Uruguayan Chivito Sandwich
A classic Uruguayan steak sandwich layered with ham, melted cheese, bacon, fried egg, lettuce, tomato, and mayonnaise.
Equipment
- Large skillet or griddle
- Small skillet
- Cutting board
- Chef's knife
- Spatula
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
Instructions
Prepare the Components:
- 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.
Cook the Steak and Eggs:
- 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.
Assemble:
- 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.
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.
Nutrition
Calories: 940kcalCarbohydrates: 58gProtein: 58gFat: 53gSaturated Fat: 19gCholesterol: 300mgSodium: 1650mgFiber: 4gSugar: 7g