This may or may not be the last of my sandwich experiments for the year, but after hearing about los Chivitos from Uruguay (via Anthony Bourdain), I knew it had to happen on my plate asap. Chivitos translates to baby goats and there’s a story behind it all, but let’s just get to the meat of the matter.
To the left is a big slab of pancetta dolce (italian sweet bacon) that we use a little at a time, for example: tiny diced cubes for making spaghetti alla carbonara. The rest of the protein comes in the form of prosciutto cotto (cooked ham top center), vitello tagliato (veal cutlet top right), boiled egg and mozzarella cheese for pizza. Lettuce, tomatoes, olives, red bell pepper and onions round out the greens and things.
Hot peppers are mentioned in the makeup of a chivito, but all I had in the fridge was a jar of salade méchouia, an addictive mix of grilled hot green peppers, tomatoes, olive oil and spices.
Pile it all up between two slices of bread and chow down!