Sandwiches might well be one of the most accessible snacks to enjoy, whether at home, at work, or travelling. They come in all kinds of shapes and sizes, depending on where in the world they’re being made. But which ones should you really try when in Europe? We’ve made a selection of some of the best sandwiches to try out.
Pan Bagnat, France
When in the South of France, especially in the region around Nice, one should not leave without trying the so-called Pan Bagnat. Served in a fresh baguette, the sandwich features a combination of anchovies, olives, raw vegetables, hard-boiled eggs, tuna, and olive oil. A fair pinch of salt and pepper completes the dish.
Panino Col Polpo, Italy
When visiting the South-Italian region of Puglia and its capital, Bari in particular, the Panino Col Polpo should not be skipped. Mixing grilled octopus, bread rolls, olive oil, parsley, salt, and black pepper, the sandwich is a perfect reflection of the region’s mainly sea-based cuisine and can be bought at various market stalls or street food restaurants.
Bocadillo De Jamón, Spain
Made with a piece of oiled and spiced bread, the Bocadillo De Jamón sandwich is a simple yet delicious way to enjoy a piece of Spanish ham, such as the jamón Serrano or the jamón Iberico. Depending on where one chooses to eat the popular tapas dish, the recipe is sometimes completed with other ingredients such as cheese, tomatoes, peppers, or olives.
Tramezzino, Italy
Those who have travelled to Venice before have undoubtedly already encountered the curious sandwiches known as Tramezzino. The dish was invented in Turin, but the triangles of white bread, filled with a wide variety of vegetables, sauces, meats, and sea-based specialities, have long been a staple in Venetian cuisine.
Panino Con La Porchetta, Italy
Although it is unclear where the simple recipe was invented – either in Umbria or in Lazio – the Panino Con La Porchetta is popular amongst Italian communities across the globe. In order to make the sandwich, only two ingredients are needed: porchetta and homemade panino bread. Thanks to the seasoning of the boneless pork roast that is porchetta, no other sauces or additions are needed to enjoy this dish.
Toast Skagen, Sweden
Although Skagen is a fishing port in Denmark, the sandwich was invented by a Swedish restaurateur called Tore Wretman. Sweden is well-known for its delicious seafood, and the Toast Skagen is a perfect example of that. Made with baked white bread, mayonnaise, Dijon mustard, shrimps, whitefish roe, dill, lemon, and butter, the sandwich combines warmth and freshness, making it much appreciated as an appetiser.
Sanduiche De Pernil, Portugal
Sometimes, the simplest recipes turn out to be some of the best. That is certainly the case with Portugal’s Sanduiche De Pernil, which is particularly popular in the area around Porto. The sandwich combines a simple bread roll with shredded, slowly roasted pork shoulder and can be enjoyed as such, or accompanied by mustard or cheese.
Mozzarella In Carrozza, Italy
Mozzarella is undoubtedly one of Italy’s most popular cheeses, and the Mozzarella In Carrozza sandwich, particularly popular in the Campania region, puts the delicacy centre-stage. The sandwich is made by putting mozzarella (di bufala) in a piece of stale bread made, which is then dipped in a mixture of eggs and breadcrumbs before being fried. When served hot, the mozzarella is still gooey and thus extra enjoyable – a great way to deal with old bread that would otherwise be thrown out.
Chip Butty, United Kingdom
The Chip Butty might well be one of the weirdest sandwiches to be found in Europe. As the name suggests, it consists of (white) bread filled with fries. Allegedly, the recipe was invented somewhere in the 1860s at a fish and chips shop in Lancashire, England, and has proven its success ever since. Sauces such as mayonnaise or ketchup are sometimes added to make the sandwich a little juicier, but many do enjoy the dish in all its simplicity.
Prego, Portugal
The Portuguese Prego (which translates into ‘nail’) might well be one of the most complex recipes in the top ten of European sandwiches.
The base of the dish is thin beef slices, which are prepared with a combination of garlic (‘nailed’ into the meat), onions, and wine. More often than not, the bread rolls include mustard and hot sauce, while the sandwich can also be served at a restaurant as ‘prego no prato’ or ‘nail on a plate’, including extras such as fries, rice, or a fried egg.
