A popular snack at tapas bars and cafés in Spain, the bocadillo is a simple pleasure. Fillings might be a few thin slices of air-cured ham on a short loaf of Spanish bread rubbed with sliced tomato for moistness. Pictured: bocadillo from Despaña in New York.
Bocadillo —
A popular snack at tapas bars and cafés in Spain, the bocadillo is a simple pleasure. Fillings might be a few thin slices of air-cured ham on a short loaf of Spanish bread rubbed with sliced tomato for moistness. Pictured: bocadillo from Despaña in New York.
Despaña
The Vietnamese bánh mì is a monument to balance. Fillings such as sweet barbecued pork or tofu mix perfectly with a filling of pickled carrots and daikon radish, cucumber, cilantro, mayo and jalapeño. Pictured: bánh mì from Saigon Vietnam Deli in Seattle.
Bánh mì —
The Vietnamese bánh mì is a monument to balance. Fillings such as sweet barbecued pork or tofu mix perfectly with a filling of pickled carrots and daikon radish, cucumber, cilantro, mayo and jalapeño. Pictured: bánh mì from Saigon Vietnam Deli in Seattle.
Rich Kim
The Mexican torta is typically served on a crusty, football-shaped roll. Popular tortas include fillings such as carne asada or chorizo accompanied by tomato, onions, jalapeño and avocado. Pictured: Achiote-citrus pork torta from Torta-Landia! in Portland, Oregon.
Torta —
The Mexican torta is typically served on a crusty, football-shaped roll. Popular tortas include fillings such as carne asada or chorizo accompanied by tomato, onions, jalapeño and avocado. Pictured: Achiote-citrus pork torta from Torta-Landia! in Portland, Oregon.
CNN
Introduced at Jewish delis in Montreal, smoked meat draws comparisons to pastrami. From a different cut of beef, Montreal smoked meat is spiced differently. Pictured: Montreal smoked meat from Mile End Delicatessen in Brooklyn.
Montreal smoked meat —
Introduced at Jewish delis in Montreal, smoked meat draws comparisons to pastrami. From a different cut of beef, Montreal smoked meat is spiced differently. Pictured: Montreal smoked meat from Mile End Delicatessen in Brooklyn.
Taylor Wallick
A traditional open-faced sandwich from Denmark, smørrebrød is made with a butter base on dark rye bread. Toppings might include smoked salmon or roast beef with arugula and horseradish crème fraiche. Pictured: eggs with freshly peeled shrimp smørrebrød from Aamanns-Copenhagen in New York.
Smørrebrød —
A traditional open-faced sandwich from Denmark, smørrebrød is made with a butter base on dark rye bread. Toppings might include smoked salmon or roast beef with arugula and horseradish crème fraiche. Pictured: eggs with freshly peeled shrimp smørrebrød from Aamanns-Copenhagen in New York.
Aamanns-Copenhagen
Bulgogi, marinated Korean-style beef, replaces chopped steak. Paired with the traditional melted cheese, onions and peppers it lends an entirely new dimension to an area favorite. Pictured: Bulgogi cheesesteak from Koja Grille in Philadelphia.
Bulgogi cheesesteak —
Bulgogi, marinated Korean-style beef, replaces chopped steak. Paired with the traditional melted cheese, onions and peppers it lends an entirely new dimension to an area favorite. Pictured: Bulgogi cheesesteak from Koja Grille in Philadelphia.
Koja Grill
With fillings such as chorizo, carne asada or chicken, the Mexican pambazo has many similarities to the torta. What makes the pambazo different is that the sandwich is dipped in red guajillo pepper sauce, adding heat -- and a level of eating difficulty. Pictured: pambazo from Siete Luminarias in St. Louis
Pambazo —
With fillings such as chorizo, carne asada or chicken, the Mexican pambazo has many similarities to the torta. What makes the pambazo different is that the sandwich is dipped in red guajillo pepper sauce, adding heat -- and a level of eating difficulty. Pictured: pambazo from Siete Luminarias in St. Louis
Brea Photography
Known in Japan as katsu sando, the tonkatsu sandwich typically features a deep-fried pork cutlet in white bread with shredded cabbage and Worcestershire-like tonkatsu sauce. Pictured: tonkatsu sandwich from Nojo in San Francisco.
Tonkatsu sandwich —
Known in Japan as katsu sando, the tonkatsu sandwich typically features a deep-fried pork cutlet in white bread with shredded cabbage and Worcestershire-like tonkatsu sauce. Pictured: tonkatsu sandwich from Nojo in San Francisco.
Nojo
Served on a large, crusty egg bun covered in sesame seeds, the Mexican cemita can be filled with options including fried pork loin. Toppings include avocado, chipotle peppers, Oaxacan cheese and an herb called papalo. Pictured: cemita from Cemitas Puebla in Chicago
Cemita —
Served on a large, crusty egg bun covered in sesame seeds, the Mexican cemita can be filled with options including fried pork loin. Toppings include avocado, chipotle peppers, Oaxacan cheese and an herb called papalo. Pictured: cemita from Cemitas Puebla in Chicago
Cemitas Puebla
The Uruguayan chivito piles skirt steak or filet mignon with layers of ham and bacon, accompanied by onion, mayonnaise, lettuce, tomato, mozzarella, olives, hard-boiled egg and lettuce. Pictured: chivito from Tabaré in Brooklyn.
Chivito —
The Uruguayan chivito piles skirt steak or filet mignon with layers of ham and bacon, accompanied by onion, mayonnaise, lettuce, tomato, mozzarella, olives, hard-boiled egg and lettuce. Pictured: chivito from Tabaré in Brooklyn.
Taylor Jackson
The first thing you notice about the chacarero from Chile is the pile of green beans sticking out from under the bun. Alongside this distinctive ingredient and thin-sliced beef or chicken, the chacarero piles tomatoes, avocado and mayonnaise in crusty Chilean bread. Pictured: chacerero from San Antonio Bakery #2 in Astoria, Queens, New York.
Chacarero —
The first thing you notice about the chacarero from Chile is the pile of green beans sticking out from under the bun. Alongside this distinctive ingredient and thin-sliced beef or chicken, the chacarero piles tomatoes, avocado and mayonnaise in crusty Chilean bread. Pictured: chacerero from San Antonio Bakery #2 in Astoria, Queens, New York.
Taylor Jackson