Versión en Español A Chilean tuna sandwich is drained canned tuna mixed with ricotta, mayonnaise, onion, celery, capers, lemon juice, dill, and cilantro, spread over lettuce on toasted sandwich bread and topped with another slice. It takes 10 minutes of preparation and 2 minutes of toasting, and serves 2. A fresh, versatile snack between meals, good with just mayonnaise or with your favorite add ins. How to Make a Tuna Sandwich? Use the tuna you…

Versión en Español Chilean arrollado de malaya sandwich is pork flank marinated for 4 hours with wine vinegar, oregano, garlic, ají de color, and chili sauce, rolled tight, tied, boiled in salted water for about 2 hours, cooled in its broth, sliced, and served cold in marraqueta or hallulla with lettuce, tomato, and pickled green chili. It takes 45 minutes of preparation plus marinating and 2 hours of cooking, and serves 4. A hidden treasure…

Versión en Español Chilean meatball sandwich, or sándwich de albóndigas, is beef and pork meatballs mixed with a sautéed sofrito of onion, garlic, celery, red pepper, oregano, cumin, and ají de color, bound with egg and bread crumbs, browned, simmered in a red wine tomato sauce, and served in toasted marraqueta or frica bread. It takes 30 minutes of preparation and 45 minutes of cooking, and serves 6. A classic full of flavor and texture,…

Versión en Español Chilean crab burger, or hamburguesa de jaiba, is a patty of shredded crab meat bound with egg yolks, panko, scallion, lemon juice, and green chili, pan fried in olive oil until golden and served in a toasted frica bun with homemade tartar sauce. It takes 20 minutes of preparation and 20 minutes of cooking, and serves 2. Simple and delicious, it lends itself to many variations, such as adding shrimp to the…

Versión en Español The plateada palta mayo sandwich is a Chilean sandwich of plateada, a beef rib cap cut, braised in a pressure cooker with red wine and vegetables, sliced thin, and piled into a toasted marraqueta with mashed avocado and mayonnaise. It takes 30 minutes of preparation and about 60 minutes of cooking, and serves 4. It is one of the newer members of Chile’s sandwich culture and has earned a permanent place thanks…

Versión en Español Chilean lamb sandwich with sheep cheese is marinated leg of lamb braised with vegetables, white wine, and broth until tender, chopped across the grain, topped with melted sheep cheese and sautéed onion, and served in warm pan amasado. It takes about 12 hours of marinating and preparation and 90 minutes of cooking, and serves 4. It is a southern Chilean favorite that takes time, but the effort is more than worth it.…

Versión en Español Chilean pernil con palta en sopaipilla is a sandwich of tender boiled pork leg, thinly sliced and topped with mashed avocado, served between two fried sopaipillas instead of bread. It takes 60 minutes of preparation and 45 minutes of cooking in a pressure cooker, or about 90 minutes in a regular pot, and serves 4. It brings together three Chilean favorites, pernil, palta, and sopaipillas, in one hearty, irresistible bite. How to…

Versión en Español The Chilean sándwich de miga is a crustless triple-decker sandwich made with three slices of soft sandwich bread spread with mayonnaise and two fillings, classically ham and cheese, or tomato with lettuce and hard-boiled egg, trimmed neatly at the edges. It takes 15 minutes to prepare and serves 4 people. It is a classic at family gatherings, birthdays, and office parties, simple and endlessly versatile. How to Make a Sándwich de Miga?…

Versión en Español The Chilean diplomático is a hearty sandwich of thinly sliced pork loin cooked with onion, oregano, salt, and pepper, topped with melted chanco cheese, and served in warm pan frica. It takes 4 hours of preparation, mostly chilling the meat for easy slicing, plus 30 minutes of cooking and serves 2 people. Just as churrasco has the Barros Luco and ham has the Barros Jarpa, pork loin with melted cheese has the…

Versión en Español Chilean homemade burgers are patties made from 700 g of ground beef and 300 g of ground pork mixed with garlic powder, ají de color, egg, onion, parsley, and breadcrumbs, chilled for 30 minutes, and cooked on a griddle for 3 to 4 minutes per side. They take 45 minutes of preparation plus 20 minutes of cooking and serve 4 people. They can be served in pan frica or marraqueta with tomato…