El Gran Chivito
Serves 1
Directions
- 1Cut the bread bun in half.
- 2Spread mayonnaise on the bread.
- 3Add lettuce leaves.
- 4Add sliced tomatoes.
- 5Add pickled chilies.
- 6Cook pork tenderloin fillets in a pan and add mozzarella slices, then cover with a lid to melt the cheese and generate steam.
- 7Transfer the cooked pork with melted mozzarella to the sandwich.
- 8Cook bacon slices in the same pan.
- 9Transfer the cooked bacon to the sandwich.
- 10Fry eggs in the same pan used for bacon.
- 11Season eggs with salt.
- 12Transfer the fried egg to the sandwich.
- 13Close the sandwich.
- 14Wrap the sandwich in baking paper.
- 15Cut the sandwich in half.
Ingredients
- 1 bread bun
- 2 tbsp mayo
- 1 tomato
- 2 romaine lettuce leaves
- 5 pickled chilies (spanish piparras)
- 3 pork tenderloin fillets
- 3 mozzarella slices
- 3 smoked bacon slices
- 1 egg
- 2 tbsp water
Equipment
cutting boardknifepanplatetongsspatulabaking paper
Tips
- Add mozzarella slices to the pork when flipped, and like 2 tbsp of water to generate steam. Then cover and let it cook for like two minutes. With this not only you will melt the cheese properly, but also will get some tasty juices from deglazing the pan, perfect for your spongy bread to soak it.
- For this bocadillo, cook the bacon the spanish way: high temperature from the very beginning and like 4 minutes each side. Normally, in the US and many other parts of the world, bacon is cooked slow to make it crispy, but spanish bocaterias had no time neither patience for that. And it just works better if it's not so crispy (therefore dry).
- After the bacon, use the same pan and oil to fry the egg for a meaty-smoky-delicious flavor on it.
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