One of the amazing things about food is the way that it signifies culture – with just a few tweaks of ingredients and method, something as basic as a sandwich is immediately given place and context. And indeed, every culture does have its own version of the humble sambo, some combination of meat, veggies and cheese wrapped in bread. In Vietnam, there’s the fragrant, spicy banh mi, rich with French-influenced pate and zingy with fresh herbs. In America, the Reuben has its roots in post-war Jewish emigration. In the Netherlands, smoked fish is placed on dark rye and called smorrebrod – and it’s delicious. And in Australia? Aren’t we the lucky country – we get to have all of them.
Let the sandwich fun begin.
India
In Mumbai, street vendors sell a heap of different sandwiches – this vegetable-centric version is just one idea. Pressed in a jaffle iron and eaten hot, these are definite crowd-pleasers.
Source: Jason Loucas / Feast magazine
Middle East
Herbed rissoles, acidic red onion and a creamy tahini sauce: what’s not to love about the kofta sandwich?
Mexico
Adding carbs to carbs? A definite do in our book. These sandwiches are filled with potato and chorizo (and sometimes beans and other meats), dipped in chilli sauce and fried. The ultimate hangover food? A serious contender.
Source: Chris Chen
Malta
Literally translated as “bread with olive oil,” this Maltese classic gets an upgrade from Shane Delia, who adds flavour-packed white anchovies to his.
Hobs-Biz-Zejt Source: Maltese Safari
America
Layers of thinly sliced beef pastrami, bitter sauerkraut and zesty mayo are held together – just - with slices of robust toasted rye: this is the Reuben, and it’s glorious.
Source: Petrina Tinslay
Denmark
Simple yet super satisfying, smorrebrod is also an excellent way to feed a crowd. Set out plates of hard-boiled eggs, good-quality mayo, smoked seafood and salted butter, as well as a heap of pumpernickel bread, and call it lunch.
Lebanon
Juicy beef spiced with the flavours of the Middle East and wrapped in soft floury bread – this shawarma is the stuff of dreams.
Source: Brett Stevens
Colombia
Sweet and savoury, snack or lunch, we can all agree on one thing: these Colombian treats are so, so good.
Japan
Ah, the Japanese sando – soft, fluffy white bread (the stuff you took to primary school, layered with devon and tomato sauce), usually filled with some sort of crumbed protein. In this case: crab croquettes. Add a generous dollop of Kewpie mayo and pour yourself a Sapporo.
Crab croquette sandwiches (kani korokke sando) Source: John Laurie
Bolivia
Pickled veg, salsa and slow-cooked pork on a crunchy bun: the Bolivians have it all worked out..jpg?imwidth=1280)
Korea
Sold by street vendors, these pan-fried egg toasties marry Asian and Western flavours and are straight-up delicious.
France
Melted cheese, butter and jamon – indulgent, yes, but seriously worth the calorific splurge. Serve with a cold, crisp glass of French white and pretend you’re somewhere near Paris or Provence.
Source: French Food Safari
Vietnam
Rich with pate and zesty with fresh herbs, with an almost infinite variety of fillings, the banh mi is practically the perfect lunch.
Chile
Chileans love their sandwiches, and in particular, the lomito, a gargantuan combination of pork loin, sauerkraut, avocado, cheese and mayo.
Ultimate sandwich: brining pork overnight before cooking creates tender, juicy sandwich fillings. Source: John Laurie
England
A grown-up version of the bacon and chip butty, this ticks all our midday boxes. As long as we can have a nap afterwards.
Hunger may be the most powerful motivator. Source: Chris Chen
Italy
Melting fontina, salty prosciutto and soft, smoky piadina bread: the Italian version of daily bread is molto bene.
Source: Feast magazine
Pakistan
The bustling street stalls of Karachi sell thousands of bun kababs a day – and it’s easy to see why.
Jamaica
A Caribbean version of the pork slider, these melt-in-the-mouth buns are borderline addictive. You have been warned.
Source: SBS Food
China
A little different to the other sandwiches on this list, but we think it fits the loose definition. Crispy, spicy chicken folded in to a sweet, soft bun, conveniently palm-sized for easy handling. We’ll take two.
Peru
Chicarron is pork in Peru – braised, then fried in its own fat. In this sandwich, its piled into a roll with fried sweet potato and salsa… and makes the perfect midday eat.
Greece
Practically adopted by Aussies, souvlaki is a Greek classic for so many reasons. Vibrant chicken that drips with juice, fresh-as herbs and garlicky yoghurt all rolled into a barbecued flatbread.
And if you want even more sandwich stuffers, check out our collection here.
Source: Sharyn Cairns
Have we got your attention and your tastebuds? The Chefs' Line airs 6pm weeknights on SBS. Check out the program page for episode guides, cuisine lowdowns, recipes and more.
Have you got a sweet tooth?
How to make a better sandwich (hint: use ice cream)
