A staple of finger food in Chile, a "Completo italiano" is almost a full meal in itself. It's the most popular type of completo, and it has nurtured at low cost many generations of college students without the means or the time to access a more proper meal. There are different ingredients for completos: sauerkraut (called "chucrut" in Chile), salsa americana (a type of finely minced giardiniera), salsa verde (onion and cilantro), and others.
The most important aspect of Chilean completos is the quality of the ingredients. Good sausages and bread are a must. Chileans, when they visit the USA, refuse to eat the unappealing, over-processed offal that is presented as hot-dogs here. An actual quote from a Chilean visitor: "The humblest completo from the poorest gas station in Chile is better than any hot-dog you can find in the USA". I'd have to agree.
To make Chilean completos, you must find high quality sausages, the fewer preservatives and extraneous chemicals the better (tip: they are never cheap). As for bread, good sub buns will work, especially if they are brioche or a similar French type; even a good baguette will do in a pinch. For the basic garnishes, try tomatoes (finely diced), mashed avocado with a pinch of salt and a splash of olive oil, and good mayo (home made goes incredibly well). Other than Italiano, my favorite garnishes are sauerkraut with mayo and Dijon mustard.
A close-up of a Chilean-style completo italiano. A toasty sub bun, with one side cut open and pointing up, holds diced tomatoes, mashed avocados and mayonnaise.
What do you get when you combine good German sausage with French style bread and South American vegetables? A "Completo" (Chilean hot-dog). This is a Italiano type, with diced tomatoes, mashed avocado and mayonnaise. History in ALT. My regards to @francescabrooks.bsky.social
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