Argentina - One Sandwich - The Joy of Sandwiches (Page 9)

Choripán with salsa criolla; fresh sauce of diced tomato, onion, bell pepper, olive oil, vinegar. Adds freshness and crunch.

Choripán with mustard.

Choripán with mayonnaise; a common variation.

Choripán with chimichurri; the green herb sauce (parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes) is essential.

Complete choripán; with both chimichurri and salsa criolla.

Classic choripán; grilled chorizo in crusty French-style bread (pan francés) with chimichurri verde. Simple and iconic.

Baby goat sandwich; in northern provinces where goat is common.

Herb sauce; parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes. Essential for choripán and grilled meats.

Green chimichurri; the classic, heavy on parsley.

Red chimichurri; with more red pepper and paprika.

Small tostado; miniature ham and cheese sandwich, often served with drinks.

Bondiola with salsa criolla.

Bondiola with chimichurri.

Complete bondiola sandwich; with all toppings.

Bondiola in bread; the grilled or roasted version.

Grilled bondiola sandwich; pork shoulder grilled on the parrilla.

Ground red pepper; for adding heat.