Crisp bacon, thinly sliced ham, tender filet mignon cutlets seared to perfection, piled high on ciabatta bread, dressed with lettuce and tomato and topped with a perfectly cooked sunny side up egg.......
This sandwich called the Chivito paired wonderfully with a Cab Franc from the same Country. Join us over at the Wine Pairing Weekend group as we visit Uruguay.....
Jill of L'Occasion invited us all to explore the wines of Uruguay and then join her for twitter chat at 11 AM ET today. You are welcome to join in as well. Just follow #WinePW. We would be happy to have you. Here is Jill's invitation post.
I went onto wine.com and chatted with one of the representatives. I explained that we prefer dry wines and asked for some suggestions and he recommended a Cabernet Franc Reserve from Bodega Garzon.
Then we had a cold (read freezing) snap and the wines were delayed. I didn't think I was going to get it in time to join in the fun but the weather broke for a few days and the wine arrived on Wednesday.
A Google search asking about the foods of Uruguay popped up this article and recipe from The Spruce Eats. This article written by Marian Blazes states in the first two paragraphs.....
"The chivito is the national sandwich of Uruguay. Its importance in the country is on a par with hamburgers in the United States, fish and chips in the U.K., the Cuban sandwich in Cuba, and steaks in Argentina. This sandwich is not for the faint of heart or appetite, either.
The chivito (which translates as "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco, which is thinly sliced grilled beef. This is topped with slices of ham, bacon, lettuce, tomato, melted mozzarella cheese, and a fried egg."Who could resist? Certainly not I. I knew that this was exactly the dish I wanted to serve with my wine.
I took a few liberties but stayed pretty close to the recipe as written. I bought a loaf of Ciabatta bread and cut it into 4 sections. Then I cut each individual section in half to make buns. Instead of mixing together the mayo and ketchup, I smeared on some Thousand Island Dressing that I had.
I cooked the bacon until it was nice and crisp, set it aside to cool and removed all but a couple of Tablespoons of bacon grease from the skillet. I pounded the steaks thin and then seared them for just a minute or two per side in the grease.
Now it is time to build the sandwiches. I made four so that I could feed the guys who are working on our bathroom as well as Frank and I. Yep, this was a lunchtime wine pairing.
I didn't have any Mozzarella slices so I used some shredded Mozzarella I had on hand. Pop it under the broiler just long enough to melt the cheese.
And then the crowning touch....a perfectly cooked sunny side up egg. I poured the wine for Frank and I. The contractor and plumber passed on the wine but they sure did love this sandwich!!!
Now, lets talk about the pairing. The wine is a deep red, nearly black. I was surprised when I got some tartness on the tongue with my first sip followed by a licorice note. I took a bite of my sandwich and then another sip of wine. This wine was smoother with the food and paired nicely with the sandwich. My husband liked the wine very much. I thought it was better with food but that didn't stop me from enjoying another glass in the evening while I was curled up with my book.
#international, #uruguay. #southamerica, #sandwiches, #beeftenderloin, #ham, #bacon, #eggs,
Entrees, Sandwiches,
South American, Uruguay
Chivito Sandwich
prep time: 10 minscook time: 20 minstotal time: 30 mins
Crisp bacon, thinly sliced ham, tender filet mignon cutlets seared to perfection, piled high on ciabatta bread, dressed with lettuce and tomato and topped with a perfectly cooked sunny side up egg.......
ingredients:
- 8 slices bacon
- 2 beef filet steaks
- salt and pepper, to taste
- 1 T. butter
- 4 eggs
- 1 loaf Ciabatta Bread
- 4 T. thousand island dressing
- 4 lettuce leaves
- 4 thin slices, deli ham
- 4 slices tomato
- 1/2 c. shredded Mozzarella or 4 slices Mozzarella cheese
instructions:
- Cook the bacon in a large skillet over med heat until crisp. Remove to a plate lined with paper towel to cool.
- Remove all but 1 T. of bacon drippings from the skillet. Cut each filet in half crosswise and then use a meat mallet to pound to a thin cutlet. Season with salt and pepper. Place the skillet with the bacon drippings onto a burner over medium high heat. When hot, sear the steaks for about a minute per side or until desired temperature. Remove to a platter and let rest.
- Cut the bread into 4 equal sections. Slice each section in half, crosswise. Place the bottoms onto a broiler pan. Spread a 1/2 Tablespoon of dressing onto each bottom half of bread. Place a lettuce leaf on each dressed sliced. Top with 2 slices bacon, one seared filet, a slice of ham and tomato. Divide the cheese between each and place under the broiler for just a minute or so, until the cheese melts. Remove from the broiler and place onto plates.
- Melt the butter in a clean skillet over medium high heat. Fry the eggs, sunny side up, to your desired preference. Top each sandwich with an egg. Smear the remaining dressing over the remaining pieces of bread and press down onto the sandwich allowing the yolk to run over all.
NOTES:
Recipe adapted from one found on The Spruce.
Property of A Day in the Life on the Farm
Created using The Recipes Generator
Stop by and see what the others thought of the wines they tried from Uruguay and then join us in Twitter chat. Remember, it is a 11 AM ET and you will follow #WinePW.
- Pinny from Chinese Food and Wine Pairings presents Uruguay's Bodega Garzon Tannat Paired with Lamb Skewers and Beef Short Ribs
- Camilla from Culinary Adventures with Camilla gives us Brined Quail with a Numbered Bottle of Tannat
- Cindy from Grape Experiences provides Taste Uruguay: 1752 Gran Tradicion Montevideo 2017 and Pasta with Caruso Sauce
- David from Cooking Chat stirs up BBQ Baked Steak Tips with Wine from Uruguay
- Wendy from A Day In The Life On The Farm presents Food and Wine of Uruguay; Chivito Sandwiches paired with Garzon Cab Franc
- Jeff from FoodWineClick offers up Picturing Uruguay with Lentil Stew & Aguara Tannat
- Kat from Bacchus Travel & Tours hints at a Hidden Gem: On the Hunt for Wine from Uruguay
- Jane from Always Ravenous stirs up Discovering Uruguayan Wine Paired with a Winter Plate
- Steven from Steven's Wine And Food Blog shares Tannat and Brazilian Feijoada #WinePW
- Linda from My Full Wine Glass asks Meatless in Uruguay - Is that possible? #WinePW
- Deanna from Asian Test Kitchen says Relax Your Mussels with Uruguayan Albarino
- Sarah from Curious Cuisiniere pairs Tannat from Uruguay and French Cassoulet
- Nancy from Pull That Cork gives us Uruguay: a Wine and Food Sampler #winePW
- Gwen from Wine Predator shares Uruguay: Influenced by Immigrants #WinePW
- Jennifer from VinoTravels presents Bodega Garzón Tannat with Sausage Stew
- Martin of ENOFYLZ Wine Blog writes A Taste of the #Food and #Wine of Uruguay
- Nicole from Somm's Table serves Two Rounds with Bodega Garzón Tannat: Chivitos and Chipotle-Coffee Flank Steak
- Jill at L'Occasion, rolls out To All The Foods I've Loved Before: Pairing Uruguayan Tannat
“Sandwich” is such an inadequate word to describe this dish. It looks incredible! I’m familiar with Bodega Garzon but haven’t yet tried their Cab Franc. On the hunt for it now!
ReplyDeleteEnjoy Lauren and if you get a chance to pair it with this sandwich all the better.
DeleteI read about that sandwich, but didn't get around to making it. Yum!
ReplyDeleteYou will want to make sure you do Cam...it is awesome.
DeleteYou and I were very much on the same wave lengths this month. I also loved this sandwich! So good! I think it might be showing up in the rotation at our house more often now. Nice to know it worked with the Cab France as well.
ReplyDeleteI can't wait to make it again...I'm drooling just thinking of it.
DeleteWow, that looks like a sandwich!!! I think Garzón Cab Franc is next on my list to taste along with that sandwich!
ReplyDeleteyou will not be sorry Jane.
Deletewhat a delicious pairing! This sandwich would really hit the spot on a cold day.
ReplyDeleteIt was delicious David and that sandwich....I can see it all year round using sliced grilled steak in place of the tenderloin.
ReplyDeleteOh, we do love chivito! What a great pairing! Now I really want one!
ReplyDeleteI can't believe I have never even heard of this delicious sandwich until now.
DeleteIn researching recipes, I also came across the Chivito sandwich. It sounds great and yours look delicious. I'm glad your wines arrived in time!
ReplyDeleteI am too, thanks Jeff
DeleteOMG that Chivito looks amazing. I have to try this! Thanks for sharing Wendy!
ReplyDeleteSo good Martin. Enjoy
ReplyDeleteHi Wendy, I have checked several posts under Uruguay #winepw and realized that guys mostly picked Tannat - not you though ) But it looks like this CabFranc was a bit unusual - I mean tartness is not CabFranc feature... So it looks like food added to wine in this case - made the wine more interesting...
ReplyDeleteCheers
Yes, I was very surprised by that initial tart taste. Very unusual for a Cab Franc but it had the deep earthy undertones that I expected and it paired beautifully with the food.
DeleteHi Wendy, I was making weekly food and wine blog roundup, included your post as part of #winepw project. And our exchange about CabFranc tasting as well) the review is here https://www.winester.org/feb17-blogs-to-read
ReplyDeleteCheers
Thank you Walter. The site does not show up when I paste it into the search menu. I will play with it a bit and see what I can find out.
DeleteI found it. Thanks so much for including me in the roundup.
Delete