**Uruguayan Steak Sandwich (Chivito)** This is chef Ignacio Mattos’ version of a hearty cheesesteak sandwich that is served in restaurants and cafés throughout Uruguay.


  • 1 tbsp. canola oil
  • 1 (1⁄4") boneless strip loin steak
  • 2 tbsp. mayonnaise
  • 1 milk bun or kaiser roll
  • 2 slices bacon, cooked
  • 1 (1-oz.) slice fresh mozzarella
  • 1 hard-boiled egg, cooled, peeled, and sliced
  • 2-3 pickled hot peppers
  • Lettuce, to serve
  • Tomato, to serve


  1. Heat oven broiler.

  2. Heat oil in a 12″ skillet placed over medium-high flame. Season steak with salt
    and pepper; cook, flipping once, until browned and cooked through, 3–4 minutes.

  3. Spread mayonnaise on insides of a sliced milk bun or kaiser roll; broil until
    lightly toasted, 1–2 minutes.

  4. Place bacon and fresh mozzarella over one half of roll; broil until cheese is
    melted, about 1 minute.

  5. Add reserved steak; top with egg, pickled peppers, lettuce, and tomato.

Serve with french fries, if you like.

Great sandwiches don't happen by accident: You've got to balance moistness
and crunch, weigh toppings and main components, choose bread that will make
each element shine, and construct them so that every bite yields the ultimate

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