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The 10 Best Latin Sandwiches

1.) Cubano: The Cuban version of a ham and cheese sandwich is believed to have been a common lunch staple among workers at Cuban cigar factories and sugar mills in Cuba in the late 1800’s and eventually adapted in Cuban communities in south Florida. The pressed sandwich combines slow roasted ojo pork (pork marinated in sour oranges, garlic and spices), ham, onions, pickles, Swiss cheese, and mustard.

2.) Cemita: The increasingly popular Puebla born version of a Mexican torta, or sandwich, stuffs a sesame seed egg roll with beef milanesa, pickled pig skin, shredded soft white cheese like quesillo or panela, a papalo, onions, peppers, avocado, and whatever else the cemitero decides to toss in.

3.) Barros Luco: Chile is sandwich obsessed. Junk food shops, many reminiscent of American malt shoppes in the 50′s, can be found all across the country. While the green bean topped chacacero and hot dog topped with avocado, the completo, often get attention, the best-known Chilean sandwich is the Barros Luco. Similar to a Philly Cheese steak, it was named after Chilean president Ramon Barros Luco, who always asked for this sandwich, made of steak and melted cheese. A similar version made with ham instead of steak called the Barros Jarpa, was named after a senator, last name Barros Jarpa.

4.) Pan con Chicharrón: This Peruvian sandwich, a popular breakfast or snack across the country, pairs fried pork with slices of fried sweet potato and salsa criolla, a type of onion relish. Everything is set on a light, crusty French roll. The sandwich is particularly big in Lima’s cafes and sangucherias, such as El Chinito in the center.

5.) Choripán: A favorite Argentine snack, the Choripán, is exactly what it sounds like: chorizo plus pan (bread). Typically the chorizo, here made with beef and pork, is grilled and then split down the middle and placed on a crusty white bread like a marraqueta. Though the choripán was invented in Argenitna, it’s found all over South America including Uruguay, Chile, and Peru. It is usually served with pebre or chimichurri sauces.

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