- Rachael Ray - https://www.rachaelray.com -

Rachael’s South American Chivito Sandwich

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 2 bell peppers, or mild large peppers, yellow and red
  • 12 slices meaty bacon
  • 1 cup flat parsley, packed
  • 1/2 cup cilantro tops
  • 3 tablespoons fresh oregano, or 1 tablespoon dried
  • 1 shallot, coarsely chopped
  • 1 garlic cloves, crushed
  • 1 jalapeño pepper, seeded and coarsely chopped
  • About 3 tablespoons red wine vinegar
  • About 1/2 cup extra-virgin olive oil, ( EVOO [2])
  • 3/4 pound very thinly sliced boneless rib eye, from your butcher, as for Philly cheesesteaks
  • 2 tablespoons sunflower oil, or canola oil
  • Salt and pepper
  • 1/2 pound deli-sliced mozzarella, or mild provolone
  • 4 round or oval rolls
  • Baby or hearts of romaine, thinly sliced tomatoes, and thinly sliced red onions, to serve
  • 3/4 pound cooked ham, such as Prosciutto cotto (plain or with rosemary)
  • 4 hard-boiled eggs, available peeled in packages near fresh eggs

Preparation

Broil or char peppers over open flame on gas stove to blacken and loosen skins. Place peppers in bowl [3] and cover to cool. Seed and peel the peppers, then cut into strips.

Preheat oven to 375˚F. Arrange bacon on slotted pan [4] or wire rack-lined baking sheet [5], and bake to very crisp about 18 minutes.

To a food processor, add parsley, cilantro, oregano, shallots, garlic and jalapeño and pulse to finely chop, add vinegar and stream in EVOO [2].

Heat a cast-iron skillet or griddle pan [4] over medium-high heat. Cook beef on hot pan with a drizzle of high temp oil in small batches to brown, season with salt and pepper and coarsely chop as you turn the meat with the spatula [6]. Add cheese to melt, remove meat to platter and repeat.

Assemble sandwiches: roll bottom, lettuce, onion, steak/cheese, peppers, ham, bacon, tomato, egg, sauce, and roll top.