We’ve come to the end of the sandwich series, which I’ve very much enjoyed and honestly, I could keep going because I may have mentioned once or 1000 times before, I love sandwiches. To refresh, we did the Mumbai toastie, Croque Monsieur, and the bun kabab. However, because fall has many more exciting things in store food-wise, we’re closing the series out with a little bite from Uruguay called the chivito (Uruguayan steak sandwich). Let’s be honest- it’s a big bite and once I put this monstro together I wasn’t quite sure how I was going to eat it without taking it apart. But, mind over matter and I got it done, and thus, so can you.
The chivito. Uruguay. Like Pakistan, I seemed to have overlooked this pocket of South America on my first go-round and this sammy makes up for it in spades. It’s a steak sandwich to the nth degree. While not as cheesy and wonderful as our very own Philly cheesesteak, it’s got it’s virtues, in the name of pancetta, skirt steak, egg and all the fixins.
Let’s start with the skirt steak- I seasoned it with my trusty blackened seasoning and let it go under the broiler for a hot second, enough to keep the meat nice and medium and juicy and delicious. If you like it more well done, you do you and not harm, no foulAs for toppings, it’s another choose your own adventure: some recipes I saw had bacon, some pancetta, some BOTH. Some with a runny egg, some with a hard boiled and some without an egg altogether. Roasted red peppers and tomatoes add some lovely color and texture like they do and make the whole thing drip juices all down your arm. You’ve been warned. Lots of napkins with this one.
This would be the perfect makeup for a sandwich bar, if a game day is in your future this fall and into winter. Hearty foods for hearty boys and girls, gearing up for games watched and long winters inside. All set to hibernate.
Sound good? Let’s eat!
Chivito
The national dish of Uruguay, chivito (uruguayan steak sandwich) has bacon, eggs, cheese, ham, and fresh tomatoes and lettuce. It's a mouthful!
Ingredients
- 1 pound piece of flank steak
- 1/4 cup blackened seasoning
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella
- 8 slices pancetta
- 8 slices tomato
- 8 leaves lettuce
- 2 red peppers, halved and flattened
- 4 eggs, cooked over medium
- 4 large hoagie rolls
- 4 TB unsalted butter
Directions
- Step 1 Preheat the broiler or grill to high.
- Step 2 Season both sides of the flank steaks with the blacked seasoning. Cook 3 minutes per side until beef is medium, or cooked as preferred. Set aside to rest while you prepare the rest of the ingredients.
- Step 3 Place the flattened red pepper under the broiler and cook 5 minutes per side until charred and softened.
- Step 4 Meanwhile, spread 1/2 TB of butter on each half of each roll. Toast on a skillet until brown.
- Step 5 Once the meat has rested at least 5 minutes, thinly slice on an angle to get 8 slices.
- Step 6 Assemble each sandwich, spreading mayonnaise on each bun, followed by lettuce, 2 slices tomatoes, 2 slices pancetta, beef, cheese, red pepper and egg. Dig in and eat!
