Falafel
Falafel's texture comes from one choice: chickpeas soaked raw and ground, never cooked, so it sets a glassy shell and stays light and green inside. The Levantine standard, with tahini and turnip.
Andrew Lekashman
Fainá con Fetas
Chickpea flatbread with toppings; fainá (Genovese farinata) sometimes topped like a sandwich.
Empanada
Stuffed pastry; not a sandwich but essential Argentine filled bread. Various regional styles.
Empanada al Pan
Empanada in bread; informal combination.
Chorizo Parrillero
Grilled chorizo; specifically for the parrilla (grill).
Chorizo Criollo
The sausage itself; fresh (not cured) pork and beef sausage, coarser grind than European sausages, seasoned with paprika, cumin, oregano,...
Chorizo Bomba
'Bomb' chorizo; shorter, fatter sausage, very juicy.
Choripán
Argentina's sausage sandwich hinges on a raw pork-and-beef chorizo criollo that must hit the coals, split butterfly-style and seared cut-side down before it ever reaches bread.
Choripán Mariposa
'Butterfly' choripán; chorizo butterflied (split lengthwise but not cut through), grilled flat for more char and crispiness.
Choripán de Costanera
The Costanera choripán is an address before it is a recipe: charcoal carts on the Buenos Aires riverbank, a chorizo split mariposa and charred, eaten standing at the rail over the Río de la Plata.
Choripán de Cancha
Stadium choripán; sold at football matches and sporting events. Part of the matchday ritual.
Choripán con Salsa Criolla
Choripán with salsa criolla; fresh sauce of diced tomato, onion, bell pepper, olive oil, vinegar. Adds freshness and crunch.
Choripán con Mayonesa
Choripán with mayonnaise; a common variation.
Choripán con Chimichurri
Choripán with chimichurri; the green herb sauce (parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes) is essential.
Choripán Completo
Complete choripán; with both chimichurri and salsa criolla.
Choripán Clásico
Less a recipe than a fixture of the asado and the football terrace: a fresh chorizo butterflied and seared on the coals, laid in crusty bread with chimichurri, eaten while the rest of the meat cooks.
Chivito Argentino
The chivito is named for a goat it has never contained. An Argentine asked for chivo at a Punta del Este bar in the 1940s, got a beef steak instead, and the goat's name stuck to a beef sandwich.
Carlitos
A plain ham-and-cheese tostado with one heretical addition: ketchup. A Rosario bar owner improvised the Carlito in 1953, and in 2014 the city council voted it into protected cultural heritage.
Bondiola con Salsa Criolla
Bondiola with salsa criolla.
Bondiola Completa
Argentina's loaded pork-neck sandwich, bondiola al pan completa: slow-grilled coppa with ham, cheese, lettuce, tomato, and an egg a caballo, sold off charcoal carts along the Buenos Aires Costanera.
Bondiola al Pan
Ask for a bondiola plain and the pork carries everything: slow-grilled collar, a crusty roll, lemon or chimichurri, and the slice given an afternoon over patient coals to turn silky.