Lomito

History

The lomito is one of the most popular sandwiches in Argentina and Chile, sold from street kiosks and sandwich bars across both countries. In Argentina it typically features thin-sliced beef or pork tenderloin; in Chile the lomito completo adds avocado, tomato and mayo in the style of the Chilean completo hot dog. Simple, generous and deeply satisfying, it is the everyday sandwich of the Southern Cone.

Ingredients

• Telera or soft round roll
• Pork or beef tenderloin, thinly sliced
• Sliced ham
• Melted mozzarella or Gouda cheese
• Fried egg
• Tomato slices
• Lettuce
• Mayonnaise
• Avocado (for Chilean style)
• Salt and black pepper

How to Make

1. 1Season tenderloin slices with salt and pepper. Sear in a hot oiled pan for 2–3 minutes per side until cooked through.
2. 2Fry the egg in the same pan.
3. 3Split and lightly toast the roll on the griddle.
4. 4Spread mayo generously on both halves.
5. 5Layer lettuce, tomato, ham and cheese on the bottom half.
6. 6Top with the hot tenderloin slices, then the fried egg.
7. 7Add avocado if making the Chilean style. Close and serve immediately.

Known for it

• Betos® – ʟᴏᴍɪᴛᴏꜱ [Sucursal: Bv. San Juan Parrilla]Blvd. San Juan 450, X5000ATR Córdoba, Argentina