Making Uruguay's legendary Chivito—often rated among the best national sandwiches in the world—requires layering tender beef steak, melted cheese, bacon, ham, fried egg, and fresh toppings.
Ingredients
Base: 1 thin beef tenderloin cutlet (lomo), pounded thin; 1 soft burger bun or roll (pan tortuguita or brioche).
Proteins & Dairy: 2 slices thick-cut bacon, 1 slice ham, 1 slice Mozzarella cheese, 1 large egg.
Fresh Toppings: Lettuce leaf, 2 tomato slices, sliced hard-boiled egg or fried egg, mayo.
Optional Add-ins: Roasted red peppers, green olives, caramelized onions.
1.Sear the Bacon and Ham:In a large skillet over medium-high heat, cook the bacon until crispy. In the same pan, lightly sear the ham slice for 30 seconds per side. Remove both and set aside, keeping the fat in the pan.
2.Cook Beef and Melt Cheese:Season the thin steak with salt and pepper. Sear in the hot pan for 1–2 minutes per side. During the last minute, stack the ham and mozzarella on top of the steak, cover with a lid for 30 seconds to melt the cheese completely.
3.Fry the Egg:In the remaining pan oil, fry the egg sunny-side up (or over-medium so the yolk is runny but manageable).
4.Toast Buns and Layer:Spread mayo generously on both toasted bun halves. Layer from bottom to top: Bottom Bun → Lettuce → Tomato → Steak with Melted Cheese & Ham → Bacon → Fried Egg → Olives/Peppers (optional) → Top Bun.
