Chivito Sandwich

Ingredients

• 80 gmilk, for brioche buns
• 60 gbutter, for brioche buns
• 1 tbspmolasses, for brioche buns
• 220 gwater, cold, for brioche dough
• 9eggs, 1 for brioche dough, 8 fried (one per sandwich)
• 500 gbread flour, for brioche buns
• 10 gsalt, for brioche dough
• 10 ginstant yeast
• sesame seeds, optional sprinkling on buns
• 4onions, for caramelizing
• 8sirloin steaks, one per sandwich; thinly pounded or thin-cut
• garlic, to rub steaks
• 8 stripsbacon, one per sandwich
• 8 slicesham
• 8 slicesmozzarella
• 4tomatoes, sliced
• 1/4 headlettuce
• mustard, to serve
• chimichurri sauce, to serve; generous amount

Method

1. 1

   Make the brioche dough: heat milk, butter, and molasses together until butter melts. Cool slightly, then add cold water and 1 egg. In a large bowl, mix flour, salt, and yeast. Add the liquid mixture and stir to combine. Cover with a damp towel and refrigerate overnight.

2. 2

   Next morning, turn dough out on a floured surface, knead briefly, and divide into 8 balls. Place on a lined baking sheet, cover, and let rise for about 1 hour until doubled.

3. 3

   Preheat oven to 220°C (430°F). Brush buns with milk, cream, or egg wash. Sprinkle with sesame seeds if desired. Bake for 15–20 minutes until golden. Cool.

4. 4

   Caramelize the onions: chop and sauté in a little butter over medium-low heat, stirring occasionally, for 10–15 minutes until golden and sweet.

5. 5

   Rub the steaks with a little garlic. Season with salt and pepper. Grill or pan-fry the steaks, bacon, and eggs. Toast the split buns.

6. 6

   Spread mustard on the bottom bun half. Layer: steak, ham, cheese, bacon, tomato, and lettuce. Top with a fried egg and drizzle generously with chimichurri and caramelized onions. Top with bun lid.