Chivito

Ingredients

• •1 pound boneless rib steak
• •1 teaspoon Coarse salt
• •4 pieces sandwich rolls
• •½ cup aioli
• •4 slices pancetta
• •2 tablespoons olive oil
• •4 pieces large eggs
• •4 slices boiled ham
• •4 ounces queso blanco or Monterey Jack
• •4 leaves Boston lettuce
• •2 pieces tomatoes
• •2 pieces Roasted Peppers

Cooking Instructions

1. 1.

   Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste.

   5 min

2. 2.

   Split the rolls and spread aioli on both halves; set aside.

   3 min

3. 3.

   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.

   8 min

4. 4.

   Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny.

   5 min

5. 5.

   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.

   5 min