There comes that moment in time when you stumble upon a special sandwich gem. A sandwich that puts your stupid old miga-milanesa-milanga to shame. In my fake Buenos Aires life, I’d open up a kiosco-sized shop, serving killer sandwiches and salads, at a price accessible to most. Thankfully Latino Sandwich has done just that, helping to reinvent the way the microcentro does lunch with a variety of affordable banging food, packed with a whole lotta onda.
You might not think twice when you walk by the plain, nondescript sandwich shop. Minimalistic decor, there are only about 4 tables, a few bar stools perched against the window and a counter pimping out enticing sandwiches and a sexy sandwich toaster-press contraption.
Mostly a delivery and take away shop, grab a number when you walk in the door and choose from one of the sandwiches displayed on a massive chalkboard mounted on the wall. I got there early, around 12.15pm, because I heard there’s a busy lunchtime rush -the place was pretty empty so I could stuff-sandwich-face in peace.
If you look closely, these sandwiches aren’t just any old daytime fuel sandwich. They are made with tender love and care – flavor combinations carefully thought out to achieve maximum deliciousness. The staple sandwiches always make an appearance on the menu (averaging ONLY AR$22 each, yup this place is what I like to call a DEAL), while they also offer salads, tartas, sandwich specials and platos del día.First sandwich up, the ternera braseada, or braised beef with roasted tomato, caramelized onions and honey mustard – what uppppp! The beef, just the right amount of meaty saltiness, moist, falling apart shredders with notched up fixin’s.
The homemade bread had a magnificent toasty crunch with soft inside love, the perfect sandwich shell. A definite addition to the Buenos Aires sandwich glove-sandwich list.
It’s cheddar-chicken-panceta time. So simple, so easy, so tasty. Strips of white meat, panceta, cheddar on parmesan cheese bread – yes sir. Other than the ternera sandwich, this one wins the sandwich silver medal, although it could have used a lil saucy goodness to elevate it even more.
I introduce you to the fatty sandwich: The Crispy. Milanesas aren’t really my thang, but the suprema sandwich certainly was supreme. A mother of a sandwich, the crispaaay chicken has lettuce and tomato, smothered in a roasted red pepper mayo and served on white soft ciabatta-like bread.
The menu constantly changes, with Chef Martin Pons always trying out new flavor combinations, whether it be a meatball sub, pastrami sandwich or braised pork with mango chutney. A total gangsta in the kitchen, Martin has traveled and tasted extensively, cooking under notable chefs like Charlie Trotter and killing it in kitchens in Mexico. Martin is my kinda chef, a true lover of cooking and bringing joy through food, in a way that’s ultra-affordable to those of all different backgrounds. (Photo by Latino Sandwich)