There is a certain beauty in the manner that we hold food, the fingers wrapped around its warmth, the smell mingling in our anticipation. The humble sandwich, which emerged as a convenience, has traveled far beyond two slices of bread. Around the world, chefs, and street vendors have each remade it in every way possible — stuffed, rolled, steamed, wrapped, and folded — all are a testament that to eat with your hands is universal acceptance into a culture. 

These ten creations in hand-held form celebrate this spirit of construction. From Mumbai, the vada pav, to Taiwan’s bao buns, “bread” is just one chapter in the broader canon of comfort food in the world. 

Ready to take a mouth-watering detour?

1. Vada Pav – Mumbai’s Zing in a Bun

On Mumbai’s streets, vada pav isn’t just food — it’s a heartbeat. Crisp potato fritters (vada) are tucked inside soft pav buns, smeared with garlicky chutney, and served with green chilies for that extra spark.

Ingredients for Vada Pav

• 4 pav buns
• 2 large potatoes, boiled and mashed
• 2 green chilies, finely chopped
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 8–10 curry leaves
• Salt to taste
• 1 cup gram flour (besan)
• Water as needed
• Oil for frying

For the chutney:

• ½ cup roasted peanuts
• 4–5 garlic cloves
• 2 tsp red chili powder
• Salt to taste

Method for Vada Pav

1. Heat oil, add mustard seeds and curry leaves. Sauté ginger-garlic paste and chilies.
2. Add turmeric and mashed potatoes, season with salt, and mix well. Cool and shape into balls.
3. Make a thick batter of gram flour and water. Dip each ball and deep-fry till golden.
4. Grind chutney ingredients into a coarse paste.
5. Slice pavs, spread chutney, place one vada inside, and press gently. Serve with fried green chili.

2. Bao Buns – Clouds Filled with Flavor

The bao bun is Asia’s gift to comfort food — soft, fluffy, and steaming with flavor. The classic version pairs tender pork belly with tangy pickles.

Ingredients for Bao Buns

For the buns:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp yeast
• 1 tsp baking powder
• ½ cup warm milk
• 1 tbsp oil

For the filling:

• 300g pork belly (or tofu for vegetarian)
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar
• Pickled cucumber, shredded carrot, crushed peanuts

Method for Bao Buns

1. Combine flour, sugar, yeast, and baking powder. Add milk and oil, knead into a smooth dough. Rest for 1 hour.
2. Roll small ovals, fold in half with parchment between, and steam for 10 minutes.
3. Braise pork belly in soy sauce, hoisin, and sugar for 1 hour till tender.
4. Fill each steamed bun with meat, pickles, and peanuts. Serve warm — a bite of softness and soul.

3. Arepas – Venezuela and Colombia’s Corny Delight

Golden, crisp-edged arepas are corn cakes that open up to cradle cheese, meats, or avocado fillings.

Ingredients for Arepas

• 2 cups pre-cooked cornmeal (masarepa)
• 2½ cups warm water
• 1 tsp salt
• 1 tbsp butter

Filling options: shredded cheese, pulled chicken, or mashed avocado with lime.

Method for Arepas

1. Combine cornmeal, salt, and water. Knead into a soft dough.
2. Form small discs and let rest for 10 minutes.
3. Pan-fry in butter till golden on both sides, then bake for 10 minutes at 180°C.
4. Slice open and fill as desired — the simplest ones with cheese taste heavenly.

4. Pita Pockets – The Mediterranean Hug

A pita is like edible history — ancient, hollow, and perfect for scooping up life’s flavors.

Ingredients for Pita Pockets

• 2 cups all-purpose flour
• 1 tsp yeast
• 1 tsp sugar
• 1 cup warm water
• 1 tbsp olive oil
• Salt to taste

For the filling: falafel, hummus, lettuce, tomato, and tahini sauce.

Method for Pita Pockets

1. Mix flour, yeast, sugar, salt, and water. Knead and let rise for 1 hour.
2. Roll small circles and bake at 220°C for 5–6 minutes until puffed.
3. Cut open the pockets and fill with falafel and fresh veggies. Drizzle with tahini for a true Mediterranean moment.

5. Rice Burgers – Japan’s Play on Tradition

Japan’s rice burgers replace buns with sticky rice patties — a neat, umami-packed innovation.

Ingredients for Rice Burgers

• 2 cups cooked short-grain rice
• 1 tsp soy sauce
• 1 tsp sesame oil

For filling: teriyaki chicken or sautéed mushrooms.

Method for Rice Burgers

1. Mix rice with soy and sesame oil. Press into rounds using a mold or hands.
2. Pan-fry until golden on both sides.
3. Layer teriyaki chicken (or mushrooms) between two rice “buns.”
4. Wrap in parchment to hold — and dive into fusion bliss.

6. Bánh Mì – Vietnam’s French Connection

The bánh mì is a love story between French baguette and Vietnamese vibrancy — a sandwich that’s both crisp and colorful.

Ingredients for Bánh Mì

• 1 baguette, lightly toasted
• 2 tbsp pâté or butter
• 100g sliced pork, chicken, or tofu
• ¼ cup pickled carrots and daikon
• Fresh cilantro, cucumber slices, chili
• 1 tbsp soy sauce

Method for Bánh Mì

1. Split the baguette and spread pâté.
2. Layer meat, pickles, cucumber, cilantro, and chili.
3. Drizzle soy sauce and press gently.
4. Enjoy with iced coffee for a true Saigon morning feel.

7. Lettuce Wraps – The Breadless Revolution

Fresh, crisp, and endlessly customizable — lettuce wraps make eating light feel luxurious.

Ingredients for Lettuce Wraps

• Large iceberg or romaine lettuce leaves
• 200g minced chicken or tofu
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp ginger-garlic paste
• Spring onions and sesame seeds for garnish

Method for Lettuce Wraps

1. Sauté ginger-garlic paste in oil, add chicken/tofu.
2. Stir in soy and oyster sauce, cook till done.
3. Spoon mixture into lettuce leaves, sprinkle sesame seeds.
4. Roll up and crunch away — clean, bright, and utterly satisfying.

8. Pão de Queijo Sandwiches – Brazil’s Cheesy Twist

Brazil’s pão de queijo are chewy, cheesy, and joyfully gluten-free. They make for addictive little sandwiches.

Ingredients for Pão de Queijo Sandwiches

• 1 cup tapioca flour
• 1 cup grated cheese (Parmesan or cheddar)
• ½ cup milk
• 2 tbsp butter
• 1 egg

For filling: ham, scrambled eggs, or guava jam.

Method for Pão de Queijo Sandwiches

1. Heat milk and butter, pour over tapioca flour.
2. Add cheese and egg, mix to a sticky dough.
3. Shape into small balls and bake at 190°C for 20 minutes.
4. Slice open and stuff with fillings of choice. Warm, cheesy, and blissfully elastic.

9. Kathi Roll – Kolkata’s Street Royalty

The kathi roll is a Kolkata classic — spicy kebabs rolled into flaky parathas, made for eating on the move.

Ingredients for Kathi Roll

For the paratha:

• 2 cups wheat flour
• 2 tbsp oil
• Water and salt as needed

For filling:

• 200g paneer or chicken tikka
• 1 onion, sliced
• 1 tbsp green chutney
• 1 tbsp ketchup

Method for Kathi Roll

1. Knead dough and roll into parathas. Cook with oil till crisp.
2. Place kebabs or paneer in the center, add onions and chutneys.
3. Roll tightly and wrap in paper. Eat warm, preferably while watching the city buzz by.

10. Tacos – Mexico’s Handheld Feast

Tacos are Mexico’s edible heritage — soft tortillas filled with color, spice, and story.

Ingredients for Tacos

• 8 small corn or flour tortillas
• 200g grilled chicken, fish, or beans
• ½ cup salsa
• ¼ cup guacamole
• 1 lime
• Fresh coriander and onions for garnish

Method for Tacos

1. Warm tortillas on a pan until pliable.
2. Fill with protein of choice, top with salsa and guacamole.
3. Garnish with lime juice and coriander.
4. Fold, bite, and let Mexico’s fiesta explode in your mouth.

Breadless, Boundless, Beautiful

These ten sandwiches prove that “between two breads” is just one way to think about a meal. Whether it’s steamed, rolled, fried, or leaf-wrapped, the essence of a sandwich lies in its spirit — something you can hold, share, and savor anywhere.

From vada pav’s spice to bao bun’s cloud, from kathi roll’s chaos to taco’s fiesta — every version tells a story of culture, comfort, and creativity.

So next time you think of a sandwich, think beyond bread — the world has plenty to offer. Download Foodism today and share your creations.