Ingredients
- 4 bread rolls or French bread
- 400 g beef tenderloin, thinly sliced
- 4 slices cooked ham
- 4 slices mozzarella cheese
- 4 eggs
- 1 avocado, sliced
- 2 tomatoes, sliced
- Mayonnaise, lettuce and strips of roasted bell pepper
Step-by-step
Using a different robot? Switch it here:
- Put the bell pepper strips in the mixing bowl with a splash of oil and sauté 8 min/Varoma/reverse/spoon speed; set aside.
- Cook the tenderloin slices on a very hot griddle until seared on both sides.
- Fry the eggs on the griddle leaving the yolk runny.
- Lightly toast the bread and spread with mayonnaise.
- Assemble the chivito with lettuce, tomato, tenderloin, ham, cheese, egg, avocado and bell pepper.
- Close the sandwich and serve with fries on the side.
Tips
- For chivito al plato, serve the same ingredients without bread, alongside Russian salad.
- The tenderloin should stay juicy — don't overcook it.
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