Meet the best things since sliced bread.
Move aside, flaccid sarnies. Begone, boring boxed lunch creations that taste of air and disappointment. Instead, sink your teeth into the supermodels of the sandwich world, from fried-chicken faves and umami-mortadella icons to lip-smacking smorrebrod and classic clubs. Don't expect any of these icons to show up in a supermarket aisle near you.
The Royale with cheese
Sip & Guzzle, New York
@sipandguzzlenyc
(Image: Sasha Arutyunova)
Channel your inner Mia Wallace or Vincent Vega and devour the Pulp Fiction-inspired Royale with cheese from Sip & Guzzle, ranked No.5 among North America's 50 Best Bars 2025. Courtesy of executive chef Mike Bagale, this succulent sandwich honours the beef katsu sando, American fast-food culture and Quentin Tarantino. Bonus: it's served with vintage collectible cards. The star of the show is the A5 Miyazaki wagyu tenderloin, pressed into a custom-fit terrine mould to match its milk bread. Each steak is seasoned and seared teppanyaki-style, creating a caramelised crust and buttery centre – all washed down with world-class cocktails. For another superb sando, head to Singapore for Live Twice's version, with a panko crust, tonkotsu sauce and Japanese mayo.
The chicken club
Le Sirenuse, Positano
@lesirenuse
Why have two slices of bread when you can have a jaw-defying three? It's hard to establish the exact origins of this 19th-century classic, although rumoured sources include New York's members-only Union Club and a Saratoga Springs gambling club, where it probably started life as a humble ham and turkey confection. For an elevated Italian take on the OG, head to Le Sirenuse in sun-kissed Positano, where sandwiches come with sea views. Chef Gennaro Russo's rendition is lighter and healthier than the default, thanks to the guacamole subbed for mayo. The tomatoes pack a punch – Russo favours traditional pomodori di Sorrento, which earn their 'beefsteak' credentials; there's also the wildcard addition of boiled eggs.
The fried-chicken one
Sweet Liberty, Miami
Admittedly we're straying somewhat into burger territory here, but rules are made to be broken when the result is as tasty as this. Sweet Liberty's lunchtime creation stars tarragon-seasoned, buttermilk-soaked chunks of prime chicken, served with cabbage-and-fennel slaw and pickles for added zing. Tarragon aioli brings the hybrid herby-creamy goodness, and you'll even get a side of watermelon Greek salad. Special mention must also go to the Cuban Torta, starring braised pork belly, jalapeño-and-chipotle aioli, house-made pickles, Swiss cheese, prosciutto, brown mustard and avocado. Cocktails are also fire, with the bar regularly present on North America's 50 Best Bars list.
The Danish one
Barr, Copenhagen
@barrcph
(Image: Nicole Bello)
Smorrebrod has entered the chat. It would be remiss of us not to shine a spotlight on the open-topped Cadillac of sandwiches, starring earthy rugbrod (rye bread). There are plenty of places to sample this classic Danish snack in Copenhagen, but Barr ranks highly. The list of options is longer than our arm: contenders include 'rhubarb' herring with preserved strawberry, tomato and rose yoghurt; curried herring with poached egg and spinach; and beef tartare with salted gooseberry. Don't miss the lunchtime smorrebrod at the handsome Nimb Hotel, where restaurant Fru Nimb's toothsome toppings include blackberry-marinated herring with lemon verbena, smoked salmon with trout roe, and creamy shellfish salad with soft-boiled egg.
The BLT with fried green tomatoes
Rhett, Savannah
@diningwithrhett
No poulet, no problem. Opt for a BLT packed with juicy, fried green tomatoes, courtesy of Rhett restaurant at The Alida hotel in Savannah, Georgia. Here, the staple breakfast sarnie gets a Southern-comfort twist. Waxing lyrical about his creation, chef Zachary Chancey says: "The fried-green-tomato BLT at Rhett blends Southern tradition with fresh, bold flavours that feel both nostalgic and new. The fried green tomato adds a tangy, satisfying crunch that makes the sandwich unforgettable. It's layered with heirloom tomato, crisp lettuce, thick-cut applewood-smoked bacon and a slather of another southern staple, Duke's mayonnaise." Please form an orderly queue.
The mortadella icon
Bar Leone, Hong Kong
@barleonehk
Some sangas need no introduction. Such is the case with Bar Leone's mortadella sandwich, synonymous with words like 'legendary' and 'world-famous'. The bready brainchild of The Best Bar in Asia 2025 combines 100g of imported mortadella, layered between light, house-made focaccia, creamy ricotta mascarpone, salty olives and sour, pickled green chillies. If you want more mouthfuls of that chewy, crispy, golden focaccia, sample it alongside the IFC (Italian Fried Chicken) which comes topped with parmesan alongside a pot of marinara sauce, or switch the dial to sweet and enjoy the Leone tiramisu.
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