Versión en Español The Chilean rumano completo is a sandwich made with a garlic-seasoned patty of equal parts ground beef and pork, served in a toasted pan frica with a rustic homemade tomato sauce, sauerkraut, and mayonnaise. It takes 45 minutes of preparation plus 20 minutes of cooking and serves 4 people. It appears to have originally been a sandwich exclusive to the Fuente Alemana, near Plaza Italia in Santiago de Chile. How to Make…
Versión en Español The Chilean choripan is a grilled chorizo or longaniza sausage served in a warm, toasted marraqueta with pebre, salsa verde, chimichurri, or mayonnaise, the classic starter of every Chilean asado. It takes 20 minutes of preparation plus 10 minutes of grilling and serves 4 people. It is a sandwich shared by Argentine, Chilean, and Uruguayan cooking, each with its own variations. How to Make a Chilean Choripan? The Chilean version is usually…
Versión en Español The Chilean sandwich de carne mechada italiana is a marraqueta filled with slices of braised beef, larded with carrot, celery, and garlic and cooked in red wine and tomato, topped with tomato, mashed avocado, and mayonnaise. It takes 30 minutes of preparation plus 60 minutes of cooking and serves 4 people. It is another classic of Chilean sandwich shops, known for the intense flavor of the braised beef balanced by its toppings.…
Versión en Español The Chilean completo is a hot dog in a long soft bun loaded with diced tomato, sauerkraut, salsa americana, and a generous layer of mayonnaise, the best selling sandwich in the fuentes de soda and street carts of Santiago. It takes 30 minutes of preparation plus 10 minutes of cooking and makes 4 completos for 2 people. It is the most traditional of the almost 50 topping combinations that exist for this…
Versión en Español The Chilean gorda completa is a hot sandwich of thick gorda sausages, boiled and then browned, split lengthwise, and served in a toasted pan frica bun with tomato, salsa americana, sauerkraut, and mayonnaise. It takes 15 minutes of preparation plus 30 minutes of cooking and makes 2 sandwiches. The gorda has often been seen as the poor relative of Santiago’s fuentes de soda, the classic sandwich diners, but anyone who has tried…
The blood sausage and blue cheese sandwich, which also includes walnuts and cream, is one of those discoveries you won’t easily forget after tasting. Simply irresistible.
Wet hot dogs, or “completos mojados” in spanish are a regional variation of the Italian-style completo, particularly popular in the Maule region of Chile.
The chicken and avocado sandwich, also known as “ave palta” or “pollo palta,” is undoubtedly one of the favorite sandwiches of many Chileans. Simple, delicious, and very healthy, it’s perfect for using up leftover roast chicken.
Some say that the chacarero is the most Chilean of all sandwiches, traditionally enjoyed in the fields of Chile as a snack during harvest season, and the original version does not include mayonnaise.
The chemilico is one of the lesser-known sandwiches in the diverse category of Chilean gastronomy. It’s a more contemporary recipe, but no less delicious for it.