**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
Heat oven broiler.
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.
Spread mayonnaise on insides of a sliced milk bun or kaiser roll; broil until
lightly toasted, 1–2 minutes.
Place bacon and fresh mozzarella over one half of roll; broil until cheese is
melted, about 1 minute.
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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