If you've been following this blog, or my the Sun Herald column on Wednesdays, then you know that I am a big fan of the American sandwich.
That, of course, includes the grand master of that genus, the cheeseburger. Not many other countries can compete with the many and varied things we put between two pieces of bread, from the Philly cheese, to the Reuben, and, never to forget, the Southern po-boy.
But there is one exception; the Uruguayan chivitos.
The only place I have ever seen this mighty sandwich served is Tom's on Main in Yazoo City, and that is a mystery to me as it is a fabulous sandwich. It has been enjoyed in Uruguay since 1946 and has become the national dish of that country. It is a hearty meal, to be sure, but once you try it you will be hooked.
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Bread (something hearty like the Italian Ciabatta)
Thin slices of steak, filet is traditional
2 slices Mozzarella
2-3 slices of fresh tomatoes
Homemade mayonnaise or aioli
1-2 thin slices ham
2-3 slices crispy bacon
1 hardboiled egg, sliced in half
Green olives or olive salad
Once you have the ingredients at hand, this sandwich is easy to put together. The suggestion of olive salad as opposed to green or black olives is a local touch, so if you want to be 100 percent authentic, don’t use it. Build the sandwich, then place it in a hot oven to warm through. It is a two-handed sandwich, but worth the effort.