Lomito

The lomito is Argentina's most iconic street sandwich, a towering construction that makes a hamburger look modest. A thick slice of beef tenderloin is grilled, then stacked into a crusty roll with cooked ham, a fried egg, melted cheese, sliced tomato, lettuce and condiments, the sandwich so tall it must be pressed to eat. It is the food of late-night corners, football matches and beach resorts, sold from lomito stands across the country. The name comes from lomo, tenderloin, and a good lomito uses real tenderloin, not a cheaper cut. Each region has its version: some add bacon, some use chicken, some swap the bread.

A huge, warm, juice-running-down-your-arm sandwich of tender beef, ham, gooey egg and cheese, crisp lettuce and tomato, held together with mayo and ketchup in a toasted roll. Each bite is a different combination. Eaten with both hands and many napkins.

The sandwich is built in layers. The bread roll is toasted or griddled. The tenderloin is pounded thin, seasoned, and grilled quickly, 1 minute per side. A fried egg is cooked sunny-side up. The assembly, from bottom: mayo, lettuce, tomato, the beef, a slice of ham, the fried egg, cheese, more tomato, condiments, top bun. The sandwich is pressed flat under a weight (a panini press or a heavy pan) so it holds together and the cheese melts from the heat of the meat and egg. The roll must be sturdy enough to hold the filling without collapsing.