Pan con Manteca y Dulce de Leche
Bread with butter and dulce de leche.
Andrew Lekashman
Pan Casero
Homemade bread; rustic style.
Pan Árabe
Arab bread; pita-style bread used for shawarma and Middle Eastern sandwiches.
Pan Árabe
Pita bread; for shawarma and Middle Eastern sandwiches.
Morcipán
Blood sausage sandwich; grilled morcilla (Argentine blood sausage) in bread. Morcilla argentina is softer and creamier than Spanish versi...
Morcipán con Salsa Criolla
Morcipán with fresh salsa criolla.
Morcipán con Chimichurri
Morcipán with chimichurri sauce.
Morcilla Vasca
Basque-style morcilla; sweeter, with raisins and pine nuts in some versions.
Morcilla Criolla
Argentine blood sausage; pork blood, fat, rice or breadcrumbs, onions, cumin, oregano. Grilled until crispy outside, creamy inside.
Milanesa Suiza
'Swiss' milanesa; stuffed with ham and cheese before breading.
Milanesa Napolitana
Ham, tomato sauce, and mozzarella gratinéed over a fried beef cutlet in pan francés: the Buenos Aires bodegón flagship in sandwich form, named for a restaurant facing Luna Park, not for Naples.
Milanesa de Soja
Argentina's meatless cutlet sandwich: a formed soy patty breaded and fried until the crumb crust shatters, laid into toasted pan francés with lettuce, tomato and mayonnaise.
Milanesa de Pollo
Argentina's lunchbox cutlet, and the only one with two names: a French suprema for the breast, an Italian milanesa for the crumb. The chicken strand that, in 2024, finally outate the beef.
Milanesa de Cerdo
Argentina's pork milanesa, cut from the carré, the loin that pounds tighter and fries sweeter than beef, on a split pan francés. The strand of the cutlet family that still rests on the loin.
Milanesa de Carne
The plain beef milanesa is the cutlet every other version is named against, where the only real decision is which cut goes under the breading.
Milanesa de Berenjena
The milanesa de berenjena is the meatless cutlet that tastes least like a substitute: salt the aubergine to shed its water, fry it hot, and the inside goes silky and sweet behind the crumb.
Milanesa con Lechuga y Tomate
Milanesa with lettuce and tomato; basic but popular.
Milanesa con Jamón y Queso
Milanesa with ham and cheese sandwich.
Milanesa con Huevo
Milanesa with fried egg sandwich.
Milanesa Completa
Argentina's maximal milanesa al pan: a fried cutlet under ham, cheese, a runny egg, lettuce, and tomato, assembled in strict order so the crust still cracks under the load.
Milanesa a la Napolitana en Pan
Napolitana milanesa sandwich; the full pizza-topped milanesa in bread format.
Milanesa a Caballo
In Argentina a caballo is not a dish but a finish: two fried eggs ridden over the top. On a milanesa sandwich the broken yolk is the sauce a dry, crisp cutlet never had.
Medialunas Rellenas
The medialuna rellena is a sandwich built on a pastry made for dessert: the small glazed butter croissant split and filled, sweet with dulce de leche or, as a mafalda, warmed around ham and cheese.
Medialunas con Jamón y Queso
Croissants with ham and cheese; sweet medialunas (Argentine croissants) filled with ham and cheese, often heated.