🧀 Barros Jarpa
Barros Jarpa is a Chilean toasted sandwich of ham and melted cheese on a soft bun or sliced bread. It is simple, salty and gooey, and is a staple of cafés and lunch counters in Chile. It is the ham and cheese cousin of the beef sandwich Barros Luco.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 slices of soft bread or 2 rolls
- 100 g sliced cooked ham
- 120 g melting cheese, sliced (such as gouda or mozzarella)
- 1 tsp butter or oil
- Optional: tomato slices
Method
- Lightly butter the outside of the bread.
- Layer ham and cheese between the slices.
- Toast in a pan or sandwich press over medium heat for 3 minutes per side.
- Press lightly until the cheese melts and the bread is golden.
- Cut in half and serve hot.
How to make it lighter
- Choose a lower-fat cheese and lean turkey or chicken ham to lower the calories.
- Add tomato and lettuce for volume and fibre.
- Brush the bread with a thin film of oil instead of butter on both sides.
History
The sandwich is named after Ernesto Barros Jarpa, a Chilean politician, in the same way as the Barros Luco is named after a president. Both became standards of Chilean sandwich bars and cafés. Barros Jarpa is a typical quick lunch or afternoon snack, often eaten with a cup of tea or coffee.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →