Chivito - steak sandwich topped with a fried egg

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In a large skillet over medium heat, cook the bacon slices until they are crispy. Set aside on paper towels to cool.

If you're using steaks, drain the excess bacon fat out of the skillet. Slice each fillet in half crosswise to make 2 thin steaks from each.

Sprinkle with coarse salt and black pepper. Use a mallet to pound the steaks even thinner.

Heat the skillet over medium-high heat until hot and place steaks on the skillet. Cook for about 2 minutes per side, or until they reach the desired doneness. Place on paper towels to cool.

Wipe the skillet clean. Melt the butter over medium heat and fry the eggs sunny-side up until they are done to your preference.

Preheat your broiler.

Spread the inside of the buns with ketchup and mayonnaise. Place the lettuce pieces on the bottom halves of the buns.

Top with each sandwich with 2 slices of bacon, a slice of beef, a slice of ham, a slice of tomato, and a slice of mozzarella.

Place the uncovered sandwiches under the broiler briefly to melt the cheese. Keep a close eye on the sandwiches so the cheese doesn't burn.

Remove the sandwiches from the oven and place a fried egg over the cheese, then top with the other half of the bun. Serve immediately. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchup and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.