The 18 best sandwiches in the world right now

What’s on it? Mie goreng noodles, fried egg, shallots, mozzarella and gruyere on white bread

If there were a concept to pique the interest of gluten gluttons everywhere, it’s the idea of carbs wrapped in more substantial, structurally sound carbs. The stoner-chic mie goreng sandwich at this CBD hole-in-the-wall joint is so much more than the sum of its parts, like any good sando should be: spicy mayo is slathered on bread, followed by a mess of spicy-sweet instant noodles, an oozy fried egg and shallots. The whole thing is gloriously bound together by a combination of mozzarella and nutty gruyere. It’s basically the uni student dream, but legitimised – even the city’s pressed-linen-wearing, briefcase-toting bankers are lining up around the block of Dutch Smuggler to get one.

What’s on it? Tuna tartare, burrata, tomato, caper oil and basil pesto on a roll

Look, no one’s denying that fried fish sandos are a beautiful thing, but this raw number seriously ups the ante. Loaded with 100 grams of premium, ruby-red tuna tartare, this massive sandwich gets bonus points because it’s served seaside in the coastal town of Polignano a Mare, Italy. This isn’t just some poke bowl slapped between bread though – a thick layer of oozy burrata seeps into every nook and cranny, while a dollop of basil pesto lends a burst of earthy freshness. You’ll be tempted to devour it on the spot, but take the five-minute walk from Pescaria to the water for unparalleled views of the Adriatic Sea while you nosh.

What’s on it? Panko-crusted wagyu beef, Japanese mayo and tonkatsu sauce on white bread

Few things hit better than a fast-food burger after a long night of drinking. In Singapore, instead of stumbling to the nearest golden arches for a forgettable patty, the savviest barflies opt for this celebrated katsu sando from Live Twice. Marbled wagyu is brined before it’s crusted in crispy, crunchy panko and deep-fried to a golden hue. From there, the meat is slathered in tonkatsu sauce and premium kewpie mayo before it’s nestled between two slices of crustless white bread. Sure, it’s a bit more costly than your typical cheeseburger, but at least you’ll remember it long after your hangover wears off.

What’s on it? Ham and craft butter on a baguette

What do Mark Zuckerberg, a broke intern and supermodel Kate Moss all have in common? They’ve all trodden the vintage tiles of this authentic Parisian bistrot, which is a relic of the ’60s. Le Petit Vendôme is decorated in yellow and red formica, there are cheesy piggy banks everywhere, and obscene amounts of ham and sausage hang on the butcher’s fangs. It’s hell for vegans and heaven for us meat-lovers. Here, jambon beurre (ham and butter sandwich) is a piece of art. They’re made to order and prepared in front of you using Julien Bakery’s award-winning baguettes, gobs of super-fresh craft butter and ribbons of ham straight from the bone. It puts the tasteless pink stuff from the supermarket to shame. If you could eat, feel and smell the City of Lights, this would be it.

What’s on it? Pulled pit-cooked pork, Rodney’s sauce and fried pork skins on white bread

There’s a reason why famed pitmaster Rodney Scott calls this sandwich ‘The King of the Menu’. Two slices of Martin’s old-fashioned white bread are splayed out and covered in 6 ounces of pulled, pit-cooked whole hog. The mess of meat gets a mouthwatering jolt of energy from Scott’s house sauce, which is a vinegary, peppery condiment worthy of namesake recognition. The finishing touch? A smattering of impossibly crispy, perfectly seasoned pork skins. The best way to get after it is to pick up one of those slices, fold it and chow down. Position the other end of your tray so that you don’t lose a single shard of Scott’s award-winning hog.

What’s on it? Fried silverside fish and tartar with yellow pepper on a roll

No matter when you visit El Mercado, the tables at this dreamy Peruvian cevicheria will be dotted with candy-colored cocktails and mounds of raw fish slicked in lemon juice or tiger’s milk. But after your second Paloma, you might crave something that can sop up the tequila and mezcal – enter the sandwich ‘La Perla’. This small but mighty handheld finds a gaggle of deep-fried pejerrey (small silver fish) swimming in the brightest, most addictive yellow pepper-infused tartar sauce. A nest of razor-thin red onions and chilis acts as a crunchy crown. It’s the kind of thing you’ll want to order two of, so save your server the extra trip and double down.

What’s on it? Sautéed tenderstem broccoli, goats cheese, tomatoes, spicy mayonnaise and a fried egg.

A vegetable sandwich? Compared to all the sumptuous meaty sarnies on this list, that might sound a bit lackluster, but don’t be fooled. Boulenc’s ‘brocoli’ sandwich is every bit as tasty and flavoursome as a reuben or a bacon bap. Tenderstem broccoli is lovingly sautéed with fresh thyme and garlic, and slapped on top of a bed of succulent Mexican tomatoes and spicy mayonnaise for a hot, zesty bite. The goat’s cheese adds a wonderfully tangy, creamy element to the sandwich, and holds it all together between some lightly toasted, in-house baked sourdough. There’s even the option to whack a fried egg on top – why not? This sarnie was the first thing I ate when I arrived in Oaxaca, and it marked a cracking start to our days of eating our way around Mexico’s glorious capital of food.

What’s on it? Chicken tikka, celery, white sauce, masala omelette, tomato chutney and cheddar on white bread

This super-stacker is an ode to the Anglo-Indian mess halls of the 1920s, where two conflicting cultures – along with their cuisines – came together and sat down for lunch. The kitchen at Rajasthan Rifles flips the script on the classic club and brings together British and Indian provisions in a fellowship of flavors. Spiced chicken tikka meets creamy white sauce, and a fluffy masala omelette gets a boost from tangy chutney. Welsh cheddar – sourced from Lord Newborough’s Rhug Estate – glues everything together (as cheese often does). The thick-cut chips offer an excuse to slow down between bites.

What’s on it? Asturian cheese, edam, cheddar and chutney on brioche

When María Formoso and José Cifuentes Ros moved from Barcelona to Madrid, they knew they wanted to bring the bikini with them. The classic ham and cheese sando is the backbone of their cozy restaurant Dot, where they also serve specialty coffee, irresistible pastries and natural wines. The duo takes great pride in sourcing ingredients from local suppliers, creating a food chain that can be best experienced by ordering the Three Cheese Bikini. The cheeses are procured from Rafa (a trusted butcher and delicatessen in the neighborhood), the brioche is baked fresh at nearby Panadarío, and the pineapple-habanero chutney is crafted with care by Brutal Terrific Jams. Oh, and if you want to take it one step further, ask to add an egg from the happy hens in the Madrid mountains. It doesn’t get more local than this.

What’s on it? A larb sub filled with vegan soy mince, hydrated in a Northern Thai-style spicy curry paste. Mixed with herbs, LOADS of lime juice and finished with a black bean mayonnaise and a pickled green bean salad.

Mondo Sando is a team of trendy sandwich-heads selling based at south London boozer The Grove House Tavern, Camberwell.