Argentine onion sammich

Meat figures pretty largely here at Indirect Heat. But how about you're at the end of a meat extravaganza weekend, and you'd like something lighter. But with all the delightfulness of smoked food. A nice Sunday evening dinner that takes little effort. That's where these sammiches come in, from Seven Fires: Grilling the Argentine Way.  Argentine onion sammiches.  Most of the effort here comes in the waiting form of effort.  Waiting for the grill to warm up.  Waiting for the dough to rise.  Waiting with a glass of wine in hand.  Not bad work, if you can get it.


First, start a batch of chapa bread - about 2 hours before dinner time.  Use the instructions at the link.

Half an hour before dinner, fire up your charcoal grill, and prepare:

2 large purple onions, sliced
⅛ cup extra virgin olive oil
2 tbsp fresh rosemary leaves
kosher salt and fresh ground pepper to taste

Mix all the ingredients. Heat a cast-iron pan over your fire for 5 minutes, until it's good and hot. Add the onions.



You can grill the chapa bread at the same time.

Grill the onions for 10 to 15 minutes, stirring occasionally.  You don't want completely caramelized onions.



You want some crispness in there.

Slice the chapa breads in half, and make yourself an Argentine onion sammich, onions in between two slabs of chapa bread.



The smokiness of the bread and the onions, with that hint of crispness keeping a tiny bit of the bright purple onion flavour, makes these sandwiches a really nice dinner. Delcieux.

Served with the embarrassingly tasty: