Uruguayan Steak Sandwich (Chivito al Pan)
Chivito al pan Say it: chee-VEE-toh ahl PAHN
Uruguay's beloved steak sandwich, chivito al pan, stacks a thin beef steak with ham, melted mozzarella, crisp bacon, a fried egg, lettuce, tomato, olives, and mayonnaise in a soft toasted roll. It is a café and home staple, eaten for lunch, dinner, or a late-night bite. The sandwich is hearty and messy, contrasting juicy meat and molten cheese with smoky bacon, fresh salad, and creamy mayo. The name means 'little goat,' but the modern chivito is firmly beef, and it is one of Uruguay's most recognizable dishes.
Uruguayan Steak Sandwich (Chivito al Pan)
Chivito al pan
Pronounced chee-VEE-toh ahl PAHN
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sandwiches
For cooking and assembly
Method
Cook the bacon in a large skillet over medium heat until crisp and deep golden, 8-10 minutes; drain on paper towels. In the same skillet, fry the eggs in 1 tsp (5 ml) of the vegetable oil until the whites are set and the yolks still soft, 2-3 minutes, then season with salt and pepper and keep warm.
Split the rolls and spread the cut sides with butter. Toast them cut-side down in a clean skillet or under a broiler until golden and lightly crisp, 1-2 minutes; set aside.
Pat the steaks dry and season both sides with salt and pepper. Heat the remaining vegetable oil in a large skillet or grill pan over high heat until shimmering.
Cook the steaks 1-2 minutes per side for thin cuts, until browned and just cooked through. In the last minute, top each steak with a ham slice and two mozzarella slices, cover the pan, and cook until the cheese melts, about 1 minute.
Spread mayonnaise on both cut sides of each toasted roll. Layer the bottom halves with two lettuce leaves and a few tomato slices.
Set a steak with ham and melted cheese on each tomato layer. Add two bacon slices, a fried egg, and a scattering of olives.
Add a little more mayonnaise if you like, cap with the top rolls, and press gently. Serve immediately while the cheese is molten and the egg warm.
Regional variant: Chivito al Plato (Chivito on a Plate)
Omit the rolls and the mayonnaise spread on bread. Serve the steak topped with ham, melted mozzarella, bacon, and a fried egg on a plate with lettuce, tomato, olives, and a generous spoonful of mayonnaise; add hot french fries or potato salad alongside. The same toppings are eaten with a knife and fork, and the cheese should be melted over the meat just before serving.
Cook's notes
- Ask the butcher for thin milanesa-cut beef, or pound thicker steaks to about 1/4 inch (6 mm) so they cook quickly and stay juicy.
- Warm the rolls just before assembling and keep the lettuce and tomato toward the bottom to protect the bread from the juices.
- Cook the bacon and eggs ahead if needed, but cook the steaks and melt the cheese just before serving for the best texture.
Serve with
Hot french fries or potato chips, and a cold beer, soda, or sparkling water.
Make ahead and storage
Cook the bacon and fry the eggs up to 1 day ahead and refrigerate; reheat gently. Assemble the sandwiches just before serving so the rolls stay crisp.
