I don’t even know where to start on all the memories this Barros Luco sandwich brings back to me. How can something so simple cause so much pleasure on the palate? The thing is that if you choose a good bread, a good cheese, and a good steak, you’ll simply get a delicious and traditional Chilean sandwich.
It is very typical in the popular soda fountain restaurants in Chile, although it can also be found in certain established restaurants. I particularly like to enjoy it just like that, without any extras, but some people like to add some red chili paste, among other things.
The great thing about this sandwich that I bring you today is that I used the SANDWICH BREAD recipe that I have in this blog. It’s an excellent alternative if you live outside from Chile. And if you actually live in Chile, you will have one more option.
- 1 sandwich bread (or “marraqueta” bread) per person
- 1 piece of meat (such as sirloin steak) per person, cut in thin slices (milanesa style)
- Salt to taste
- Two slices of a “buttery” cheese, here I used one called “Havarti”
- On a griddle (or frying pan), put a little butter.
- Saute the meat for about 2 minutes per side. Add salt to taste.
- Place the cheese over the meat and let it melt. Alternatively, you may place the cheese on the griddle, wait for it to melt, and then immediately put it on the meat.
- Split the bread in half and place it on the same griddle to heat on both sides.
- Then add the meat and cheese on the bread.
- All this must be done quickly.
- Cover with the other half of the bread and enjoy.