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A loaded Uruguayan chivito sandwich with steak, ham, cheese, bacon, fried egg, lettuce, tomato, and fries.

Uruguayan Chivito Sandwich

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A classic Uruguayan steak sandwich layered with ham, melted cheese, bacon, fried egg, lettuce, tomato, and mayonnaise.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: Uruguayan
Calories: 940
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sandwiches
  • 4 soft sandwich rolls split
  • 1 1/2 lb beef tenderloin or sirloin steaks thinly sliced or pounded
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 slices deli ham
  • 8 oz provolone or mozzarella sliced
  • 8 slices bacon cooked crisp
  • 4 large eggs fried
  • 1 large tomato sliced
  • 4 leaves lettuce
  • 1/4 cup mayonnaise
To Serve
  • 4 cups French fries hot
  • chimichurri or hot sauce optional

Equipment

  • Large skillet or griddle
  • Small skillet
  • Cutting board
  • Chef's knife
  • Spatula

Method
 

Prepare the Components:
  1. Cook the bacon until crisp and drain on a paper towel. Slice the tomato and set out the lettuce, ham, cheese, and mayonnaise.
  2. Season the steaks with salt and pepper. Split the rolls and toast them cut-side down until lightly golden.
Cook the Steak and Eggs:
  1. 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.
  2. 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.
Assemble:
  1. Spread mayonnaise on the toasted rolls. Layer on lettuce, tomato, the steak with ham and cheese, bacon, and a fried egg.
  2. Close the sandwiches, press gently, and serve immediately with hot fries and chimichurri or hot sauce.

Nutrition

Calories: 940kcalCarbohydrates: 58gProtein: 58gFat: 53gSaturated Fat: 19gCholesterol: 300mgSodium: 1650mgFiber: 4gSugar: 7g

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.