20 Legendary Sandwiches That Make the BLT Look Basic

I’ve devoured sandwiches in hole-in-the-wall diners and at food stalls from Bangkok to Buenos Aires. One thing is clear: while a BLT might be a nice comfort standby, there’s a whole planet of extraordinary sandwiches waiting to blow that bacon-lettuce-tomato combo out of the water.

Below are 20 mouthwatering marvels that totally redefine what a sandwich can be. Each one showcases the local culture, unique flavors, and a heavy dose of creative brilliance—proof that bread and fillings can be so much more than a quick lunch fix. Ready to treat your taste buds to something epic?

1. Bánh Mì (Vietnam)

This Vietnamese staple marries the crispness of a French baguette with savory meats (like char siu pork), pickled veggies, fresh cilantro, and a spicy mayo. The result is a harmonious collision of colonial influence and Southeast Asian flair.

When you bite in, expect the bread to crackle in harmony with the tangy crunch of pickled carrots and daikon. Add a dab of chili sauce if you’re into heat; either way, it’s a sandwich you’ll crave long after that first introduction.

2. Cubano (Cuba/USA)

Born in Cuban communities and perfected in Florida, the Cubano piles roast pork, ham, Swiss cheese, pickles, and mustard onto a Cuban roll, then smashes it all into a sizzling press. The bread emerges crispy on the outside while the cheese melts into glorious goo.

Think smoky pork meeting tangy pickles, all sealed under a crunchy crust. No wonder it’s a must-have in every Cuban café—once you taste it, your usual ham-and-cheese might feel a little…inadequate.

3. Croque Monsieur (France)

France’s contribution to turning a ham and cheese sandwich into luxurious bliss. Typically made with gooey Gruyère, succulent ham, and a rich béchamel sauce, then toasted until golden-brown.

When I first tried one in a tiny Paris café, I understood how something so simple can taste so refined. For added decadence, top with a fried egg and voilà—Croque Madame. But honestly, the basic “Monsieur” is already heaven.

4. Katsu Sando (Japan)

Imagine a pork cutlet with a crispy, golden panko crust, drizzled with tangy tonkatsu sauce, then nestled between slices of soft, pillowy milk bread. Each mouthful is a textural dream—delicate bread, crunchy meat, and a sweet-savory zing.

I love how Japan transforms simple components into something so elegant. Served in neat rectangles, these sandwiches are proof that minimalist style can yield massive flavor impact.

5. Choripán (Argentina)

Grilled chorizo stuffed into a crusty roll, crowned with a bright green chimichurri sauce. One whiff, and you’re transported to a lively Argentinian asado—where the smoky aroma of grilling meat reigns supreme.

It’s equal parts savory and refreshing, with that tangy chimichurri slicing through the richness of the sausage. If you ever find yourself at an Argentinian food stall, skip the burger and go for the choripán. Your taste buds will thank you.

6. Philly Cheesesteak (USA)

Hailing from Philadelphia, this beauty layers thinly shaved ribeye or sirloin, grilled onions, and melted cheese (Cheez Whiz, provolone, or American—pick your loyalty) onto a soft hoagie roll. The result is a messy, mouthwatering marvel.

The best versions practically drip with juice, so be prepared for a hands-on, unapologetically indulgent experience. Each bite is a blissful marriage of tender meat, sweet onions, and cheesy goodness.

7. Pastrami On Rye (USA)

A deli classic: tender, peppery pastrami stacked thick between rye bread, typically with a slather of spicy mustard. The interplay of smoky beef, tangy mustard, and hearty rye is deli nirvana.

I’ll never forget my first taste in a bustling New York deli, where the sandwich towered so high, I questioned the laws of gravity. One mouthful, and you’ll see why it’s an American institution.

8. Lobster Roll (USA – New England)

Plucked fresh from the Atlantic, tender lobster meat is tossed with butter or mayo, then crammed into a toasted split-top bun. It’s an extravagant taste of East Coast summer in handheld form.

What sets it apart is that succulent lobster meat—sweet, delicate, and unmasked by heavy seasonings. If you think a BLT is indulgent, try sinking your teeth into a truly decadent lobster roll.

9. Nashville Hot Chicken Sandwich (USA)

Meet the spiciest contender on this list. A piece of fiery hot chicken (fried and glazed in a chili-laden oil) snuggles into a soft bun, with pickles and a cooling slaw for relief.

If you appreciate a touch of culinary chaos, this sandwich will spark joy…and probably a bit of sweat. The BLT stands no chance next to such a bold flavor explosion.

10. Po’ Boy (USA – Louisiana)

A New Orleans icon, the Po’ Boy typically features fried shrimp or roast beef, dressed up with lettuce, tomatoes, pickles, and a tangy remoulade. The real magic is the super-soft French bread, locally known as “Leidenheimer” bread.

You’ll know you have a good Po’ Boy when the shrimp is crunchy, the sauce is zesty, and the bread is fluffy yet stable. Skip the BLT next time and go for this crunchy, saucy stunner.

11. Francesinha (Portugal)

Picture layers of ham, steak, and sausage smothered in melted cheese, then drowned in a spicy beer-based sauce. This Portuguese creation is a carnivore’s fantasy, devoured with fries to scoop up any leftover sauce.

It’s decadent, loud, and not exactly an everyday meal—more like an indulgent feast to share with friends while you watch their eyes widen in awe.

12. Panino Al Lampredotto (Italy)

Florence’s street food gem: slow-cooked tripe (the cow’s fourth stomach, if you’re curious) seasoned with a herby green sauce, all tucked into a crusty roll. If you dare to step out of your comfort zone, you’ll discover a melt-in-your-mouth richness that’s surprisingly addictive.

At first, I was hesitant to try stomach on a sandwich, but trust me—once you taste that tender texture and bright sauce, your adventurous side will rejoice.

13. Smørrebrød (Denmark)

Open-faced rye bread topped with everything from smoked fish to tangy spreads. Danes treat each slice like a mini canvas, layering flavors carefully so every bite is delightful.

It’s a far cry from your standard sandwich—sort of like a piece of edible art. Whether it’s pickled herring, roast beef, or creamy egg salad, each smørrebrød is guaranteed to outshine a BLT in sophistication.

14. Mitraillette (Belgium)

Imagine a baguette loaded with meat (could be steak, fricadelle, or sausage), golden fries, and an array of sauces. It’s a proud member of Belgium’s “frites culture,” combining crunchy potato magic with savory protein.

The name “Mitraillette” translates to “machine gun,” implying the sandwich hits you with a barrage of intense flavors. Let’s just say once you bite in, you’ll understand the hype.

15. Zapiekanka (Poland)

A long, open-faced baguette crowned with sautéed mushrooms, melted cheese, and a drizzle of ketchup. It’s a Polish street food classic, perfect for late-night cravings or a quick lunch.

That earthy mushroom flavor pairs wonderfully with gooey cheese. The final flourish—ketchup or sometimes garlic sauce—ties it together, making each toasty bite memorable.

16. Gatsby (South Africa)

A colossal sub stuffed with steak (or polony), fries, and tangy sauces, often spiced with curry-like seasonings. It’s massive enough to feed two or three, but hey, I never judge personal ambition.

Cape Town locals swear by this communal feast after a night out, or for beach picnics. The fries-on-sandwich concept might sound excessive—until you realize it’s downright genius for crunchy-salty bursts in every mouthful.

17. Arepa Reina Pepiada (Venezuela)

A cornmeal arepa sliced open and filled with shredded chicken and creamy avocado. The tangy, soft mixture plays perfectly against the arepa’s corn flavor.

I find it’s best enjoyed hot off the griddle, slathered in that chicken-avocado filling. One bite, and you’ll appreciate how Venezuelans turn simple ingredients into something unbelievably tasty.

18. Doubles (Trinidad & Tobago)

Curry chickpeas (channa) sandwiched between two fried flatbreads known as bara. It’s a street snack bursting with spicy-sweet flavors, typically topped with tangy chutneys.

When I first tried Doubles, the combination of soft, pillowy breads and fragrant chickpeas felt like the perfect handheld comfort food. Add a dab of pepper sauce if you dare.

19. Shawarma Wrap (Middle East)

Succulent, spiced meat (lamb, chicken, or beef) shaved from a rotating spit, then nestled in pita with pickles, veggies, and creamy sauce. The marinade’s depth and the fresh toppings unite in a swirl of savory bliss.

It’s easy to see why Shawarma stands dot the Middle East. It’s portable, filling, and loaded with aromatic spices that keep your palate dancing.

20. Torta Ahogada (Mexico)

A crisp, crusty roll (often a bolillo) stuffed with pork, then “drowned” in a fiery tomato sauce. That sauce seeps into the bread, making it intensely flavor-packed and messy in the best possible way.

I tried my first Torta Ahogada in Guadalajara, reveling in the spicy bath that transforms a simple sandwich into a drippy, sensational adventure. It’s a must for anyone who loves a good kick.