Sándwich de Jamón Crudo
Cured ham sandwich; similar to prosciutto.
Cured ham sandwich; similar to prosciutto.
The sandwich de fiambres is the picada folded into bread: jamon, salame and mortadela layered together so the bite shifts from mild to spiced to fat, judged on the mix rather than any single slice.
Sándwich de entraña turns Argentina's skirt steak into a sandwich: a thin diaphragm seared hard over a fierce fire, pulled at medium-rare, sliced across its long grain into bread with chimichurri.
Dulce de leche sandwich; for merienda.
Argentina's rib sandwich is built bone-first: a short rib grilled bone-side down for most of an hour, the marrow and grasa de pella seasoning the meat from within, then worked off the bone into bread.
Lamb sandwich; Patagonian lamb, grilled or roasted.
'Cocktail' sandwich; small miga sandwiches for parties and gatherings. Cut into triangles or fingers.
Confectionery/café sandwich; elegant sandwiches served at traditional Buenos Aires confiterías.
Venison sandwich; Patagonian deer meat.
Pulled pork sandwich; slow-cooked, shredded pork.
Cart sandwich; from street food carts.
Beef sandwich; general term.
Stadium sandwich; sold at football matches.
Head cheese (boar's head) sandwich.
Pork shoulder/neck sandwich; bondiola (cured or roasted pork shoulder/neck) sliced and served in bread. Rich, fatty, flavorful.
Bodegón sandwich; from traditional Argentine tavern-restaurants.
Sirloin sandwich; bife de chorizo (strip steak) in bread.
Eggplant sandwich; grilled or breaded eggplant.
Bar sandwich; simple sandwiches served at traditional bars.
'Author's sandwich'; chef-created gourmet sandwiches. Buenos Aires trend.
Barbecue sandwich; general term for any asado meat in bread.