47 Best Rated
Dishes with Bread Roll

Pan con chicharrón is a traditional Latin American sandwich primarily associated with the culinary heritage of Peru. It is comprised of crispy fried pork belly or pork cracklings placed inside soft bread rolls. The roots of the sandwich can be traced back to the melding of indigenous cooking techniques with Spanish culinary traditions during the colonial period. The preparation of pan con chicharrón involves boiling pork belly and then frying it until the exterior becomes crispy while the interior remains tender. The bread used is often a soft, white roll similar in consistency to a French or Italian loaf. Accompaniments commonly include salsa criolla (a tangy onion salad made with thinly sliced red onions, lime juice, salt, pepper, and occasionally ají peppers) and sweet potatoes.Expand

Panino con la porchetta is a popular type of sandwich from central Italy made with slices of porchetta that are tucked in between two slices of homemade bread. The sandwich is especially popular among Italian-Americans and in Rome, with both Umbria and Lazio claiming to be the birthplace of its main ingredient, porchetta. Traditionally, no other ingredients are needed, as porchetta is very greasy and has lots of herbs and seasonings, which is also why homemade bread is preferred since it soaks up the fat from the meat well without falling apart. Also, the crispy skin on the porchetta should not be removed. However, there are variations that include other ingredients, most typically cheese and different sauces and are made with various kinds of bread, like ciriola, ciabatta, and rosetta.Expand

Butifarra is the essential Peruvian sandwich that originally consisted of a crusty white bread (pan frances, michetta or ciabbata) filled with jamón del país (garlic-infused peppery ham), salsa criolla, lettuce, and aji peppers. Over time, some ingredients were added, while others were removed. Jamón del pais is the key ingredient in this sandwich, made from boiled pork loin, garlic, oil, ají chili, and red peppers. It is believed that butifarra was first sold during bullfights in early Republican Lima. Today, the sandwich is a staple at birthday parties and it is often served as a part of a typical Peruvian breakfast. It can also be found in sangucherías – Peruvian sandwich shops.Expand

Bagel and lox is a classic New Yorker sandwich consisting of a freshly baked bagel that's split in half, then topped with cream cheese and cured salmon. The sandwich can be additionally garnished with capers or thinly sliced red onions, while the plain cream cheese can be replaced with dill and chive cream cheeses. Both the bagels and lox were introduced to America by European Jewish immigrants at the turn of the 20th century, and by the 1950s, the bagel became a staple food in America. Traditionally, they could be found at New York's Jewish delis, but today they're available throughout the country. However, if you're a purist that wants only the authentic bagel and lox sandwich, stick with New Yorker delis.Expand

Vada pav is one of Mumbai's favorite sandwiches, its name referring to the key ingredients: vada, or spicy mashed potatoes that are deep-fried in chickpea batter, and pav, or white bread rolls. This iconic street food is said to have originated from a street vendor named Ashok Vaidya, who worked near the Dadar train station in the 1960s and 1970s. He thought of a way to satiate the hungry workers, and concluded that the ideal dish should be portable, affordable, and easy to prepare. Ashok made vada pav, and its popularity skyrocketed, especially after the Shiv Sena, a Marathi-Hindu nationalist political party, started to promote the sandwich as an ideal working class snack. Today, the sandwich is sold throughout Mumbai, both on street stands and in elegant restaurants, ideally accompanied by a hot red chutney with coconut, peanuts, garlic, tamarind, and chiles.Expand

Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Although there are numerous theories about the origin of the dish, most people agree that credit should be given to Delmonico's Restaurant. It is believed that Delmonico's chef named Charles Ranhofer invented the dish in 1860s for a customer named Mrs. LeGrand Benedict, who wanted to eat something new. Ranhofer even published the recipe in his cookbook, The Epicurean, published in 1894. Regardless of the inventor, eggs Benedict are nowadays found throughout the world, in numerous variations such as eggs Mornay, Florentine, Blanchard, Hussarde, and Cochon.Expand

Medianoche is a tasty Cuban sandwich filled with roasted pork, ham, Swiss cheese, and pickles. The bread is made with a sweet and soft egg dough which is very similar to the Jewish challah. The name of the sandwich means midnight, referring to the fact that it is traditionally consumed late at night, mostly after a big night of partying in dance clubs. Medianoche is closely linked to the popular Cubano sandwich, the only difference being the type of bread used in its preparation. Originally, the sandwich was always prepared in a press, and it is believed that the first medianoche was invented in Havana around the year 1900 by late-night workers.Expand

The Philadelphian icon known as Philly cheesesteak is an extremely popular sandwich consisting of thinly sliced pieces of steak and tender, melting cheese in a long and crusty hoagie roll. It was invented in the 1930s in what is now a Philadelphian institution called Pat's King of Steaks. Pat's started as a regular hot dog stand in South Philadelphia, and one day Pat had decided to make himself a sandwich consisting of thinly sliced rib-eye steak and cooked onions placed into an Italian roll. When a hungry cab driver stopped by and smelled the beef, he forgot about the hot dogs, and Philly steak sandwich was born. Originally, the sandwich was made without cheese, which only started to be added during the 1960s. Some claim that the cheese (ideally, Cheez Whiz or Provolone) was added by Pat's friendly rival Joey Vento, the owner of Geno's Steaks, located across the street from Pat's joint. Today, it is one of the most popular fast foods in Philadelphia, ready to satiate even the hungriest customers with additional toppings such as sautéed mushrooms, ketchup, and hot or sweet peppers.Expand

Misal pav is a traditional dish originating from Maharashtra. Its two main components are misal – a curry made with sprouted moth beans, usually topped with chivda, onions, chilis, and potatoes – and pav, bread rolls used to mop up the flavorful curry. Misal pav can be served for breakfast, as a snack or a main dish. It is commonly found in roadside stalls, breakfast joints, and office canteens.Expand

Mettbrötchen is a type of sandwich consisting of a fresh brötchen (a German bread roll) and mett (raw pork mince). The bread roll is sliced, then topped with a layer of mett, which is usually seasoned with salt and pepper and garnished with slices of raw onions on top. This sandwich is a typical breakfast item in Germany, and it is typically enjoyed in northern parts of the country. Interestingly, Mettwoch is a German custom of savoring mettbrötchen on Mittwoch (Wednesday).Expand