This classic street food item consists of a French loaf that is sliced lengthwise and generously doused with a mixture of lightly beaten eggs, minced meat, onions, and various combination of spices and vegetables. The bread is then fried top-down, until the topping sets and becomes crispy.
The history of roti John is shrouded in mystery, but most agree that it was created by a hawker named Shukor in Singapore, sometime in the 1970s. From there it spread to other parts of Malaysian peninsula and has become a classic hawker dish that is always freshly prepared and served warm, typically sliced into smaller pieces.
MOST ICONIC Roti John
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Donkey burger is a unique Chinese hamburger that is especially popular in Baoding and Hejian. It is prepared by filling a shao bing roll with shredded donkey meat, green peppers, and coriander leaves. The meat is usually served cold, and the burger can be found both on street corners and in upscale restaurants.
Baoding donkey burger is served in a round shao bing, while the Hejian variety is served in a rectangular shao bing. It is believed that the practice of consuming donkey meat dates back to the time of Ming Dynasty.
MOST ICONIC Lurou huoshao
As the name states, yakisoba pan is an unusual Japanese combination of stir-fried yakisoba noodles and plain bread rolls. The noodles are first blended with various vegetables and doused in a thick sauce, and the combination is then stuffed inside the roll.
The concoction is finished with mayonnaise, pickled ginger, and strips of dry seaweed. Yakisoba pan is available in many grocery stores and supermarkets throughout Japan and is usually enjoyed as a nutritious snack or a quick breakfast.
Bagel toast is a traditional way of eating sandwiches in Israel. It's made by pressing and toasting a fluffy, sesame seed-covered bagel that's split and filled with cheese and vegetables. The sandwich is usually made on a panini press or a toaster, and it's often served in bars and cafés, but bagel toast can also be prepared at home.
The selection of cheese for the sandwich usually includes feta or tzfatit, while the vegetables are usually green olives, onions, tomatoes, corn, or various sauces. Hummus and za'atar are often served on the side as accompaniments.
Jerusalem mixed grill is a traditional dish originating from Jerusalem. It typically consists of grilled chicken hearts, liver, and spleen combined with ground lamb (or lamb fat) and onions, seasoned with turmeric, garlic, black pepper, cumin, cilantro, and olive oil.
The grilled meat is then usually served in a baguette or pita bread as a sandwich, with salads, hummus, and fries on the side. The sandwich is one of Jerusalem's most popular street foods, and it is believed that it's been invented at the Mahane Yehuda Market, although many local restaurants claim the dish as their own.
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Wagyu cutlet sandwich is a Japanese specialty sandwich that features a thick, tender, and juicy slice of crispy-fried, breaded wagyu beef steak. Called wagyu katsu sando in Japan, this steak sandwich may use a selection of cuts of the richly-marbled and flavor-packed wagyu beef such as zabuton (a shoulder cut), wagyu fillet, or the highly-prized and expensive kobe beef chateaubriand (a rare portion of the tenderloin).
Placed atop a crustless slice of white bread (sometimes Hokkaido milk bread or even honey-milk bread) that has been buttered, lightly toasted, and smeared with a sauce of choice, the panko-crusted beef cutlet is topped with second slice of toasted bread, and it is typically enjoyed with a glass of good Japanese craft beer on the side.
MOST ICONIC Wagyu katsu sando
Tamago sando is a Japanese egg salad sandwich. In Japanese, tamago means egg, while sando means sandwich. Found in almost every convenience store, but also prepared at home in Japan, the sandwich consists of two slices of soft and pilowy crustless white bread stuffed with a combination of Japanese mayonnaise and scrambled eggs, mashed hard-boiled eggs, or both.
Tamago sando is typically seasoned with salt and sugar, and the bread is sometimes buttered so that it doesn't become soggy. It's recommended to pair the sandwich with a cup of coffee or tea on the side.
Bánh mì xíu mại is a traditional bánh mì sandwich variety made with ground pork meatballs as the main ingredient. The meatballs are usually made with a combination of ground pork, corn starch, fish sauce, garlic, black pepper, scallions, and jicama.
They’re cooked in a sauce consisting of tomatoes, garlic, oil, sugar, and fish sauce. In order to prepare the sandwich, the meatballs are placed into a sliced bánh mì roll along with the sauce, and bánh mì xíu mại is then typically topped with coriander, pickled daikon and carrots, and sliced chili peppers, if desired.
Bánh mì ốp la is a traditional bánh mì sandwich variation made with fried eggs as the main ingredient. The fried eggs can replace the meat in the sandwich or they can be used alongside meat such as chả lụa pork sausage or slices of roasted pork belly.
The eggs are stuffed into a bánh mì roll, and the sandwich is then usually topped with cucumbers, tomatoes, coriander, and pickled daikon and carrots. Typical condiments include mayonnaise, soy sauce, or hot chili sauce. Depending on the vendor selling the sandwich, it can also contain added ingredients such as headcheese or liver pâté.
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Bombay sandwich is a traditional sandwich originating from Mumbai, hence the name. In order to prepare it, green chutney is spread on a slice of crustless white sandwich bread, while butter is spread on the other slice. What goes in between the two slices is a medley of vegetables and spices such as sliced boiled potatoes, masala spices (cumin, fennel, black pepper cinnamon, chaat masala), tomatoes, cucumbers, and onion slices.
The green chutney is usually made by blending mint, coriander, chili peppers, and various spices. There are many types of Bombay sandwiches, and it can be made with three layers (three slices of bread), but each layer should contain a generous amount of masala spices.
MOST ICONIC Bombay sandwich
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