Chivito sandwich

Method13 steps

1. 1

   Step 1: The evening before, warm only the measured dough milk (80 g), dough butter (60 g) and molasses (1 tablespoon) in a small saucepan until the butter melts.

   Uses 80 g milk for bun dough · 60 g butter for bun dough · 1 tablespoon Molasses

2. 2

   Step 2: Stir all the measured cold water (220g) into the warm bun liquid. Let it become lukewarm, beat the one separate dough egg and stir all of it into this liquid; keep the eight topping eggs for frying later.

   Uses All the prepared bun liquid · 220g Water · 1 egg for bun dough

3. 3

   Step 3: Mix all the measured bread flour (500g), dough salt (8 g) and active-dry yeast (8 g) in a large bowl. Add the complete prepared dough liquid and stir with a wooden spoon until combined into a dough.

   Uses All the prepared dough liquid · 500g Bread Flour · 8 g salt for bun dough · 8 g active-dry yeast

4. 4

   Step 4: Cover the dough bowl with a damp towel and refrigerate overnight.

   Uses The complete mixed dough

5. 5

   Step 5: The next morning, dust the work surface generously with the separate additional flour. Briefly knead the chilled dough, divide into eight equal pieces and shape each into a ball. Put all eight on a parchment-lined baking sheet.

   Uses All the chilled dough · Additional bread flour for kneading surface, as needed

6. 6

   Step 6: Cover the shaped buns with a damp towel and leave to rise for about one hour, or until doubled in size.

   Rise shaped brioche buns · 60 minUses All eight shaped dough balls

7. 7

   Step 7: Heat the oven to 220°C. Brush all the proofed buns with the separate additional glaze milk and sprinkle sesame seeds over them if desired. Bake for fifteen to twenty minutes until golden.

   Bake glazed brioche buns · 20 minUses All eight risen buns · Additional milk for brushing buns, as needed · Sesame seeds for optional bun topping, as needed

8. 8

   Step 8: Transfer all eight baked buns to a rack and let them cool before splitting for sandwiches.

   Uses All eight baked buns

9. 9

   Step 9: Peel and chop all four onions. Sauté them in the separate additional onion butter for ten to fifteen minutes, stirring occasionally, until soft and caramelized. Hold all these cooked onions for the sandwiches.

   Caramelize onions in separate topping butter · 15 minUses 4 medium onions, peeled and chopped in step 9 · Additional butter for caramelizing onions, as needed

10. 10

    Step 10: Peel and crush enough garlic to rub all eight thin steaks. Season the steaks with some of the topping salt and pepper, then grill or fry to a cooked centre of at least 63°C / 145°F. Rest them for three minutes. If using bacon (8), fry all eight strips until cooked and crisp. Keep the cooked steaks and optional bacon separately ready for assembly.

    Uses 8 thin sirloin steaks, one for each sandwich · Garlic for rubbing steaks, as needed · 8 bacon strips for optional sandwich topping · Some topping salt for steaks; hold more for eggs · Some topping pepper for steaks; hold more for eggs

11. 11

    Step 11: Use a nonstick frying pan to fry the eight separate topping eggs until their whites and yolks are set, seasoning with the held topping salt and pepper to taste. Keep one cooked egg for each sandwich.

    Uses 8 separate eggs for fried sandwich toppings · Held topping salt for fried eggs, to taste · Held topping pepper for fried eggs, to taste

12. 12

    Step 12: Split all eight cooled buns and briefly toast their cut sides. Wash and slice the three or four tomatoes and wash and drain lettuce for the sandwiches. Keep the toasted buns and prepared fresh vegetables separately ready.

    Uses All eight cooled buns · 3–4 tomatoes, sliced for sandwiches in step 12 · Lettuce for eight sandwiches, as needed

13. 13

    Step 13: Spread mustard on one half of each toasted bun. Fill every sandwich with one cooked rested steak, one slice ready cooked ham, one mozzarella slice, one optional crisp bacon strip and prepared tomato and lettuce. Add one fried egg, divide the caramelized onions among all eight, and spoon ready chimichurri over to taste. Close and serve all eight chivitos immediately.

    Uses All eight toasted buns and the prepared tomato/lettuce · All the actual cooked onions · All eight cooked steaks and optional cooked bacon · All eight fried eggs · 8 slices ready cooked ham · 8 slices Mozzarella · Mustard for spreading buns, as needed · Ready chimichurri sauce for sandwiches, as needed