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The Hirshon Uruguayan Chivito Sandwich

  • Total Time: 0 hours


Units Scale
  • 6 good soft white sandwich buns (ciabatta)
  • Salt and pepper
  • 6 fiveounce slices tender steak, cut 1/2-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
  • 3/4 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
  • 1 1/2 loosely packed cups fresh parsley leaves
  • 4 cloves garlic, coarsely chopped
  • 2 packed tablespoons fresh oregano leaves
  • 1 1/2 packed tablespoons fresh rosemary leaves
  • 1 packed tablespoon fresh thyme leaves
  • 1 teaspoon red pepper flakes
  • 1 fresh (not dried) bay leaf
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup sherry vinegar
  • Kosher salt and freshly ground black pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top with remaining half of the roll, well slathered with chimichurri sauce and enjoy!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • 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