TRUFF Ultimate Chivito Sandwich

TRUFF Ultimate Chivito Sandwich


  • 3/4 cup TRUFF Mayo
  • 2 teaspoons TRUFF Black Truffle Hot Sauce
  • 2 garlic cloves, peeled and minced
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 1 lb. ribeye steak, cut into thin slices
  • 3 oz. pork roll or ham
  • 4 eggs
  • 4 kaiser or bolillo rolls, toasted
  • 1 cup shredded monterey jack cheese
  • 1 tomato, sliced
  • 4-8 iceberg or bibb lettuce leave


  1. Preheat the oven to 400°F.
  2. Place mayo, TRUFF Black Truffle Hot Sauce, garlic, and lemon juice in a small bowl and whisk until blended. 
  3. Place sliced ribeye in a medium bowl, add two tablespoons of the mayo mixture, and toss to coat.
  4. Cover the bowl with plastic wrap, refrigerate, and marinate steak slices for 30 minutes. 
  5. Keep the remaining mayo mixture refrigerated until ready to assemble the sandwiches. 
  6. Heat oil in a large skillet over medium-high heat. Once hot, add ham (or pork roll) to the skillet and cook until slightly crisp around the edges, about 1-2 minutes. 
  7. Remove from the skillet and set aside.  
  8. Return the skillet to medium-high heat, add additional oil if necessary, and add the eggs. Fry the eggs for about 2 minutes or until whites are firm, but the yolks are still runny.
  9. Remove from the skillet and set aside. 
  10. Return the skillet to medium-high heat and add additional oil if necessary. 
  11. Add the marinated steak. 
  12. Sear the steak slices until golden brown for about 3-4 minutes. Remove from the skillet and set aside. 
  13. Place rolls on a baking sheet and spread the mayo mixture.
  14. Leave the rolls split open and top them with steak, ham or pork roll, egg, and cheese, and place them in the oven. 
  15. Toast for 1-2 minutes or just until the cheese has melted. 
  16. Remove from the oven and top the sandwiches with tomato slices and lettuce leaves. 
  17. If necessary, secure sandwiches with toothpicks before serving. 

Recipe courtesy of TRUFF Kitchen.

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