Argentina

Sándwich de Lomo

Lomo sandwich; alternative name for lomito.

Sándwich de Llama

Llama meat sandwich; in Jujuy, Salta regions.

Sándwich de Lengua

Tongue sandwich; boiled beef tongue, sliced.

Sándwich de Jamón

The sándwich de jamón is the floor of the Argentine fiambre family: jamón cocido folded onto buttered bread, nothing else. With no sauce to hide behind, it is only as good as the ham and the loaf.

Sándwich de Jamón y Queso Caliente

Hot ham and cheese sandwich.

Sándwich de Jamón Crudo

Cured ham sandwich; similar to prosciutto.

Sándwich de Fiambres

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

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.

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.