It’s hard to top Vietnam’s post-colonial offering. I can’t think of another Southeast Asian country that enjoys pâté on a baguette. However, it doesn’t end there.
Senegal has a French colonial past, which, as we know from the Indochina region, influences the region’s gastronomy. Therefore, the baguette forms the base for the no-nonsense bean sandwich
The sloppy joe is such a mess to eat that it turns some people off. Curiously, there is more than one type of sloppy joe, though most are familiar with the standard ground beef
In Spain, the bocadillo is a local favorite, usually sitting atop most menus as an alternative to tapas. Most people in the South choose a Serranito for their sandwich of choice
South Africa has several sandwich types but one which stands out is the Gatsby, a bread roll filled with steak slices and slow-fried potatoes, known as “slap chips.”
Puerto Rico’s answer to a Hot Cuban sandwich is the tripleta, which can thank Fidel Castro for its conception. Dissidents fleeing Cuba following the communist dictator’s annexation
Mexico stands at the top of the sandwich food chain with many variations of bread-wrapped meat or vegetables.
Ecuadorians do, so they devised a genius way to use up leftover pork. Hornado de chancho (roasted pork) is popular in Ecuadorian food stands