Skip to content

Chilean-Style Sandwich with Beef Neck Bones

Rumba® Beef Neck Bones

Carolina Rojas Head-shot

Original Blog & Recipe by
Carolina Rojas

Carolina Rojas is a cook and food blogger, and currently resides in Atlanta, GA. In 2006, she created the bilingual cooking blog Mi Diario de Cocina, which quickly began to gain a large audience. The blog features a diverse arrangement of international cuisine while promoting recipes and traditions from her native Chile. In 2017, she published a bilingual cookbook entitled “Mi Diario de Cocina Chilena.”

See more of my recipes

Chilean-Style Neck Bone Sandwich

Delicious beef neck bones sandwich made with a typical homemade kneaded Chilean bread, but you can use any bread that is to your liking.


  • Rumba® Beef Neck Bones (1 package)
  • 1 sprig Thyme
  • 2 stalks Celery
  • 1 Carrot
  • Salt to taste
  • 2 Sandwich breads
  • 3 tablespoon Mayonnaise
  • 1 Tomato
  • 1 White onion
  • ½ teaspoon Granulated sugar
  • Hot chili paste (optional)


  1. Fry beef neck bones for 1 minute per side.
  2. Place beef neck bones in slow cooker.
  3. Add 1 carrot cut into slices, celery, thyme, oregano, salt and cold water.
  4. Cook for 4 hours. Internal temperature should be 160°
  5. Once ready, remove meat obtained. Place on plate.
  6. Fry julienned onion for about 10 minutes, add sugar in first 5 minutes.
  7. Assemble sandwich with hot bread, then cut into two halves.
  8. Place mayonnaise to taste inside each bread lid.
  9. On base of bread lid, place the meat, onion, 2 tomato slices and 1 or 2 lettuce leaves.
  10. Close sandwich with other lid and enjoy.
  11. Add chili sauce if desired.