Name: Chivito
Yield: Serves 4
Ingredients: 1 boneless rib steak, 1 pound, sliced horizontally into 4 thin steaks (you can ask the butcher to do this); Coarse salt; 4 sandwich rolls; 1/2 cup aioli; Four 1/8-inch-thick slices pancetta; 2 tablespoons olive oil; 4 large eggs; 4 slices boiled ham (about 4 ounces); 4 ounces queso blanco or Monterey Jack, sliced 1/4 inch thick; 4 Boston lettuce leaves; 2 tomatoes, sliced; 2 Roasted Peppers

ChivitoSantiago Solo Monllor

According to legend, a great chef in Punta del Este, Uruguay, Antonio Carbonada, had an Argentine lady as a regular customer. One day she asked for her favorite sandwich made with goat (chivito in Spanish). There was no goat to be had, so the chef threw together what was on hand—steak, ham, cheese, lettuce, and mayonnaise—and the chivito was born. It is now found everywhere in Uruguay.

As with most traditional comfort food, everybody makes their chivito just a little differently. Here's mine.

Recipe notes

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