Chivito
One evening in 1940 Marcelo Gallardo, owner of a small beachfront restaurant called El Mejillon, received a request from an Argentine patron for a sandwich made with some baby goat meat (chivito) she'd tried in Córdoba in the past. Mr. Gallardo was fresh out of baby goat meat so he did what any self-respecting entrepreneur would do, he faked it. Marcelo concocted a sandwich made of buttered toasted bread, thin slices of roast beef and ham, and a whatever else he could find to throw on top, and called it a "Chivito" (despite the fact that it contained no goat meat at all). The rest is history. The sandwich was such a success that it became part of Uruguayan gastronomy and a world-renowned sandwich.
Anywhere you turn on the streets of Montevideo or on the "rambla" (boardwalk) in the beach resort town of Punta del Este you'll find a menu that almost assuredly has a variation of this sandwich. Here is our take on this culinary wonder.
Ingredients
- 1 beef rib-eye boneless rib steak, 1 pound, sliced horizontally into 4 thin steaks (you can ask the butcher to do this)
- salt coarse
- 1/2 cup aioli
- 4 pancetta 1/8-inch-thick slices pancetta
- 2 tbsp olive oil
- 4 egg large
- 4 slices ham boiled or baked ham (about 4 ounces)
- 4 ounces monterey jack cheese sliced 1/4 inch thick
- 4 leaves butter (Boston, bibb) lettuce
- 2 tomato sliced
- 2 red bell pepper roasted, cut into 1/4 inch strips
Instructions
- Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste.
- Split the rolls and spread aioli on both halves; set aside
- Heat a chapa or a two-burner cast-iron griddle over medium-high heat. As it is heating, crisp the pancetta on it, turning once; set aside. When the chapa is hot enough that a drop of water sizzles on the surface, add the steaks and cook, without moving, for 2 minutes. Turn and cook for another minute, or until done to taste.
- Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny.
- Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg. Cover the other halves with the lettuce, tomatoes, and roasted pepper, and close the sandwiches. Slice in half and serve.
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