Chivito sandwich

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1For the brioche buns heat the milk with the butter and molasses until the butter has melted. Add the cold water and egg to this mix.
2. 2In a large mixing bowl lay the flour, salt and yeast and mix. After that, add the milk and water mix and stir with a wooden spoon until combined.
3. 3You don't have to knead the dough, it is perfectly fine to do this by hand with a wooden spoon, this doesn't need to be very thorough. Cover with a damp towel and stick in the fridge overnight.
4. 4The next morning knead the dough on a generously floured surface for a little and cut into eight equal pieces. Shape these into balls and place the on a baking sheet lined with parchment paper.
5. 5Cover again with damp towel and let rise for about an hour or until double in size.
6. 6Heat oven to 220°C / 425°Fdegrees Celsius. Brush the buns with either milk, heavy cream or egg wash and scatter with sesame seeds, if desired. Put it in the oven for about 15-20min or until golden. Let cool.
7. 7For the toppings cut up the onions and sauté in a bit of butter, let caramelize, this may take ten to 15 minutes, stirring occasionally.
8. 8Rub the steaks with a bit of garlic and then grill or fry the steaks, the bacon, and eggs with salt and pepper, toast the buns after having cut in half.
9. 9Spread mustard on one bun half, layer each chivito with steak, a cut the of ham, a cut the of cheese, one bacon stripe, a tomato slice, and some lettuce.
10. 10ServeLay the fried egg on top and sprinkle generously with chimichurri and some onions right before serving.