10 Popular Sandwiches With Links to Cancer

Sandwiches are one of the most convenient meals in the world. They’re quick, filling, and endlessly customizable. But not all sandwiches are created equal—especially when it comes to long-term health. Research has repeatedly shown that certain ingredients commonly used in popular sandwiches are associated with an increased cancer risk, particularly colorectal and stomach cancers.

To be clear, this doesn’t mean that eating one of these sandwiches once will cause cancer. Risk is about frequency, portion size, and long-term habits. Many of the concerns come down to processed meats, refined carbohydrates, excessive sodium, and high-temperature cooking methods.

Here’s a closer look at 10 popular sandwiches that have been linked to higher cancer risk, and what makes them problematic.

1. Bacon, Egg, and Cheese Sandwich

This breakfast classic combines several red flags in one bite.

Processed meats like bacon are classified by the World Health Organization as Group 1 carcinogens, meaning there is strong evidence linking them to cancer—especially colorectal cancer. Bacon contains nitrites and nitrates that can form carcinogenic compounds (nitrosamines) when cooked at high heat.

Add refined white bread and high saturated fat cheese, and you’ve got a sandwich that regularly shows up in studies on cancer-related dietary patterns.

2. Ham and Cheese Sandwich

Ham is another processed meat preserved with curing agents that form harmful compounds in the body over time.

Regular consumption of ham has been associated with:

Increased colorectal cancer risk

Higher sodium intake (which may increase stomach cancer risk)

Chronic inflammation

Even when eaten cold, the processing itself—not just cooking—makes ham a concern.

3. Hot Dog Sandwich

Hot dogs are among the most studied foods when it comes to cancer risk.

They often contain:

Sodium nitrite

Preservatives

Heme iron (linked to colon cancer)

Grilling or pan-frying hot dogs can further increase the formation of carcinogenic chemicals. Turning them into a sandwich just makes them easier to eat frequently—and in larger portions.

4. Sausage Sandwich

Whether pork or beef, sausage is typically heavily processed and seasoned with preservatives.

Sausages are often:

High in saturated fat

High in sodium

Cooked at very high temperatures

These factors together increase oxidative stress and inflammation, two processes closely linked to cancer development.

5. Philly Cheesesteak

This iconic sandwich combines thin-sliced beef, melted cheese, and white bread.

Red meat, especially when cooked at high heat (grilling or frying), produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs)—both of which are linked to cancer in laboratory and population studies.

Frequent consumption of red-meat-heavy sandwiches like this one has been associated with higher colorectal cancer risk.

6. Fried Chicken Sandwich

Chicken itself isn’t the problem—it’s the deep frying.

High-temperature frying creates compounds like acrylamide and advanced glycation end products (AGEs), which are linked to inflammation and cancer risk. When combined with refined buns and sugary sauces, the overall nutritional profile worsens.

7. Bologna Sandwich

Bologna is an ultra-processed meat made from beef, pork, or chicken trimmings.

It often contains:

Nitrites and nitrates

Artificial flavorings

High sodium levels

Ultra-processed meats have been consistently linked to higher rates of cancer, heart disease, and overall mortality.

8. Club Sandwich (With Processed Meats)

The traditional club sandwich usually includes turkey, bacon, and sometimes ham.

While turkey itself can be a lean protein, deli turkey is often processed, placing it in the same risk category as other cured meats. Combined with bacon, multiple meat layers significantly increase exposure to carcinogenic compounds.

9. Grilled Cheese With Processed Cheese Slices

This may surprise you, but processed cheese products can be problematic when eaten frequently.

They often contain:

Emulsifiers

Artificial additives

High saturated fat

When grilled at high temperatures on buttered white bread, this sandwich becomes a source of inflammation-promoting compounds.

10. Meatball Sub

Meatball subs often combine several risk factors:

Processed or red meat

High-temperature cooking

Refined bread

Sugary, salty sauces

The cumulative effect of these ingredients makes this sandwich one of the heavier hitters when it comes to long-term cancer risk if eaten regularly.