NEW YORK (TheStreet) -- The sandwich is such a beautifully simple idea. Put deliciousness on bread and enjoy. From the most basic ham and cheese on white bread to the most curated charcuterie and camembert on ciabatta, a good sandwich never disappoints.
Americans eat close to 200 sandwiches per year on average, according to PBS. Think about how many sandwiches you had this past month? Probably a few.
There are many opinions on what makes the best sub or hoagie, but as James Beard, the "father of American-style gourmet cooking," once said, "too few people understand a really good sandwich."
Beard also said the sandwich is "one of the great American arts, which varies from being a triumph to being a disaster." With that in mind, we set out on the hunt to understand (or at least admire) a few "triumphant" sandwiches that have won over the stomachs of people across the world.
We've dug in to give you a few deep cuts of some sandwiches you should really try, if you haven't already. So, before you take off to lunch, feast your eyes on this list.
We bet these are the 10 sandwiches you'll want to eat next...
10. Bánh Mì
A culinary embodiment of French colonial rule in Vietnam, banh mi sandwiches are composed equally of French and Vietnamese parts, Jared Michelman, a food blogger for the New York Times noted.
"They all begin with a whole baguette, preferably baked in-house and dressed with an aioli spread infused with pork, garlic and fish sauce. These ingredients then hold a wide variety of fillings: barbecue pork, fried tofu and thick-sliced ham are the most common options, along with pork pâté, grilled chicken, meatballs, sauteed vegetables and, occasionally, whole sardines," he said.
A ham-'n-cheese sandwich with a French twist.
The classic croque monsieur, "darling of cash-poor tourists and French folk-on-the-go, is buttered bread, Gruyère cheese, and lean ham, fried in clarified butter," according to the James Beard Foundation blog.
In "the good old days", it was served as an hors d'oeuvre, a tea sandwich, or the main event in a light lunch, the blog noted.
8. Philly Cheesesteak
A cheesesteak is "a long, crusty roll filled with thinly sliced sautéed ribeye beef and melted cheese," according to Visitphilly.com. Generally, the cheese of choice is Cheez Whiz, but American and provolone are also common choices, the site said.
The art of cheesesteak preparation lies in "the balance of flavors, textures and what is often referred to as the 'drip' factor," they added.
7. Luke's Lobster Roll
Luke's rolls are made with "sweet claw and knuckle meat served in a top-split griddled bun with nothing but a thin swipe of mayo and a sprinkle of lemon butter, along with a shake of their 'special seasoning,' Seriouseats.com wrote.
6. The Cubano
For the uninitiated, a Cuban sandwich is "shredded pork, glazed ham, Swiss cheese, yellow mustard, and dill pickles - served either cold or hot-pressed on Cuban bread," NPR said.
Think of it as the ham-and-cheese for the "guayabera-wearing set," they added.
5. The Po-Boy
Poor boy sandwiches represent "bedrock New Orleans," according to the Poboyfest.com.
"The shotgun house of New Orleans cuisine, Po-boys are familiar but satisfying. The sandwich is as diverse as the city it symbolizes. The crisp loaves have served as a culinary crossroads, encasing the most pedestrian and exotic of foods: shrimp, oyster, catfish, soft-shell crabs as well as French fries and ham and cheese. Comfort food in other cities seldom reaches such heights," the site said.
4. Calamari on a Squid Ink Baguette
Calamari on your sandwich seem a bit weird? Apparently, "no trip to Madrid is complete without tasting the city's most famous sandwich, the bocadillo de calamares, or fried squid sandwich," according to Madridfoodtour.com.
In Japan, there is even a burger called kuro, which means black in Japanese, and features black buns, black cheese and a black sauce made from squid ink, the Wall Street Journal reported in September.
Time to catch up.
3. Hand-Massaged Wagyu Beef on Sourdough
The correct term for Japan's "ultrarich, ultratender and ultra-expensive beef is Wagyu (pronounced WAG-yoo); Kobe is but one producing area for Wagyu beef. Calling all of Japan's luxury beef Kobe is like referring to all Bordeaux wines as Margaux," according to the New York Times.
"All the talk about special diets for the breed of black cattle, the massages and the beer are true. The result is meat with much greater marbling than American beef, making it buttery and tender, with a sweetly beefy flavor," the New York Times added.
2. Umami Burger
The Umami Burger is a "six-ounce patty of coarsely ground, loosely packed, steak-quality beef seasoned just so and served on a soft, Portuguese-style roll," the New York Times wrote.
"With little exception, they are supremely delicious, each juicy, messy bite enhanced by a carefully chosen combination of toppings," according to the New Yorker.
1. Katz's Pastrami
Jake Dell, the third generation owner of Katz's Deli on Houston street in New York City, told Seriouseats.com there are eight (not so) easy steps to make the iconic pastrami that they outlined as: the beef, the cure, the rub, the smoke, the boil, the steam, the slice, the sandwich.
The beef is key.
"Like other cured meat, pastrami began as a way for poor folk (in this case Jewish immigrants) to preserve and improve the flavor and texture of cheap cuts of meat. While plenty of pastrami is made with any cut of beef brisket, aficionados will tell you that the real deal comes specifically from the navel end. Navel is particularly fatty and stands up well to the long cooking to come; save the rest of the brisket for corned beef," Seriouseats.com wrote.