Barros Jarpa is a popular Chilean sandwich consisting of grilled sandwich bread filled with a slice of ham and cheese, usually mantecoso, which is similar to farmer's cheese. The sandwich is a variation of the Barros Luco, which is made with steak instead of ham.

It was named after Ernesto Barros Jarpa, the cousin of President Ramón Barros Luco, who loved the original Barros Luco sandwich but had problems with chewing the steak, so he asked for ham instead, and Barros Jarpa was born.

Carlitos is a traditional sandwich originating from Rosario in Argentina. This simple sandwich is usually made with a combination of sandwich bread, ham, cheese such as mozzarella (or similar cheese that melts well), butter, and ketchup. The slices of bread are buttered, topped with a cheese slice, a dollop of ketchup, a slice of ham, and another slice of cheese.

The sandwich is finished with the other buttered slice of bread placed on top. Once assembled, carlitos are toasted on each side, cut into triangles, and served warm. Nowadays, there are also variations with olives, eggs, chicken, and peppers.

Sanduiche de mortadella is a Brazilian sandwich originating from Sao Paulo. The huge sandwich consists of a simple bread roll that's filled with mounds of freshly sliced, stacked, and griddled mortadella, while a layer of cheese is added on top, instantly melting as it touches the hot mortadella.

The outer layers of mortadella are crisp and brown, while the inner ones remain silky and supple. Mortadella sandwich really needs no extra condiments, although they are typically available on the counters, and all you really need with this sandwich is a glass of cold Brazilian beer. 

Chacarero is one of the most popular Chilean sandwiches consisting of a fresh bread roll filled with pieces of beef steak or pork, green beans, tomato slices, and hot chili peppers. The name of the sandwich is derived from the Spanish word chacra, meaning farm or ranch, referring to the vegetables which are a key component of the sandwich.

Chacarero is so popular that it has even been named one of "the 13 most amazing sandwiches ever" by Time Magazine in 2014.

X-Tudo is an unusually tall burger originating from Brazil. Although not much is known about its invention, this burger (which means with everything or cheese everything when translated) has no fixed ingredients, but it always has many toppings.

They often include beef patties, bacon, lettuce, tomatoes, corn, melted cheese, sausages, and fried potato sticks or shoestring potatoes. This mammoth of a burger is typically served in paper trays, and eating it is no easy feat – most people can't get their mouth around it because it's so huge, which makes for a messy eating experience.

Similar to Mexican tamales, pamonha is a traditional dish made with fresh corn. The dough, or more precisely the paste, is made out of grated and juiced corn. It is tightly wrapped in fresh corn husks and cooked in boiling water. Depending on the ingredients, pamonhas can be either sweet or savory.

The savory varieties are usually prepared plain or made with chopped meat, sausages, or cheese. The sweet version of pamonhas is often made by incorporating coconut milk or coconut pulp in the dough. Pamonhas are traditionally eaten all year round in Brazil, but they are usually associated with Festa Junina, the annual Brazilian festivity celebrated throughout June, marking the end of the harvest season and the beginning of Brazilian winter. 

Sandwiches de miga are prepared with crustless white bread, and they can consist of two or more bread slices per sandwich. It is believed that they developed under strong European influences, primarily British and Italian. The most common variety of the sandwich is made with mayonnaise, cheese, and ham, but there are no restrictions concerning the possible fillings.

Although sandwiches de miga are usually consumed as an afternoon snack, they are also a staple at parties, celebrations, or family gatherings. A common variety is called a tostado – a toasted sandwich de miga that is traditionally served warm. 

Barros Luco is a simple Chilean sandwich that usually consists of thin slices of grilled beef steak topped with cheese (usually havarti) and served inside various buns and bread rolls. It got its unique name after the Chilean president Ramón Barros Luco, who was a great admirer of this satisfying sandwich.

Even though it is unclear whether it originated in the restaurant of the Chilean National Congress or the Confitería Torres, to this day Barros Luco remains as one of the most popular sandwich varieties in Chile. It is always served hot and can be found on the menus of many Chilean restaurants.

Often referred to as Venezuelan tamale, hallaca is an elaborate dish usually served as a part of a Christmas dinner. It consists of a stew-like filling, usually made with meat, which is wrapped in corn flour dough, placed into plantain leaves, then tightly wrapped and boiled.

The additional ingredients, often referred to as decorations, are placed on top of the stew and usually include olives, peppers, raisins, or even boiled eggs. There is a popular belief that the dish was invented by the Venezuelan slaves, who used the leftover ingredients provided by the wealthy landowners in order to create this unique Venezuelan dish.