Chivito sandwich

Pasos

1. 1

   Prepare brioche dough by heating milk with butter and molasses until melted, then mix in cold water and egg.

2. 2

   In a large bowl, whisk flour, salt, and yeast. Add the milk–water mixture and stir until combined. Do not overwork; cover and refrigerate overnight.

3. 3

   The next morning, knead the dough on a generously floured surface, divide into eight pieces, shape into balls, and place on a parchment-lined baking sheet. Cover and let rise about an hour or until doubled.

4. 4

   Preheat oven to 220°C 220 °C · 428 °F · Gas 7 · Fuego alto. Brush the buns with milk, cream, or egg wash and sprinkle sesame seeds if desired. Bake for 15–20 minutes or until golden. Let cool.

5. 5

   For the toppings, caramelize chopped onions in a bit of butter (10–15 minutes). Rub steaks with garlic, then grill or fry the steaks, bacon, and eggs with salt and pepper. Toast the buns after halving. Spread mustard on one half, layer with steak, ham, mozzarella, bacon, tomato, and lettuce. Place a fried egg on top and finish with chimichurri and some onions just before serving.