Sándwich Vegetariano
Vegetarian sandwich; various vegetable combinations.
El Sándwich de Fiambres y de Bar
Sándwich Tucumano
Tucuman-style sandwich; regional variations.
Sándwich Santafesino
Santa Fe-style sandwich; may include local salami (salamín santafesino).
Sándwich Patagónico
Patagonian sandwich; featuring lamb, trout, or game meats.
Sándwich Mendocino
Sándwich mendocino is a loose label; what Mendoza truly owns is the lomo mendocino, a grilled-beef sandwich loaded completo, traced not to a myth but to Papito Barloa's grill-truck in the early 1990s.
Sándwich Gourmet
Gourmet sandwich; upscale ingredients, artisan bread.
Sándwich de Verduras Grilladas
Grilled vegetables sandwich; zucchini, eggplant, peppers, onion.
Sándwich de Salmón
Salmon sandwich; often smoked salmon.
Sándwich de Salame
Salami sandwich; various Argentine salamis.
Sándwich de Rúcula y Parmesano
Arugula and parmesan sandwich.
Sándwich de Queso y Tomate
Cheese and tomato sandwich.
Sándwich de Pollo
Chicken sandwich; grilled or breaded chicken.
Sándwich de Pollo Grillado
Grilled chicken sandwich.
Sándwich de Pechuga
Chicken breast sandwich.
Sándwich de Pechuga Grillada
Grilled chicken breast sandwich.
Sándwich de Pastrón
Pastrami sandwich; pastrón is Argentine pastrami.
Sándwich de Palta
The sándwich de palta is the Argentine avocado sandwich: ripe palta mashed or fanned on soft bread, salted and squeezed with lemon, the green choice at a counter of cooked ham and cheese.
Sándwich de Mortadela
The sánguche de mortadela is Argentina's everyday fiambre sandwich: thin-sliced mortadella folded loose on a pan francés, often with cheese, an Italian sausage made thoroughly Argentine.
Sándwich de Jamón
Argentina's plainest fiambre sandwich, cooked ham on a buttered crustless loaf, carries two migrations inside it: a tramezzino that came up from a Turin café.
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 Copetín
'Cocktail' sandwich; small miga sandwiches for parties and gatherings. Cut into triangles or fingers.