15 sandwiches worth making from scratch

Key facts

• The list includes 15 sandwiches from four continents.
• New Orleans' po' boy originated from a 1929 streetcar strike.
• Vietnam's bánh mì combines French bread with Vietnamese pickling.
• Japan's katsu sando uses shokupan and tonkatsu.
• Mexico's torta ahogada is submerged in chile de árbol sauce.
• The reuben's corned beef requires a five- to seven-day cure.
• The Cuban sandwich uses mojo-marinated pork and Cuban bread.
• The muffuletta's olive salad needs at least a day to marinate.
• The Philly cheesesteak uses thin-sliced ribeye and a specific roll.
• The shrimp po' boy depends on New Orleans-style French bread.
• The Monte Cristo is dipped in egg batter and fried like French toast.
• Croque monsieur uses béchamel sauce.
• Pan bagnat is bathed in olive oil and pressed.
• Katsu sando uses shokupan and tonkatsu with Bulldog sauce.
• Torta ahogada uses birote bread and chile de árbol sauce.
• Chopped cheese is a New York bodega sandwich with ground beef.
• Falafel starts with dried chickpeas, not canned.
• The meatball sub simmers meatballs in homemade marinara.
• French dip features slow-roasted beef with jus.
• All sandwiches can be made in a standard home kitchen.