Putting stuff between sliced bread is the best thing since sliced bread.
India’s vada pav is a popular street food, and suitable for the veggie crowd. Battered and fried potatoes are tucked between buns and served with a variety of chutneys for a mouthwatering to-go sandwich.
Bánh mì is a flavour-packed baguette sandwich that originated in Vietnam but is loved the world over. Typically, it’s stuffed with pork, veggies, coriander, and jalapeño.
Doner kebab is a must-eat in Turkey, and popular throughout surrounding countries. Available from takeaways and higher-end restaurants, the sandwich is usually filled with shavings of lamb, veggies, and yogurt.
What makes the Mexican cemita particularly special is the egg-dough bun that bookends the fillings. It may look like a hamburger bun, but it’s entirely unique in texture. Inside, you’ll usually find fried beef, avocado, and cheese.
Arepa is a popular cornflour cake served across South America. In Colombia, arepas are stuffed with chorizo and chili sauce for a kick.
Breaded, fried meat is served on white sandwich bread with mayo and mustard for the Japanese favourite katsu-sando.
Every hearty sandwich in Canada has smoked meat, which is similar but smokier and spicier than pastrami. It’s often served cold on thick rye bread with mustard and gherkin.
It’s no secret that the yeasty paste Vegemite is an Australian favourite. Spread it on toast and add cheese for a simple Vegemite sandwich any Aussie would be proud of.
If you’re looking for a new drunk food, you found it. Simple and savoury, the Cuban medianoche takes sandwiches back to basics, with no lack of taste. Mustard, pork, ham, cheese, and gherkins are layed over sweet Cuban bread, pressed, and traditionally eaten as a late-night, post-partying snack.
The chacarero is massive, tasty, and usually served with a heap of turkey or steak, but what makes the Chilean monster sandwich unique is the green beans piled high between the buns.
In Venezuala, it’s common to have any variety of fillings between cornmeal arepas. Arepas are popular for every meal, and you’ll regularly find avocado, cheese, and plantain inside.
The Chinese donkey burger is exactly what it sounds like. Shredded donkey meat in a bun is popularly served on the streets of Baoding City and the specialty of several restaurants. Legend has it that the tasty trend originated during a military food shortage.
Portugal’s proud mess of a sandwich, the Francesinha, is a savoury and juicy sandwich stuffed with the meat of your choice – often ham or sausage – smothered in a beer and whisky-based sauce, and topped with cheese and an egg. You’ll be full for days, but you won’t be sorry.
Smørrebrød is the umbrella term for open-faced rye sandwiches that are all the rage in Denmark. Toppings vary, but often include fish, veggies, and paté.
Leberkäse semmel is a seriously pared-down sandwich. A thick slice of meat (usually a combination of beef, pork, bacon, and onion) is served on a semmel roll and eaten hot, with mustard if you like. Served in most cafes, it makes for a simple and efficient fuel-up.
Popular both in the cafes and homemade by mum, jambon beurre is a baguette sandwich typically smothered with butter and stuffed with ham, cheese, and gherkin.
17. South Africa
The South African Gatsby is definitely great, but also quite simple, despite its massive size. Chips and bologna are stuffed into an Italian roll and served with ketchup, piri piri, and lettuce.
18. The Netherlands
The Guardian said it best, describing the classic Dutch broodje kroket as “log-shaped nuggets of meat ragu” that are battered, fried, and stuffed into rolls or between slices of white bread with mustard. It’s common to drizzle sweetened soy sauce over the fillings, and enjoy hot.
Zapiekanka, an open-faced baguette, is a popular street food throughout Poland. Typically an extra-long baguette is covered in sautéed mushroom, onion, and cheese, baked in the oven, then drizzled with ketchup once cooled.
Porilainen is a simple Finnish favourite. Slices of pork sausage are served on white bread and topped with veggies, garlic flavouring, and mayo, mustard, or ketchup.
The Argentinian choripán is a spicy combination of juicy meat and fresh flavours between bread. Typically you’ll find chorizo sausage tucked into a thick bun and covered in chimichurri salsa. Add an egg for an extra savoury boost, and be prepared: The sandwich packs a peppery heat.
22. Puerto Rico
<div style=” -webkit-animation:dkaXkpbBxI 1s ease-out infinite; animation:dkaXkpbBxI 1s ease-out infinite; background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwRead more: http://www.buzzfeed.com/chelseypippin/yum-in-the-bun