced cucumber on buttered bread. Though, if you want to channel Downton Abbey, the crusts should be cut off to keep the sandwiches as dainty as possible. A subtle splash of a good quality vinegar – think white wine vinegar, rather than a strong malt version – elevates them to something special.

30. Leberkäse roll, Austria and Germany

Leberkäse rolls are particularly popular in the Bavarian region of Germany, and across Austria. Pretty plain in appearance, this simple sandwich sees a semmel bread roll (also known as a Kaisersemmel or Bavarian bread roll) filled with a thick slice of leberkäse – a dense meatloaf made from corned beef, pork, bacon and onions, similar to Spam or bologna. Leberkäse can be served hot or cold, and may be dipped in breadcrumbs and fried.

29. Egg mayonnaise, UK

Egg mayo sandwiches, rolls or baguettes are a love-it-or-hate-it option, hence the relatively low spot in our list. People who have memories of warm, curly-cornered egg sandwiches of buffet tables past may shun this choice. However, when made fresh and seasoned well, egg mayo sarnies can be delicious. To enjoy this classic British sandwich at its best, mix sliced or chopped hard-boiled egg with mayonnaise, plenty of seasoning and, if you like it hot, a splash of chilli sauce or a pinch of chilli powder. For a truly old-school touch, cress can be added to the mix to bring some peppery greenery.

28. PB&J, USA

A lunchbox staple for millions of kids across North America (and loved by Joe Biden), the PB&J – peanut butter and jelly (or jam) – is a fusion of salty and sweet, typically served on sliced white bread. Whether you use crunchy or smooth peanut butter depends on whether you want to add some texture. Grape jelly (or jam) is the de facto flavour to opt for, but strawberry and raspberry are also good options. Using a marshmallow creme instead turns this sandwich into a 'fluffernutter'. You could also go all out and add bacon and banana to create an 'Elvis', reportedly Presley's favourite.

27. Jambon-beurre, France

While French cuisine is famously rich and complex, France's favourite sandwich is relatively simple. Created with just three ingredients, the jambon-beurre, which translates to ham-butter and is also known as le Parisien, is sold in the millions from boulangeries, street vendors, bars, cafés and supermarkets across the country. The jamon-beurre is made with a baguette de tradition (a thin French stick), slathered generously with butter and filled with jambon blanc or jambon de Paris – thinly sliced French ham. The butter should ideally be creamy, traditionally churned Normandy or Brittany butter.

26. Falafel sandwich, Middle East and North Africa

Falafels, served in wraps, pittas or flatbreads, are a hugely popular street food in the Middle East and parts of North Africa, with various countries laying claim to their invention (including Egypt). They're typically made up of a mix of ground chickpeas and broad (or fava) beans, onions and garlic, with herbs and spices bringing that depth of flavour, and are shaped into balls before being deep fried. Salad, pickles, tahini and hummus complete the satisfying, handheld package.

25. Cheese and pickle, UK

It might not be the most exciting sandwich on our list, but there's no ignoring the classic cheese and pickle combo. The British Sandwich Association recently revealed Brits eat around 119 million cheese and pickle sandwiches annually. The cheese element is typically Cheddar, while the pickle is usually British brand Branston's or similar – a chunky, tangy relish with a dark brown hue. If you're really hungry, you may want to go for the full ploughman's lunch, a typical pub meal that adds ham, wedges of apple and a few pickled onions on the side.

24. Tuna melt, USA

A tuna melt is another simple sandwich that can be made from store cupboard staples – and it's so simple, in fact, it was invented by accident. The story goes that a lunch counter cook at a Woolworth's in Charleston, North Carolina was rushing around when a bowl of tuna salad fell on top of a grilled cheese sandwich. Instead of throwing it away, he made the most of it – and created a classic. Its core is tuna and melted cheese, though common add-ins include chopped onions, olives, capers, diced tomatoes and tinned sweetcorn.

23. Vada pav, India

The vada pav is a staple of Mumbai's street food scene, and an absolute must-try for anyone visiting the city. Absolutely packed with flavour, it's comprised of a deep fried, potato-based fritter that's served in a soft roll, or pav. The fritter is spiced with fresh chillies, garlic and ginger. Dried spices, such as turmeric or garam masala, can also be added. Upping those heat levels, a vada pav usually comes with a chilli pepper inside the bun, while various chutneys can be added for even more flavour.

22. Muffuletta, USA

A Sicilian-American creation, the muffuletta is credited to Central Grocery, a deli in New Orleans, Louisiana. There are two essential elements to a muffuletta: the round, flat sesame loaf of the same name, and the antipasti spread that makes up one of the layers. Recipes for the latter vary, but will typically include olives, capers, pickles, garlic, olive oil and vinegar. The other layers are cheese and cold meats, with Italian cold cuts making for the most authentic mix. Because of the shape of the bread, muffulettas are served cut into quarters.

21. Prawn mayonnaise, UK

The prawn mayonnaise sarnie is an ever-popular lunchtime choice in Britain. They were popularised by high street retailer Marks & Spencer in the 1980s, and the chain still sells more than 100,000 prawn-packed sandwiches in the UK per week. To channel that retro dinner party favourite, the prawn cocktail, you could transform the mayonnaise into a Marie Rose sauce, adding tomato purée, Worcestershire sauce, a dash of Tabasco and a pinch of cayenne pepper.

20. Gatsby, South Africa

A must-try in Cape Town, the Gatsby is a giant, sub-shaped bread roll stuffed to bursting with a bewildering array of ingredients. French fries are joined by a combination of meats – such as steak, chicken, sausages and cold cuts – plus shellfish, cheese and fried eggs. Next up is salad, and it's all topped off with your choice of sauces, such as curry, spicy peri-peri or tomato. For obvious reasons, they're pretty popular as a hangover cure.

19. Smoked salmon and cream cheese bagel, USA

Smoked salmon and cream cheese is a match made in food heaven. Salty, smoke-infused fish, sliced and dressed with lemon and combined with rich cream cheese and a crack of salt and pepper, works brilliantly with a bagel holding it all together. Also known as 'lox and schmear', it's a staple of Jewish delis and bagel shops.

18. Bocadillo, Spain

Bocadillos are a sandwich option you'll find in all Spanish regions, with the choice of fillings varying from area to area. On a very basic level, a bocadillo is a crispy Spanish baguette, or pan de barra, that's split lengthways and filled with primarily protein-based ingredients. Bocadillos can be found as street food, in tapas bars and in cafés. Typical fillings include tortilla, jamon serrano and tuna.

17. Sloppy Joe, USA or Cuba

Quite possibly one of the messiest sandwiches in the world to eat, the sloppy Joe is a beefy option that's not for the faint-hearted. With origins dating back to the early 20th century, there are a variety of theories about the sandwich's origin, and whether it was an American or Cuban invention. Today, it's particularly popular in the US, where a filling of minced beef and onions made in a seasoned tomato sauce is served in (or slopped into) a hamburger bun.

16. Wagyu beef katsu sando, Japan

While it may be more usual to see Wagyu beef on the menu of a Michelin-starred restaurant, in Japan it's a popular, if expensive, sandwich filling. Wagyu – from a special breed of Japanese cows that produce rich, marbled meat – is considered by some to be the best in the world. A Wagyu katsu sando (Japanese for sandwich) sees thick slabs of the beef covered in seasoned and flavoured panko breadcrumbs (katsu), then fried and served between two slices of soft, springy milk bread.

15. Lobster roll, USA

New England is famed for lobster, and particularly for the lobster roll: a fluffy bread roll that's split and generously packed with sweet, delicate meat, then drenched in melted butter. Perry’s in Milford, Connecticut, is credited with serving the first hot lobster roll, in the 1920s, while cold lobster rolls were popularised by the seafood shacks of Maine. Both can be found across the region, and in some Canadian coastal areas. Served hot, you can expect that luxurious butter dressing, sometimes laced with lemon; served cold, a mayonnaise mix is de rigueur. A side of salty fries is a classic accompaniment.

14. Philly cheesesteak, USA

Philadelphia's signature sandwich is as synonymous with the city as Rocky Balboa. Consisting of sliced beef, onion and melted cheese, served in a toasted hoagie roll, it's said to have been invented by South Philadelphia hot dog seller Pat Olivieri in the 1920s. His creation, mixed up on the grill to make a sandwich for himself, became so popular, he opened Pat's King of Steaks in 1930. There are rivals to the crown in the city and elsewhere in Pennsylvania, though Pat's remains one of the best places to try a cheesesteak.

13. Smørrebrød, Scandinavia

A definite must-eat for anyone travelling in Scandinavia, the smørrebrød is an open-face sandwich offered with a plethora of interesting ingredients. Also known as smørbrød or smörgås, depending on the country you're in, the sandwich's premise remains the same: a mix of ingredients served on dark bread. Toppings include pickled herring, smoked salmon, prawns, egg, chicken, roast beef and liver pâté. There may also be salad, pickled vegetables, capers and beetroot, crème fraîche and horseradish.

12. Pastrami on rye, USA

Influenced by European immigrants, the pastrami on rye became a signature sandwich of New York City's Jewish delis in the early 20th century. Served on traditional rye bread, it packs in a generous portion of pastrami, thinly sliced and stacked tall. The pastrami is the key, obviously, and its cooking process of curing, smoking and steaming creates a uniquely intense flavour. No pastrami on rye is complete without a good dash of mustard, plus a dill pickle on the side. In Canada, a similar sandwich replaces pastrami with Montreal smoked meat, or cured beef brisket.

11. Cubano, USA

A Floridan invention influenced by Cuban immigrants, the Cubano is an extravagant sandwich. The bread is soft on the inside, crisp on the outside and slightly sweet, similar to a baguette but baked with lard for a fluffier texture. There are several crucial ingredients, including thinly sliced ham and Swiss cheese. What stands the Cubano apart, though, is the roast pork layer of filling. Before cooking, it's marinated in the Cuban dressing mojo – bitter orange juice, garlic and herbs – for a piquant result. Add in pickles and yellow mustard, and you've got yourself a genuine Cubano.

10. Croque monsieur, France

This café and bistro staple takes a classic sandwich filling combination to higher levels of sophistication. Served warm, it starts with sliced white bread filled with ham and cheese, with Emmental or Gruyère being the usual choice. A layer of creamy béchamel sauce, and a quick dip in beaten egg before it hits the pan, finishes the process, resulting in a richly indulgent sandwich. The addition of a fried or poached egg on top of the dish turns it into a croque madame.

9. Torta, Mexico

This classic Mexican sandwich can be made from a variety of bread types: teleras (white oval rolls), bolillos (short baguettes) or tortillas, which can be layered to create a stacked sandwich effect. Classic filling options include ham, avocado, cheese, adobo pork, egg and chicken. A slight variation to look out for is the torta ahogada, which translates as 'drowned'; this pork-based sandwich is served cloaked in a chilli-infused tomato sauce and finished with a squeeze of lime.

8. Panini, Italy

Italy's grilled panini, made with ciabatta or focaccia-style bread rolls, make delicious vehicles for the cold meats, cheeses and fresh vegetables readily available in the country. Cured meats like prosciutto and mortadella work beautifully paired with provolone cheese. A great choice for a meat-free meal is the Caprese panini: slices of ripe tomatoes covered in melting mozzarella, complemented by basil leaves or a dollop of pesto. Tuna, chicken and meatballs are also popular panini fillings.

7. Shawarma, Turkey

A shawarma is a kind of kebab, or gyros, that's popular across the Middle East and North Africa, though it's widely believed to have originated in Turkey during the Ottoman Empire. The most common types of meat for shawarmas are lamb and chicken, both of which are cooked on large rotisseries, then sliced to serve. Served in a pitta, flatbread or wrap, shawarmas often come with red cabbage, onion, lettuce, tomato and chillies, plus a chili or yogurt-based sauce.

6. Po'boy, USA

The po'boy dates back to 1920s New Orleans, where it was developed by café owners to feed striking streetcar workers, or 'poor boys'. Back then, the baguette-style sub rolls were filled with beef scraps, potatoes and gravy, though the popularity of the sandwich saw more fillings being offered for paying customers. Fried oysters, back then not such a luxury ingredient, were used, along with soft shell crab, ham, cheese, catfish, scampi and shrimp. 'Dressing' a po'boy involves the addition of salad, pickles and condiments such as mayo.

5. Club sandwich, USA

What's better than a sandwich? A triple-decker sandwich, of course. The club sandwich has its origins in the Big Apple, dating back to the late 1800s. Today, it's still popular in bars, at lunchtime in restaurants and bistros, and on room service menus. The recipe is a global one, with layers of toasted white bread, sliced chicken, bacon, lettuce, tomato, and mayonnaise – so it's something you can order anywhere with generally uniform, and comfortingly familiar, results.

4. Bánh mì, Vietnam

Another example of how sandwiches make for great street food (affordable, tasty and portable) the Vietnamese bánh mì looks similar to a traditional French baguette, but is made with rice flour for a light, airy texture. Pork seasoned with fish sauce is very popular filling, while other options include sausage, sardines and mackerel. The distinctive flavour and texture come from the sour pickled vegetables, fragrant, fresh herbs and spicy chillies.

3. Reuben, USA

A 20th-century North American invention, the origins of which are disputed with rival claims from a hotel in Omaha, Nebraska and a New York City deli, the Reuben can be found in delis and diners all over the States. A hot offering, the Reuben combines salty, thinly sliced corned beef, melted Swiss cheese and piquant sauerkraut, served on toasted rye bread. There are two dressings that are served with a Rueben: a thousand island dressing, or a spicier Russian dressing.

2. BLT, UK or USA

While there's a lot to be said about the traditional British bacon butty (at its purest, bacon between slices of white sliced bread and tomato or brown sauce), the addition of lettuce and tomato creates something simple yet extraordinary. BLTs are popular on both sides of the Atlantic, with rival claims that it was invented in Victorian England or evolved from classic US sandwiches, like the club, in the early 20th century. Salty bacon is essential, lettuce adds crisp texture, tomato gives a juicy, fresh note and, depending on your taste, mayonnaise or mustard bring it all together, whether it's made with toasted or untoasted bread.

1. Grilled cheese, USA

A sandwich that needs no formal introduction, the grilled cheese is a classic comfort food with universal appeal. Primarily gooey, melted cheese gluing two slices of bread together, it can be jazzed up with slices of ham, tomato and onion, and is heavenly when eaten alongside a bowl of rich tomato soup. A traditional American grilled cheese is cooked in a griddle-style pan, but in the UK and Australia it tends to be made with a toasted sandwich maker that seals the crusts, creating what's known, respectively, as a toastie or Jaffle.

Now discover the most incredible sandwiches invented in each US state