Churrasco Sandwich

Versión en español

Churrasco sandwiches are popular in Latinamerica. You can expect delicious hearty bread (think more baguette roll than brioche) and thin steaks perfectly cook. Other fillings vary by country and restaurant.
My heart is permanently divided between the beef Churrasco Sandwich or the version with pork, The Lomito. The solution is easy: always go accompanied to eat and share half and half, but what to do when making them at home? I still don’t know….

Sandwiches are so rooted in our Chilean culture that I do not remember when I first tried them. And the truth is that before coming to the United States, I always ate them at coffee shops and restaurants, never when visiting with friends or made by my family. Completos, the Chilean hotdogs, are more frequently a homemade affair.

During my college years, it was my preferred choice for lunch, before or after a hard test. I love them so much.

In Argentina, Churrasco sandwiches are usually topped with chimichurri sauce.

Palta is one of the Spanish words for “avocado.” Another one is Aguacate. The avocado is a fruit that is native to Central and South America and is widely grown in tropical and subtropical regions around the world. Avocados are commonly used in Chile in sandwiches like Lomito Italiano or en Pan con Palta (the original Avocado toast) or in salads Repollo or Apio con Palta and Palta Reina Stuffed Avocado.

Other Churrasco Sandwiches combinations popular in Chile:

• Chemilico (Churrasco, caramelized onion, and sunny side egg).
• Chacarero (Churrasco, tomato and green beans).
• Barros Luco (Churrasco and melted cheese).
• Churrasco con ensalada chilena (tomato, onions).
  

 

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