The Argentine sandwich runs from the parrilla to the confitería. On the street it is the choripán, grilled chorizo split into crusty pan francés with chimichurri; in the bar it is the milanesa, a breaded cutlet loaded with ham, cheese and a fried egg; at the café it is the sándwich de miga, crustless thin white bread layered into pale triangles. The grill, the fryer and the slicer all feed it.
The catalog of 209 sorts along those forms. The largest single force is the sándwich de miga and the broad café sándwich de X, the cold-cut and salad and regional fillings on soft bread. Around them stand the icons: the choripán and its morcipán cousin, the milanesa and chicken suprema, the lomito of grilled tenderloin, the loaded hamburguesa, the pancho hot dog, the grilled bondiola. Separate again are the asado meats carried in bread, vacío and entraña and matambre, the Middle Eastern shawarma of a large immigrant community, and the sweet medialuna and dulce de leche.
The categories below capture how the catalog actually sorts. The giants are the miga and the broad café sándwich; the choripán, milanesa and lomito carry the street and bar. Below the anchors, the full filterable catalog lets you browse every entry by name or category.
Browse by family
Choripán
Argentina's iconic street sandwich: a grilled chorizo criollo split into crusty pan francés with chimichurri or salsa criolla. · 15 sandwiches
Milanesa & Suprema
The breaded-cutlet sandwich: a thin pounded beef or chicken suprema, breaded and fried, loaded with ham, cheese, lettuce, tomato and a fried egg. · 17 sandwiches
Lomito
The beef tenderloin sandwich: thin-sliced grilled lomo in bread, often loaded with ham, cheese, lettuce, tomato and a fried egg. · 11 sandwiches
Hamburguesa
The Argentine burger: a beef patty in a bun, typically loaded with ham, cheese, lettuce, tomato and a fried egg. · 12 sandwiches
Pancho
The Argentine hot dog: a Vienna-style sausage in a soft roll with mustard, ketchup, mayonnaise and the local crispy papas pay. · 12 sandwiches
Bondiola al Pan
The grilled pork-shoulder sandwich: bondiola cooked slow on the parrilla, sliced into crusty bread with chimichurri or salsa criolla. · 6 sandwiches
Morcipán & Morcilla
The blood-sausage sandwich: grilled Argentine morcilla split into bread with chimichurri or salsa criolla. · 5 sandwiches
Sándwich de Miga
The crustless layered café sandwich: thin pan de miga with crusts removed, filled with ham and cheese or salads, cut into pale triangles. · 24 sandwiches
Tostado & Carlitos
The pressed grilled café sandwich: thin white bread with ham and cheese flattened in a press, plus the small Carlitos and breakfast tostadas. · 14 sandwiches
Asado al Pan
The parrilla and game meats carried in bread: vacío, entraña, matambre, bife, ribs, and the Patagonian lamb, venison, boar and trout. · 22 sandwiches
Shawarma & Sándwich Árabe
The Middle Eastern sandwiches of a large immigrant community: shawarma in pan árabe, the Arab-style sandwich, falafel and kibbeh. · 10 sandwiches
Medialunas & lo Dulce
The sweet Argentine bread: medialuna croissants filled with ham and cheese, the dulce de leche sandwich, and the tortita negra. · 5 sandwiches
El Sándwich de Fiambres y de Bar
The broad café and bar sandwich: cold cuts, cheese, salads and the regional and gourmet sándwich de X on French or Vienna bread. · 34 sandwiches
El Pan, la Empanada y la Fugazzeta
The breads and the filled doughs: pan francés, de miga, de Viena and lactal, the empanada, the chickpea fainá and the stuffed fugazzeta. · 12 sandwiches
Chimichurri y las Salsas
The Argentine sauce table that frames the parrilla sandwich: chimichurri, salsa criolla, salsa golf, provenzal, mayonnaise, mustard and ground chilli. · 10 sandwiches