Argentina - One Sandwich - The Joy of Sandwiches (Page 6)

Whole wheat bread.

French bread; crusty baguette-style bread, standard for choripán and many sandwiches.

Vienna bread; softer roll, used for lomitos and hamburguesas.

Hot dog bun.

Miga bread; special soft white bread sold in thin slices specifically for sandwiches de miga. Very fine crumb, no crust.

Miga bread; special soft bread for sandwiches de miga.

Hamburger bun.

'Country bread'; rustic bread from rural areas.

Bread with butter and dulce de leche.

Homemade bread; rustic style.

Arab bread; pita-style bread used for shawarma and Middle Eastern sandwiches.

Pita bread; for shawarma and Middle Eastern sandwiches.

Mustard.

Blood sausage sandwich; grilled morcilla (Argentine blood sausage) in bread. Morcilla argentina is softer and creamier than Spanish versi...

Morcipán with fresh salsa criolla.

Morcipán with chimichurri sauce.

Basque-style morcilla; sweeter, with raisins and pine nuts in some versions.

Argentine blood sausage; pork blood, fat, rice or breadcrumbs, onions, cumin, oregano. Grilled until crispy outside, creamy inside.

'Swiss' milanesa; stuffed with ham and cheese before breading.

Napolitana-style milanesa; topped with ham, tomato sauce, and melted cheese before serving in bread. Argentine invention despite the Ital...

Soy milanesa sandwich; vegetarian option.

Chicken milanesa sandwich; suprema de pollo (chicken breast) breaded and fried.

Pork milanesa sandwich.

Beef milanesa sandwich; the classic, made with bife (beef cutlet).