Sándwich de Parrilla
Parrilla sandwich; from traditional grill restaurants.
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!
Parrilla sandwich; from traditional grill restaurants.
Avocado sandwich; palta is Argentine for avocado.
Mortadella sandwich; Italian-style bologna.
Breaded cutlet sandwich; thin beef (or chicken) pounded, breaded with breadcrumbs, fried until golden, served in bread. Enormous, often r...
Flank roll sandwich; matambre (thin flank cut, sometimes stuffed and rolled) in bread.
Cold matambre sandwich; matambre sliced cold.
Llama meat sandwich; in Jujuy, Salta regions.
Tongue sandwich; boiled beef tongue, sliced.
Ham sandwich; jamón cocido (cooked ham).
Hot ham and cheese sandwich.
Cured ham sandwich; similar to prosciutto.
Cold cut sandwich; various cured meats.
Skirt steak sandwich; entraña (skirt steak) grilled and sliced.
Rib sandwich; meat from grilled ribs.
Lamb sandwich; Patagonian lamb, grilled or roasted.
'Cocktail' sandwich; small miga sandwiches for parties and gatherings. Cut into triangles or fingers.
Confectionery/café sandwich; elegant sandwiches served at traditional Buenos Aires confiterías.
Venison sandwich; Patagonian deer meat.
Pulled pork sandwich; slow-cooked, shredded pork.
Cart sandwich; from street food carts.
Beef sandwich; general term.