Chivito sandwich

Beef · Uruguayan classic.

Ingredients

• 80g Milk
• 60g Butter
• 1 tablespoon Molasses
• 220g Water
• 9 Egg
• 500g Bread Flour
• 10g Salt
• 10g Yeast
• Splash Egg Wash
• Sprinkling Sesame Seed
• 4 Onion
• 8 Sirloin steak
• To serve Garlic
• 8 Bacon
• 8 slices Ham
• 8 slices Mozzarella
• 4 Tomato
• 1/4 Lettuce
• To serve Mustard
• To serve Chimichurri sauce

Method

1. Heat the pan — For the brioche buns heat the milk with the butter and molasses until the butter has melted.
2. Mix together — Add the cold water and egg to this mix. 2 In a large bowl place flour, salt and yeast and mix.
3. Mix together — Then add the milk and water mix and stir with a wooden spoon until combined.
4. Knead — You don't have to knead the dough, it is perfectly fine to do this by hand with a wooden spoon, this doesn't need to be very thorough.
5. Cover and cook — Cover with a damp towel and stick in the fridge overnight. 3
6. Knead — The next morning knead dough on a generously floured surface for a little and cut into eight equal pieces.
7. Continue cooking — Shape these into balls and place on a baking sheet lined with parchment paper.
8. Cover and cook — Cover again with damp towel and let rise for about an hour or until double in size. 4
9. Heat the pan — Heat oven to 220 degrees Celsius. Brush the buns with either milk, heavy cream or egg wash and sprinkle with sesame seeds, if desired.
10. Bake — Bake for about 15-20min or until golden. Let cool. 5
11. Prep and chop — For the toppings chop the onions and sauté in a bit of butter, let caramelize, this may take ten to 15 minutes, stir occasionally.
12. Fry — Rub the steaks with a bit of garlic and then grill or fry the steaks, the bacon, and eggs with salt and pepper, toast the buns after having cut in half.

More Uruguay recipes

• Beef Empanadas
• Chivito uruguayo
• Chocolate alfajores
• Chocolate empanadas
• Flan
• Postre Chajá