The No. 1 Sandwich at the World Food Championships Combines Cuban and Italian Flavors

There’s no doubt that we’re in the golden age of sandwiches. Of course, there are hundreds of classic sandwiches across cultures, all of which are delicious and deserve recognition, but I’m talking about a time of extreme sandwich innovation.

Take content creator Owen Han, for example, who has built a devoted following (and career) entirely based on his gourmet takes on the humble sandwich, with hundreds of decadent renditions ranging from a surf and turf sandwich with tomahawk steak and snow crab legs to an Eggs Benedict croissant.

Meanwhile, sandwich shops have cemented their place among some of today’s most thrilling restaurants, like New Orleans’ Turkey and the Wolf, renowned for its collard green melt with pickled cherry pepper dressing and fried bologna sandwich replete with potato chips and American cheese.

But according to the World Food Championships (WFC), there is one sandwich to rule them all. Hosted in November 2024, the WFC declared award-winning pitmaster and barbecue restaurateur Phil “The Grill” Johnson as the champion of its sandwich category.

Johnson took home the top spot with a melty, toasted, and slightly spicy Green Chili Mojo Roast Pork Cuban Italian Sandwich, and he’s hoping to win an even bigger prize this March.

What are the World Food Championships?

The WFC is a global food competition, with more than 800 qualifying events each year to determine who can compete in each of the 12 categories at its primary five-day event.

Categories in the championship include World Bacon Champion, World Soup Champion, World Dessert Champion, World Noodle Champion, and of course, World Sandwich Champion. Phil Johnson was the most recent winner of the latter, earning him the title of 2024 World Sandwich Champion.

Later this month from March 28–30 in Bentonville, Arkansas, all 12 category champions will compete yet again, but this time against each other. Whoever wins this final showdown, dubbed “The Final Table,” will take home a prize of $150,000.

Which sandwich took home the top spot?

Two sandwiches were critical to Johnson’s win in November. He started in the first round of the competition with a “Nashville Hot Korean Crispy Chicken Fusion Sandwich,” featuring gochujang-marinated chicken, a brioche bun, kimchi slaw, and zesty pickles. The judges gave the creation a perfect score, sending him on to the second and final round.

Next, Johnson fused Italian and Cuban flavors to create a sandwich that showcased his talent for slow-cooking meat: the Green Chili Mojo Roast Pork Cuban Italian Sandwich. Nestled within a toasted Cuban roll, this dish featured marinated, slow-roasted pork shoulder, melted provolone cheese, hot pepper relish, mortadella, and capicola. Suffice it to say, if you love pork, this is the sandwich for you.

How does Phil Johnson build a sandwich?

If it’s not obvious from the unique ingredient combinations in these two sandwiches, Johnson is a master of mixing different flavor profiles and cultural influences. This is in large part thanks to where he spent his childhood. “Growing up in the heart of New York, my culinary journey took off in my diverse community where I learned to blend flavors from around the globe,” the pitmaster tells Food & Wine. "That’s how I honed my unique ‘freestyle BBQ’ approach, breaking traditional boundaries and embracing bold flavors.”

Although Johnson is a barbecue expert, he notes that the meat isn’t the only focus of the sandwich. “When I build a sandwich, it’s all about balance,” he says. “You need the crunch from fresh veggies, the savory richness of perfectly cooked meats, and the creamy finish from sauces that tie it all together. Every layer matters! The goal is to create a bite that’s a flavor explosion, leaving everyone wanting more.”