Chivito Image Used Under Creative Commons License From pinterest.com
Citizens, one of the great pleasures in gastronomy for your beloved and glorious leader is indulging in a sandwich of character, savor and pedigree.
The chivito fits this bill on every level!
The chivito is a sandwich-style national dish of Uruguay, and consists primarily of a thin slice of filet mignon (churrasco beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham.
It is served in a bun, often with a side of French fries. Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber.
FYI – the word Chivito literally means “little goat” or “baby goat”.
The Chivito came to be born in Punta del Este, Uruguay, at a restaurant called “El Mejillón Bar” in 1946, when a patron from Argentina ordered baby goat meat (“chivito”).
She was looking for a quick meal, and since the restaurant owner, Antonio Carbonaro, did not have this specialty, he served her toasted bread with ham and sliced filet mignon, seasoning it with different ingredients.
My version of the recipe adheres to traditional values and will become your next favorite sandwich, Citizens! I do add a delicious Chimichurri salsa for extra zip, . #badpun 😉
Battle on – The Generalissimo
PrintThe Hirshon Uruguayan Chivito Sandwich
- Total Time: 0 hours
Ingredients
- 6 good soft white sandwich buns (ciabatta)
- Salt and pepper
- 6 five-ounce slices tender steak, cut ½-inch thick
- 6 slices bacon, not too crisp, cut into pieces
- 6 slices pancetta, cut into strips
- 1 very large purple onion, sliced in thin rings
- 6 thin slices mozzarella cheese
- ¾ cup mayonnaise, preferably homemade
- 12 large Bibb lettuce leaves
- 6 tomato slices
- 6 roasted sweet red peppers, skinned and cut into strips
- 3 large hard-cooked eggs, sliced
- Chimichurri salsa
- 1½ loosely packed cups fresh parsley leaves
- 4 cloves garlic, coarsely chopped
- 2 packed tablespoons fresh oregano leaves
- 1½ packed tablespoons fresh rosemary leaves
- 1 packed tablespoon fresh thyme leaves
- 1 teaspoon red pepper flakes
- 1 fresh (not dried) bay leaf
- ¾ cup extra-virgin olive oil
- ⅓ cup sherry vinegar
- Kosher salt and freshly ground black pepper
Instructions
- In a food processor, combine parsley, garlic, oregano, rosemary, thyme, red pepper flakes, and bay leaf. Pulse until finely chopped. Add olive oil and vinegar, and pulse to combine. Season to taste with salt and pepper and transfer to a bowl. Let stand for at least 1 hour before serving to allow flavors to marry, or store in refrigerator for up to 2 days. Serve at room temperature.
- Lightly toast the two halves of bread and then on the lower half spread a good dollop of the mayo and mix in chimichurri sauce to your preference, then top with lettuce and strips of bell pepper.
- Fry the onion and pancetta together while heating up your griddle pan. When good and hot, add in your steak (lightly pre-salted with coarse salt and pepper) and cook for about 1 ½ minutes – depending on your cut and personal preference.
- When cooked to your liking, layer the ham and onion mix, tomatoes, sliced boiled egg, bacon and cheese (in that order) on top of the meat for each sandwich. Cover with a lid for the remaining cooking time (roughly another minute) to allow the cheese to melt.
- Top with remaining half of the roll, well slathered with chimichurri sauce and enjoy!
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1816.77 kcal
- Sugar: 10.57 g
- Sodium: 1760.48 mg
- Fat: 138.56 g
- Saturated Fat: 35.82 g
- Trans Fat: 1.99 g
- Carbohydrates: 72.47 g
- Fiber: 8.59 g
- Protein: 69.89 g
- Cholesterol: 336.19 mg
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