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Barros Luco Sandwich

A very traditional quick lunch.

  • Total Time: 20 minutes
  • Yield: 4


  • 4 brioche rolls or crusty french rolls
  • 4 thin top sirloin steaks (ask to be cut for Milanesa if your supermarket is Latino), room temperature
  • 8 thick slices of Havarti cheese
  • salt and pepper
  • a wide non-stick skillet or a flat griddle


  1. Heat the griddle or skillet over medium heat.
  2. Pat the steaks dry with a paper towel and salt and pepper on both sides.
    Ingredients for Barros Luco
  3. Cut the rolls in half. Heat them in the corner of the griddle.
  4. Brush the griddle with butter and place the steaks. Cook 1-2 minutes per side until seared and brown.

    Seared steak

  5. Lay the cheese on top of the steak and allow it to melt.
    Cheese on top of steak for Barros Luco
  6. Assemble the sandwich: bread (with the juices)-meat-cheese-bread.
  7. Serve immediately.
    Barros Luco sandwich
  • Author: Pilar Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 10 minutos
  • Category: Sandwich
  • Method: Griddle
  • Cuisine: Chilean

Keywords: Barros Luco sandwich