Chivito sandwich

This Uruguayan sandwich is a monster. I looked at a few recipes for chivitos, eventually making it with less than half the meat called for. It still defeated everyone but Adam. This website goes into a lot of detail about how to assemble a chivito.

Chivito sandwich
(serves 4)

• 4 rashers of bacon, fried or grilled
• sunflower oil (for frying)
• 4 small, thin steaks, suitable for grilling (I cut two steaks in half)
• 4 thin slices of mozzarella
• 1 red pepper, cut into quarters
• 4 eggs
• 4 large buns or rolls, sliced in half
• 4 slices cooked ham
• 4 slices tomato
• 1 dill pickle, sliced lengthwise into four
• 1/4 of  a red onion, sliced thinly
• 4 leaves iceberg lettuce
• mayonnaise (or make a sauce golf – a couple of spoonfuls each of mayonnaise and ketchup, seasoned with a pinch of oregano, cumin, salt and pepper)

1. Heat a frying pan to high. Oil and season the steaks, and cook for a couple of minutes. Turn and cover each steak with a slice of mozzarella. Cover the pan to melt the cheese, then rest the meat.
2. Add a bit of oil to the pan, and cook the red pepper pieces for a minute or so each side to soften them. I pressed them with a spatula to speed the process.
3. Add a bit more oil, then fry the eggs, sunny side up.
4. Now assemble the sandwich: cheese steak on the bottom half of the roll, topped in order with red pepper, ham, egg, bacon, tomato, pickle, onion and lettuce.
5. Spread the top half of the bun with mayonnaise or sauce golf. Attempt to eat.

Family score: 6.5 out of 10

Tags: bacon, cheese, peppers, South American food, steak