There’s a sandwich for every situation and a sandwich for every taste. Fast, portable and inexpensive, sandwiches can be eaten at any time of the day. It’s so popular that you can find it in different forms all over the world. Even the hamburger is considered a type of sandwich.
Below is a list of 44 different kinds sandwich wrappers/containers that you can use to encase meat and vegetables.
- Pullman Loaf
- Hamburger Buns
- Submarine Sandwich
- Banh Mi
- English Muffin
- Cuban Bread
- Flattened Plantains
- Rye Bread
- Pan Medianoche
- French Toast
- Rice Paper
- Portobello Mushroom
- Bell Pepper
- Swiss Chard
- Bok Choy
- Collard Green
- Ham Slices
- Seaweed Wrap
- Firm Tofu
This is your regular everyday sandwich loaf. It has the typical characteristic of being square with four straight crusts.
Also known as the French roll, baguettes are loaves of French bread that taste great dipped in olive oil with balsamic vinegar, salt and pepper.
Buns that make up the Great American sandwich.
Sicilian sesame bread that is large, round, and flat with a sturdy texture, around 10 inches across.
Other names include hoagie, sub, wedge, hero, or grinder. It’s a sandwich that consists of a half/foot long roll of Italian bread filled with a variety of meats, cheeses, vegetables, seasonings, and sauces.
Gougeres are small, airy French cheese puffs made with choux pastry.
A Mexican stunner that involves drowning Mexican white bread in red guajillo pepper sauce.
Vietnamese bread that looks a lot like a baguette but is much more airy with a thinner crust. A Vietnamese sandwich is typically banh mi stuffed with pork belly, pork sausages, head cheese, liver pate and vegetables.
Also known as telera, birote, and pan frances, bolillo is an oblong, firm Mexican white sandwich roll that is used to make the torta sandwich. It is a variation of the baguette, but shorter in length (about 6 inches) and is often baked in a stone oven.
The kummelweck, a salt and caraway variation of the kaiser roll from Austria, is used as a wrap for the beef on weck sandwich.
A small, round, flat (or thin) type of yeast-leavened bread which is commonly sliced horizontally, toasted, and buttered. They are also used in breakfast sandwiches with meat, egg, and cheese.
A Mexican bread roll made of eggs covered with sesame seeds. The same name is also used to refer to the sandwich that is served with avocado, meat, white cheese, onions, pápalo herb and salsa roja (red sauce).
The bread of choice when making an authentic Cuban sandwich. Although the Cuban bread is much like French and Italian bread, it uses lard or vegetable shortening as part of its ingredient. It has a hard, thin, almost papery toasted crust and a soft flaky middle.
Plantains sliced into long pieces and and then fried, make good sandwich bread alternatives.
The ideal bagel should have a slightly crispy crust, a distinct “pull” when a piece is separated from the whole by biting or pinching, a chewy inside, and the flavor of bread freshly baked.
Rye bread is bread made from various proportions of rye flour and is denser than white brad. It’s also higher in fiber, darker in color, and stronger in flavour.
Pumpernickel is a full on rye bread. It’s made of rye flour and whole rye berries. The bread relies on the Maillard reaction to produce its characteristic deep brown color, sweet, dark chocolate, coffee flavor, and earthy aroma.
This soft, sweet, eggy bread roll complements the salty tang of ham and cheese.
Slices of bread soaked in a mixture of beaten eggs, often with milk or cream. The slices of egg-coated bread are then fried on both sides until they are browned and cooked through. French toast is the wrap that makes up a Monte Cristo sandwich.
This standup sandwich bread, originating from northern India, has a Neapolitan pizza crust-like smoky flavor and crisp, chewy texture, with all the springiness and stretch you love about a sourdough baguette. It is exceptionally bready-tasting and is usually brushed with a little clarified butter, making it a delicious and slightly shiny canvas for a never-ending new world of wrap sandwiches.
Steamed bun from China that is very much like the mantou. You can fill it with all kinds of vegetables and meat.
A soft, slightly leavened pocket bread used in many Mediterranean, Balkan and Middle Eastern cuisines as a wrap for kebabs, gyros or falafel.
A soft, thin flatbread of Armenian origin used commonly as a durum wrap. Unlike most other types of bread, lavash does not contain yeast or traditional bread starter which makes it healthier and suitable for almost any diet.
Tortillas are made with either corn or wheat flour and work as envelopes for burrito, taco, quesadillas, and enchiladas. The corn (maize) version is somewhat thicker and heartier in texture while the wheat version is less easily broken due to its high gluten content, and can be made larger in circumference and thinner without breaking too easily.
Called banh trang in Vietnamese, these translucent wrappers contain ground white rice and water, and sometimes a bit of added tapioca flour; they are pressed flat, steamed, and dried in the sun on bamboo mats, which gives them a distinctive basket-weave pattern, before being cut into circles and packaged. Popular in Vietnamese and Thai cuisine, banh trang are practically tasteless and thus a good vessel for almost any type of filling.
A type of very thin, cooked pancake usually made from wheat flour that is delicious by itself. It goes well with savoury fillings such as cheese, ham, meat, and vegetables as a complete meal, suitable for lunch and dinner. You can also fill crepes with sweet stuffing like fruits, jam, ice cream, and honey as part of breakfast or a dessert.
This fermented South Indian staple dish is made out of rice batter and black lentils. It’s thin, crispy and has a slight tangy taste due to the fermentation process, and is more suited to savory fillings than sweet.
A simple, thin, round pancake makes a very good wrap for almost anything. With just 3 ingredients, a cup of flour, a tablespoon of sugar, and an egg, you can make 4 pieces in just a matter of minutes. You can reuse leftovers as fillings or start fresh.
Just like any other pancake, waffles make great containers for both sweet and savory food.
Cucumbers are high in water content, good for your skin, complexion, and also makes a very healthy wrap. Just slice it very thinly lengthwise instead of the usual crosswise and you’ll have strips of cucumber wraps. You can also cut a cucumber into equal quarters cross and length wise, hollow out the middle and you can fill the center with meat and other vegetables.
Eggplants taste best when roasted, grilled, or barbecued.
Mature portobello mushrooms are usually about 3-4 inches in diameter, and the concave nature of the top is suitable for sandwiching food.
Slice the tomato crosswise near the top and you will have yourself a container you can fill with anything you like.
Just like a tomato, the bell pepper makes a very good and sturdy edible, nutritious food container. They are rich in antioxidants and vitamin C. It’s usually bigger than a tomato, hence you are able to fill it with bigger types of food.
Any lettuce will do. In Malaysia, lettuce is commonly used to wrap “jiu hu char”, a dish made out of jicama, carrots, and cuttlefish.
As swiss chards are much bigger than lettuce, it can contain more. It’s just as delicious raw or steamed lightly. The point of steaming is to increase its flexibility. A spread like hummus will help hold everything together.
Bok choy is also another option. It’s relatively cheap and very nutritious. Steam it lightly to increase the flexibility of the stems.
Although making a collard wrap is easy, it requires a certain amount of technique and finesse. Find big leaves, cut off the hard white stalks at the bottom, and shave the remaining dense stalk with a sharp knife to a thickness almost equal to the leaf.
Cabbages are harder and require a bit of cooking. Dip it into boiling water or steam it until limp. However, you can also have it raw by placing a cabbage leaf on top of another to cover the filling, just like you would a sandwich.
When chosen carefully, crackers can be both convenient and nutritious. It has a longer shelf life compared to bread or vegetables. Healthy crackers are low in sodium, fat, and are made out of whole grains.
Ham slices makes a delicious wrap but you can’t have too much of it for it will become unhealthy. Just think of it as meat wrapping vegetables instead of the other way round.
Same applies to bacon. The best fillings to wrap bacon around is not another meat but long thin vegetables like carrot and cucumber sticks, needle mushrooms, asparagus, celcery, etc.
Seaweed is most commonly used to wrap sushi. However, you can also use it to wrap up all kinds of food in the shape of a temaki.
Lightly fried firm tofu is crispy, crunchy and is suitable to sandwich about 3-4 layers of sliced meat and vegetables.