Tisa Keller

Döner Kabab Döner is a Turkish dish made of meat cooked on a vertical rotisserie, normally lamb but also a mixture of veal or beef with these, or sometimes chicken and turkey. The sliced meat of a doner kebab may be served wrapped in a flatbread such as a pita or as a sandwich instead of being served on a plate. It is a common fast-food item not only in Turkey but also in the Middle East and Europe. Seasoned meat in the shape of an inverted cone is turned slowly against a vertical rotisserie, then sliced vertically into thin, crisp shavings. On the sandwich version, the meat is generally served with tomato, onion with sumac, pickled cucumber, chilli and even sometimes cheese. Fun fact: Döner Kebab (which literally means turning meat) was reportedly invented in Berlin in 1971 by a Turkish immigrant, Mahmut Aygünin (aka. "kebab king").

Bánh mì Bánh mì is actually Vietnamese for bread, especially the French-introduced baguette that houses the sandwich of the same name. The filling is basically a free-for-all hybrid of Viet- Franco ingredients: mayo, cilantro, garlic and fish sauce, cucumber, pickled carrots, plus either barbecue pork, fried tofu, pork belly, and ham, plus some pâté thrown on for good measure. Fun fact: It was allegedly invented in Vietnam in the early '20s by Le Vo, a smoothie street vendor clearly ahead of his time

Chacarero Chacareros were originally invented in Chile and are made of thinly sliced, grilled churrasco-style steak on a round roll with tomatoes, peppers and green beans. Fun fact: Chacra means farm, and refers to the chacarero's farm-fresh fixings.

Katsu-sando Katsu-sando was created in Japan and is breaded pork on white bread, Asianified with cabbage. Much like Japanese culture, it convinces Fun fact: Invented in Tokyo in 1899 at a restaurant called Rengatei, the sandwich was originally considered a type of yoshoku -- a Western dish with local influences with its minimalism.

Croque Monsieur In typically Francophone fashion, the Croque Monsieur is like something American, but fancier; it's essentially a grilled ham and cheese sandwich made with Emmental or Gruyère. And the cheese is ON TOP OF THE BREAD. Fun fact: Having originated in French cafés and bars as a snack around 1910, the sandwich boasts a proud literary heritage