Split Roll Sandwiches

Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.

Choripán con Mayonesa

Choripán with mayonnaise; a common variation.

Choripán con Chimichurri

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

Choripán Completo

Complete choripán; with both chimichurri and salsa criolla.

Choripán Clásico

Less a recipe than a fixture of the asado and the football terrace: a fresh chorizo butterflied and seared on the coals, laid in crusty bread with chimichurri, eaten while the rest of the meat cooks.

Bondiola con Salsa Criolla

Bondiola with salsa criolla.

Bondiola con Chimichurri

Bondiola with chimichurri.

Bondiola Completa

The loaded bondiola: slow-grilled pork neck piled with ham, melted cheese, and a runny fried egg in a warmed roll, where the order you stack the hot meat matters as much as the patient cook.

Bondiola al Pan

Ask for a bondiola plain and the pork carries everything: slow-grilled collar, a crusty roll, lemon or chimichurri, and the slice given an afternoon over patient coals to turn silky.

Bondiola a la Parrilla

Grilled bondiola sandwich; pork shoulder grilled on the parrilla.

Spetsofai se Pita (Σπετσοφάι)

Spetsofai in pita; sausage stewed with peppers, sometimes served sandwich-style.

Soutzoukakia se Pita (Σουτζουκάκια)

Spiced meatballs in pita; oblong meatballs in tomato-cumin sauce, sometimes served in bread.

Peinirli me Loukaniko

Peinirli with sausage.

Paidakia se Pita (Παϊδάκια)

Lamb chops in pita; bone removed, meat in pita. Less common but delicious.

Loukaniko (Λουκάνικο)

Loukaniko is the Greek sausage built on grated orange peel and fennel: coarse pork grilled or fried, the citrus signature a 2,000-year inheritance from the Roman lucanica of Lucania.