Submarine Sandwiches

Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!

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.

Suprema

Chicken supreme; boneless chicken breast, pounded thin, breaded. The standard for chicken milanesa.

Suprema Napolitana

The chicken cousin of the Argentine napolitana family: a fried suprema gratinéed under ham, tomato, and mozzarella, slid into a pan francés before the salamander gives up its window.

Suprema Completa

The full Argentine chicken-cutlet sandwich: a breaded suprema under cheese, ham, a runny fried egg, lettuce, tomato, and mayonnaise, the whole stack routed to keep a lean breast from eating dry.

Súper Lomito

The maximal end of the Chilean lomito al pan family. Cheese, ham, fried egg, and a second pork layer piled onto the warm pork loin, the bread engineered to hold it.

Sándwich Vegetariano

Vegetarian sandwich; various vegetable combinations.

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.