Chivito

Cut the beef tenderloin across the grain into 4 pieces, place between layers of plastic wrap and pound with a meat mallet to a thickness of 0.5–1 cm. Season with salt and black pepper on both sides.

In a dry, preheated skillet, fry the bacon over medium heat for 3–4 minutes per side until crispy, then transfer to a paper towel.

In the same skillet, heat oil over high heat and sear the pounded steaks for 1–2 minutes per side. A minute before they're done, top each piece with a slice of mozzarella and cover with a lid so the cheese melts.

In a separate skillet, fry the eggs in a little oil, keeping the yolks runny, and season with salt.

Slice the tomatoes into rounds, halve the olives, and cut the roasted peppers into thin strips.

Split the buns lengthwise and lightly toast them cut-side down in a dry skillet or oven for 1–2 minutes until slightly crisp. Spread mayonnaise on both halves.

Assemble the sandwich: on the bottom half of the bun, layer lettuce leaves, tomato slices, the steak with melted cheese, bacon, ham, olives and pepper strips, then top with the fried egg. Cover with the top half of the bun.

Serve immediately, while the steak is hot and the cheese is melted, cutting the sandwich in half.