25 Flavorful South American Sandwiches Worth Trying

South American sandwiches represent a mouthwatering culinary journey through diverse cultural influences and vibrant regional flavors.

Regional ingredients transform simple bread and fillings into extraordinary gastronomic experiences that reflect local traditions and heritage.

These handheld delights capture the essence of street food culture, blending indigenous techniques with immigrant culinary innovations.

Complex flavor profiles emerge from carefully selected meats, vegetables, and sauces that tell stories of community and connection.

Passionate cooks craft each sandwich with precision, balancing textures and temperatures to create memorable eating moments.

Bread serves as the foundation for these remarkable culinary creations, holding together layers of taste and cultural significance.

Food lovers appreciate how these sandwiches transcend mere sustenance, becoming edible expressions of regional identity and social connection.

Prepare to tantalize your taste buds with these 25 popular South American sandwiches that promise a delectable adventure:

Popular South American Sandwiches with Bold Flavors

The art of the sandwich gets a tropical twist in South America. Stacked high and packed with flavor, these picks are crowd-pleasers.

Barros Luco

Barros Luco symbolizes Chilean street food culture through its classic grilled beef steak sandwich packed with melted havarti cheese.

Named after President Ramon Barros Luco, this popular sandwich originated in Santiago's bustling street markets during the early 20th century.

Working-class Chileans quickly embraced the quick and satisfying meal as a staple lunch option.

Thin beef slices are carefully grilled and layered with smooth havarti cheese inside fresh bread rolls.

Street vendors and small restaurants across Chile continue preparing this traditional sandwich using simple, high-quality ingredients.

Modern restaurants now offer gourmet versions with premium beef cuts and artisan breads.

Chile's commitment to straightforward, flavorful street food shines through this beloved national sandwich.

Butifarra

Butifarra is Peru's iconic street sandwich featuring garlic-infused peppery ham nestled in crusty white bread, originally emerging during early Republican Lima's bullfights.

Jamon del pais creates the sandwich's core flavor, crafted from boiled pork loin seasoned with garlic, oil, aji chili, and red peppers.

Street vendors and small restaurants throughout Peru serve this hearty sandwich as a beloved breakfast staple and party favorite.

Crispy bread cradles layers of spicy ham, complemented by fresh lettuce and zesty salsa criolla.

Some modern versions include additional ingredients like aji peppers for extra kick.

Butifarra remains a quintessential Peruvian street food that connects generations through its simple yet bold flavors.

Sandwiches De Miga

Sandwiches de miga are quintessential Argentine snacks featuring multiple layers of crustless white bread with versatile fillings rooted in European culinary traditions.

Originating from British and Italian immigrant influences, these sandwiches typically include classic combinations like ham, cheese, and mayonnaise.

Their popularity extends beyond casual snacking to social gatherings and celebrations across Argentina.

Different regional styles emerge through unique ingredient selections and preparation techniques.

Warm versions called atostado provide a toasted alternative to the traditional cold sandwich.

Generations have embraced these compact, flavorful treats as a beloved national food staple.

Compact size and rich flavors make sandwiches de miga a convenient and satisfying meal option for any time of day.

Sandwich De Lomo

Sandwich de lomo explodes with flavor as a massive Argentinian and Uruguayan street sandwich crammed with thinly sliced lomo steak, ham, cheese, fried egg, tomatoes, onions, and lettuce generously dressed in mayonnaise and chimichurri sauce.

Street vendors across Buenos Aires and Montevideo serve this monster sandwich as a quick, satisfying lunch option.

Hearty enough to feed the hungriest person, the lomito provides serious protein and complex flavors in every massive bite.

Meat lovers celebrate its generous portions and robust ingredients.

Argentine culinary traditions shine through this epic sandwich design.

Its popularity stems from convenience and incredible taste.

Diners can customize the sandwich to suit personal preferences.

Arepa Frita

Arepa frita represents a crispy Venezuelan street food sensation that transforms classic corn-based arepas through deep-frying.

Originating in Zulia, this golden-brown delicacy starts with traditional corn dough dipped in batter and plunged into hot oil until perfectly crunchy.

Skilled cooks carefully deep-fry the arepa to achieve a stunning exterior that cradles rich fillings like cabbage, queso de mano, and mortadella.

Condiments such as ketchup, mustard, and mayonnaise enhance the arepa's complex flavor profile.

Venezuela celebrates this street snack as a beloved comfort food that connects generations through its simple yet satisfying preparation.

Zulia remains the primary birthplace of this mouthwatering corn-based specialty that continues to delight locals and visitors.

Choripan

Choripan represents an iconic Argentine street food staple crafted from grilled chorizo sausage nestled inside crispy bread.

Originating in Argentina, this simple yet mouthwatering sandwich quickly spread across Latin America as a popular quick meal.

Street vendors commonly grill the spicy sausage over open flames, creating a smoky flavor profile that distinguishes choripan from other sandwiches.

Chimichurri sauce often accompanies the sandwich, adding a tangy herbal kick to the rich meat.

Argentinian gauchos traditionally enjoyed this portable meal during cattle drives and long journeys.

Bread selections range from crusty French-style rolls to softer local alternatives.

Affordable and satisfying, choripan remains a beloved street food favorite that captures the essence of casual Latin American cuisine.

Sanduiche De Chola

Sanduiche de chola embodies Bolivia's street food culture with its robust pork-based sandwich packed with intense regional flavors.

Bold roasted pork serves as the centerpiece of this popular midday meal.

Massive sandwich buns cradle tender meat slices complemented by fresh vegetables like crisp carrots and sharp onions.

Traditional llajua sauce adds a spicy kick that elevates the sandwich's overall taste profile.

Bolivian street vendors frequently prepare this hearty sandwich during afternoon hours.

Cold beer typically accompanies the sandwich, creating a perfect casual dining experience.

Regional ingredients and simple preparation make sanduiche de chola a quintessential Bolivian street food favorite.

Beer and sandwich combinations highlight the informal, social dining traditions of Bolivian cuisine.

Sanguche De Milanesa

Sanguche de milanesa embodies Argentina's street food culture, featuring a crispy breaded beef cutlet nestled between soft bread.

Argentine sandwich makers layer the milanesa with fresh tomatoes, onions, and shredded lettuce for maximum flavor.

Mayonnaise adds creamy texture while optional condiments like mustard or chimichurri provide zesty complexity.

Tucuman province particularly celebrates this sandwich, with family-owned sangucherias specializing in its preparation.

Some restaurants serve the sandwich alongside mashed potatoes or french fries for a complete meal.

Uruguayan cuisine also embraces this popular sandwich, reflecting shared culinary traditions.

Bread selection typically involves a split baguette or long roll that perfectly complements the crispy meat.

Chacarero

Chacarero dominates Chilean street food as a hearty sandwich packed with tender beef or pork, crisp green beans, ripe tomatoes, and spicy chili peppers nestled inside a soft bread roll.

Spanish farmers inspired its name from "chacra," meaning rural farm or agricultural land.

Grilled meat provides the sandwich's robust protein foundation.

Fresh vegetables add crisp texture and bright flavors.

Green beans distinguish this sandwich from other regional street foods.

Hot peppers deliver a zesty kick that awakens taste buds.

Simple ingredients combine in perfect harmony.

Chilean cuisine celebrates this quick, satisfying meal that reflects the country's agricultural roots.

Arepa Reina Pepiada

Arepa reina pepiada electrifies Venezuelan street food with its creamy chicken and avocado stuffing.

Invented by Heriberto Alvarez at his empanada kiosk, this iconic sandwich celebrates Susana Duijm, Venezuela's first Miss World winner.

Duijm's curvaceous figure inspired the nickname "pepiada," meaning curvy, which became part of the arepa's playful name.

Shredded chicken mingles with ripe avocado, creating a luscious filling that bursts with fresh lime and fragrant coriander.

Mayonnaise adds extra richness to the mixture, while optional green peas provide subtle texture.

Venezuelans adore this handheld meal for its complex flavors and cultural significance.

Corn-based arepas serve as the perfect crispy vessel for the sumptuous chicken blend.

Sanduiche De Mortadella

Sanduíche de mortadella dominates Brazilian street food culture as a massive, mouthwatering sandwich packed with thick slices of griddled mortadella that transform simple bread into a flavor explosion.

São Paulo street vendors pioneered this iconic creation, layering crispy-edged, silky mortadella slices onto soft rolls with melting cheese that adds creamy richness.

Brazilians traditionally enjoy this hearty sandwich alongside an ice-cold beer, creating a perfect street-food moment.

Mortadella's crisp exterior contrasts beautifully with its tender interior, making each bite a textural delight.

Street stalls across Brazil serve this sandwich with optional condiments, though most purists prefer its pure, unadulterated flavor.

German immigrants likely introduced mortadella to Brazil, blending European culinary traditions with local tastes.

Brazilian sandwich culture celebrates this simple yet extraordinary street food as a beloved national favorite.

Bondipan

Bondipan blends Argentine street food culture with rich pork flavors, featuring a tender roasted pork shoulder nestled in crusty french bread.

Grilled or roasted bondiola de cerdo creates a succulent centerpiece for this popular sandwich.

Street vendors typically serve this handheld meal with a drizzle of lemon juice and zesty chimichurri sauce.

Optional chili sauce adds an extra kick to the already flavorful meat.

Casual dining settings like bars and street corners provide the perfect backdrop for enjoying this classic Argentine sandwich.

The combination of crispy bread and juicy pork shoulder makes bondipan a satisfying quick meal.

Simplicity and bold flavors define this beloved street food.

Argentines consider bondipan a staple of their casual culinary landscape.

Barros Jarpa

Barros Jarpa sandwich embodies Chilean street food culture with its simple yet irresistible combination of melted cheese and ham nestled between crispy grilled bread.

Santiago street vendors popularized this quick lunch staple during the early 20th century.

Mantecoso cheese, a soft farmer-style dairy product, provides creamy richness to the sandwich's interior.

Ham slices deliver protein and savory depth to each bite.

Bread gets grilled until golden and crunchy, creating a satisfying textural contrast.

Named after a Chilean politician, the sandwich represents a quick and affordable meal option.

Working-class Chileans embraced this sandwich as a convenient midday meal.

Arepa

Arepas are golden cornbread disks beloved across Venezuela, Colombia, and neighboring countries as a versatile staple that transforms ground corn dough into crispy-crusted bread.

Venezuelans consume these versatile rounds throughout the day, enjoying them for breakfast, lunch, and dinner with endless filling combinations.

Each arepa becomes a canvas for culinary creativity, stuffed with ingredients ranging from shredded beef and beans to avocado and cheese.

Crispy exterior and soft interior make these corn-based breads irresistible to many.

Traditional breakfast pairings include strong coffee and hot chocolate.

Families pass down recipes through generations, preserving this cultural food tradition.

Cooking methods include grilling, baking, and frying to achieve the perfect golden-brown surface.

Carlitos

Carlitos sandwich bursts with Argentine street food flavor, combining simple ingredients into a mouthwatering handheld meal popular in Rosario.

Butter-slathered sandwich bread forms the crispy foundation for this quick lunch staple.

Melting mozzarella cheese creates a gooey layer that perfectly complements salty ham slices.

Ketchup adds a tangy kick that brightens the sandwich's rich profile.

Locals stack ingredients methodically: bread, butter, cheese, ham, and another cheese slice.

Each sandwich gets grilled until the bread turns golden and crisp.

Rosario residents consider this affordable snack a quick and satisfying meal option.

Street vendors and small cafes frequently serve these classic sandwiches throughout the city.

Chivito

Chivito is Uruguay's ultimate comfort sandwich bursting with layers of meats and flavors that transform simple ingredients into a mouthwatering national treasure.

This legendary sandwich originated when a resourceful restaurant chef crafted a spectacular meal without roasted goat by combining multiple ingredients from his kitchen.

Massive ciabatta rolls serve as the foundation for this culinary marvel, holding generous slices of churrasco beef, crispy bacon, and tender ham.

Melted mozzarella cheese blankets the savory meats, while fresh tomatoes and crisp lettuce add brightness and texture.

Crowning the sandwich, a perfectly fried egg adds richness and visual appeal.

Uruguayan diners typically enjoy chivito as a hearty lunch or dinner option that satisfies intense hunger.

Restaurants and street vendors across Uruguay proudly serve this iconic sandwich that represents national gastronomic creativity.

Pan Con Pejerrey

Pan con pejerrey is a beloved Peruvian street food sandwich featuring crispy breaded pejerrey fish nestled within soft round bread rolls.

Seafood lovers cherish this affordable meal for its rich flavor profile and satisfying texture.

Peruvian silverside fish gets lightly breaded and perfectly fried to golden crunchiness before being layered with fresh ingredients.

Bright lettuce adds crispness while traditional salsa criolla provides a tangy contrast to the fish.

Creamy mayonnaise and spicy aji amarillo sauce enhance each bite with complex flavors.

Street vendors and small restaurants across Peru serve this simple yet delicious sandwich as a quick lunch or snack option.

Working-class communities particularly enjoy pan con pejerrey for its economic value and filling nature.

Despite its humble origins, this sandwich represents a true taste of coastal Peruvian culinary traditions.

Pan Con Chicharron

Pan con chicharron represents a quintessential Peruvian street food sandwich featuring crispy fried pork belly nestled inside soft bread rolls.

Spanish colonial influences merged with indigenous cooking techniques created this beloved street meal.

Rural farmers and urban workers originally enjoyed the hearty sandwich as a quick, satisfying lunch.

Pork belly transforms through careful boiling and frying to achieve perfectly crisp exterior and succulent interior.

Fresh white bread provides a pillowy backdrop for the rich, salty meat.

Texture contrasts between crunchy pork and soft bread make this sandwich irresistible.

Peruvian families often prepare pan con chicharron during weekend gatherings and celebrations.

Traveling Sandwich (Sanguche De Potito)

Sanguche de potito represents a bold Chilean street food delicacy featuring offal meat tucked inside a crusty marraqueta bread.

Santiago street vendors popularized this sandwich with crispy fried onions and tender intestinal meat or rectum portions.

Working-class laborers first embraced this protein-rich sandwich as an affordable and filling meal.

Traditionally prepared with beef or pork organ meats, the sandwich offers a unique texture and intense flavor profile.

Adventurous eaters relish its authentic street food experience and distinctive ingredients.

Street markets and small neighborhood shops frequently serve this hearty sandwich.

Chilean culinary culture celebrates its unpretentious and resourceful approach to meat preparation.

Churrasco Italiano

Churrasco Italiano embodies a vibrant Chilean street food blending grilled steak with patriotic Italian-inspired colors through its ingredients.

Thin slices of perfectly grilled beef form the sandwich's core protein base.

Fresh bread rolls cradle the succulent meat alongside creamy white mayonnaise, bright red tomatoes, and green mashed avocados.

Chilean street vendors popularized this messy yet irresistible handheld meal that mimics the Italian flag's colors.

Napkins become essential when devouring this juicy sandwich due to its dripping components.

Steak lovers appreciate its simplicity and bold flavor profile.

Originating in Santiago's bustling food markets, this sandwich represents Chile's creative culinary spirit.

Bread, meat, and colorful toppings combine into a mouthwatering street food experience.

Beirute

Beirute sandwiches burst with Middle Eastern and Brazilian culinary fusion, originating in São Paulo as a hearty street food creation.

Lebanese immigrants crafted this unique sandwich using Syrian bread filled with layers of savory ingredients.

Roast beef forms the protein centerpiece, complemented by fresh lettuce and ripe tomatoes.

Melted cheese adds rich creaminess to each bite.

Za'atar spice blend introduces complex herbal notes that elevate the sandwich's flavor profile.

Brazilian modifications transformed the traditional Levantine recipe into a distinctive street food sensation.

Syrian bread serves as the perfect soft wrapper for these robust ingredients.

Restaurants and street vendors across Brazil continue celebrating this multicultural sandwich tradition.

Bauru

Bauru sandwiches define Brazilian street food innovation with their unique bread preparation and bold flavor combinations.

Brazilian students originated this delicious creation in São Paulo during the 1930s, named after Casemiro Pinto Neto's hometown.

Special bread rolls get hollowed out before being filled with premium roast beef slices and melted cheese.

Tomatoes and pickles add crisp texture and tangy notes to the sandwich's profile.

Restaurant workers first crafted this sandwich at Ponto Chic restaurant after a specific customer request.

Simple ingredients transform an ordinary bread roll into a memorable meal.

Brazilian diners continue to enjoy this classic street food as a quick and satisfying lunch option.

Pan Con Relleno

Pan con relleno is a hearty Peruvian street sandwich featuring blood sausage nestled between soft bread with a rich flavor profile.

Peruvian cooks skillfully sauté yellow chili peppers in oil alongside pork relleno, mint, and sugar to create its signature taste.

Blood sausage serves as the primary protein, which can be substituted with alternative varieties depending on availability.

Yellow chili peppers provide a distinctive spicy undertone to the sandwich's complex flavor.

Mint adds a subtle freshness that balances the meat's intensity.

Sugar contributes a delicate sweetness that rounds out the overall taste experience.

Bread acts as the perfect vessel for holding the flavorful ingredients together.

This street food staple offers a quick and satisfying meal that reflects Peru's vibrant culinary traditions.

Sandwich Triple

Triple sandwich embodies Peru's street food culture through its layered simplicity and fresh ingredients.

Peruvian kitchens stack thin bread slices with creamy avocado seasoned with salt, pepper, and zesty lime juice.

Crisp tomato and perfectly sliced hard-boiled eggs complement the smooth avocado base.

Mayonnaise adds richness between each delicate layer.

Meticulous bakers carefully trim bread crusts for a refined presentation.

Street vendors and home cooks prepare this quick snack with minimal ingredients.

You can enjoy this compact meal as a light lunch or afternoon snack.

Arepa Andina

Arepa Andina represents a unique wheat-flour variation of traditional Venezuelan arepas, originating in Merida's Andean region near the Colombian border.

Wheat cultivation in this area dates back centuries, influencing the arepa's distinctive composition.

Farmers transform wheat into a versatile dough that becomes a golden, crispy flatbread when grilled or fried.

Regional cooks often stuff these arepas with savory ingredients like shredded meats, beans, or cheese.

Wheat flour gives Arepa Andina a softer texture compared to corn-based versions.

Venezuelan families enjoy these arepas as a staple breakfast or quick meal throughout the day.

Mountain communities have perfected this recipe over generations, maintaining its cultural significance.

Which South American Sandwiches Are Best for Meat Lovers?

South America boasts a rich tradition of hearty sandwiches that showcase flavorful, succulent meats. For meat lovers, here are some must-try options:

• Choripán (Argentina, Uruguay): A simple yet delicious sandwich featuring grilled chorizo sausage in a crusty bread roll, often topped with chimichurri sauce.
• Bauru (Brazil): A classic sandwich stacked with roast beef, melted cheese, tomato, and pickles on a French roll, combining savory and tangy flavors.
• Completo (Chile): A loaded hot dog with generous toppings including sauerkraut, avocado, mayonnaise, and sometimes chili, perfect for meat enthusiasts.
• Butifarra Sandwich (Colombia): Made with butifarra sausage, this sandwich is often served with fresh cheese, pickled vegetables, and tangy sauces.
• Pepito (Venezuela, Colombia): A steak sandwich filled with grilled beef, onions, peppers, and sauces, offering bold, meaty flavors.
• Milanesa Sandwich (Argentina, Uruguay): Breaded and fried thin slices of beef or chicken served in a roll with lettuce, tomato, and mayonnaise.