Vacío al Pan
Vacío al pan is Argentine flank grilled whole and slow over coals, then sliced across its bold grain into crusty pan francés with chimichurri. Asado food, born at the parrilla, decided at the fire.
Asado al Pan
Sándwich de Vacío
Flank steak sandwich; vacío (flank/flap steak) is a beloved asado cut, very flavorful, served sliced in bread.
Sándwich de Trucha
Trout sandwich; Patagonian river trout.
Sándwich de Parrilla
Parrilla sandwich; from traditional grill restaurants.
Sándwich de Matambre
Flank roll sandwich; matambre (thin flank cut, sometimes stuffed and rolled) in bread.
Sándwich de Matambre
Cold matambre sandwich; matambre sliced cold.
Sándwich de Llama
Llama meat sandwich; in Jujuy, Salta regions.
Sándwich de Lengua
Tongue sandwich; boiled beef tongue, sliced.
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.
Sándwich de Costilla
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.
Sándwich de Cordero
Lamb sandwich; Patagonian lamb, grilled or roasted.
Sándwich de Ciervo
Venison sandwich; Patagonian deer meat.
Sándwich de Cerdo Desmenuzado
Pulled pork sandwich; slow-cooked, shredded pork.
Sándwich de Cabeza de Jabalí
Head cheese (boar's head) sandwich.
Sándwich de Asado
Barbecue sandwich; general term for any asado meat in bread.
Matambre Arrollado en Pan
Argentina's matambre arrollado en pan: a thin flank sheet rolled tight around egg, carrot and pepper, poached, cooled and sliced into pinwheels laid in pan francés.
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.