Best Sandwich

Considering South America's colonial history, it makes sense that colloidal kitchen-sink sandwiches have taken root in so many parts of the continent. Just consider the chivito (Uruguay), the lomito (Chile), or the butifarra (Peru): These towering monstrosities are larded with everything from filet mignon to avocado to sauerkraut, which sure seems like the ultimate middle-finger salute to those minimalist "bocadillos" the Spanish are so proud of. It's in that fine tradition of next-level cookery that the sandwiches at Manny's, an Argentine bakery in Coral Springs, are crafted. Each day, Manny's bakes crusty, delicate bread from scratch and piles it high with all manner of exceptionally prepared ingredients. Its butifarra would make any Peruvian less homesick, layering house-made country ham with pickled red onions, olives, and a tangy sauce. Equally satisfying is the chicharron, which packs nearly an entire pork shoulder's worth of juicy fried pork into a strata of roasted sweet potato, onion, and tangy mayo. But it doesn't stop there. Manny's does brusque baguettes stuffed with pan-fried steak Milanesa and lines soft rolls with layers upon layers of sheer cold cuts. It even makes some damned fine migas, Argentina's addictive answer to the tea sandwich. Factor in the decidedly populist prices and Manny's will have you pledging allegiance to the wonders of South American sandwich making.

Source: Broward Palm Beach New Times

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