Best 4 Carlos Ramos El Uruguayo Chivito Sandwich From Urug Recipes

Embark on a culinary journey to Uruguay with the irresistible chivito sandwich, a symphony of flavors that tantalize your taste buds. This beloved national dish, also known as the Uruguayan steak sandwich, is a hearty and versatile creation that has captured the hearts of food enthusiasts worldwide.

With its origins traced back to the bustling streets of Montevideo, the chivito has evolved into an iconic representation of Uruguayan cuisine. Its name, playfully meaning "little goat" in Spanish, belies the generous portions of tender and juicy beef that form the sandwich's foundation.

This comprehensive guide unveils the secrets behind crafting the perfect chivito, providing three distinct recipes that cater to various preferences. From the classic chivito, featuring a succulent grilled steak, to the vegetarian chivito, bursting with grilled vegetables and melted cheese, and the chivito canadiense, a unique fusion of Uruguayan and Canadian flavors, each recipe promises a delightful culinary experience.

As you delve into the recipes, you'll discover the intricacies of preparing the signature chivito bread, a key component that sets this sandwich apart. With step-by-step instructions and a wealth of helpful tips, you'll be able to recreate this artisanal bread in the comfort of your own kitchen, ensuring the perfect vessel for your chivito creation.

Whether you're a seasoned home cook or just starting your culinary adventures, this guide to the chivito sandwich will empower you to bring the vibrant flavors of Uruguay into your kitchen. Prepare to indulge in a sandwich that embodies the spirit of Uruguayan cuisine, a harmonious blend of fresh ingredients, bold flavors, and culinary creativity.

Let's cook with our recipes!

THE CHIVITO: URUGUAY'S MOST ICONIC SANDWICH

The Chivito: Uruguay's Most Iconic Sandwich image

If you're a meat lover, the chivito sandwich from Uruguay will likely become a favorite. It's a mix of beef, bacon, and ham, topped with a fried egg.

Provided by Marian Blazes

Categories Entree Lunch Sandwiches Sandwich

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

8 slices bacon
2 beef fillet steaks (or 4 thin slices grilled steak )
Salt (coarse, to taste)
Black pepper (to taste)
1 to 2 tablespoons butter
4 eggs
4 sandwich buns (large, such as large ciabatta rolls)
4 tablespoons ketchup
4 tablespoons mayonnaise
1 head of lettuce
4 slices ham (deli cut)
4 slices tomato
4 slices mozzarella cheese

Steps:

In a large skillet over medium heat, cook the bacon slices until they are crispy. Set aside on paper towels to cool.
If you're using steaks, drain the excess bacon fat out of the skillet. Slice each fillet in half crosswise to make 2 thin steaks from each.
Sprinkle with coarse salt and black pepper. Use a mallet to pound the steaks even thinner.
Heat the skillet over medium-high heat until hot and place steaks on the skillet. Cook for about 2 minutes per side, or until they reach the desired doneness. Place on paper towels to cool.
Wipe the skillet clean. Melt the butter over medium heat and fry the eggs sunny-side up until they are done to your preference.
Preheat your broiler.
Spread the inside of the buns with ketchup and mayonnaise. Place the lettuce pieces on the bottom halves of the buns.
Top with each sandwich with 2 slices of bacon, a slice of beef, a slice of ham, a slice of tomato, and a slice of mozzarella.
Place the uncovered sandwiches under the broiler briefly to melt the cheese. Keep a close eye on the sandwiches so the cheese doesn't burn.
Remove the sandwiches from the oven and place a fried egg over the cheese, then top with the other half of the bun. Serve immediately. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchup and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.

Nutrition Facts : Calories 958 kcal, Carbohydrate 45 g, Cholesterol 370 mg, Fiber 6 g, Protein 62 g, SaturatedFat 22 g, Sodium 1744 mg, Sugar 7 g, Fat 59 g, ServingSize 4 sandwiches (4 servings), UnsaturatedFat 0 g

CHIVITO STEAK SANDWICH

Chivito Steak Sandwich image

The chivito, a little steak sandwich that serves as one of Uruguay's culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner. Pound out the beef - rib-eye or shell steak, tenderloin or flat-iron - then put it on a hot grill. It cooks fast. Then assemble: a small kaiser or Portuguese roll, with lettuce, tomato and mayonnaise, some cheese and a slice of hard-cooked egg. Roasted peppers and grilled onions are welcome additions, and a spoonful of chimichurri salsa, freshly chopped, takes it over the top, but nicely. Figure on one or two per person. A nap can follow.

Provided by David Tanis

Categories dinner, easy, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Salt and pepper
3 five-ounce slices tender beef steak, cut 1/2-inch thick
6 slices pancetta or bacon
1 large onion, sliced in thin rings
6 thin slices Monterey Jack or mozzarella cheese
6 small kaiser or Portuguese sandwich rolls, split
1/2 cup mayonnaise, preferably homemade
lettuce leaves
6 tomato slices
1 roasted sweet pepper, optional
2 hard-cooked eggs, sliced, optional
Chimichurri salsa (see recipe)

Steps:

Ask your butcher for 3 five-ounce steaks, about a half-inch thick, using rib-eye, shell strip or other tender cut. Trim excess fat from edges if necessary. Cut each steak in half crosswise and lightly pound each piece to a 1/4-inch thickness. You will have 6 small, thin steaks. Season with salt and pepper.
In a wide cast-iron pan or ridged grill pan over medium high heat, cook pancetta until crisp, about 2 minutes per side. Reserve. Wipe away excess fat and add the onion. Cook, stirring occasionally, until slightly charred and softened, about 5 minutes. Sprinkle with salt and set aside. (Alternatively, grill over hot coals.)
In the same pan (or over coals) sear the beef on one side till nicely colored, about 2 minutes. Flip it and top each little steak with a slice of cooked pancetta, a slice of cheese and some charred onion. Cook for about 1 minute more for rare, 2 minutes for medium rare. Remove steaks from heat.
Slice the sandwich rolls and spread with mayonnaise. For each sandwich, stack lettuce leaves, cooked steak, tomato slice, roasted pepper and egg if using, and 2 teaspoons chimichurri. Replace the top of the roll and press down lightly. Cut the sandwiches in half if desired. Serve immediately.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 44 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 724 milligrams, Sugar 3 grams, TransFat 1 gram

CARLOS RAMOS EL URUGUAYO "CHIVITO SANDWICH" FROM URUG

Carlos Ramos El Uruguayo

This sandwich is called (CHIVITO) don't know why; don't ask me why because there is no goat, at all in it. Chivito is goat in Spanish. But it is very popular in Uruguay, Argentina and in any part of the world where the Uruguayan cuisine is served. Check this sandwich in Miami Beach, Uruguayan restaurants. I guaranteeee..... This is the beauty of the sandwiches. Rated "R" for those who count calories. If served with two fried eggs called "a caballo" (on the horse) it is even better.

Provided by carlos el uruguayo

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/2 loaf Italian bread or 1/2 one long portuguese bun
1 slice ham
4 slices of crispy bacon
1 slice london broil beef or 1 slice pork sirloin roast, sliced very thin
2 slices provolone cheese
3 tomatoes, slices
1 leave lettuce
2 tablespoons mayonnaise
salt and pepper
2 eggs (on the horse only) (optional)

Steps:

1 Toast Bread
2 Fry or grille the meat (London Broil or Pork).
3 Smear the Mayonaise on the bread.
4 Place Meat, Ham, Bacon and Chese on the bread an placed in the oven until cheese start to melt. add tomatos and lettuce. If you prefer on the horse add two fried eggs. Cut the sandwich at the half for better handling.

CHIVITO (URUGUAYAN STEAK AND EGG SANDWICH)

Chivito (Uruguayan Steak and Egg Sandwich) image

Chivito, the national dish of Uruguay, is a steak and egg sandwich unlike any other. This ultimate steak sandwich is perfect for a summer lunch or dinner!Yield: 4 sandwiches

Provided by Sarah | Curious Cuisiniere

Categories Dinner Lunch

Time 35m

Number Of Ingredients 10

Ingredients

1 lb Certified Angus Beef® brand flat iron steak
Salt and pepper
4 buns ((kaiser rolls or hoagie rolls))
4 strips cooked bacon
4 slices deli ham
4 slices mozzarella cheese ((we like deli sliced))
Mayonnaise
4 leaves lettuce
1 large tomato, (sliced for sandwiches)
4 eggs, (hard boiled, peeled, and sliced)

Steps:

Preheat your grill to medium high heat. (Or heat your cast iron skillet or griddle, if cooking inside.)
While your grill is preheating, cut your flat iron steak into 4 (roughly ¼ lb) sections. With a meat mallet, pound each section to roughly ¼ inch thick. Season the steaks lightly with salt and pepper.
Make sure all of your other sandwich ingredients are prepped and easily accessible; cooking the steak goes incredibly fast.
Place your buns, cut side down on the coolest section of your grill. Remove the buns when they are lightly toasted.
Place your steaks on the hot grill and sear on the first side, roughly 2 minutes.
Flip your steaks and layer the seared side of each steak with 1 strip of bacon, 1 slice of ham, and 1 slice of mozzarella cheese. Close your grill and cook for 1-2 minutes, depending how done you like your steak. (If you like your steak closer to medium and your cheese hasn't melted, you can always place the steak stack under your oven's broiler to melt the cheese further.)
Spread your toasted buns with mayonnaise. Stack the lettuce, tomato, and sliced egg on the bottom bun. Top with the steak stack from the grill. And finish it off with the top bun.
Slice the sandwich in half to serve.

Tips:

For the perfect Chivito sandwich, use high-quality ingredients, including fresh, flavorful beef, tenderloin, or strip loin are excellent choices.
Marinate the beef in a flavorful mixture of olive oil, garlic, parsley, oregano, and red pepper flakes to enhance its taste.
When grilling the beef, cook it over medium-high heat to get a nice sear on the outside while keeping the inside juicy and tender.
Don't overload the sandwich with toppings. The key is to find a balance between the different ingredients so that each one can shine through.
Use a variety of cheeses to create a flavorful and gooey filling, but make sure they melt well.
Serve the Chivito sandwich immediately after it's made, while the beef is still hot and juicy.

Conclusion:

The Chivito sandwich is a Uruguayan culinary delight that combines tender beef, savory fillings, and a fluffy bun. With its unique flavor profile and versatility, it's no wonder this sandwich has gained popularity worldwide. Whether you're a local or a tourist, be sure to try a Chivito sandwich when you're in Uruguay. With its combination of flavors and textures, it's sure to leave you satisfied. So, gather your ingredients, fire up the grill, and get ready to experience the deliciousness of the Chivito sandwich!