Chivito sandwich

Instructions

1- For the brioche buns heat the milk with the butter and molasses until the butter has melted.

2- Add the cold water and egg to this mix.

3- 2 In a large bowl place flour, salt and yeast and mix.

4- Then add the milk and water mix and stir with a wooden spoon until combined.

5- You 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.

6- Cover with a damp towel and stick in the fridge overnight.

7- 3 The next morning knead dough on a generously floured surface for a little and cut into eight equal pieces.

8- Shape these into balls and place on a baking sheet lined with parchment paper.

9- Cover again with damp towel and let rise for about an hour or until double in size.

10- 4 Heat oven to 220 degrees Celsius.

11- Brush the buns with either milk, heavy cream or egg wash and sprinkle with sesame seeds, if desired.

12- Bake for about 15-20min or until golden.

13- Let cool.

14- 5 For the toppings chop the onions and sauté in a bit of butter, let caramelize, this may take ten to 15 minutes, stir occasionally.

15- Rub 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.

16- Spread mustard on one bun half, layer each chivito with steak, a slice of ham, a slice of cheese, one bacon stripe, a tomato slice, and some lettuce.

17- Place fried egg on top and sprinkle generously with chimichurri and some onions right before serving.