🥪 Barros Luco
Barros Luco is a hot Chilean sandwich of thin grilled beef and melted cheese on a bun. The beef is tender and savoury, the cheese stretchy, and the whole thing is eaten warm and held in two hands. It is among the best-known sandwiches in Chile and is found in almost every café.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g thin-sliced beef (sirloin or rump)
- 150 g melting cheese, sliced
- 2 soft rolls or 4 slices of bread
- 1 tsp oil
- Salt and pepper
- Optional: a few slices of tomato
Method
- Season the thinly sliced beef with salt and pepper.
- Sear the beef in a hot pan with the oil for 2 minutes until just cooked.
- Split the rolls and lightly toast the insides.
- Fill with the beef and top with the cheese.
- Warm for 2 minutes under a grill or in a covered pan until the cheese melts.
- Serve hot.
How to make it lighter
- Use lean beef and trim the fat; the beef supplies most of the protein for a modest number of calories.
- Choose a lighter cheese or use just two slices.
- Add tomato and a green salad on the side instead of fries.
History
The sandwich is named after Ramón Barros Luco, a Chilean president who is said to have liked ordering it. It became so popular that it is still on nearly every café menu today. Its sibling with ham and cheese, the Barros Jarpa, carries another politician's name.
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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 →