Pan con Milanesa (Carlitos, Sánguche de Milanesa, Sanguche de Milanga, Milanesa al Pan) is an Argentinian sandwich also popular in Paraguay and Uruguay. It was brought to the region by Italian immigrants. Veal cutlets are pounded thin, breaded, fried, then baked before being assembled on rolls with tomato, lettuce, mayonnaise, and mustard. The only cutlets I had available were on the smaller side, so I put two in each sandwich. If your cutlets are too large for the bread, just cut them to fit after baking. I used this Ciabatta bread recipe, but just formed them into rolls instead of one large loaf.
This was the first recipe I made from Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina, a Christmas gift from Chad. It is one of the best sandwiches I have had in a long time. It reminded me of Schnitzel, but in sandwich form. Chad and I ended up fighting over leftovers.
For quick sandwiches, the cutlets can be prepared in advance. After baking, place the cutlets in a single layer on parchment lined baking sheet. Once frozen, transfer to a freezer safe bag. Once ready to use, cook in a 350 degrees F oven until heated through, about 8 minutes.