AI-generated image
Chivito
Montevideo's loaded steak sandwich with ham, cheese, egg and olives
ParaguayanThe chivito was created in the 1940s at a restaurant in Punta del Este, Uruguay, and became the national sandwich: a soft roll filled with thin, tender steak, ham, melted mozzarella, a fried egg, bacon, lettuce, tomato, olives and mayonnaise. It is eaten in Montevideo's parrillas and corner bars with chips on the side. This sandwich contains pork. The mistake is a thick, chewy steak: use thinly sliced sirloin and sear it fast. Chef's tip: toast the cut sides of the rolls so they stand up to all the juices.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Season 1 ⅛ lb beef sirloin with 1 tsp salt and ½ tsp black pepper. Fry 8 rashers back bacon in a large pan for 4–5 minutes until crisp. Set aside.
5 minStep 2: Add 2 tbsp vegetable oil to the pan over a high heat and sear the steaks for 1 minute a side. Top each with 4 slices cooked ham and 4 slices mozzarella, cover and cook 1 minute more until the cheese melts. Thin steak this way reaches about 145°F; cook it until no pink remains (160°F) for young children or pregnant guests.
3 minStep 3: Fry 4 eggs until the whites are set; cook the yolks firm for vulnerable guests.
4 minStep 4: Toast the cut sides of 4 large soft rolls. Spread with 4 tbsp mayonnaise, add 4 lettuce leaves and 2 tomatoes, then the steak with ham and cheese, the bacon, an egg and 12 green olives.
2 minStep 5: Close and serve at once with chips.
Nutrition per serving
- Calories
- 830 kcal
- Protein
- 52 g
- Carbs
- 42 g
- Fat
- 48 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chivito take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of slices mozzarella?
- Provolone or a mild cheddar, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mazorca desgranada
Food trucks and street corners in Bogotá and Medellín sell mazorca desgranada in plastic tubs, late into the evening: sweet corn kernels cut off the cob, fried in butter and layered with shredded chicken, melted cheese, crunchy potato sticks, pineapple sauce and salsa rosada. Some stands add bacon, beef or quail eggs; this version keeps to chicken. It is sweet, salty and gooey, and a hit with teenagers. Using tinned corn without draining it well is a common error: the water dilutes the sauces and the tub gets soggy. Chef's tip: fry the corn until a few kernels brown and pop; that caramelised edge stands up to all the sweet sauces. For a vegetarian tub, skip the chicken and use a cheese made with microbial rennet.
Colombian
Doubles
Doubles are Trinidad's favourite street food, sold from carts at dawn on corners from Curepe to San Fernando and said to have started in Princes Town in the 1930s. Two pieces of bara, a soft, puffy fried flatbread coloured with turmeric, are piled with soft curried chickpeas (channa), then spooned with sweet tamarind sauce, cool cucumber chutney, shado beni sauce and as much pepper sauce as you dare ('slight' or 'heavy'). They're messy, cheap and wonderful, eaten standing up from a square of paper. These are different from Indian chole bhature: the bara is light and yeasty, the channa is cooked very soft in Caribbean curry, and the toppings are sweet, sour and fiery all at once. Chef's tip: keep the bara dough very soft and wet, and handle it only with oiled hands. Stretch each ball thin over your fingers and slide it straight into the hot oil, so it puffs light and stays soft instead of turning into a crisp puri.
Trinidadian
Thai bean burger
A Thai-flavoured veggie burger: butter beans are blended with fresh coconut, spring onions, coriander, roasted peanuts and red curry paste into coarse patties, shallow-fried until crisp and stacked in toasted buns with lettuce, onion and a little sweet chilli sauce. Filling, crunchy and full of flavour. Serve with a salad or chips.
Thai