Sándwich de Cancha
Stadium sandwich; sold at football matches.
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 Cabeza de Jabalí
Head cheese (boar's head) sandwich.
Sándwich de Bodegón
Bodegón sandwich; from traditional Argentine tavern-restaurants.
Sándwich de Berenjena
Eggplant sandwich; grilled or breaded eggplant.
Sándwich de Bar
Bar sandwich; simple sandwiches served at traditional bars.
Sándwich de Autor
'Author's sandwich'; chef-created gourmet sandwiches. Buenos Aires trend.
Sándwich de Asado
Barbecue sandwich; general term for any asado meat in bread.
Sándwich Cordobés
Córdoba-style sandwich; regional variations.
Sándwich Caliente
Hot sandwich; general term for any heated sandwich.
Milanesa Suiza
'Swiss' milanesa; stuffed with ham and cheese before breading.
Milanesa Napolitana
Ham, tomato sauce, and mozzarella gratinéed over a fried beef cutlet in pan francés: the Buenos Aires bodegón flagship in sandwich form, named for a restaurant facing Luna Park, not for Naples.
Milanesa de Soja
The milanesa de soja is a manufactured soy cutlet breaded and fried to behave like beef under the crust. The core is mild by design, so the coating and the dressing carry the savor.
Milanesa de Pollo
The milanesa de pollo is the everyday cutlet, the one packed cold into a lunchbox, and the only milanesa with two names: suprema for the breast, milanesa de pollo for the thinner fillet.
Milanesa de Cerdo
The milanesa de cerdo is the cutlet made from pork instead of beef: a fattier, faintly sweet loin slice pounded thin and fried, where the real discipline is cooking it clean through without drying it.
Milanesa de Carne
The milanesa de carne is the default cutlet, the plain beef version every other milanesa is named against, and the one where the real choice is the cut: nalga, peceto or cuadrada under the breading.
Milanesa de Berenjena
The milanesa de berenjena is the meatless cutlet that tastes least like a substitute: salt the aubergine to shed its water, fry it hot, and the inside goes silky and sweet behind the crumb.
Milanesa con Lechuga y Tomate
Milanesa with lettuce and tomato; basic but popular.
Milanesa con Jamón y Queso
Milanesa with ham and cheese sandwich.
Milanesa con Huevo
Milanesa with fried egg sandwich.
Milanesa Completa
Argentina's maximal cutlet sandwich is one long defense of a fried crust against ham, cheese, a runny egg, and salad piled on top, judged solely on whether the shatter survives.
Milanesa a la Napolitana en Pan
Napolitana milanesa sandwich; the full pizza-topped milanesa in bread format.
Milanesa a Caballo
In Argentina a caballo is not a dish but a finish: two fried eggs ridden over the top. On a milanesa sandwich the broken yolk is the sauce a dry, crisp cutlet never had.
Matambre Arrollado en Pan
Rolled matambre sandwich; matambre stuffed with vegetables, eggs, rolled and sliced.