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3rd May, 2018

The Chivito, translated as "little goat" is very much the national sandwich of Uruguay and once you've had one you'll be jealous as hell about it. Sure a 'Jambon Buerre' or a 'Bocadillo' are all well and good but this beauty is a stunning meat filled wonder of the culinary world

The key ingredient here is thinly sliced and grilled beef so treat this with respect and the sandwich will make you a very, very happy person


  • 800g of beef fillet (usually two steaks)
  • Sea salt
  • 2 cloves garlic, whole with skin on
  • 2 Tbps Mayonnaise
  • 2 tablespoons olive oil
  • 8 rashers of bacon
  • 2 Red Peppers, roasted and skinned
  • 4 slices ham
  • Monterey Jack or sharp Cheddar, sliced 1/4 inch thick
  • 4 lettuce leaves
  • 2 tomatoes, sliced
  • 4 eggs (to fry)
  • 4 sandwich rolls, demi-baguettes


    Preheat the oven to 180 C

    Lets start with prepping the steak. Carefully take each steak and cut in half horizontally as we'll simply flash fry it so it has to be thin

    Pound the prepared steaks gently with a mallet/rolling pin until about a quarter of an inch thick and then sprinkle with salt to taste and leave to get to room temperature

    Now for the aioli you need to pop the 2 cloves of whole garlic in tin foil with a small glug of oil and a sprinkle of salt. Wrap these tight so they don't leak

    Now prep the red peppers. You can char the flesh over the hob or simply cut them in half, deseed, oil them and pop them in the oven

    If you've gone oven, add the oiled peppers and wrapped garlic on a baking tray and leave for about 15 minutes

    In a frying pan, add a dash of oil and cook the bacon until crisp. When done turn off the heat and remove the bacon from the pan

    The peppers should be ready to take out now so remove from the oven and then add the peppers to a plastic sandwich bag and seal. This will make it easier to peel when they've cool down a bit

    Remove the garlic from the tin foil wrapping and carefully squeeze out each roasted clove. They'll be lovely and soft now so crush them to a paste with a fork. In a small bowl, add the mayonnaise and then the garlic paste. Mix well and keep the aioli in the fridge until ready

    Skin the peppers and then slice thinly and set aside

    Now time to bring this beauty together. In a clean and dry pan and over a medium high heat; add the steaks and flash fry for a minute a side. Remove the pan from the heat and cover the steaks to rest

    Split the rolls and spread aioli on both halves and set aside

    Add a dash of oil to the pan used to cook the bacon (let’s not waste the flavour!) and warm to a medium heat and fry the eggs until the cooked but the yolks are still runny

    To assemble, place the steak on the bottom half of each of the rolls and top the steak with a slice of ham, cheese, bacon and a fried egg

    On the other half of the sandwich place the lettuce, tomatoes and roasted pepper and try to close it up.

    Sorry Jambon Buerre. You've been replaced... forever