Sándwich de Lomito
A thin, griddled steak sandwich with lettuce, tomato and mayonnaise, from Córdoba. Add ham, cheese and a fried egg for the completo.
- prep
- 15 min
- cook
- 15 min
- total
- 30 min
- serves
- 4
- level
- easy
Lomito started in Córdoba and spread countrywide, a thin steak sandwich built fast on a hot griddle, dressed simply with lettuce, tomato and mayonnaise.
Order it completo and it arrives with ham, melted cheese and a fried egg stacked on top, turning a quick lunch sandwich into something closer to a full meal.
Part of our 20 best Argentine recipes list.
method
Season the beef slices with salt and pepper.
Heat the oil in a flat pan or griddle over medium-high heat and cook the beef for 1 to 2 minutes per side, until just cooked through; it should stay tender, not toughen.
If making the completo, lay a slice of ham and cheese on the meat for the last minute of cooking, so the cheese melts.
Fry the eggs separately if making the completo, keeping the yolks a little runny.
Split and lightly toast the rolls. Spread with mayonnaise.
Build the sandwich with the lettuce, tomato and the beef, topped with the fried egg if making the completo version.
Serve right away, while the beef is still hot.
chef's tips
- Keep the beef thin and cook it fast and hot. A thick, slow-cooked lomito turns chewy, which defeats the point of the quick-sandwich format.
- Lomito completo is the loaded version, with ham, melted cheese and a fried egg added. Either version is a legitimate order; completo is just the bigger one.
- This is a Córdoba specialty originally, but it is sold at sandwich counters all over the country now, with small variations in what "completo" includes.
- A hot, well-oiled flat griddle gives better color on the meat than a crowded nonstick pan, if you have the option.