Lomito – steak sandwich with ham, cheese and egg

Ingredients for 4 portions

• 600 gBeef tenderloin
• to tasteSalt
• to tasteBlack pepper
• 500 gCrusty white roll, 4 large rolls
• ½Lettuce, in leaves
• 2Tomatoes, sliced
• 2 tbspRapeseed oil
• 160 gHam, 8 slices
• 160 gHard cheese, 8 slices
• 4Eggs
• 4 tbspMayonnaise

Method

1. Cut the beef fillet into 8 thin steaks. Place them between sheets of cling film and pound them thin, about 0.5 cm. Season with salt and pepper.
2. Wash and dry the lettuce leaves and slice the tomatoes.
3. Heat a griddle or large frying pan over a high heat. Split the rolls and lightly toast the cut sides.
4. Brush the griddle with half the oil and sear the steaks for 1–2 minutes per side, laying the ham and cheese on top for the last minute so the cheese melts.
5. Fry the eggs in the rest of the oil in another frying pan for about 3 minutes, until the whites are set.
6. Spread the rolls with mayonnaise and fill with lettuce, tomato, the steaks with their ham and cheese and a fried egg. Serve at once.

More recipes

• Beef milanesas with mash50 min · ≈ $ 6.150/port.
• Asado – grilled short ribs, flank and sausages with mixed salad2 h
• Churrasco – pan-fried rump steak with mixed salad30 min · ≈ $ 5.100/port.
• Milanesa napolitana – breaded beef with tomato, ham and cheese, with mash55 min · ≈ $ 6.750/port.