The key to an authentic Chivito is a thin slice of quality beef (e.g., tenderloin or sirloin), quickly pan-fried. The name means 'little goat' because the sandwich was reportedly created when an Argentinian requested a goat meat sandwich in a Uruguayan restaurant, and the chef improvised with a thin steak instead.
This sandwich is often served with French fries and is popular throughout the country as a hearty and satisfying meal.
Cook the bacon slices in a skillet until crispy. Transfer them to a paper towel to drain. You can use the bacon fat in the skillet to cook the steak for extra flavour.
Salt and pepper the beef steak (churrasco). Cook it in the skillet with a little oil or butter (or leftover bacon fat) for about 1–2 minutes per side, depending on desired doneness. Set aside and slice thinly.
Fry the eggs sunny-side up (with a runny yolk) in the same skillet. Set aside.
Slice the sandwich buns lengthwise and lightly toast them in the skillet or under the broiler until crispy and warm. You can also use residual bacon grease for extra flavour.
Spread mayonnaise (or Salsa Golf) on both the top and bottom halves of the bun.
Place the lettuce and tomato on the bottom half of the bun.
Place a slice of ham over the lettuce. Then stack the sliced, cooked beef steak.
Top the meat with a slice of mozzarella and place the sandwich briefly under a preheated broiler until the cheese melts and starts to bubble.
Place the crispy bacon and the fried egg on top of the melted cheese.
Add optional ingredients like olives or roasted peppers.
Cover with the top half of the bun and cut the sandwich in half. It is traditionally served immediately, hot, along with French fries.