Change up your breakfast routine with these delectable sandwiches from around the world


The dependable sandwich is one of the simplest and quickest lunches or snacks you can prepare. It can be customised whatever you wish and is satisfying and filling. With bread, anything is possible, from the sweet solace of a traditional peanut butter and jam sandwich to the always popular and hassle-free grilled cheese sandwich.

But what if you experiment with some fresh sandwich-making techniques? like the traditional Vietnamese Banh Mi or the Mexican Pambazo. Sandwiches are popular all throughout the world, and here are a few to try:

Vietnam’s Bánh m

This savoury, crunchy goodness is a holdover from when France colonised Vietnam; the Bánh m is a modernised version of the traditional baguette. Traditional fillings for the baguette include grilled pork (chicken is also acceptable), pickled carrots and daikon, fresh coriander, and mayonnaise.

Mexico’s Pambazo

The shape of a Mexican volcano is allegedly the inspiration for a sandwich that is produced in Mexico on the streets of Veracruz and Puebla. The bread is loaded with Mexican chorizo, potatoes, lettuce, cheese, and cream. The bread is crimson from a heavy guajillo sauce soak.

Denmark’s Smrrebrd

Smrrebrd, which translates to “butter bread,” is a type of open sandwich and one of Denmark’s national foods. There is a lot more added within than simply some butter. A wide variety of toppings are available, from sliced boiled eggs and rare roast beef to curried or pickled herring and small pink shrimp.

Japan’s Katsu Sando

A deep-fried pork cutlet is simply sandwiched between two loaves of the Japanese white milk bread known as shokupan to create this popular convenience shop snack in Japan. Ribbons of cabbage are frequently used as a garnish.

French dish of croque monsieur

The masculine and feminine names for this crunchy French sandwich are croque monsieur and madame, respectively. For the croque monsieur, thinly sliced ham and emmental or gruyere cheese are placed within pieces of white bread, which are then coated in egg batter and cooked. The egg component of the croque madame is served fried on top of the sandwich.