Sándwich de Parrilla
Parrilla sandwich; from traditional grill restaurants.
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!
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 Milanesa
Breaded cutlet sandwich; thin beef (or chicken) pounded, breaded with breadcrumbs, fried until golden, served in bread. Enormous, often r...
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 Jamón
The sándwich de jamón is the floor of the Argentine fiambre family: jamón cocido folded onto buttered bread, nothing else. With no sauce to hide behind, it is only as good as the ham and the loaf.
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 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 Copetín
'Cocktail' sandwich; small miga sandwiches for parties and gatherings. Cut into triangles or fingers.
Sándwich de Confitería
Confectionery/café sandwich; elegant sandwiches served at traditional Buenos Aires confiterías.
Sándwich de Ciervo
Venison sandwich; Patagonian deer meat.
Sándwich de Cerdo Desmenuzado
Pulled pork sandwich; slow-cooked, shredded pork.
Sándwich de Carrito
Cart sandwich; from street food carts.
Sándwich de Carne
Beef sandwich; general term.