Argentine · Lunch & handhelds

Lomito sandwich

Name: Lomito sandwich
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 4 sandwiches
Cuisine: Argentine
Ingredients: 1 1/2 pounds beef tenderloin or top sirloin, cut into four thin cutlets; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons neutral oil, divided; 4 crusty sandwich rolls; 1/3 cup mayonnaise; 8 thin slices cooked ham; 8 slices provolone or fontina; 4 large eggs; 1 large tomato, thinly sliced; 4 butter-lettuce leaves, washed and completely dried

Argentine lomito completo with a thin seared beef cutlet, ham, melted cheese, fried egg, tomato, lettuce, and mayonnaise on a crisp roll.

About 55 minTotal

About 45 minActive

$$$Cost

ModerateDifficulty

Makes 4 sandwiches

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 sandwiches

1 1/2 pounds beef tenderloin or top sirloin, cut into four thin cutlets
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons neutral oil, divided
4 crusty sandwich rolls
1/3 cup mayonnaise
8 thin slices cooked ham
8 slices provolone or fontina
4 large eggs
1 large tomato, thinly sliced
4 butter-lettuce leaves, washed and completely dried

Instructions

Pound beef between parchment to an even 1/3-inch thickness. Season with 1 teaspoon salt and pepper; rest 10 minutes.
Heat a over high with 1 tablespoon oil. Sear cutlets until browned and at least 145°F, 60 to 90 seconds per side. Top each with ham and cheese, cover just until cheese melts, then transfer to a plate.
Add remaining oil to the griddle and fry eggs until whites are fully set and yolks reach the diner’s preferred doneness; season with remaining salt.
Split and toast rolls cut-side down. Spread with mayonnaise, then layer lettuce, tomato, beef with ham and cheese, and one fried egg. Close, press gently, and serve immediately.

ArgentinaArgentine grill and sandwich cooking

From the table

About this recipe

The Argentine lomito completo turns a thin beef tenderloin or sirloin cutlet into a substantial sandwich with ham, melted cheese, lettuce, tomato, mayonnaise, and a fried egg.

The lomito is found across Argentina and neighboring countries, with regional disagreement over the “complete” toppings. This version follows the Argentine fast-food pattern of thin beef, ham, cheese, egg, lettuce, tomato, and mayonnaise. This Kwilt version follows the reviewed household adaptation: Use the recognizably Argentine completo architecture while omitting redundant ketchup and mustard so beef, egg, and melted cheese remain legible.

Sources

Dinner does not stop at the recipe