You know what to drink, where to watch, and what to wear to celebrate this year’s World Cup. But what meal best goes with the game of the week? We offer the Chivito, the ultimate South American sandwich.
The national dish of Uruguay, The Chivito is the sandwich chef Victor Albisu will be serving at his Washington, D.C. restaurant Del Campo throughout the tournament. For those who aren’t local to the District, Albisu shared his go-to recipe with us. It’s a little involved, but think of it as a decadent meal between two buns. In other words, it’s worth it.
First, though, a few tips from Albisu: This is a massive sandwich. He suggests coming hungry and tackling it with two hands. Be careful setting it down, lest the whole thing come apart, and avoid a soggy bun. A hardy choice, like brioche, will help keep the ingredients together.
Del Campo Chivito
- Brioche bun
- 4-6 oz thinly sliced ribeye
- 2 oz thinly sliced mortadella
- 2 oz thinly sliced Virginia ham
- 1 slice of smoked mozzarella
- 1 egg
- 2 tablespoon Heart of Palm aioli (garlic aioli, mixed with chopped canned heart of palm)
- 1 tablespoon olive tapenade (ingredients follow)
- 1 cup Kalamata olives, chopped fine
- 2 tablespoons capers
- 1 teaspoon lemon zest and juice
- 1 teaspoons fresh chopped thyme
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper
Mix tapenade ingredients and set aside. On a hot grill or cast iron pan, sear thinly sliced ribeye. Fry egg sunny side up and toast the brioche bun on grill or under broiler.
Smear both sides of the bun with the aioli and tapenade, and then pile the bottom bun with the seared ribeye, Mortadella, Virginia ham and Mozzarella.
Place the half sandwich stack under a broiler briefly to melt the cheese. Top with the sunny side egg and top bun. Eat immediately.