A Mexican staple turned global sensation, the burrito originated in Northern Mexico, where its tightly wrapped flour tortilla made it ideal for travel. The dish evolved in California into the oversized Mission-style burrito, packed with rice, beans, meat, and guacamole. It was famously featured in The Big Bang Theory, further solidifying its status as a go-to comfort food.

A Philadelphia institution, the cheesesteak was invented in the 1930s when Pat Olivieri, a hot dog vendor, grilled some beef and stuffed it into a roll. Adding melted cheese (often Cheez Whiz or provolone) turned it into a sensation. The long-standing rivalry between Pat’s King of Steaks and Geno’s Steaks continues to define the cheesesteak debate.

France’s take on the ham and cheese sandwich, the Croque-Monsieur is toasted and topped with béchamel sauce, creating a crispy, creamy delight. Its more indulgent cousin, the Croque-Madame, adds a fried egg. This Parisian café staple has inspired countless brunch variations worldwide.

A simple yet iconic sandwich, the PB&J became a staple in American households during World War II, when peanut butter was included in rations. Its perfect combination of creamy and sweet has made it a childhood favorite for generations.

A lunchtime classic, the tuna sandwich gained popularity in the early 20th century when canned tuna became widely available. The addition of mayonnaise and celery created the classic tuna salad sandwich, a staple in delis and diners.

An Italian-American favorite, the meatball sandwich takes inspiration from traditional Italian meatballs (polpette), served in a toasted roll with marinara sauce and melted cheese. It became a deli and pizzeria classic in cities with strong Italian immigrant communities, such as New York and Philadelphia.

A British breakfast favorite, the bacon butty is a simple sandwich of crispy bacon in a buttered roll, often with brown sauce or ketchup. It is a staple in greasy spoon cafés and was even featured in The Hitchhiker’s Guide to the Galaxy as a cure for existential despair.

A breakfast staple, the fried egg sandwich is beloved for its simplicity. Often paired with cheese and bacon, it’s a go-to morning meal in diners worldwide.

A messy yet beloved American sandwich, the Sloppy Joe consists of ground beef simmered in a tangy tomato sauce. Its origins are traced to 1930s diners, where cooks experimented with loose-meat sandwiches. School cafeterias across the U.S. made it a nostalgic childhood staple.

A New Orleans classic, the Po’ Boy originated in the 1920s when the Martin brothers fed striking streetcar workers with free sandwiches. Traditionally stuffed with fried seafood or roast beef, it remains a must-try dish at Louisiana festivals. The annual Oak Street Po’ Boy Festival celebrates this iconic sandwich.

A Florida favorite with Cuban roots, the Cuban sandwich layers roast pork, ham, Swiss cheese, pickles, and mustard on pressed Cuban bread. It gained fame in Tampa and Miami, where locals debate which city makes it best. Anthony Bourdain famously praised the Cuban sandwich as the "perfect combination of flavors."

The cheeseburger, a simple yet irresistible upgrade to the classic burger, was reportedly invented in the 1920s by Lionel Sternberger, a Pasadena cook who decided to melt a slice of cheese over a sizzling patty. Since then, variations like the Juicy Lucy, where cheese is stuffed inside the patty, have gained cult followings. America’s love for cheeseburgers is reflected in National Cheeseburger Day, celebrated every September 18th.

A Greek street food classic, gyros consists of seasoned meat (typically lamb or chicken) cooked on a vertical spit and wrapped in pita with tzatziki and fresh vegetables. Its origins trace back to the Ottoman-era döner kebab, but Greece made it famous worldwide. Greek-American diners helped popularize gyros in the U.S., making them a staple in cities like Chicago and New York.

A timeless favorite, the BLT (bacon, lettuce, and tomato) first appeared in early 20th-century cookbooks. The crisp bacon, fresh lettuce, and juicy tomato create a perfect balance of textures and flavors. It became a diner classic, with upscale variations adding avocado or spicy mayo. The BLT has even inspired a Guinness World Record attempt for the longest sandwich, measuring over 200 feet.

Dating back to the Aztecs, enchiladas were originally simple corn tortillas wrapped around fish. The Spanish later introduced meat, cheese, and chili sauces, turning them into the rich, layered dish we know today. Enchiladas Suizas, a Swiss-inspired variation topped with creamy white sauce, highlight the adaptability of this Mexican favorite.

Also known as a sub, hoagie, or grinder, this overstuffed sandwich became popular in American delis in the early 20th century. It is said that Italian immigrant workers in shipyards called it a "submarine" due to its elongated shape. Chains like Subway helped spread the concept worldwide, with endless variations featuring meats, cheeses, and fresh toppings.

Though avocado toast became trendy in the 2010s, its origins date back to Mexican cuisine, where mashed avocado has long been a staple. Australian cafés helped popularize it globally, leading to its association with millennial food culture. It gained further fame when billionaire Tim Gurner controversially claimed that millennials couldn't afford homes because they were spending too much on avocado toast.

A deep-fried burrito, the chimichanga is said to have been accidentally created in Arizona when a burrito was dropped into hot oil. This Tex-Mex dish has become a favorite for those who love crispy, cheesy, and flavor-packed food.

A Jewish-American deli classic, the bagel and lox pairs smoked salmon with cream cheese on a chewy bagel. It originated in New York City’s Jewish immigrant communities and remains a brunch favorite, particularly in classic delis like Russ & Daughters.