Sandwich de Milanesa | Sanguches de Milanga

As we had great time with the empanada's night... here we are again: 
buena mandarina + wine and pisco brings milanesa's sadwiches + good wine & coctails!
* there will be obviously dessert!
* there will be vegetarian option made of succini!

If food & drinks are not good enough to tempt you to join us, then there it goes a big plus: 
Benja Vira Çorda will be feeding our ears and heart with his music and great sense of humor and love!

<3

In Argentina, the asado steals all the limelight. It’s the smoky rockstar of national cuisine. In the shadows though, everybody knows what dish really pulls the strings of the Argentine belly, it’s the humble, breaded slice of beef, the milanesa.

If the milanesa is king, the sandwich form is the foot-soldier; it is everywhere, in train stations, subway kiosks, rolling food carts, gas stations, and roadside cafes the length and breadth of the nation. 

The classic sandwich (un sanguche de milanga – slang for milanesa sandwich) is with tomato and lettuce, mayo optional but suggested. 
Slice off a few cutlets from a hunk of peceto (round roast) or nalga (eye of round), cutting against the grain of the meat. These cuts are chosen for the lack of fat and sinew, which make the milanesa curl up as you cook it.