Buenos Aires Press Sandwich

Experience the rich flavors of South America with this irresistible Buenos Aires Press Sandwich, a perfect fusion of bold Argentine ingredients and classic sandwich-making techniques. This hearty, handheld delight features tender, marinated beef strips seasoned with smoked paprika, seared to perfection, and layered with melted provolone cheese, zesty chimichurri sauce, peppery arugula, and crunchy red onions, all packed into crispy, buttered rolls. Pressed until golden and gooey, this sandwich delivers a satisfying balance of smoky, tangy, and fresh flavors in every bite. Ideal for a quick yet gourmet lunch or dinner, this recipe comes together in just 30 minutes and is sure to be a hit with fans of grilled sandwiches and Argentine cuisine alike.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 300 grams Thinly sliced beef (such as sirloin or flank steak)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Smoked paprika
• 2 pieces Crusty sandwich rolls (submarine-style buns or ciabatta)
• 4 slices Provolone cheese
• 4 tablespoons Chimichurri sauce
• 2 tablespoons Butter (softened)
• 0.5 pieces Red onion (thinly sliced)
• 1 handful Fresh arugula

Directions

Step 1

Slice the beef into thin strips if not pre-sliced. In a bowl, toss the beef with 1 tablespoon of olive oil, salt, black pepper, and smoked paprika. Let it marinate while you prepare the other ingredients.

Step 2

Heat a skillet or grill pan over medium-high heat. Add the remaining tablespoon of olive oil and sear the beef strips for 2-3 minutes on each side until browned but still juicy. Remove from heat and set aside.

Step 3

Slice the sandwich rolls in half horizontally and spread a thin layer of butter on the outer sides of the bread. This will help the sandwich press achieve a crispy golden crust.

Step 4

On the bottom half of each roll, spread 2 tablespoons of chimichurri sauce. Layer 2 slices of provolone cheese on top of the chimichurri, followed by the cooked beef, a few slices of red onion, and a handful of fresh arugula.

Step 5

Close the sandwich with the top half of the roll, pressing it gently to keep the layers compact.

Step 6

Heat a sandwich press or a clean skillet over medium heat. If using a skillet, place a heavy object like a weighted pan or foil-wrapped brick on top of the sandwich to press it down.

Step 7

Grill or press the sandwich for 3-4 minutes per side, or until the bread is crispy and golden, and the cheese is melted.

Step 8

Remove the sandwiches from the heat and let them rest for a minute before slicing in half. Serve immediately and enjoy!

Nutrition Facts

Serving size	(781.7g)

Amount per serving	% Daily Value*
Calories	2287.0

Total Fat 144.7g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 389.1mg	0%
Sodium 4997.6mg	0%
Total Carbohydrate 103.6g	0%
Dietary Fiber 7.9g	0%
Total Sugars 7.7g
Protein 140.2g	0%

Vitamin D 18IU	0%
Calcium 1029.8mg	0%
Iron 15.2mg	0%
Potassium 1647.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 24.6%

Carbs: 18.2%