Since Chivito is iconic for it's multiple layers of assorted meat, I will try my best to explain the process and how I prepared the traditional dish with the same flavours to to make Sattvic Vegan Chivito today.
1) I started by toasting the tortuga bread. It's a soft bread preferred by the whole country.
2) Then I had made my spread called "chimichurri sauce" from parsley, olive oil, pepper, chilli, oregano, vinegar etc which I used as base layer of Chivito.
3) Lettuce layered on top of the sauce
4) Next was a layer of spread made out of vegan cheese, pepper, parsley and salt.
5) The fifth layer was vegan ham that I made at home using aurbegine
6) Vegan Salami made from vegetable was the next layer
7) Next it was all topped up with freshly cut tomato slices to add juiciness to the Chivito
8) I then added slices of cucumber to add crunchiness in the middle while eating.
9) After that I placed the star of the Chivito called Churrasco which I had made from grilled vegan steak.
10) The Pre-Final layer was my Vegan beacon which I had made for the second time and it tasted delightful
11) And the final layer was few pieces of olives and some sliced green pepper
Like authentic Uruguayan cuisine, I prepared some fresh French fries, tomato ketchup and Russian salad for the side to enjoy my homemade simple and healthy sandwich.
PRO-TIP: Always toast the bread after slicing it in half to get a double sided crispiness and before adding any spread or cheese. This helps in avoiding the sogginess in the bread.
