Latin American Sandwich Recipes

Mexico - Quesilla

Do not confuse this with the quesidilla, that's totally different. This is usually made with Mexican string cheese known as Oaxacan. It's similar in texture and color to mozzarella, but tastes a bit saltier. If you can't find it, use any string cheese.

1 hard roll
butter
1 slice of ham
½ cup shredded cheese
1 fresh or pickled jalapeno
onion slices tomato slices
avocado slices

2 hard rolls, split
¼ cup of peanut butter
½ tablespoon hot sauce (adjust to taste) 1 tablespoon oil
2 tablespoon onion finely chopped
2 cloves of garlic, minced 10 ounces of roast turkey
shredded lettuce

Cuban Sandwich

This is my personal favorite of all the sandwich recipes at my site. For the most authentic taste, don't use standard processed cold cuts. Try making it after Thanksgiving when you are likely to have both leftover turkey and ham. If you must use cold cuts, at the very least, make sure they sliced thickly, or use more than indicated.

This sandwich is usually made using Cuban bread. If you can't find it, substitute any crusty bread such as French or Italian. It is also usually pressed in a sandwich iron. If you don't have one, use a skillet as described.

1/2 loaf of bread
butter
mustard
mayonnaise
2 slices of turkey breast
2 slices of roast pork
1 slice of ham
1 slice of Swiss cheese
aluminum foil

Argentina - Steak Sandwich

1.5 tsp cornstarch
¼ cup ice cold water
1 tbsp butter
6 ounce steak cut into thin ¼ inch long strips about 2 inches long
1 small onion, thinly sliced
1 teaspoon mustard
2 tbsp sherry
2 tbsp light cream
½ crusty loaf

Dissolve the corn starch in the cold water and set aside. Stir fry the steak and onions over medium heat with the butter until the steak is brown on all sides. Raise the heat slightly and add the mustard and sherry. Stir for about 15 seconds. Add the corn starch mixture and continue to cook until the sauce has thickened. Remove from heat. Wait about 10 seconds and gently stir in the cream. Use immediately.