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Chivito Uruguayo
The Chivito is Uruguay's national dish, a hearty and epic steak sandwich piled high with a variety of delicious ingredients. It's a substantial meal in itself, often considered the 'Everest' of sandwiches.
đ§ Ingredienser
- 2 large Kaiser rolls or similar sturdy buns
- 3 tablespoons Mayonnaise
- 2 each 4-6 oz Beef steaks (top sirloin, strip, or tenderloin)(thinly sliced or pounded to 1/4 inch thickness)
- 1 to taste Salt and freshly ground black pepper
- 1 tablespoon Olive oil or cooking oil
- 4 strips Bacon slices(cooked until crisp)
- 2 slices Ham slices
- 2 slices Mozzarella cheese slices
- 2 large Eggs(fried or hard-boiled)
- 2 leaves Lettuce leaves
- 1 medium Tomato(thinly sliced)
- 0.25 cup Green olives, sliced (optional)
- 0.25 cup Sautéed onions (optional)
đšâđł Instruktioner
- 1
Prepare the buns: Slice the kaiser rolls in half and toast them lightly if desired. Spread mayonnaise on the inside of both halves.
- 2
Cook the steak: Season the beef steaks with salt and pepper. Heat oil in a skillet over medium-high heat. Sear the steaks for 2-4 minutes per side, depending on thickness and desired doneness. Remove from skillet and let rest for a few minutes.
- 3
Assemble the sandwich: On the bottom half of each bun, layer lettuce, tomato slices, and optional olives and sautéed onions. Place a cooked steak on top of the vegetables.
- 4
Add the toppings: Layer ham slices and mozzarella cheese over the steak. If using, place the cooked bacon strips on top of the ham and cheese. Top with a fried or hard-boiled egg.
- 5
Finish and serve: Place the top half of the bun over the fillings. Serve immediately, often with French fries on the side.
đĄ Proffstips
- âFor an authentic taste, use good quality beef.
- âDon't overcook the steak; it should remain tender and juicy.
- âFeel free to customize with your favorite additions like pickles or other sauces.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Chivito Canadiense: includes olives and red peppers.
- Chivito al Plato: served without the bun, as a platter.