Tag: sandwich
Uruguayan Chivito
Uruguayan Chivito
The chivito is the national sandwich of Uruguay. This whopper of a sandwich has beef tenderloin, ham, cheese, avocado, pickled red onion, basil, and mayonnaise on a toasted bun.
Ingredients
- 1 tbsp olive oil
- 2 brioche rolls
- 6 oz beef tenderloin thinly sliced
- salt and pepper to taste
- 4 slices ham
- 2 slices mozzarella cheese or Swiss
- 1/2 avocado thinly sliced
- 1/2 cup basil
- pickled red onions
- mayonnaise
Instructions
- Heat up the olive oil in a large sauté pan over medium high heat. Toast the buns for a couple of minutes. Remove from the pan.
- Seadon the tenderloin with salt and pepper. Add to the sauté pan. Sear for a minute on the first side.
- Flip the tenderloin. Create 2 piles with the beef. Top each pile with a slice of cheese. Cook for 2 minutes. Add the ham to the pan and cook for a minute.
Sandwich Assembly
- Spread mayonnaise on both sides of the buns.
- Place the avocado slices on the bottom half; pickled red onions on the top.
- Place the beef/cheese pile on top of the avocado.
- Top the beef with a handful of basil. Place the ham on the red onions.
Prego Steak Sandwich
Prego Steak Sandwich
In addition to the prego rolls, the Portuguese also introduced the prego steak sandwich to South Africans. This might be the most ultimate steak sandwich you’ll ever eat. It is that good and fairly easy to make. Thinly sliced sirloin steaks are marinated in a peri peri based marinade, then quickly grilled. The steaks are topped on a prego roll with onion and tomato. I made a simple peri peri aioli to smear on top of the roll.
Servings: 4 sandwiches
Equipment
- immersion blender
Ingredients
Steak Marinade
- 3 tbsp peri peri sauce
- 1 small roma tomato chopped
- 2 tbsp lemon juice
- 2 garlic cloves
- 1 bay leaf
- 1 tsp sugar
- 1 tsp salt
Prego Sandwich
- 4 prego rolls sliced in half
- 1 1/2 lbs top sirloin cut into 4 steaks; each steak sliced in half and pounded to 1/8” thick
- tomato thinly sliced
- onion thinly sliced
- 3 tbsp mayonnaise
- 1 tbsp peri peri sauce
- olive oil
Instructions
- Place the marinade ingredients in a small bowl.
- Using an immersion blender, purée the ingredients.
- Marinate the sirloin for 8 hours.
- Heat up a tbsp of olive oil in a nonstick skillet over medium high heat. Toast the prego rolls until golden brown.
- Add another tbsp of olive oil to the pan. Increase the heat to high. Add in the sirloin in 2 batches, making sure not to overcrowd the pan.
- Cook the sirloin for no more than 2 minutes a side.
Sandwich Assembly
- Place 2 pieces of steak on the bottom part of the prego roll.
- Mix together the mayo and peri peri and smear the top part of the bun. Top the steak with sliced tomato and onion.
Prego Rolls
What a lot of people don’t realize is that South Africa was discovered by a Portuguese explorer in 1488, heavily influencing the country’s cuisine. The Portuguese introduced prego rolls (amongst many other things) to South Africa, becoming a staple at the dinner table. The rolls only have a couple of ingredients and are fairly easy to make if you have the patience to allow dough to rise. Prego rolls are good on their own with butter, but even better as a prego sandwich.
Equipment
- standing mixer with dough hook attachment
Ingredients
- 2 1/4 cup warm water
- 1/2 cup milk
- 1 1/2 tbsp vegetable oil
- 2 tsp active dry yeast
- 1 tsp sugar
- 4 1/4 cups bread flour plus more
- 1 1/2 tsp salt
Instructions
- Add the warm water, yeast, sugar, oil, and salt to the bowl of a standing mixer on low speed. Mix for 2 minutes. Pour in the milk.
- Slowly incorporate the flour into the bowl until a ball forms. Knead in the mixer on medium low speed for 5 minutes.
- Take the dough off the hook. Cover with a towel and let rise for 45 minutes.
- Lightly flour a clean surface. Roll the dough out into one long cylindrical shape. Cut that in half. Then cut 6 equal pieces out of each cylinder, for a total of 12 pieces.
- Roll each piece into a ball and cut an X into the top.
- Place each dough roll on a baking sheet. Cover with plastic wrap and allow the rolls to rise for 30 minutes.
- Preheat the oven to 350 degrees. Place the baking sheet on the center rack.
- Bake for 12 minutes until golden brown.
Peri Peri Sauce
Peri peri is eaten all over Southern African countries such as Mozambique and South African. The sauce, which can double as a marinade, has the perfect balance of sweet, salt, and acidity, with a tremendous amount of heat. It pairs well with just about every meat, fish, and seafood. The base of the sauce comes from African bird’s eye chilies. Since these peppers aren’t accessible outside of Africa, Thai red bird’s eye chilies are a suitable replacement. All of the ingredients are puréed in a food processor, then slowly simmered to cook out the raw flavor of the ingredients. Peri peri can be stored in an air tight container for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1 red onion chopped
- 8 garlic cloves chopped
- 1/2 cup red bird’s eye chilies chopped
- 1 red bell pepper seeded and chopped
- 2 small roma tomatoes chopped
- 2 tbsp olive oil
- 2 small lemons juiced and zested
- 4 tbsp red wine vinegar
- 1 tbsp sugar
- 1/2 tbsp salt
- 1/2 tsp cracked black pepper
- 1 bay leaf
- 1/2 tbsp oregano
- 1/2 tbsp smoked paprika
Instructions
- Place all of the ingredients in a food processor.
- Purée until smooth.
- Place the purée in a small pot over medium low heat. Simmer for 20 minutes, occasionally stirring.
Achiote Pork Sandwich (Instant Pot)
Achiote Pork Sandwich (Instant Pot)
To continue on with this Yucatán kick, I made shredded pork in traditional pibil achiote marinade, but in an Instant Pot instead of banana leaves. While you won’t get the flavor that the banana leaves give, the Instant Pot is going to infuse the pibil marinade into the pork, making it flavorful and tender in a fraction of the time. If you don’t have a pressure cooker, you can prepare the pork in a crockpot or in the oven; low and slow.The sandwich part of this recipe consists of toasted telera or kaiser rolls; top side spread with mayo, bottom side with refried black beans. A heaping pile of the pork is layed upon the beans, then topped with sliced tomatoes, white onions, and cilantro. This pork also makes great tacos!
Equipment
- blender
- instant pot
Ingredients
Achiote Pork
- 4 lbs pork shoulder cubed
- 1 1/2 cups orange juice
- 2 tbsp lime juice
- 2 tbsp vinegar
- 2 oz achiote paste
- 10 black peppercorns
- 2 garlic cloves
- 1/4 medium white onion
- 1/2 tsp salt
- 1/2 tsp Mexican oregano
- 2 bay leaves
For the Sandwich
- Telera or Kaiser rolls toasted
- refried black beans
- tomatoes thinly sliced
- mayonnaise
- white onion thinly sliced
- cilantro
Instructions
- Place all of the marinade ingredients in a blender.
- Purée until smooth.
- Place the pork with all of the marinade in an Instant Pot. Turn the settings to pressure cook on high for 60 minutes. Place the cover on and push start.
- Release the pressure. Turn the function to Sauté on high.
- Cook the pork down for another 10-15 minutes until almost all of the liquid has evaporated. The pork should be shredded.
Sandwich Assembly
- Spread mayonnaise on the top half of the toasted roll and refried black beans on the bottom half.
- Place a healthy amount of the achiote pork on top of the beans. Top the pork off with sliced tomatoes, white onions, and cilantro.
