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
Argentina's meatless cutlet sandwich: a formed soy patty breaded and fried until the crumb crust shatters, laid into toasted pan francés with lettuce, tomato and mayonnaise.
Milanesa de Pollo
Argentina's lunchbox cutlet, and the only one with two names: a French suprema for the breast, an Italian milanesa for the crumb. The chicken strand that, in 2024, finally outate the beef.
Milanesa de Cerdo
Argentina's pork milanesa, cut from the carré, the loin that pounds tighter and fries sweeter than beef, on a split pan francés. The strand of the cutlet family that still rests on the loin.
Milanesa de Carne
The plain beef milanesa is the cutlet every other version is named against, where the only real decision is which cut goes 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 milanesa al pan: a fried cutlet under ham, cheese, a runny egg, lettuce, and tomato, assembled in strict order so the crust still cracks under the load.
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
Argentina's matambre arrollado en pan: a thin flank sheet rolled tight around egg, carrot and pepper, poached, cooled and sliced into pinwheels laid in pan francés.