List of sandwiches
This is a list of notable sandwiches. A sandwich is a dish consisting of two or more pieces of bread with one or more fillings between them, or one slice in the case of an open sandwich. Sandwiches are a common type of lunch food often eaten as part of a packed lunch. There are many types of sandwiches, made from a diverse variety of ingredients. The sandwich is the namesake of John Montagu, 4th Earl of Sandwich, a British statesman.
Major types of sandwiches include:
- Two slices of bread with other ingredients between
- Two halves of a baguette or roll with other ingredients between
- Club sandwich
- Hero, hoagie, or submarine sandwich
- Open-faced sandwich
- Pocket sandwich
|American sub||United States||Traditionally uses sliced turkey breast, ham, roast beef, American or cheddar cheese, chopped or shredded lettuce, tomatoes and green peppers on a roll of bread.|
|Bacon||United Kingdom||Often eaten with ketchup or brown sauce.|
|Bacon, egg and cheese||United States||Breakfast sandwich, usually with fried or scrambled egg.|
|Bagel toast||Israel||Pressed, toasted bagel filled with vegetables and cheese and grilled on a sandwich toaster or panini press.|
|Baked bean||United States (Boston area)||Canned baked beans on white or brown bread, sometimes with butter.|
|Bologna salad sandwich||United States (Northeastern Pennsylvania)||A mixture of bologna sausage and sweet gherkin pickles is processed through a meat grinder. Mayonnaise or Miracle Whip is added to the mixture. The salad mixture is left to meld flavors for several hours and then spread thickly on "sandwich bread". Some recipes call for adding minced white onion or hard boiled egg to the salad. Ham is sometimes substituted for the bologna, in which case it becomes a ham salad sandwich.|
|Bánh mì||Vietnam||Filling is typically meat, but can contain a wide range of foods, including sardines, tofu, pâté, or eggs. Served on an airy baguette with pickled carrots, cilantro and peppers.|
|Barbecue||United States (Texas, Tennessee, North Carolina, Alabama, Kansas, Missouri, Mississippi, Arizona, Utah, Colorado & Louisiana)||Served on a bun, with chopped, sliced, or shredded meat (pulled pork, beef, or chicken typically), and sometimes topped with coleslaw.|
|Barros Jarpa||Chile||Ham and cheese, usually mantecoso, which is similar to farmer cheese.|
|Beef (usually thin-cut steak) and cheese.|
|Bauru||Brazil||Melted cheese, roast beef, tomato, and pickled cucumber in a hollowed-out French roll.|
|Beef on weck||United States
(Buffalo, New York)
|Roast beef on a Kummelweck roll, often topped with horseradish.|
|Beirute||Brazil||Melted cheese, sliced fresh tomatoes with oregano, lettuce leaves, roast beef on pita bread with mayonnaise.|
|Named for its ingredients: bacon, lettuce, and tomato. Often served on toasted sliced bread spread with mayonnaise.|
|Bocadillo||Spain||Baguette bread with some variants of filling, often eaten in cafes and tapas bars.|
|Bologna||United States, Canada||Sliced and sometimes fried bologna sausage between slices of white bread, with various condiments such as mustard, mayonnaise, ketchup.|
|Bosna||Austria||Usually grilled on white bread, containing a bratwurst sausage, onions, and a blend of tomato ketchup, mustard, and curry powder.|
|Bratwurst||Germany||A popular street food in Germany, often served on a roll with mustard in which case it is a sandwich. Some vendors offer a side dish of sauerkraut or french fries.|
|Breakfast roll||Ireland, Scotland||Convenience dish on a variety of bread rolls, containing such breakfast items as sausages, bacon, white or black pudding, mushrooms, tomatoes, hash browns, and fried eggs, often eaten with ketchup or brown sauce.|
|Typically a scrambled or fried egg, cheese, and a sausage patty or other breakfast meat, served on a biscuit or English muffin.|
|British Rail||United Kingdom||Reference to the poor quality of catering on the now-defunct British Rail, this refers to any poor-quality sandwich, often stale.|
|Butifarra||Peru (Lima)||Boiled ham with salsa criolla and cilantro or lettuce.|
|Broodje kroket||The Netherlands||Soft bread roll containing a ragout-based croquette, often eaten with mustard.|
|Bun kebab||India and Pakistan||Consists of a shallow-fried, spicy patty, onions, and chutney or raita in a hamburger or hot dog bun.|
|Butterbrot||Germany||Single, open-faced, with butter.|
|Carrozza||Italy||Breaded and fried mozzarella sandwich.|
|Caviar||Russia||Open sandwich made of white bread with butter and roe, sometimes decorated with fresh parsley.|
|Cemita||Mexico||Sliced avocado, meat, white cheese, onions, and red sauce (salsa roja), on a fluffy sesame-seeded egg roll, originally from the city of Puebla.|
|Chacarero||Chile||Thinly sliced churrasco-style steak, or lomito-style pork, with tomatoes, green beans, and green chiles, served on a round roll.|
|Cheese||Global (Such As Asia, Africa, Oceania, Europe, The Americas)||Made with one or more varieties of cheese, often with other ingredients, such as butter or mayonnaise. When toasted (pictured), it is commonly referred to as a grilled cheese sandwich.|
|Cheese dream||United States||Open-faced grilled cheese sandwich with bacon.|
|Cheese and pickle||United Kingdom
|Slices of cheese (typically Cheddar) and pickle (a sweet, vinegary chutney with the most popular brand being Branston), sandwiched between two slices of bread.|
|Cheesesteak||Pennsylvania/United States (Philadelphia, Pennsylvania)||Thinly sliced steak and melted cheese in a hoagie roll, with additional toppings often including peppers, onions, and mushrooms, also known as a Philadelphia or Philly cheesesteak.|
|Chicken sandwich can contain chicken cooked in a variety of ways. In the United States, common forms of chicken sandwiches include the grilled chicken breast sandwich, the fried chicken breast sandwich, the chicken salad sandwich, and the shredded (or barbeque) chicken sandwich.|
|Chicken salad||Global (Such As United States)||Sandwich prepared with chicken salad as a filling.|
|Chicken schnitzel||Australia, New Zealand and Austria||Sandwich of crumbed, pan-fried chicken fillet, on buttered bread, with shredded iceberg lettuce and mayonnaise. An adaptation of the Austrian or Viennese schnitzel sandwich, which consists of crumbed pork, veal or chicken schnitzel on a Semmel or kaiser roll with mayonnaise or mustard and shredded lettuce. See also Cutlet sandwich, Italian.|
|Chickpea salad||United States
|Chickpea salad is a vegan sandwich filling with a texture similar to tuna salad. Chickpea salad consists of mashed up chickpeas, onions, and other seasonings. Some versions also include tuna.|
|Chili burger||United States||Hamburger, with the patty topped with chili con carne.|
|Chimichurris||Dominican Republic||Ground beef, chicken, or pork leg served on pan de agua and garnished with cabbage and salsa rosa.|
|Chip butty||United Kingdom||Sliced white bread (or a large, flat bread roll) filled with chips, usually sprinkled with salt and vinegar or tomato ketchup.|
|Chipped beef||United States (Mid-Atlantic region and military cuisine)||Sandwich prepared with thinly sliced or pressed salted and dried beef. Some chipped beef is smoked to add flavor.|
|Chivito||Uruguay||Filet mignon with mozzarella, tomatoes, mayonnaise, and commonly bacon, black or green olives, fried or hardboiled eggs, and ham|
|Chocolate||Mexico||Rye bread, butter and chocolate shot or sprinkles (fine small chocolate candies).|
|Chopped cheese||United States (New York, NY)||Made on a grill with ground beef, onions, and topped by melted cheese and served with lettuce, tomatoes, and condiments on a hero roll.|
|Choripán||South America, Argentina||Grilled chorizo, usually served on a crusty roll with salsa-type condiments, such as pebre, salsa criolla, or chimichurri. Morcipán is a variety of this using black pudding or blood sausage.|
|Chow mein sandwich||United States (Massachusetts), China||Gravy-based chow mein mixture placed on a hamburger bun, served hot|
|Churrasco||Chile||Thinly cut steak, grilled and served on a toasted bun. It can be served with almost any other ingredient, in which case its name changes to "churrasco+the new ingredient" (e.g.: churrasco palta = churrasco and avocado).|
|Triple-decker sandwich made with sliced turkey or chicken, bacon, tomato, and lettuce; usually contains mayonnaise.|
|Continental||Australia||Bread roll with cheese, Italian cold cut meat such as mortadella and salami and pickled condiments.|
|Corned beef||United Kingdom, Ireland, Australia, New Zealand, Canada, United States (New York City, NY)||Corned beef often served with a condiment such as pickle or mustard.|
|Crisps and occasionally pickles on white bread.|
|Croque-monsieur||France||Baked or fried ham and cheese (typically Emmental or Gruyère) brioche-sandwich, sometimes coated in a mornay or béchamel sauce.|
|Croque-madame||France||Same as a croque-monsieur, but with a fried egg on top.|
|Cuban||United States (Tampa or Key West, Florida) / Cuba||Ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami on Cuban bread, sometimes pressed and warmed in a plancha.|
|Cucumber||United Kingdom||Two thin slices of crustless, lightly buttered white bread, containing paper-thin slices of peeled cucumber. Often as a tea sandwich.|
|Cudighi||United States (England)||Spicy cudighi (a Michigan variety of Cotechino Italian sausage), on a long, hard roll, often topped with mozzarella and tomato sauce.|
|Grilled cottage cheese sandwich||India||Cottage cheese i.e. paneer, green chutney, with some butter and extra cheese|
|Cutlet sandwich, Italian||United States, Italy, Austria||Especially popular where there are large populations of immigrant Italians, these cutlet sandwiches are made with breaded veal or chicken cutlets. They can be served with provolone cheese, long hots (chili peppers) or sauteed greens (spinach or broccoli raab). Sometimes they are served Parmesan style, with tomato sauce and mozzarella and Parmesan cheese. Breaded cutlets (schnitzels, cotoletta, or escalope may have first appeared on the wider European culinary scene with the Napoleonic armies for conservation purposes. Napoleon offered a monetary reward to the person who developed a method to transport conserved food for a longer amount of time that then could be consumed unspoiled. Although the breading of meat concept was not the winner, it was a culinary development that was quickly adopted in northern Italy. The original Viennese schnitzel of breaded veal, pork, or chicken which originated in various forms beginning around the 17th century, was adapted to a roll sandwich in the late 19th and early 20th centuries (served with mayonnaise or mustard and lettuce). It did not transfer to American cuisine as its Italian relative did, but remains popular today throughout Central Europe.|
|Dagwood||United States||Multiple layers containing a wide variety of meats and condiments, named for Dagwood Bumstead of the comic strip Blondie.|
|Deli||Germany, United States||Sandwich usually ordered at a deli; choices include type of bread (toasted or untoasted,) type of meat (cold cut), type of sliced cheese, vegetable fillings (lettuce, tomato, onion, etc.), and condiments.|
|Denver||United States||Sandwich containing a Denver omelette.|
|Doner kebab||Turkey||Doner kebab is meat cooked on a vertical spit, normally veal or beef but also may be a mixture of these with lamb, and sometimes chicken. This may be served wrapped in a flatbread such as lavash or pita, or as a sandwich.|
|Donkey burger||China||Chopped or shredded savory donkey meat in a bun, sold in Baoding, Hebei Province as street food, and also in high-end restaurants.|
|Doubles||Trinidad and Tobago||Two flat fried bara (bread), containing curried chickpeas or garbanzo beans.|
|Doughnut sandwich||United States||A sandwich made with a doughnut instead of bread (can be made with fried chicken, bacon, ham, sausage, cheese, etc.)|
|Dynamite||United States (Woonsocket, Rhode Island)||Made of ground beef, tomato sauces, spices and many onions and peppers. It is a popular food served at local family gatherings and fundraising benefits, usually made in large quantities.|
|Dyrlægens natmad||Denmark||Made with a piece of dark rye bread, a layer of leverpostej, topped with a slice of salt beef and a slice of meat aspic, topped with raw onion rings and garden cress.|
|Elvis||United States||Peanut butter, banana, and bacon.|
|Egg||Global (Such As United States & Canada)||
|Falafel||Middle East, Israel||Deep-fried balls of ground, seasoned chickpeas topped with salad vegetables, hot sauce, tahini-based sauces, and pickled vegetables, wrapped in or added to the pocket of a split-open pita bread.|
|Farroupilha||Brazil (RS)||Mortadella slices and cheese, into a French bread with butter inside, usually served split in two halves and paired with coffee or soda.|
|Finger sandwich||United Kingdom||See tea sandwich|
|Crusty bread rolls filled with fish (most commonly Bismarck or soused herring) and onions.|
|Fish finger||United Kingdom||A common British comfort food, notable for the fact that it encases breaded fish in more bread.|
|Fluffernutter||United States (Massachusetts)||Peanut butter and marshmallow creme.|
|Fool's Gold Loaf||United States (Colorado)||Consists of a single warmed, hollowed-out loaf of bread filled with one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. In 1976, Elvis Presley and some of his friends flew to Colorado to consume them.|
|Francesinha||Portugal||Wet-cured ham, linguiça, fresh sausage, steak or other roast meat, topped with melted cheese, a hot thick tomato and beer sauce.|
|Francesinha poveira||Portugal||Bun with wet-cured ham, linguiça, and cheese, sauced with butter or margarine, piri-piri, and port wine, whiskey, cognac, or brandy.|
|French dip||United States
|Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice).|
|Fried brain||United States||Sliced pork or calves' brain, battered and deep-fried, on rye bread or hamburger bun, often served with pickles, raw onion, and mustard.|
|Fruit||Global (Such As United States)||Fruit, often such as banana, fig or pineapple served on bread, often with mayonnaise in the United States.|
|Ftira||Malta||Traditional Maltese sandwich made on a large round piece of Maltese ftira bread, topped with tomato paste, tuna, capers, and red onions.|
|Gatsby||South Africa||Deli-style sandwich similar to the hoagie, often containing french fries, with other variations, prepared with masala steak, chicken, polony, Vienna sausages, calamari, fish, or chargrilled steak.|
|Gerber||United States (St. Louis, Missouri)||Half section of Italian or French bread with garlic butter, containing ham and Provel cheese, topped with paprika, then toasted.|
|Glasgow Oyster||Scotland||A scotch pie on a morning roll|
|Grilled Cheese||United States
|A slice of bread grilled with melty cheese.|
|Gua bao||China, Taiwan||Fujianese sandwich consisting of a slice of stewed meat and other condiments sandwiched between flat steamed bread.|
|Guajolota||Mexico (Mexico City)||Tamale in a Mexican bolillo roll. A very common morning street food in Mexico City. It is also called torta de tamal.|
|Guédille||Canada (Québec)||Hot-dog bread (usually not toasted) filled with a base of salad and mayonnaise that is completed by another ingredient from which the guédille will get its name. It can be anything, but the main ones are eggs, chicken, and tofu. Some very popular versions of the guédille are the lobster guédille and the crab guédille.|
|Grillade||Canada (Suroît, Québec)||Sandwich aux grillades is a sandwich of thick unsalted flank bacon slices usually grilled on a cast-iron pan and dressed with yellow mustard, slices of raw onions and tomatoes. It is a local specialty of the Suroît, a small region South West of Québec.|
|"Pita gyro" or "psomaki gyro", depending on the type of bread used, includes meat roasted on a vertical spit, with tomato, potatoes, raw, often red onion and tzatziki sauce, wrapped in pita or sandwich bread.|
|Hagelslag or vlokken||The Netherlands||Chocolate sprinkles or flakes usually served on buttered bread.|
|Ham||Global (Such As France, United States, United Kingdom)||May be accompanied by cheese or salad. Condiments such as mustard, mayonnaise, or pickle may be present.|
|Ham and pickle sandwich||United Kingdom
Common lunch dish prepared in the British Isles. May sometimes be accompanied with cheese.
|Ham and cheese||United States
|Common sandwich prepared with ham and sliced cheese. Additional ingredients may include lettuce, tomato, mayonnaise, and other ingredients.|
|Ham and egg bun||Hong Kong||Sliced Danish canned ham with sliced scrambled egg sheet in a halved sweet bun.|
|Hamburger||United States (American's National dish)||Ground beef patty, often with vegetables, sauces and other meats, usually on a round bun. A cheeseburger is also topped with cheese.|
|Hamdog||Australia||Hot dog wrapped in a beef patty, deep-fried, then covered with chili, a few french fries, and a fried egg.|
|Har cheong gai burger||Singapore||Har cheong gai (chicken fried with fermented shrimp paste).|
|Horseshoe||United States (Springfield, Illinois)||Thick-sliced, toasted, open-faced sandwich, it usually contains hamburger patties or ham, but other meat, such as deep-fried pork tenderloin, grilled or fried chicken breast, and fried fish fillets, can be used. The meat is topped with French fries and covered with a cheese sauce.|
|Hot brown||United States (Louisville, Kentucky)||Open-faced with turkey and bacon, topped with mornay sauce, and baked or broiled. Variation of Welsh rarebit.|
|Hot dog||United States||A hot dog is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. It can also refer to the sausage itself. The sausage used is a wiener or a frankfurter.|
|Hot chicken||United States (Tennessee), Canada (Québec)||Coarsely shredded or sliced chicken, sandwiched between two pieces of sliced bread, and completely covered with gravy. The classical version is topped with green sweet peas.|
|Hot turkey||United States||Often open-faced, sliced turkey on white bread drenched in turkey gravy, often served with mashed potatoes. These are sometimes served at Hofbrau-style restaurants.|
|Indian taco||United States||Seasoned beef or beans topped with lettuce, diced tomatoes, cheese, and other condiments on Indigenous frybread, often folded.|
United States (Chicago, Illinois)
|Thin slices of seasoned, juicy roast beef, often garnished with giardiniera or Italian sweet peppers, on a dense, long Italian-style roll.|
|Italian||United States||Prepared on a long bread roll or bun with meats such as salami, mortadella and capicolla along with cheese, tomato, olive oil, salt and black pepper.|
|Jam||United Kingdom||Buttered bread, with fruit jam/conserve, normally eaten at lunchtime or as a quick snack, may also be eaten at breakfast or for tea.|
|Jambon-beurre||France||French baguette with butter and ham. Also known as "Parisien," it is the most popular sandwich in France.|
|Jibarito||United States (Chicago, Illinois)||Meat, cheese, lettuce, and tomato, between flattened, fried green plantains (instead of bread), with garlic-flavored mayonnaise.|
|Jucy Lucy||United States (Minneapolis, Minnesota)||Cheeseburger with the cheese inside the meat patty rather than on top.|
|Kanapka||Poland||Any type of bread with all kinds of additions on it, like meats, cutlets, sausages and all varieties of cold meets, cheese, eggs, vegetables, it can be with butter, goose fat, or other soft spreadable, sweet version kanapka consists of butter and jam/ honey, sweet cheese, cream (and sugar). The open version kanapka consists of only one slice of bread or closed kanapka, with two slices. Most popular are "kanapka z maslem I szynka" (sandwich with bread and ham), "kanapka z serem" ( sandwich with butter and cheese),"k. z dzemem/ miodem" (with butter and jam/ honey), "kanapka wiosenna" (Spring sandwich with Spring vegetables and possible addition of ham and / or hardboiled egg).|
|Katsu sando(ja)||Japan||Breaded, deep-fried pork cutlet (tonkatsu).|
|Kabuli burger||Peshawar, Pakistan and Afghanistan||A flat bread wrap with chips and sausage seasoned with salt, chili powder and curry sauce or ketchup.|
|Kaisers Jagdproviant||Austria||Finger sandwich with ham, pickles, eggs and cheese.|
|Khao Jee Pâté||Laos||Similar to Vietnam's bánh mì, it is a street food prepared using pork liver pâté, stuffed with pork or Lao sausage, sliced papaya, carrots, shallots or onion, cucumber, cilantro and sometimes Jeow bong or chili sauce.|
|Kokoretsi||Anatolia and Balkans||Lamb or goat intestines, containing seasoned offal.|
|Kottenbutter||Germany||Buttered brown bread with smoked pork sausage (Kottenwurst), fresh onion rings, and spicy mustard.|
|Leberkäse||Austria, Switzerland and southern Germany||Meatloaf-like dish which, despite the name, may contain neither liver nor cheese. It is commonly served on a Kaiser roll with mustard or mayonnaise.|
|Lettuce sandwich||United States, United Kingdom||A lettuce sandwich is a wrap with lettuce substituted for the bread, or a sandwich with a filling consisting primarily of lettuce.|
|They are typically prepared with buttered rye bread, Limburger cheese, sliced onion and mustard. Pictured is Limburger cheese and bread.|
|Lobster roll||United States (United States Northeast), Canada (Canada Maritime provinces), United Kingdom (England)||Lobster meat tossed with either mayonnaise ("cold") or drawn butter ("hot") stuffed into a slit opening at the top of a grilled bread roll or hot dog bun.|
|Lox||United States||Lox on a bagel with cream cheese, thinly sliced onion, capers, and sometimes sliced tomato.|
|Luther burger||United States||Hamburger or cheeseburger on glazed doughnuts instead of a bun.|
|Mallorca de jamón y queso||Puerto Rico||Similar to Ensaïmada covered with powdered sugar with ham and cheese.|
|Marmalade||United Kingdom||White bread, butter and orange marmalade, popularized by the Paddington books by Michael Bond.|
|Marmite||United Kingdom||Marmite spread thinly with butter or margarine onto toast or bread.|
|Martino||Belgium||A demi-baguette with Filet américain (steak tartare) with pickles, chopped onions, tomatoes, tabasco and mustard or, alternatively, martino or Worcestershire sauce, and topped with anchovies. Some variations have lettuce and slices of boiled egg added.|
|Meatball||United States||Meatballs in marinara sauce, with melted Parmesan or provolone cheese, on a long bun or section of Italian loaf. Might include Italian-style accompaniments such as bell peppers, basil, or Italian-dressed lettuce.|
|Medianoche||Cuba||Roast pork, ham, mustard, Swiss cheese, and dill pickles served on sweet bread.|
|Melt||United States||Generic sandwich containing a filling and a layer of cheese, grilled or fried until the cheese is melted.|
|Mettbrötchen||Germany||Open sandwich consisting of a sliced bun, topped with Mett (seasoned minced raw pork without bacon), frequently with a garnish of raw onion rings or diced raw onion.|
|Mezcla||Puerto Rico||A tea sandwich made from blended Spam, cheese dip (sometimes cheddar and cream cheese), and pimiento peppers and other spices, on white bread. Often served at parties.|
|Mitraillette||Belgium||French fries and fried meat with sauce on a demi-baguette.|
|Mollete||Mexico||Open sandwich consisting of a bolillo roll topped with refried beans, cheese and peppers, and grilled.|
|Montadito||Spain & Portugal||Small, usually grilled, and may contain a variety of fillings. Some bars offer a variety of 200 different types of these sandwiches.|
|Monte Cristo||United States
|Sliced ham and cheese (usually Emmental or Gruyère) between slices of French toast and batter-fried. In some regions it is sprinkled with powdered sugar and served with jelly or jam. In other regions (New England), it is served savory with French mustard and no powdered sugar.|
|Montreal-style smoked meat||Canada||Sandwich made from cured and smoked brisket with yellow mustard, usually on rye bread.|
|Mortadella||Italy||Any sandwich containing mortadella, a large Italian sausage.|
|Mother-in-law||United States||Hot dog bun containing a Chicago-style corn-roll tamale, topped with chili.|
|Muffuletta||United States||Originated in New Orleans' Italian-American community, this contains meats, cheeses, and olive salad on a round bun.|
|Naan||India, Pakistan & Bangladesh||Vegetables or beef on naan bread.|
|Obložené chlebíčky||Czech Republic||Type of open sandwich served as an appetizer or snack.|
|Open-faced||Nordic (Such As Sweden, Finland, Norway, Denmark, Iceland & Estonia), United States||Consists of a single slice of bread with one or more food items on top. See also pizza.|
|Pambazo||Mexico||Made with pambazo bread dipped in a red guajillo pepper sauce and filled with potatoes and chorizo.|
|Pan-bagnat||France||Round bread (bread bagnats) topped with green salad, tomatoes, hard-boiled eggs, tuna, anchovies, cucumbers, fava beans, artichokes, green peppers, radishes, onions, basil, and black olives. Condiments may include garlic, vinegar, olive oil, salt, and pepper. Served chilled.|
|Panini||Italy||In Italy, panino is the word for a sandwich made from bread other than sliced bread, in which case Italians call it a tramezzino. Examples of bread types used are ciabatta, rosetta and baguette. The bread is cut horizontally and filled with deli ingredients such as salami, ham, cheese, mortadella, or other food, and is sometimes pressed by a warming grill. In the United States, United Kingdom, and Canada, the term panini is used to refer to a long pressed and toasted sandwich; there is widespread availability and use of sandwich presses, often known as "panini presses."|
|Pastrami on rye||United States (New York City, NY), Norway, Sweden, Finland, Denmark, Iceland, Estonia||A sandwich made famous in the Jewish kosher delicatessens of New York City.|
|Patty melt||United States||Consists of a hamburger patty, pieces of sautéed or grilled onion, and Cheddar or Swiss cheese between two slices of bread.|
|Peameal bacon sandwich||Canada||Peameal bacon, a type of back bacon, inside a kaiser roll.|
|Peanut butter and jelly||United States||Jam is often used in place of jelly. Also known as a PB&J. PB&J may also be served with fresh fruit rather than jam, with thin sliced apples, pears, or bananas.|
|Pebete||Argentina||Simple Argentine sandwich, traditionally filled with cheese, cured meat, tomato, and mayonnaise. Pebete actually refers to the bread used for the sandwich - a soft oval bun with a spongy inside, and a thin toasted crust.|
|Pepito||Spain||Steak sandwich that is common in Mexico and Venezuela. In Spain it usually also contains aioli.|
|Pepper and egg||United States (Chicago, Illinois)||Scrambled eggs and grilled bell peppers, served on French bread.|
|Pepper and egg, Italian||Italy and the United States (in areas where there was a concentration of Italian immigrants).||Sauteed Italian long hots, sliced (not diced) in olive oil, (garlic is optional), coated with scrambled eggs and cooked until the eggs are firm. Seasoned with salt and pepper and Parmesan or other hard (aged) cheese, such as Romano or Pecorino. Then the mixture is stuffed into an Italian-style roll or between two slices of Italian bread. This may also be served with sliced tomatoes.|
|Pilgrim||United States||Roast turkey, cranberries or cranberry sauce and cheddar cheese.|
|Pimento cheese||United States||Common food preparation in the Southern United States, a spread or relish made with cheese, mayonnaise, pimentos, salt and pepper, blended to either a smooth or chunky paste. Regional variations incorporate additional ingredients. Also eaten in the United Kingdom (see "Tea" in this list) and the Philippines.|
|Pistolette||United States (Louisiana)||Stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. This also refers to a type of submarine-shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches.|
|Pljeskavica||Balkans||Patty dish popular in the Balkan region of Southeastern Europe, a sandwich utilizes the Pljeskavica patty and bread.|
|Po' boy||United States||Crusty long roll split and filled with cold cuts, roasted beef or fried seafood. The New Orleans analogue to the sub or hoagie.|
|Polish boy||United States (Cleveland, Ohio)||Kielbasa sausage in a bun, covered with french fries, barbecue sauce (or hot sauce), and coleslaw.|
|Porchetta||Italy||A sandwich made of roast pork with Italian-type spices such as rosemary, garlic, fennel and others in varying proportions. It is popular as street food (usually sold from white trucks) throughout central Italy. It was transplanted to America in the late 19th century by Italian immigrants and is known as the "roast" pork sandwich, very popular in the northeastern United States. In America it is often served with provolone cheese and "greens" which may be spinach or broccoli raab.|
|Porilainen||Finland||Half-inch slice of thick sausage, usually with diced red or sweet onion, sliced pickles, ketchup, mustard, and sometimes mayonnaise, on white bread.|
|Pork chop bun||Macau||Popular dish in Macau, the bun is extremely crisp outside and very soft inside, containing a freshly fried pork chop.|
|Pork roll sandwich||United States (New Jersey)||Pork roll still is the predominant term in South Jersey, but in the northern part of the state it is "Taylor Ham". It is grilled pork roll served several ways. This can be served with a fried egg, or a fried egg with cheese. Variations include serving with grilled pork roll and cheese or just grilled pork roll. Although classically served on a kaiser roll, bread variations include bagels, English muffins, or other breads.|
|Pork tenderloin||United States Midwest||Thin, tenderized, deep-fried pork loin, typically served on an undersized bun.|
|Prawn roll||Australia||Cooked shrimp in a small sandwich roll, dressed with remoulade, Thousand Island dressing or cocktail sauce, sometimes garnished with boiled egg slices and lettuce.|
|Prego||Portugal||These steaks flavored with onions and red wine are called prego (nailed) steaks because a small meat mallet is typically used to nail the garlic slices into the steak. The marinade is red wine based and includes onions, the aforementioned garlic, chilies, bay leaf, parsley, oregano, ground black pepper and olive oil. The steak is grilled and placed in Portuguese rolls called carcaças. A reduced marinade based sauce is drizzled over the meats.|
|Primanti||United States (Pittsburgh, Pennsylvania)||Selection of grilled meats topped with french fries, coleslaw, and tomato on Italian bread.|
|Prosperity Sandwich||United States (St. Louis, Missouri)||Ham and turkey topped with broiled cheese. Sometimes includes bacon and tomato.|
|Pudgy pie||United States||Sandwich made in a pan, with margarine on the outside, and either savory, with pizza sauce and other fillings on the inside, or sweet containing pie filling. The term "pudgy pie" is sometimes used to refer to pie irons, a gadget used for campfire cooking.|
|Pulled pork||Southern United States||Barbecue sandwich in which pork (usually shoulder) is smoked slowly at a low temperature until the meat becomes tender enough that it can be "pulled" or shredded with two forks. The pork is served on a bun and often topped with barbecue sauce and vinegar- or mayonnaise-based coleslaw depending on the region.|
|Queen Alexandra's sandwich||United Kingdom||Chicken, mayonnaise, boiled tongue and cress.|
|Rachel||United States||A Reuben with pastrami instead of corned beef and coleslaw instead of sauerkraut. Roast turkey is sometimes used as the meat.|
|Reuben||United States (Omaha, Nebraska or New York, NY)||Corned beef, sauerkraut, Swiss cheese, topped with Russian or Thousand Island dressing, on rye bread, then grilled. Creamy coleslaw replaces the sauerkraut in some places.|
United States (Pennsylvania, Massachusetts & New Jersey)
|Sliced roast beef or sometimes beef loaf on bread. A variant of this sandwich is the roast beef special (deli sandwich) which is sliced roast beef, thousand island salad dressing and cole slaw served, generally, on rye bread.|
|Roti bakar||Indonesia||Toasted white bread with a filling such as butter, jam, chocolate spread, cheese, or other (generally sweet) fillings.|
|Roti john||Southeast Asia
|Basic ingredients are eggs, chopped onions, sambal paste, salt, and pepper, cooked as an omelette with the bread added on top before it's fully cooked. Many variations include canned sardines, chicken, beef, or mutton. Garnished with mayo, chili sauce, and cheese.|
|Rou jia mo||China||Stewed pork, chopped finely, and stuffed in mo, a kind of flatbread.|
|Ruisleipä||Finland||Sandwich made of traditional Finnish dark rye, buttered, with lettuce, hard-boiled egg, pickles, tomato, and choice of cheese and meat (typically pork). Known colloquially as "The Winning Combination."|
|Runza||United States||Bun filled with a mixture of (usually) loose meat, cabbage, and cheese. The fillings are baked inside the bread, similar to a kolache. Popular in the Midwestern United States, especially Nebraska.|
|Sabich||Israel||Pita stuffed with fried aubergine, sliced hard boiled egg, tahini sauce and Israeli salad, among other ingredients.|
|Sailor||United States (Richmond, Virginia)||Hot pastrami, grilled knockwurst, melted Swiss and hot mustard on rye bread.|
|Sándwich de milanesa||Southern Cone (Argentina & Uruguay)||Type of sandwich eaten in Argentina and Uruguay. Mainly a large schnitzel with lettuce and sliced tomato, sometimes with added sliced boiled egg, and mayonnaise. Usually but not exclusively the bread is a white baton or a short baguette type of bread. Pictured is a sándwich de milanesa from Tucumán.|
|Sandwich loaf||United States||Alternating layers of bread and filling frosted to resemble a layer cake.|
|Sandwiches de miga||Argentina||Made with single-, double-, or triple-layered, buttered, very thin white bread with crust removed, toasted or un-toasted, containing thinly sliced meat, as well as eggs, cheese, tomatoes, green peppers, lettuce, olives, and sometimes other vegetables. Similar to the British finger sandwiches for afternoon tea, but the bread layers are thinner.|
|Salt beef bagel||United Kingdom||Corned beef served in a bagel, sometimes with English mustard and pickles.|
|Sausage||United Kingdom and Germany||Sausage on a roll or bread, served with a variety of sauces and toppings.|
|Sausage, pepper, and onion sub/hoagie||Northeast (United States)||Sausage grilled with green bell peppers and onions in a long roll or half of a baguette. Cheese is sometimes melted on top of the sausage and vegetables. Condiments can vary from marinara sauce to mustard.|
|Schmitter||United States (Philadelphia, Pennsylvania)||The Schmitter is a steak (beef) sandwich but not a cheesesteak. It was developed at McNally's Tavern in Chestnut Hill in the 1960s in response to a favored sandwich of a friend and co-worker of the proprietor's husband. It is named after Schmidt's beer with which it was served. The filling consists of grilled beef steak and onions topped with grilled cooked or cotto salami, American cheese and tomato. It is topped with a sauce consisting of mayonnaise, sweet pickle relish, ketchup and Worcestershire sauce served on a kaiser roll.|
|Sealed crustless||United States||The filling in this sandwich is sealed between two layers of bread by a crimped edge and has the crust subsequently removed. A popular variety in the United States is peanut butter and jelly. This type of sandwich is mass-produced by The J. M. Smucker Company under the brand name "Uncrustables".|
|Flatbread with meat (traditionally lamb) cooked on a vertical spit. Additional fillings include vegetables such as tomato, cucumbers, onions, and pickles, and a sauce, often yogurt- or tahini-based.|
|Shooter's sandwich||United Kingdom||Prepared by filling a hollowed-out long loaf of bread with cooked filet mignon steak, cooked mushrooms, salt and pepper.|
|Shuco||Guatemala||Dry hot dog bun containing guacamole, sliced cabbage, ketchup, mustard and mayonnaise. It's usually served with a sausage, but it can also be ordered with churrasco or adobado beef. Chopped onions and a variety of hot sauces are also available for the sandwich.|
|Slider||United States||A miniature hamburger about three inches in diameter, but may also contain other toppings|
|Sloppy joe||United States||Ground meat, usually beef, cooked with seasoned tomato sauce and served on a round bun.|
|Sloppy joe (New Jersey)||United States||Triple-decker rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing.|
|Smörgåstårta||Sweden||Multiple layers of white or light rye bread containing creamy fillings, such as egg and mayonnaise, liver paté, olives, shrimp, ham, various cold cuts, caviar, tomato, cucumber, cheese, and smoked salmon.|
|Smørrebrød||Denmark||Open-faced, buttered dark rye bread with cold cuts, pieces of meat or fish, cheese, or spreads.|
|Sol over Gudhjem||Denmark
|Open-faced sandwich on rugbrød, with smoked herring, chives, and a raw egg yolk.|
|Souvlaki||Greece||Sizzling skewer of pork, or chicken roasted, shaved off the spit, and marinade ranging from hot barbecue to sweet, all laid out on a rolled pita bread, sprinkled with the choice of lettuce, tomato, cheese, red onion, and oregano, and doused with tzatziki sauce.|
|Spaghetti||Australia||Prepared with cooked spaghetti, sauce and bread.|
|Spatlo||South Africa||A hollowed out quarter loaf of bread, filled with a variety of ingredients such as chips, cheese, polony and atchar. The sandwich is also known as a kota.|
|Specials, Deli sandwiches||Mid-Atlantic, United States||"Specials" refer to cold deli sandwiches such as the corned beef special, the roast beef special or the turkey special. These are made with the appropriate meat served together with coleslaw and thousand island dressing on Jewish rye bread.|
|Spiedie||United States (Binghamton, New York)||Marinated cubes of chicken, pork, lamb, veal, venison, or beef, grilled on a spit, and served in a bun.|
|St. Paul||United States (St. Louis, Missouri)||Egg foo young patty (containing bean sprouts and minced white onions), dill pickle slices, white onion, mayonnaise, lettuce, and tomato on white bread.|
|Steak bomb||United States||Grilled, over-stuffed submarine roll, containing shaved steak, and topped with salami, melted provolone, sautéed onions, and bell peppers.|
|Steak burger||United States||Typically prepared with ground, sliced or minced beefsteak meat. Additional meats are also used.|
|Prepared with cooked steak, served on bread or a roll. Steak sandwiches may include toppings such as cheese, onions, mushrooms, bell peppers, hot peppers, tomatoes, and in some instances fried eggs, cole slaw, or french fries.|
|Submarine/Sub/Baguette||United States||Generic sandwich served on a long French or Italian roll which may contain a wide variety of sliced meats, vegetables, and condiments, including lettuce, tomato, sweet peppers, onions, olives, and mushrooms. Also known regionally as a hero, a hoagie, a grinder, or a zep, among other names. In the United Kingdom it is named a baguette, after the French bread used to make it.|
|Tavern||United States||Common in Iowa, consists of a mixture of unseasoned ground beef and sauteed onions, sometimes topped with pickles, ketchup, and mustard, on a bun.|
|Tea||United Kingdom||Thinly sliced white bread with crusts removed, lightly buttered, containing a light spread of cream cheese or mayonnaise mixture, and often radishes, cucumber, asparagus, or watercress. Other fillings may be pimento cheese, ham with mustard, smoked salmon, fruit jam, curried chicken, and egg salad.|
|Thin slice of toast between two thin slices of bread with a layer of butter, and salt and pepper to taste.|
|Toast Hawaii||Germany||Slice of toast with ham, a maraschino cherry in the middle of a pineapple slice, and cheese, grilled from above, so the cheese starts to melt.|
|Two slices of bread with various fillings, toasted and edges sealed with a sandwich toaster.|
|Tofu||United States||Tofu, typically broiled or baked, with vegetables.|
|Tomato||United States||Sliced, salted tomatoes on white bread (or toast) with mayonnaise.|
|Tongue toast||United States||Sautéed beef tongue and scrambled eggs, served open-faced|
|Torta||Mexico||Mexican roll (either telera or bolillo) spread with mayo or refried beans and stuffed with various sliced meats, cheeses, vegetables (usually tomatoes, onions and avocado) and choice of pickled jalapeños or chipotle peppers. It can either be made ahead and tightly wrapped for a packed lunch or (if made to order) grilled on both sides with some butter.|
|Torta ahogada||Mexico (Guadalajara)||Birote bread (similar to bolillo) filled with "carnitas" (deep-fried pork), shredded chicken or other meats, beans and cheese. The torta is then dipped in a very hot tomato and dried chile de árbol sauce and topped with pickled sliced onions.|
|Tramezzino||Italy||Triangular white bread with the crusts removed, with fillings such as tuna and olive and prosciutto, served in Italian bars throughout the day.|
|Trancapecho||Bolivia||Slice of breaded meat, fried potatoes, a fried egg, rice, and salad (tomatoes, onions, and locotos) between two slices of bread.|
|Tripleta||Puerto Rico||There are numerous variations of this sandwich, but all include three kinds of grilled meat – usually beef, pork, and chicken – on toasted pan de agua (a Puerto Rican bread similar to Italian bread), generally topped with lettuce, onion, tomato, mayonnaise, ketchup, and shoestring potatoes.|
|Tuna||United States||Usually made with tuna salad, which may include mayonnaise, sweetcorn, cucumber, or celery. Other common variations include the tuna boat and tuna melt.|
|Turkey Devonshire||United States||Hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce.|
|Turkey||United States||Usually made with smoked turkey, it can also have other ingredients and condiments, such as cheese, lettuce, tomatoes, pickles, mayonnaise, and mustard.|
|Vada pav||India||Potato fritter coated in chickpea flour (batata vada) in a bun.|
|Vegemite||Australia||Vegemite is a dark brown Australian food paste made from used brewers' yeast extract, a by-product of beer manufacturing, various vegetables, wheat, and spice additives. It is a spread for sandwiches, toast, crumpets, and cracker biscuits, as well as a filling for pastries.|
|Vegetable||India||Popular in Mumbai as a street food, it is made with Western style bread and is usually toasted. The main ingredients are a spicy green chutney spread, tomatoes, onions, cucumber, and a spicy potato filling made with chaat masala or a similar spice mix. Other ingredients sometimes included are cooked beetroot and cheese. The sandwich is a popular student lunch.|
|Veggie burger||United States||Hamburger-style patty made only of non-meat ingredients.|
|Meats, cheeses, and vegetables served in a wrap.|
|Wurstbrot (sausage bread)||Germany and Austria||Simple and common German or Austrian sandwich prepared with thin slices of lunch meat or sausage, sometimes buttered. Variations include the addition of cheese or pickle slices.|
|Yakisoba-pan||Japan||Hot dog bun stuffed with fried noodles, frequently topped with pickles, such as beni shōga, with mayonnaise.|
|Zapiekanka||Poland||Open-face sandwich on halved baguette or other long roll, usually topped with sautéed mushrooms, cheese, ham or other meats, and vegetables. Toasted until cheese melts and served hot with ketchup.|
|Zsíroskenyér||Hungary||Lard on white bread, usually topped with white or red onion slices.|
|Wikimedia Commons has media related to Sandwiches.|
- Hot dog variations
- List of bread dishes
- List of hamburgers
- List of submarine sandwich restaurants
- Sandwich bread
- Soup and sandwich
- Abelson, Jenn. "Arguments spread thick". The Boston Globe, 10 November 2006. Retrieved 27 May 2009.
- "sandwich". Merriam-Webster. Merriam-Webster, Incorporated. Retrieved 29 March 2012.
- Foundations of Restaurant Management & Culinary Arts Level Two. Pearson. 2011. p. 53. ISBN 978-0-13-138022-6.
- Nicholls, Walter (February 6, 2008). The Banh Mi of My Dreams. Washington Post.
- Robert B Garlough; Angus Campbell (16 November 2012). Modern Garde Manger: A Global Perspective. Cengage Learning. pp. 315–. ISBN 978-1-111-30761-5.
- Ed Levine (1 November 2011). Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are. Clarkson Potter/Publishers. pp. 157–. ISBN 978-0-307-72087-0.
- Bob Garner (2012). Bob Garner's Book of Barbecue: North Carolina's Favorite Food. John F. Blair. pp. 102–. ISBN 978-0-89587-575-4.
- Peterson, John (1 September 2009). Farmer John's Cookbook. Gibbs Smith. ISBN 9781423614111 – via Google Books.
- Inc, Active Interest Media (1 January 1989). Vegetarian Times. Active Interest Media, Inc. p. 71 – via Internet Archive.
Chickpea salad sandwich.
- Yonan, Joe (29 March 2011). Serve Yourself: Nightly Adventures in Cooking for One. Potter/TenSpeed/Harmony. ISBN 9781607740643 – via Google Books.
- Webb, Andrew (31 August 2012). Food Britannia. Random House. ISBN 9781409022220 – via Google Books.
- A Cook' S Tour of England. Power Publishing. ISBN 9789963673414 – via Google Books.
- Sanghvi, Vir (30 March 2018). Rude Food: The Collected Food Writings of Vir Sanghvi. Penguin Books India. ISBN 9780143031390 – via Google Books.
- Ingersoll, Jared (30 March 2018). Sharing Plates: A Table for All Seasons. Allen & Unwin. ISBN 9781740459631 – via Google Books.
- Rosenberg, Eli (2016-11-07). "The Chopped Cheese's Sharp Rise to Fame". The New York Times. ISSN 0362-4331. Retrieved 2017-04-18.
- Peterson, Eric (30 March 2018). Ramble Colorado: The Wanderer's Guide to the Offbeat, Overlooked, and Outrageous. Speck Press. ISBN 9781933108193 – via Google Books.
- Rix, Juliet (30 March 2018). Malta. Bradt Travel Guides. ISBN 9781841623122 – via Google Books.
- Arnott, Margaret L. (1 January 1976). Gastronomy: The Anthropology of Food and Food Habits. Walter de Gruyter. ISBN 9783110815924 – via Google Books.
- Planet, Lonely; Blasi, Abigail (1 January 2013). Lonely Planet Malta & Gozo. Lonely Planet Publications. ISBN 9781743213810 – via Google Books.
- Eva Greene Fuller (1909). The Up-to-date Sandwich Book: 400 Ways to Make a Sandwich. A. C. McClurg & Company. pp. 95–.
- Andrew F. Smith (31 July 2009). The Turkey: AN AMERICAN STORY. University of Illinois Press. pp. 62–. ISBN 978-0-252-07687-9.
- Kenny Shopsin; Carolynn Carreño (2008). Eat Me: The Food and Philosophy of Kenny Shopsin. Alfred A. Knopf. pp. 186–. ISBN 978-0-307-26493-0.
- "Bánh Mì - Indochine Sandwiches". Street Cuisine. 17 February 2011.
- "Around the World in 80 Sandwiches". Thrillist. 4 June 2019.
- "Martino Baguette Or Simply Martino) Recipe - Genius Kitchen".
- "Sandwich de Mezcla: Puerto Rican Party Sandwiches". The Noshery. Retrieved December 9, 2020.
- "Sandwich de Mezcla". Latina Mom Meals. July 17, 2017. Retrieved December 9, 2020.
- "Puerto Rican Sandwich Spread (Sandwichitos de Mezcla)". Discovering the World Through My Son's Eyes. Retrieved December 9, 2020.
- The Spanish Table: Traditional Recipes and Wine Pairings from Spain and Portugal - Steve Winston p. 188.
- Everybody's San Francisco Cookbook: Recipes Celebrating the City's Best p.223.
- Garlough, Robert B.; Campbell, Angus (16 November 2012). Modern Garde Manger: A Global Perspective. Cengage Learning. ISBN 9781111307615 – via Google Books.
- Strybel, Robert (30 March 2018). Polish Holiday Cookery. Hippocrene Books. ISBN 9780781809948 – via Google Books.
- Vettel, Phil (February 18, 2015). "Go Meatless with These Pepper and Egg Sandwiches", Chicago Tribune. Retrieved Marchy 4, 2017.
- Ali, Tanveer (February 24, 2015). "Where to Get Pepper and Egg Sandwiches, a Chicago Lent Tradition" Archived 2016-01-29 at the Wayback Machine, DNAinfo. Retrieved March 4, 2017.
- "Pimento Cheese, Please!". Deep South Magazine. Deep South Media. Archived from the original on May 15, 2015. Retrieved May 15, 2015.
- "Cheese Pimento Sandwich Spread". Panlasang Pinoy. Archived from the original on May 15, 2015. Retrieved May 15, 2015.
- Sari Edelstein (22 October 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. pp. 60–. ISBN 978-1-4496-1811-7. Retrieved 9 September 2012.
- "Whether you call it Taylor Ham or pork roll, food item shaped our nation". North Jersey.
- "The New Yorker". New Yorker Magazine, Incorporated. 1 June 1949 – via Google Books.
- Campground Cookery: Great Recipes for Any Outdoor Activity - Brenda Kulibert - Google Books. p. 156.
- Camping with Kids: The Complete Guide to Car, Tent, and RV Camping - Goldie Gendler Silverman - Google Books p. 160.
- Anika Imajo (September 15, 2010). "Richmond's Very Own Sandwich". Richmond Times-Dispatch. Retrieved July 1, 2015.
The brazen assemblage of hot pastrami, grilled knockwurst, melted Swiss and hot mustard on rye bread, curiously known in these parts as a "sailor sandwich" is, most likely, a true Richmond native. Carytown’s New York Deli, established in 1929 and operating at its current location since 1934, bills itself as 'the birthplace of the sailor sandwich.'
- "The Original 'Schmitter' Sandwich". 16 June 2011.
- Wilson, B. (2010). Sandwich: A Global History. Edible. Reaktion Books. p. 61. ISBN 978-1-86189-891-3. Retrieved April 14, 2017.
- David, E.; O'Neill, M. (1955). Summer Cooking. New York Review Books classics. New York Review Books. p. 212. ISBN 978-1-59017-004-5. Retrieved April 14, 2017.
- "Gourmet Sphatlo/Kota with spicey Atchaar". Rica Meats. 2020-03-02. Retrieved 2021-05-08.
- "Sphatlo". Mzansi Taal. 2018-04-04. Retrieved 2021-05-08.
- Huyghe, Cathy. "Street Food, Soweto Style: Preparing The Famous Kota Sandwich". Forbes. Retrieved 2021-05-08.
- "Spatlo | Traditional Sandwich From Gauteng | TasteAtlas". www.tasteatlas.com. Retrieved 2021-05-08.
- Inc, Active Interest Media (1 April 1995). "Yoga Journal". Active Interest Media, Inc. – via Google Books.
- Aoyagi, William Shurtleff, Akiko (30 March 2018). History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009). Soyinfo Center. ISBN 9781928914228 – via Google Books.
- Thomas Jefferson Murrey, Cookery for Invalids (White, Stokes & Allen, 1887)
- Sarah Annie Frost, The Godey's Lady's Book Receipts and Household Hints (Evans, Stoddart & Company 1870)
- Torrez, Mariel (June 10, 2011). "Chest Choker Philosophy". My Trip Blog. Retrieved March 4, 2017.
- Behymer, Jim (January 20, 2020). "Puerto Rico's Tripleta". Sandwich Tribunal. Retrieved December 9, 2020.
- Duffett, Becky (December 8, 2020). "Tripleta's Puerto Rican Sandwiches are Popping Up at the Former Al's Deli". Eater San Francisco. Retrieved December 9, 2020.
- "Puerto Rican Tripleta Sandwich". Food So Good Mall. Retrieved December 9, 2020.
- "Deconstructing the Pav Bhaji". Hafta Magazine. 16 October 2006. Archived from the original on 5 January 2009.
- Helen Graves, "Mumabai sandwich", Great British Chefs, retrieved 7 July 2020.
- Dassana Amit, "Mumbai vegetable sandwich", Veg Recipes of India, retrieved 7 July 2020.