Panchos Argentinos (Argentine-Style Hot Dogs)

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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These Argentine-style hot dogs, known locally as panchos, offer a vibrant and high-protein twist on a familiar classic. Unlike the standard version, these sausages are butterflied and pan-fried to create a crisp texture that holds up perfectly against the toppings. The star of the dish is the fresh salsa criolla, a bright medley of tomato, onion and pepper that provides a sharp, refreshing contrast to the savoury beef. Any leftover salsa can be stored in the fridge for up to five days, making this an excellent option for meal prep.

Ideal for a quick midweek dinner or a relaxed weekend lunch, this recipe elevates simple ingredients into something truly special. By using high-quality beef sausages and shop-bought buns, you can have a satisfying, homemade meal on the table in less than twenty minutes. For the best flavour, ensure the salsa sits at room temperature for a short while before serving to let the lime and vinegar dressing shine.

Ingredients for Panchos Argentinos (Argentine-Style Hot Dogs)

1 small onion, finely chopped (about 150g )
1 small green pepper, finely chopped (about 80g )
1 small tomato, seeded, finely chopped (about 120ml )
60ml de azeite de oliva extra-virgem
2 tablespoons red wine vinegar or apple cider vinegar
Suco de 1 limão
Sal kosher, pimenta moída na hora
8 uncured natural casing all-beef sausages (such as Applegate)
Mayonnaise (for serving)
4 hot dog buns, split
Yellow mustard (for serving)

How to make Panchos Argentinos (Argentine-Style Hot Dogs)

Mix onion, pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.

Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.

Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.

Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.