Chivito sandwich

Why this dinner works

Most weeknight one-pot dinners ask you to choose between two evils: a five-ingredient bowl that tastes like the inside of a saucepan, or a recipe so layered it eats your entire evening. Chivito sandwich sits comfortably in the middle. It draws on Uruguayan traditions where building flavor in stages — aromatics, then spice, then the slow swell of liquid into starch — is just how dinner gets made on a regular Tuesday.

The whole thing comes together in about 71 minutes in a single sheet pan, which means dinner from idea to table is shorter than most podcast episodes. We've leaned on the everyday 20 ingredients listed below, but in the notes after the recipe you'll find the small swaps and shortcuts that make this dish forgiving when your fridge is half-empty.

Method

1. Step 1. For the brioche buns heat the milk with the butter and molasses until the butter has melted. Add the cold water and egg to this mix.
2. Step 2. 2
3. Step 3. In a large bowl place flour, salt and yeast and mix. Then add the milk and water mix and stir with a wooden spoon until combined. 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. Cover with a damp towel and stick in the fridge overnight.
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5. Step 5. The next morning knead dough on a generously floured surface for a little and cut into eight equal pieces. Shape these into balls and place on a baking sheet lined with parchment paper. Cover again with damp towel and let rise for about an hour or until double in size.
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7. Step 7. Heat oven to 220 degrees Celsius. Brush the buns with either milk, heavy cream or egg wash and sprinkle with sesame seeds, if desired. Bake for about 15-20min or until golden. Let cool.
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9. Step 9. For the toppings chop the onions and sauté in a bit of butter, let caramelize, this may take ten to 15 minutes, stir occasionally. 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. Spread mustard on one bun half, layer each chivito with steak, a slice of ham, a slice of cheese, one bacon stripe, a tomato slice, and some lettuce. Place fried egg on top and sprinkle generously with chimichurri and some onions right before serving.

Cook's notes

One pan, fewer dishes. Use the widest, heaviest sheet pan you own with a tight-fitting lid. The wider base means faster browning at the start; the lid traps the gentle steam that finishes the dish without scorching the bottom.

Salt as you go. Season the aromatics, season the protein, season the liquid before it reduces. By the time you taste at the end, the only adjustment is usually acid — a squeeze of lemon, a splash of vinegar, a final crack of pepper.

Make it ahead. Like most one-pot dinners with uruguayan roots, the leftovers are arguably better the next day. Cool quickly, refrigerate within two hours, and reheat gently with a splash of water or stock to loosen things back up.

Pairings & serving

This one feels best in a 6-bowl spread with a sharp green salad and something cold to drink. If you want to stretch it for unexpected company, double the liquid and a single starchy ingredient — rice, pasta, potatoes, depending on the recipe — and the whole pan grows without much extra work.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.