By Allan Jenkins│theguardian.com│3 min

Ver original

A bold boast maybe, but we proudly stand by it. Presenting 20 of the world’s best sandwiches by some its best food writers and cooks. Maybe start here: Pierre Koffmann’s croque monsieur! The definitive recipe for France’s finest sandwich by one of her greatest chefs. Add James Cochran’s buttermilk chicken, Rick Stein’s grilled mackerel baguette, Giorgio Locatelli’s Milanese panini and Claridge’s posh tea selection. We humbly offer Uyen Luu’s crispy pork belly bahn mi, Georgina Hayden’s halloumi, Signe Johansen’s fish finger sandwich, and the sweet perfection that is Claire Ptak’s peanut butter and jelly. Trust us. Your working-from-home lunch will never be the same again.

Halloumi and apricot jam sandwich by Georgina Hayden (pictured above)

Salty tang marries sweet tartness to produce an irresistible combination

Crab sandwich by Calum and Tracey Greenhalgh

The freshest ingredients are all that’s needed, and it’s best eaten immediately

Uyen Luu’s banh mi with five-spice crispy pork belly, pickled carrot, chilli, coriander and cucumber

This Vietnamese baguette has a satisfying mix of flavours and textures

Roasted beetroot, carrot, spiced nuts and whipped feta by Rebecca Oliver

An earthy, sophisticated sandwich filling that’s also good eaten as a salad

Sausage and egg sandwich by Max Halley

Breakfast like a champion on this winning combination, which can also be made with giant crumpets

Smoked salmon deluxe by Mark Ogus

A deli classic that’s taken up a notch with freshly baked bagels and lean fish

Ham sandwich in a French bar by David Tanis

A simple, but flawless, baguette that’s not so easy to find outside of Paris

The Highway Dan by Gabriel Pryce

A Chinese twist gives the devilled egg sandwich a spicy, umami-laden hit

Kiwi & Roo’s ‘lucky beef’ steak sandwich by Lara Lee and Fiona Hannah

A flavour mashup that’s a tribute to Antipodean and Asian heritage

Bombay sandwich by Nik Sharma

An iconic street food of India that’s best served hot and buttery

Buttermilk chicken, scotch bonnet jam, pickled cabbage and crispy shallots by James Cochran

Yin and yang come together harmoniously in this doorstopper, with extras that last forever

Rick Stein’s balık ekmek – griddled mackerel in a baguette with tomato, lettuce, onion, chilli and sumac

A delicious sandwich that’s ubiquitous along the shores of the Bosphorus in Istanbul

Giorgio Locatelli’s Milanese and gremolata panini

Savour a taste of Milan, and the Italian chef’s childhood, with this brilliant focaccia sandwich

Pierre Koffman’s croque monsieur

Memories of toasting this bistro classic over coals at his grandmother’s house still make the French chef’s mouth water

Fish finger sandwich with Nordic dill salsa by Signe Johansen

A fresh green sauce takes this humble sandwich to the next level

Claire Thomson’s grilled cheddar and jalapeño popper sandwich

A kick of heat and a touch of spice – plus bacon – turbo-charges this old classic

Chicken S+Dwich by James Ramsden and Jaqueline Barbosa

Crispy chicken, herby sauce, miso mayo: this is one to eat all by yourself, not share

Claire Ptak’s peanut butter and jelly sandwich

A quintessential American combination that works just as well with smooth peanut butter as it does with crunchy

Simon Hopkinson’s bacon du bedat

The idea of a toasted sandwich with bacon, smoked salmon and mango chutney is curious, but surprisingly delicious

Claridge’s tea sandwiches by Martyn Nail and Meredith Erickson

The luxury hotel reveals its five golden rules for perfect sandwiches, and shares a recipe for its cream cheese filling

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