Bread is an almost universal foodstuff, which means that making sandwiches, the act of stuffing food inside that foodstuff, is just as universal.
A Japanese take on schnitzel, it’s a breaded and fried cutlet of meat (usually pork chops) along with tangy mayonnaise on thin, lightly toasted white bread with the crusts cut off.
A Portuguese sandwich so messy you have to eat with a knife and fork, it’s a simple meat sandwich (ham is most common), but topped with melted cheese, an egg, and a beer sauce.
This gigantic sandwich is a popular item in Chile. Strips of thinly cut steak are piled high on a crispy bun and then topped with tomatoes, peppers, and a heaping mound of fresh green beans.
Sold as a street food from vendor carts in big cities in India, this is a thin bun cut open and stuffed with battered and deep fried potato balls.
This Mexican sandwich starts with a bun that looks like a hamburger bun but which is both thicker and fluffier due to an egg-heavy dough. It’s usually served with fillings such as avocado or fried beef.
Another Mexican sandwich (from the Veracruz area), it’s potatoes, chorizo, and mounds of shredded Oaxacan cheese (which is similar to string cheese). It’s served on white bread or a bun which has been soaked with red chile sauce.
A sandwich doesn’t have to have meat to be a sandwich. Or even vegetables. This after-the-pub closes late night staple in England consists entirely of carbohydrates. It’s a bunch of French fries (or chips) stuffed between two slices of white bread and drizzled with ketchup, because you can’t have fries without ketchup.