Best Sandwiches From Around the World

“Outside the market in Hoi An there’s a lady selling bánh mì from a stall that’s pretty unbeatable. I get mine with everything on it—including a fried egg. That’s the kicker.” —Anthony Bourdain, chef, author, and host of No Reservations and The Layover

Phuong’s Bánh Mì Shop, Hoang Dieu St.; no phone; $0.50.

“It’s a crunchy French baguette with salted butter, thinly sliced boiled ham, and Jarlsberg cheese. It satisfies the senses—and it doesn’t drip all over you.” —Martha Stewart, founder of Martha Stewart Living Omnimedia and author of Martha’s American Food

Lady M Cake Boutique, 41 E. 78th St.; 212/452-2222; $9.50.

“This classic has a few twists that make it a pleasant surprise. It’s made with jamón ibérico and with mozzarella instead of Gruyère, and is filled with black truffles.” —Adrian Moore, concierge at Mandarin Oriental, Paris, and food blogger

L’Eclaireur; $50.

“Altogether the best veggie burger in the city. The texture is perfect, the bun is challah-like, and the special sauce is just that—special. I complement this masterpiece with barbecue potato chips. And if this quote ends up on the wall of the restaurant, I will kill everyone at Travel + Leisure.” —Mike Myers, actor

Tiny’s Giant Sandwich Shop, 129 Rivington St.; 212/228-4919; $8.

“Over-ordering at Shima is inevitable, so the legendary Chef Oshima will carve your excess Wagyu, put it in crustless white bread, and present it in a bento box for you to take home. It’s that little extra that makes Japanese hospitality unparalleled.” —Charles Spreckley, founder of BeBespoke Experience Atelier

Shima, 3-5-12 Nihonbashi, B1, Chuo-ku; 81-3/3271-7889; steaks from $100.

“The roll is piled high with big, juicy morsels of fresh meat, with just the right amount of melted butter. It’s the ideal summer sandwich by the sea.” —Gail Simmons, Top Chef judge, Food & Wine editor, and author of Talking with My Mouth Full

J. T. Farnham’s Seafood & Grill; $16.

“I love any pork sandwich, but particularly this one slathered with Bramley-apple sauce and topped with cracklings and Maldon salt. It reminds me of growing up in Birmingham.” —April Bloomfield, chef and author of A Girl and Her Pig

Roast to Go, Borough Market, Stoney St.; 44-845/034-7300; $10.50.

“It’s perfect in every way—hot, juicy, crisp, tangy—and great after a night out at the bars.” —Mario Batali, chef and cohost of The Chew

Food stand near the Plaza de Santa Ana; no phone; $10.

“This tastes like the history of Montreal, especially the Mile End neighborhood. That yellow bread with grilled salami and bologna, served with Swiss or cheddar—and always with mustard—is just delicious.” —David McMillan, chef at Joe Beef

Wilensky’s Light Lunch, 34 Ave. Fairmount Ouest; 514/271-0247; $5.

“I am a Philly guy, born and bred. My favorite sandwich is, of course, a cheesesteak. I don’t eat red meat, so I opt for chicken with American cheese, onions, sweet peppers, and ketchup.” —Michael A. Nutter, mayor of Philadelphia

Larry’s Steaks, 2459 N. 54th St.; 215/879-1776; $7.20.

“This sandwich contains every kind of meat, every kind of cheese, is battered in beer, and is served on a bed of donuts. I got the recipe from Paula Deen. The secret ingredient is love—the love of eating like a pig. It isn’t available in restaurants, so if you want one you have to order through me.” —Homer Simpson, safety inspector at Springfield’s nuclear power plant