Chivito recipe

Uruguay's steak sandwich, born in Punta del Este in 1946, stacks a thin seared beef fillet under ham, melted mozzarella, bacon and a fried egg.

30 minuteseasy11 ingredients

Ingredients

• 300 g thin beef tenderloin steaks
• 4 slice ham
• 120 g mozzarella
• 4 slice bacon
• 2 eggs
• 1 tomato
• 4 lettuce
• 4 tbsp mayonnaise
• 8 green olives
• 2 soft sandwich buns
• 1 pinch salt

How to make Chivito

1. Pound 2 beef tenderloin steaks of 150 g each to about 5 mm thick and season with salt.
2. Fry 4 slices of bacon on a griddle until crisp, about 5 minutes, and set aside.
3. Fry 2 eggs in the bacon fat, keeping the yolks soft, and set aside.
4. Heat the griddle until very hot and sear the steaks 1 to 2 minutes per side.
5. Lay 2 slices of ham and 2 slices of mozzarella (about 60 g) on each steak, cover for 1 minute until the cheese melts.
6. Split and toast 2 soft buns, spread both halves with 4 tbsp mayonnaise each.
7. Build each sandwich: lettuce, 2 tomato slices, the steak with ham and cheese, bacon, the fried egg and a few sliced green olives.
8. Close the bun and serve at once, with French fries on the side.

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