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Barros Luco: photo of the dish
Illustrative photo: Carlos Figueroa Rojas — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Barros Luco

An iconic Chilean sandwich: a thick slice of grilled beef topped with melted cheese on sliced bread. Very common in the bouchons and cafés of Santiago, it is eaten hot, often with a side salad.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Lightly flatten the beef slices with the palm of your hand or a rolling pin, then season with salt and pepper.
  2. Heat the oil in a wide pan over high heat until it lightly smokes.
  3. Sear the meat 1 to 2 minutes on each side so it is golden but still pink in the center, then set it aside.
  4. Cut the bread in half lengthwise and place a slice of cheese on the bottom half.
  5. Place the hot meat on the cheese, then cover with another slice of cheese so it softens slightly.
  6. Close the bread, put it in the oven at 200 °C for 2 minutes to melt the cheese, then serve right away.

Variations and tips

Sandwich loaf version. Use toasted sandwich loaf instead of small rolls for an easier format for children to eat.

Using what's available here. Replace the raclette with Emmental or Gouda, and the rump steak with finely ground beef steak.

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Original Ecomely recipe.