The chemilico is one of the lesser-known sandwiches in the diverse category of Chilean gastronomy. It’s a more contemporary recipe, but no less delicious for it.
Contents
How to make a Chemilico?
A classic combination of meat, onion, and fried egg where one of the main secrets is to keep the yolk runny so that it bursts when served.
Nutritional facts
Each serving of chemilico sandwich contains approximately 600 kcal, 50 g of carbohydrates, 30 g of fats, 35 g of proteins, 3 g of fiber, 2 g of sugars, 200 mg of cholesterol, and 800 mg of sodium.
Chemilico Sandwich recipe
Preparation: 10 minutes
Cooking: 20 minutes
Servings: 2 people
Ingredients
- 400 g of beef steak
- 2 marraquetas breads
- 2 eggs
- 1 onion
- Oil
- Salt
- Pepper
Preparation
- In a non-stick skillet, add a little oil, heat over medium-high heat, and add the thinly sliced onion. Stir with a wooden spoon and cook for about 10 minutes or until slightly browned. Season with salt and pepper to taste, remove from heat, and set aside.
- In the same skillet where the onions were cooked, add the thin slices of steak previously seasoned with salt, pepper, and garlic powder. Sear well and cook for a couple of minutes on each side, without overcooking. Keep warm.
- Preheat the marraqueta or frica bread rolls cut in half in a toaster or oven. Set aside. Fry the eggs in a little oil over medium-high heat without overcooking the yolk. Set aside.
- Fill the bread with the meat, onion, and eggs, and serve the chemilico immediately, optionally accompanied by a small portion of French fries.
Origin of the Chemilico
The origin of the name of this particular sandwich is unclear. Some attribute it to Argentina, but it is also the name of a Peruvian locality, and in the fifth region, this same preparation is known as “Diputado.”
Did you know?
Chile has probably the most varied sandwich culture in the world, which originated with the beginning of train travel between Santiago and Valparaíso in 1851. This several-hour journey with short stops between stations allowed passengers to buy the so-called “travel breads or toasts,” direct predecessors of Chilean sandwiches, prepared in tortilla de rescoldo with cheese, pork loin, pork roll, or malaya.
