Chivitos | frites & fries
     

Chivitos | Frites & Fries

England will be playing against Uruguay tomorrow afternoon so I thought I would get into the spirit of it by making Uruguayan chivitos.

Chivitos | Frites & Fries

Chivito is basically a delicious meat sandwich. I’m not talking about a few flimsy slices of ham: I’m talking about steak, bacon, ham, and a fried egg. And that’s just a few of the ingredients!

Chivitos | Frites & Fries

The beef in this sandwich is usually a churrasco steak — a grilled beef of some sort (although the word can mean other kinds of meat as well). I decided to sear a thin slice of filet mignon on the stove instead.

Chivitos

For 1 sandwich:

  • 2 tbsp. vegetable oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 lb. thinly sliced filet mignon
  • 4 slices bacon
  • 1 egg
  • 1 tbsp. mayo
  • 4 slices of deli ham (or go hardcore and use ham steak)
  • 2 oz. mozzarella cheese
  • 3 slices Roma tomatoes
  • 1 green lettuce leaf
  • 1/4 c. sliced colossal-sized black olives
  • 1 large bun/roll (I used a round bolillo roll), sliced in the middle horizontally

Heat vegetable oil in a frying pan on medium heat. Season filet mignon with salt and black pepper. Sear meat in pan, about 1 to 2 minutes on each side. Let the meat rest aside. Cook bacon in same frying pan until crispy. Remove bacon from the pan and fry the egg in the bacon grease. While the egg is still hot, assemble the sandwich in this order: bottom bun, mayo, steak, bacon, ham, egg, mozzarella, tomatoes, lettuce, olives, and the top bun.

Chivitos | Frites & Fries

Chivitos | Frites & Fries

Chivitos | Frites & Fries

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