The chivito is Uruguay’s iconic loaded steak sandwich, built around a thin tender steak and layered with ham, cheese, bacon, egg, lettuce, and tomato. It is an indulgent café-style meal that is easy to recreate at home.
Use a quick sear and a toasted roll so the sandwich stays juicy but sturdy. Preparing the toppings first lets the steak go straight from the skillet into the assembled chivito while it is still hot.
Pound thicker steaks to an even thickness before cooking. They will sear quickly, stay tender, and fit neatly inside the toasted roll without pushing the toppings out.
Serving Suggestions
Serve the chivito with crisp fries, a simple green salad, or ensalada rusa. Add chimichurri or a little hot sauce if you want more acidity and heat.
Recipe Notes
For a faster meal, cook the bacon and prep the vegetables ahead. Assemble immediately after the steak and eggs are cooked so the cheese melts and the bread stays crisp.
Uruguayan Chivito Sandwich
Ingredients
Equipment
Method
- Cook the bacon until crisp and drain on a paper towel. Slice the tomato and set out the lettuce, ham, cheese, and mayonnaise.
- Season the steaks with salt and pepper. Split the rolls and toast them cut-side down until lightly golden.
- Heat a large skillet or griddle over high heat. Sear the steaks for 1 to 2 minutes per side, depending on thickness, until browned and just cooked through.
- Top each steak with ham and cheese, cover briefly, and let the cheese melt. Fry the eggs in a separate skillet with the yolks to your preference.
- Spread mayonnaise on the toasted rolls. Layer on lettuce, tomato, the steak with ham and cheese, bacon, and a fried egg.
- Close the sandwiches, press gently, and serve immediately with hot fries and chimichurri or hot sauce.
Nutrition
Notes
- Thin steak cooks quickly, so have every topping ready before searing.
- Toast the rolls just enough to add structure without making them hard.
- A fried egg with a slightly runny yolk is traditional, but cook it to your preference.
