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, but that’s just the way TFD rolls. #badpun 😉
Battle on – The Generalissimo
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!
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Go VEGAN!
Agree in your case, but you do not know what you are missing. Nevertheless, I respect your choise.
I have tried it without the meat and beacon and to my surprise I liked it.
Very little meat on display…..
egg is missing too
Chivito is a sandwich of meat and other ingredients, usually seasoned with mayonnaise sauce and accompanied with French fries, sometimes with Russian salad or other garnish. It is a typical Uruguayan dish.
It was created in the 1940s by Antonio Carbonaro, owner of the missing restaurant “El Mejillón” in Punta del Este. This restaurant was located at the corner of 31st street and Claudio Williman rambla.
The invention of the chivito occurred by “chance”. Carbonaro told the story to journalist Marcelo Gallardo of the newspaper El Correo de Punta del Este:
It was a complicated night; We had suffered a blackout. A client fell, I think of the Argentine or Chilean north, who asked for meat of chivito because before arriving at Punta del Este he had passed through Cordova, where he had tasted it and liked it very much. As we had not prepared a toasted bread with butter, we added a ham feta and a juicy barbecue. The woman was delighted. Luckily, we got out of trouble and, unintentionally, invented chivito.1
The idea became a success, the restaurant arriving to sell a thousand chivitos per day. Two butchers of Punta del Este maintained their business only with the meat with which they provided El Mejillón. You never got to register as a brand.
never ever put chimichurri in a chivito!!!
this is a chivito!
Es un chivito AL PAN uruguayo . Está la otra versión del Chivito AL PLATO , ( igual pero sin el pan ) : Así se los come por estos lados .
the vegetarian version of the chivito
Beti! There is no such a thing as a “vegetarian chivito” If there is no meat inside the sandwich, it’s not a chivito! You can call it as you want, but never ever call it “chivito”
Nuestro Uruguayisimooo
muy buenos
Pedir un chivito vegetariano es como pretender que haya un tsunami en Bolivia. Es como comer hot dog sin el hot dog dentro del pan. Si falta el ingrediente principal obviamente deja de ser lo que pretende ser. Podrán ponerle cualquier otro nombre, (ovejita en lugar de chivito, si les parece), pero JAMAS, NUNCA JAMAS será un CHIVITO.
Es como hacer lemon pie sin limón, como hacer duraznos en almíbar sin durazno. Y seguiría encontrando analogías si quisiera. …..
claro, como si el chivito estuviera hecho con carne de chivo!
Walter!!! Han llegado a un punto de ridiculez absoluto! Hace un par de dias me entere de una persona que ofrece churrascos, chorizos y hamburguesas VEGETARIANAS!!! Mueren por clavarse una carne y por eso les ponen esos nombres! M’ hijita si quiere comer un churrasco, tiene que matar un animal (novillo es la opcion mas comun) pero nunca, nunca, nunca obtendra carne de un vegetal!!!
Nunca sabremos ,por qué le llaman “chivito ” Ya que todos sabemos que es carne de vaca..
DE ACUERDO TOTALMENTE
Porque el que lo “diseñó ” le puso ese nombre. Así de sencillo. Ynpor que fue? Porque una turista argentina cayo a las 3 de la mañana cuando ya no quedaba nada y pretendia comer chivito como en Argentina. Y en una genialidad de mktg se lo vendió como una forma distinta de preparar el chivito. Entonces a la que me acotaba que no tiene carne de chivito, es cierto. Y nunca tuvo, excepto para esa cliente. Ahora, de ahí a decir que porque no es chivito se puede hacer sin carne es, por lo menos, delirante. Es la frustración de un alma impenitente y frustrada de un vegetariano que tiene vergüenza de asumirse como tal. Es mas bien un sándwich olímpico en pan tortuga. Porque si lo que me dicen fuera válido, diría que el olímpico es un “mini chivito vegetariano”
Chiqui que polemica levantaste,
Una delicia
por lo que veo pura lechuga y tomate
Si bien varía, el “contenido” es carne de lomo (si, lomo, no vale cuadril ni ninguna otra carne), tomate lechuga, huevo duro, panceta, morron en vinagre, aceitunas (sin carozo, por supuesto), jamon, muzzarella y mayonesa. El verdadero no lleva ni chimichurri ni ketchup pero nadie dijo que no se puedan agregar cosas
Nuestro “chivito”, tiene de todo y la carne es de novillo .-
COMO DISFRUTARIA LORENZO!!!!
Riquisimo!!!
Y por favor: no se guien por los vídeos e YouTube!!!!!! He visto verdaderas barbaridades como por ejemplo hacer “el verdaderou chivitou uruguaiou” con carne picada a cuchillo.
Vive rapido muere joven y deja un cadaver gordo y lleno de cancer (Y)
Ja!!! Puro tomate y lechuga… la carne ni se ve!!!!
no me gusta ninguna dictadura
asi se come en el uruguay…..y cuesta 320 pesos argentinos…..