14 Breakfast Sandwiches From Around The World

Breakfast sandwiches are an ideal way to quell those morning hunger pangs — especially when you're short on time and need something manageable to eat as you walk to the subway or get in your car. These handheld wonders offer a perfect amalgamation of flavors, textures, and nutrients that don't need to be enjoyed leisurely at the breakfast table (although they certainly can be eaten that way, too). Not only that, but breakfast sandwiches, like other foods, can adapt to the typical ingredients and traditions followed by various cultures worldwide. In other words, Americans may love sandwiches, but we do not have a monopoly on them by any means.

So, as much as you may enjoy a classic bacon, egg, and cheese on a bagel, it's time to look beyond the familiar and embrace the variety of breakfast sandwiches. Here are some of the wild and wonderous variations of breakfast sandwiches worldwide.

Breakfast in India can go hard on the spice front, which is the case for the masala dosa. It can be eaten for breakfast, lunch, or dinner. You might be wondering why India didn't just come up with a different type of food to start the day instead of repurposing the ubiquitous dosa for yet another meal. After all, it's not like Indian cuisine has a shortage of ingredients or creativity.

The answer is that, historically, breakfast food just wasn't its own category of food. The concept of breakfast as a meal didn't really take in Southern India until the 17th century, after the arrival of British colonists. Before that, many people skipped breakfast and went straight to lunch because it worked best for their agrarian lifestyles. Although Western breakfasts, like cereal, have become more popular, the culture has still clung on to its regional favorites — like the dosa. 

If you want to try making breakfast dosas at home, be sure to prepare the batter in advance. It must rest for at least eight hours before you can use it. Once it's finished cooking, fill your breakfast dosas with flavorful fillings like seasoned potatoes and coconut chutney. 

Middle Eastern falafels, made with chickpeas and fashioned into sandwiches with pita bread, are so ubiquitous that they may be just as common on the streets of New York as they are back in their countries of origin. But there is another type of sandwich you should know about, called a ta'ameya, which is similar to falafel in flavor and texture but made with fava beans instead of chickpeas.

Some historians even believe that the fava bean patty was the original falafel. They speculate it was created to cater to the palates of British soldiers that occupied the country starting in 1882. The result was the ta'ameya, which would become the base of an excellent breakfast sandwich. Egypt's breakfast eaters prefer to enjoy the ta'ameya in the morning, especially when it's tucked into a traditional, pita-like flatbread called baladi. The dish is very affordable, meaning all social classes can eat it. The sandwich also often comes served with chopped onion and tomatoes (not unlike a falafel sandwich), which helps add a reprieve from the greasiness of the patty.

When in Rome, do as the Romans, but when you're in South America, especially countries like Colombia and Venezuela, eat arepas. This staple starch is used in a similar way to pita bread. The cornmeal-based patty is fairly hollow in the middle and can accommodate any filling you choose. Plus, it's a recipe that can easily be made gluten-free, which is not the case for other wheat-based sandwich breads. 

The breakfast component comes in with the fillings. While it's possible to eat arepas at any time of the day or night, arepa de huevos can function as an above-average breakfast experience. And it's incredibly simple to make — because who wants to create a complicated meal first thing in the morning? Just make the arepa dough, fry it up, and crack an egg into the center pocket of each one. Then, you'll want to cook the patty until the egg white has solidified.

Korean cuisine pairs sweet and savory flavors better than most, so it's no surprise that this flavor combination can also be found in Korean street toast, also known as Gilgeori toast. It's a tasty and filling sandwich often enjoyed as a quick breakfast or dinner throughout South Korea. You'll find an egg, vegetable patty, ham, and cheese, all stuffed between two slices of sweet buttered bread.

But the kicker comes with the combination of ketchup, mayo, and jam or sugar, which adds the sweetness needed to turn this savory sandwich into something that is greater than the sum of its parts. And if you're worried about the vegetable patty part, which calls for shredded carrots, cabbage, and other vegetables, fear not. You can swap it out with a bag of pre-packaged coleslaw mix. This patty will add flavor, texture, and a pop of color to your sandwich.

When looking for a breakfast sandwich south of the border, consider a torta de huevo con chorizo (chorizo, egg, and cheese torta). This meal consists of a combination of regional breakfast staples on a toasted Mexican torta called a telera. The spiciness of the crumbled chorizo sausage is coupled with the creaminess of the eggs and refried beans, which makes for a diverse and delicious bite. 

To make sure this torta comes together seamlessly, start by toasting the bread in the oven before spreading a rich and tangy sour cream crema on each slice. Finish by layering cooked eggs with green chilies, warmed diced chorizo, and cooked refried beans with fresh queso fresco. Finish off the sandwich with some fresh diced avocado before closing and enjoying it. 

While this sandwich is a complete meal — with plenty of protein, vegetables, and starches — and can certainly be consumed alone, you can also pair it with some breakfast potatoes or home fries for an extra filling dish.

Indian food varies considerably from region to region, which is why a typical Indian restaurant in the U.S. may only include a small representation of the country's cuisine. One item you may not have encountered yet is vada pav, a fried potato sandwich that originated in Mumbai. These sandwiches are commonly sold by street vendors, but you'll also find them in formal restaurants, too. 

More specifically, the sandwich is made up of a spiced potato filling coated in a chickpea batter and fried. But the most important part of this dish, and a source of flavor variety, is the chutney. You can change the whole vibe of a vada pav just by changing the chutney. You'll find garlic chutneys made of mint, coriander, tamarind, or coconut. The chutney complements a well-cooked patty, so you'll want to be sure the inside of the vada pav is soft and the outside is crispy.

While the Vietnamese bánh mì sandwich is well-known in most American cities, it tends to be eaten for lunch, dinner, or as a 3 a.m. snack when the only Chinese and Vietnamese restaurants are still delivering on your food app. But in Vietnam, this versatile sandwich is also enjoyed for breakfast.

It's up to debate whether the bánh mì should be considered a traditional recipe. The bread component resulted from the French occupation in the late 1800s. The colonists brought along their plentiful wheat stores and started making French bread. Eventually, the locals adopted their own style of Vietnamese baguettes and eventually used them to sandwich an array of fillings, like marinated chicken thighs or charred pork. You'll also find recipes with protein-rich egg fillings, as well as ones that utilize regional spices and flavors. Regardless of the filling, the bánh mì is one sandwich that hits the spot any time of day.