They did things differently in Brazil in 1950. The winner of the World Cup was decided by who finished top of a mini league, consisting of the top four teams from the previous group stages, rather than the normal format of knockout stages we are used to today.
At that tournament Brazil, as hosts, appeared preordained to win their maiden World Cup. Heading into their last match in the iconic Maracanã stadium 1 point ahead of Uruguay, they required only a draw to secure the championship. The Brazilians got off to a perfect start, taking an early lead through Friaca, but things turned when La Celeste scored back through Schiaffino, sending the teams in level at half time.
With 11 minutes left of the match, and Brazil still on track, Alcides Ghiggia hit a winner for Uruguay, sealing on of the greatest upsets in World Cup history. The match has entered folklore, earning the name ‘The Maracanazo’.
Ghiggia was the toast of Montevideo, the town where toasted Chivito sandwiches are an obsession!
This Uruguayan dish was one of the dishes, along with the South Korean Bulgogi, that I was most anticipating from the very beginning of the project!
The list of ingredients alone leave my mind boggling, and mouth watering!
A ‘standard’ Chivito consists of a bun filled with thin sliced steak, mozzarella, tomatoes, mayonnaise, black olives, bacon, fried eggs and ham. If you’re feeling adventurous you might also add other ingredients such as sliced beetroot, garden peas, red peppers, cucumber, and so on, and so forth! You get the idea- its a whole lot of sandwich that even Luis Suarez might struggle to get his gnashers around!
INGREDIENTS (per Chivito)
Minute steak 1 slice
2 smoked bacon medallions
1 medium egg
1/2 tbsp chile powder
1 tsp garlic puree
1 tsp paprika
1 tbsp olive oil for cooking
1 bread roll (my favourite is a brioche)
red onion, sliced thin
tomatoes, sliced thin
2 sweet gem lettuce leaves
Black olives, halved
1. Combine the chile, garlic, paprika and salt and pepper into a spice mix.
2. Rub the mix into the frying steak and leave to settle for 20-30 minutes.
3. Heat the oil in a grill pan to a medium heat.
4. Cook the steak beef for 1-2 minutes each side- its best cooked medium for this dish in my opinion.
5. Remove beef from the heatand rest for 5-10 minutes.
6. Meanwhile, fry the smoked bacon and an egg.
7. Prepare the vegetables, and other accompaniments.
8. Assemble sandwich thus: Bottom half roll, layer of mayonnaise, tomatoes, lettuce, steak slices, mozzarella, black olives, bacon, top half roll.
Serve with fries and a cold beer!