From Turkish tombik to a variety of Venezuelan arepa: the top 10 best sandwiches in the world

When John MontagueIV Earl of Sandwich, asked in 1762 to be given a piece of meat between two slices of bread to eat while playing cards and not get his fingers dirty, he did not imagine he would give the origin of one of the most popular dishes in the world.

Of course, time has done its work and each region has adapted this english product to its culture and gastronomy. Then globalization made them gastronomic ambassadors of each country in different parts of the world.

Taking its flavors, ingredient combinations and popularity as a benchmark, food guide Taste Atltas released the updated list of the world’s 100 best sandwiches on Monday. Here we present to you the top 10 of the ranking and some remarkable places that are worth mentioning:

This variety of Turkey is made with shredded meat in a bun-shaped flatbread called pita bread . “The bread has a crispy exterior and a soft interior. This dish is usually served with additional ingredients, depending on the customer’s choice, such as tomatoes, onions, lettuce or other vegetables and assorted sauces,” the post explains.

Another Turkish specialty takes 16th place on the list, kumru. A toasted sandwich prepared with artisan bread enriched with chickpea flour. It is usually stuffed with kaşar cheese (which is usually grilled before being placed on bread), spicy sausage known as sujuk, and tomatoes. Some modern variations may also include pickles, red pepper flakes, other types of jerky, or even mayonnaise or ketchup.

The Peruvian version of the sandwich took second place along with the South American country’s ham, “made with boiled pork leg, garlic, oil, chilli and red peppers”. According to the food guide, this “sandwich is a staple at birthday parties and is often served as part of a typical Peruvian breakfast.”

Although butifarra is of European origin, it is believed that the Peruvian version of this cured meat “first began to be sold during bullfights in early Republican Lima”.

From the mountains of Cordoba, Argentina, this version of the typical steak sandwich was chosen: “stuffed with thinly sliced ​​tenderloin steak, tomatoes, onions, lettuce, mayonnaise, chimichurri sauce, ham, cheese and a fried egg, The Tenderloin or Tenderloin Sandwich is a giant sandwich that is sure to satisfy even the hungriest consumer.

The recipe is always open to innovation: “Some people can replace the steak with pork, or add slices of eggplant, as well as any other ingredient they can think of. Popular in Argentina and Uruguay, it can easily be found in many street carts scattered throughout the metropolitan areas of both countries.

Binghamton, New York’s culinary icon is about an Italian bun or slices of white bread topped with marinated chicken, pork or lamb cubes. “The sandwich rose to popularity in the 1940s, but its exact origins remain a mystery.”

“The name comes from the Italian word spiedo, which refers to a kitchen spit. Not unusual, considering the meat is grilled on a metal skewer before being placed on a sandwich,” the post reads.

This version of Vietnam is made with roasted pork bacon as the main ingredient. IThe meat is cooked with a thick layer of salt and spices. It is sliced ​​and served on a typical freshly baked bánh mì.

According to Taste Atlas, the sandwich is served with a combination of mayonnaise, pickled carrots and daikon, cucumbers, cilantro and green onions. “If desired, sliced ​​chili peppers can be added to the sandwich as a topping, which makes it extra spicy. A side of bánh mì heo quay can also be spread with chicken liver paté before adding sliced ​​pork belly to the sandwich,” he adds.

Although his origin has been disputed, he is believed to have been born in the state of Maine, USA.

This sandwich is made of “Cooked lobster meat ideally drizzled with melted butter and placed on long hot dog rolls. Also, the sandwich can include lettuce, lemon juice, salt, and black pepper. Traditional accompaniments include french fries or french fries as a side dish.

The king of Argentinian street food has reached number seven at the top of Taste Atlas. The post describes it as “a sandwich consisting of chorizo ​​and assorted condiments on a crusty bun. It is usually eaten on the go, as it is sold mainly at street stalls. It can be obtained throughout Latin America.

It’s a classic Swedish sandwich. For its elegant presentation, which includes a sprig of dill and a slice of lemon on the side, usually served as an appetizer.

It is made with white bread, shrimp, mayonnaise, Dijon mustard, white fish roe, dill, lemon and butter.

Another of the most popular Argentine dishes has slipped to the top spots of the top 100 best sandwiches in the world.

The milanesa sandwich, also typical in Uruguay, consists of a divided baguette or long loaf filled with meat or chicken cutletsserved with mayonnaise, tomatoes, onions and chopped lettuce.

Some regional versions may include mustard, chimichurri, ham or cheese. “This sandwich is particularly popular in the province of Tucuman, where it is sold in mostly family-run sandwich shops. In some restaurants, the milanesa sandwich comes with either mashed potatoes or fries on the side.

This variety of venezuelan arepasis distinguished by the use of wheat flour instead of standard corn flour. The version originated in the Andes region, near the border with Colombia, specifically in the state of Meridawhere wheat has been grown since ancient times.

“The Andean arepa can be eaten on its own or topped with cheese and vegetables like tomatoes. It is recommended to accompany a simple Andean arepa with a cup of hot coffee,” the post reads.

A version of the traditional arepa known as “Queen Pepiada” He is in position 42 of the ranking. Made with its typical corn dough, the “Reina Pepiada” has a filling made from chicken, avocado and mayonnaise.

The long list of Taste Atlas also includes the Goat cheese sandwichthe national dish of Uruguay ; he go pav Since India, a completely vegetarian version; the cubano, a grilled pressed sandwich made with Cuban bread stuffed with ham, roast pork, Swiss cheese, pickles and mustard. Was at the origin invented by Cuban immigrants in Florida; and smoked meat from Montreal, Canada.

In position 25 is the Sabichof Israel. A pita bread sandwich stuffed with fried eggplant, hard-boiled eggs, tahini sauce, Israeli salad, hummus, pickled mango sauce (amba), and parsley. Another specialty of this country, toast, is also in 96th place in the ranking. “It’s made by pressing and toasting a spongy bun covered in sesame seeds that is split open and filled with cheese and vegetables.”

He calamari sandwich Spanish, the Bauru of Brazil, and drowned omelet of Mexico, respectively occupy the places 27, 38 and 50.

The top 100 of the Atlas of Taste ends with the Luco Barros, from Chile, in position 98; he runzaa specialty of the state of Nebraska in the United States, at number 99 and the pork roll of new sweateralso in the United States.

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