Chivito is a delicious sandwich from Uruguay and the country's national dish. Meaning little goat in Spanish, a legend says that in the 1940s, a chef in a restaurant was asked to prepare roasted goat, but since he didn't have one - he made a sandwich with bits of just about everything he had in the kitchen, and chivito was born.
The sandwich is filled with meat - slices of churrasco (grilled/roasted and thinly sliced beef), ham, bacon, tomatoes, lettuce, melted mozzarella, and a topping of fried (or sometimes boiled) eggs. The sandwich buns should be quite large, such as ciabatta rolls.
MOST ICONIC Chivito
View moreAfter the chicken wings, beef on weck is the most popular food in Buffalo, New York, consisting of three basic parts: meat, bread, and horseradish. The sandwich is named after the kummelweck roll, or 'weck for short, which should be sprinkled with a hefty dose of caraway seeds and coarse salt so that the beef inside it could be left as underseasoned as possible.
The beef must be succulent, thinly sliced, and slightly pink in the middle, while the horseradish should be freshly grated for the best possible experience. Beef on weck is served in almost every bar or tavern in Buffalo, and its story started in 1901 when a man named Joe Gohn turned his house into a hotel and tavern and decided that a roast beef sandwich would be great for satiating the appetites of his hungry tenants.
MOST ICONIC Beef on Weck
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French dip is a Californian sandwich that, despite its name, doesn't have much to do with France, except for the fact that it is served au jus, a French expression meaning with juice/broth. The sandwich consists of thinly sliced roast beef (alternatively, roast pork, leg of lamb, turkey, or ham), black pepper, mustard, and horseradish on a long white French roll (or a baguette) that has been dipped into pan juices or gravy.
Sometimes, Swiss, American, Monterey Jack, or blue cheese is added to further enhance its flavors. The usual accompaniments include coleslaw, potato, and macaroni salad, hard-boiled eggs, sweet or sour pickles, black olives, and yellow chile peppers.
MOST ICONIC French Dip Sandwich
Pastrami on rye is New York's signature sandwich and a staple of many Jewish delis. This simple sandwich traditionally consists of delicate pastrami slices that are placed on rye bread, then topped with spicy mustard, and the whole thing is typically accompanied by kosher dill pickles on the side.
It was originally invented in 1888 by a Lithuanian immigrant named Sussman Volk, who was also the owner of one of the first delis in New York City. Today, Katz's Delicatessen is believed to be the best place for a great pastrami on rye sandwich.
MOST ICONIC Pastrami on rye
View moreTasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “4 Roast Beef Sandwich Varieties Ranked From the Best To the Worst” list until March 20, 2025, 623,922 ratings were recorded, of which 402,154 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.