20 Sandwich Fillings From Around The World, Ranked

Sandwiches are a universal favorite—easy to carry, endlessly customizable, and deeply rooted in local flavor. Around the world, different cultures have taken this humble format and packed it with signature fillings that reflect their ingredients, history, and soul.

Some are bold and meaty, others light and herbaceous, but each tells a story in just a few bites.

Here are 20 of the most iconic sandwich fillings, ranked for flavor, personality, and unforgettable satisfaction.

1. Jamón Ibérico (Spain)

Spain’s prized cured ham is sliced paper-thin and laid gently onto crusty, airy bread—no condiments, no distractions, just perfection. The fat melts slowly on the tongue, leaving a nutty, savory finish that comes from years of aging and acorn-fed diets.

It’s elegant, minimalist, and deeply satisfying—proof that when the ingredient is this good, less truly is more.

2. Bánh Mì Pork (Vietnam)

French colonial history meets Vietnamese street genius in this baguette stuffed with roasted pork, pickled carrots, fresh cucumber, chili, and herbs. Mayonnaise and pâté add richness, balancing the tang and crunch of the fresh toppings.

It’s a joyful riot of textures and flavors—hot, cool, sweet, spicy, all wrapped in one handheld marvel.

3. Mortadella And Pistachio Cream (Italy)

Soft, velvety mortadella gets a luxurious upgrade with a slick of pistachio cream, often served on fluffy focaccia or milk bread. The nuttiness plays beautifully with the mild, fatty richness of the meat, creating a sandwich that’s both light and indulgent.

It’s a northern Italian treat that feels like an aperitivo in sandwich form—charming, refined, and full of contrast.

4. Philly Cheesesteak (USA)

Thin-sliced ribeye is griddled with onions until caramelized, then topped with melted provolone or Cheez Whiz and stuffed into a chewy hoagie roll. The sandwich drips with beefy juices and molten cheese, begging to be eaten with two hands and zero manners.

It’s loud, greasy, and totally unapologetic—American comfort food with a Northeast soul.

5. Falafel With Tahini (Middle East)

Golden, herb-packed falafel balls are tucked into pita alongside tomato, cucumber, and often pickled turnips, then drizzled generously with creamy tahini. Every bite combines crunch, coolness, spice, and sesame richness in perfect harmony.

It’s humble street food with depth and balance—vegan without trying, and satisfying on every level.

6. Smoked Salmon And Cream Cheese (Scandinavia)

Silky smoked salmon meets cool, whipped cream cheese on dense rye or seeded bread, often with capers, dill, or red onion. The combo is briny, smooth, and rich with texture and contrast.

It’s a chilled classic that feels both luxurious and comforting—a perfect morning or midday indulgence.

7. Katsu Chicken (Japan)

Panko-crusted chicken cutlet is fried until crisp, then layered on pillowy Japanese milk bread with tonkatsu sauce and sometimes shredded cabbage. The crunch gives way to tender meat and a sweet-savory glaze that clings to the crust.

It’s a study in contrast—light, crispy, and deeply satisfying without being heavy.

8. Choripán (Argentina)

Grilled chorizo sausage, split and charred, is slid into a crusty roll and smothered with vibrant chimichurri sauce made of parsley, garlic, vinegar, and oil. The fat of the sausage melts into the bread, while the sauce adds punch and freshness.

It’s fire-grilled, finger-licking joy—Argentina’s answer to the hot dog, but with more swagger and spice.

9. Tuna Mayo And Sweetcorn (UK)

Creamy tuna salad made with mayonnaise and sweetcorn is sandwiched between slices of soft white or wholemeal bread. The corn adds unexpected bursts of sweetness that break through the mild richness of the tuna.

It’s soft, simple, and comfortingly bland in the best way—an office lunch staple with loyal fans and quiet nostalgia.

10. Shawarma (Levant)

Tender slices of marinated meat are shaved from a vertical spit and wrapped in pita with pickles, garlic sauce, and occasionally fries. The meat is seasoned with warm spices and grilled to smoky perfection.

It’s rich, saucy, and deeply aromatic—every bite a punch of history and heat wrapped in chewy bread.

11. French Jambon-Beurre (France)

A crusty baguette is sliced open and slathered with salted butter, then layered with delicate slices of Parisian ham. That’s it—no lettuce, no mayo, no distractions.

It’s minimalism done right: crackling crust, creamy fat, and silky ham working together with quiet elegance.

12. Chivito Steak And Egg (Uruguay)

Grilled steak is topped with ham, cheese, a fried egg, olives, and mayo, all stacked into a bun with lettuce and tomato. It’s towering, saucy, and unapologetically over the top.

The flavors mix and clash beautifully—like a fast-food Frankenstein made by someone who knows exactly what they’re doing.

13. Bulgogi Beef (Korea)

Marinated beef strips are grilled until caramelized, then tucked into soft buns or flatbread with kimchi, scallions, and gochujang mayo. Sweet, smoky, and spicy play off each other with precision.

It’s Korean BBQ in handheld form—bold, juicy, and addictive from the first bite.

14. Peanut Butter And Jelly (USA)

Creamy peanut butter is spread on soft white bread, then layered with a swipe of sweet fruit jam—usually grape or strawberry. The salt and sugar combo is an American classic.

It’s soft, sticky, and entirely nostalgic—a childhood favorite that still holds its own on grown-up taste buds.

15. Avocado And Feta (Australia)

Mashed ripe avocado and crumbly feta are spread on toast or soft bread, often with a sprinkle of chili flakes or lemon zest. The feta adds creamy tang to the buttery richness of the avo.

It’s fresh, filling, and endlessly Instagrammable—a brunch favorite with true sandwich versatility.

16. Boerewors And Chakalaka (South Africa)

Grilled boerewors—a coiled beef sausage—is served in a roll with spicy chakalaka relish made from tomatoes, beans, and chili. The sausage is juicy and spiced, while the relish adds depth and kick.

It’s hearty, fiery, and proudly South African—a sandwich that celebrates braai culture in every bite.

17. Doner Kebab (Turkey/Germany)

Spit-roasted lamb or beef is shaved thin and stuffed into flatbread with lettuce, tomato, onion, and garlicky yogurt sauce. The meat is tender and smoky, with crispy edges that steal the show.

It’s late-night perfection or a midday reward—savory, saucy, and loaded with flavor layers.

18. Curry Egg Salad (India)

Hard-boiled eggs are mashed with mayo, turmeric, mustard seeds, and a dash of garam masala for an earthy, fragrant twist. The result is creamy with heat and depth.

Spread between slices or packed into buns, it’s a flavorful riff on an old favorite with Indian spice at its heart.

19. Spicy Paneer Tikka (India)

Chunks of paneer are marinated in yogurt and spices, grilled until slightly charred, then wrapped with onion and chutney in naan or rolls. It’s bold, chewy, and richly seasoned.

Vegetarian but fierce, it holds its own next to meatier contenders—and sometimes beats them.

20. Vegemite And Cheese (Australia)

A thin layer of salty, umami-rich Vegemite is spread on buttered toast and topped with slices of mild cheddar. The cheese softens the intensity of the spread.

It’s not for everyone, but to Aussies, this is a rite of passage and a taste of home wrapped in nostalgia.