Top 3 Uruguayan Sandwiches and Wraps

Choripán is the ultimate in Argentine street food, a sandwich consisting of a chorizo sausage and a variety of condiments in a crusty bun. It is usually consumed on the go, since it is mostly sold at street stands throughout Latin America. The name choripán is derived from two words: chorizo, referring to the sausage, and pan, meaning bread.Expand

Chivito is a delicious sandwich from Uruguay and the country's national dish. Meaning little goat in Spanish, a legend says that in the 1940s, a chef in a restaurant was asked to prepare roasted goat, but since he didn't have one - he made a sandwich with bits of just about everything he had in the kitchen, and chivito was born. The sandwich is filled with meat - slices of churrasco (grilled/roasted and thinly sliced beef), ham, bacon, tomatoes, lettuce, melted mozzarella, and a topping of fried (or sometimes boiled) eggs. The sandwich buns should be quite large, such as ciabatta rolls. Optionally, it can be topped with olives, pickles, and cooked onions, while salsa golf - a popular mix of ketchup and mayonnaise, acts as a perfect condiment. It is a quite tall sandwich, due to all of the ingredients stuffed inside it. Praised by many world chefs because of the high-quality, grass-fed beef ingredients on the inside, chivito is finally getting the recognition it deserves.Expand

Sandwiches de miga are prepared with crustless white bread, and they can consist of two or more bread slices per sandwich. It is believed that they developed under strong European influences, primarily British and Italian. The most common variety of the sandwich is made with mayonnaise, cheese, and ham, but there are no restrictions concerning the possible fillings. Although sandwiches de miga are usually consumed as an afternoon snack, they are also a staple at parties, celebrations, or family gatherings. A common variety is called a tostado – a toasted sandwich de miga that is traditionally served warm. It is believed that sandwiches de miga were created around 1900 in the Confitería Ideal in Buenos Aires, where British businessmen used to meet and eat these crustless sandwiches that reminded them of their home.Expand