Chivito
- Good for lunch
- Good for dinner
Less suited as a snack.
Uruguayan steak sandwich with beef, ham, mozzarella, egg, avocado and lettuce.
4 servingsFinal yield 1,600 g
Ingredients
- 250 gBread, French or Vienna
- 500 gBeef, round, top round steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw
- 50 gHam, sliced, regular (approximately 11% fat)
- 120 gCheese, mozzarella, whole milk
- 160 gEgg, whole, raw, fresh
- 160 gLettuce, iceberg (includes crisphead types), raw
- 160 gAvocados, raw, all commercial varieties
- 240 gTomato sauce, canned, no salt added
- 10 gOil, olive, salad or cooking
- 1 gSalt, table
Method
- Split bread lengthwise; cut beef into four thin steaks and slice avocado.
- Salt beef and fry in 10 g oil at 210 °C for 3 minutes per side to 63 °C.
- Fry ham 2 minutes and eggs 3 minutes; yolks should be firm.
- Put tomato sauce, lettuce, beef, ham, mozzarella, egg and avocado into each roll; bake 5 minutes at 190 °C.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,394 kcal
- Protein
- 206.8 g
- Fat
- 103.3 g
- Total carbohydrate (by difference)
- 166.7 g
- Total dietary fibre (USDA)
- 22.4 g
- Saturated fatty acids
- 34.6 g
- Sodium
- 3,433.8 mg
- Salt (sodium × 2.5)
- 8.6 g
Per serving
- Energy
- 598.5 kcal
- Protein
- 51.7 g
- Fat
- 25.8 g
- Total carbohydrate (by difference)
- 41.7 g
- Total dietary fibre (USDA)
- 5.6 g
- Saturated fatty acids
- 8.6 g
- Sodium
- 858.4 mg
- Salt (sodium × 2.5)
- 2.1 g
Per 100 g of finished food
- Energy
- 149.6 kcal
- Protein
- 12.9 g
- Fat
- 6.5 g
- Total carbohydrate (by difference)
- 10.4 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 2.2 g
- Sodium
- 214.6 mg
- Salt (sodium × 2.5)
- 0.54 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Soy, Celery, Mustard, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal