El Chivito -Xivito in Valencian- is the king of sandwiches in Valencia.
There is not a bar of the whole life that does not have it in its menu.
The success is even greater in the villages, where it is almost a liturgical act to ask for it at Saturday dinners.
Its fury among Valencians is only comparable to that caused by bravas in the rest of Spain: if when we think of a tapa, it is most likely that these potatoes are the first thing that comes to mind, in the collective imagination of Valencians. The same thing happens with the sandwiches and the goat.
This sandwich is not very popular beyond Valencia, but it was not exactly born in the Mediterranean city. It is originally from Uruguay, something that a large part of Valencians are possibly unaware of, who have always felt that this sandwich is one more standard of our culinary routines. Legend has it that he was born in the South American country when a tourist, who had eaten goats in a restaurant, asked the owner of another place for a sandwich of this meat, and the cook - who did not have this meat in the fridge - promised to he would make a better combination, which he later christened as a goat. How he crossed the pond and reached
the dirt
is a mystery yet to be solved.
There it is usually prepared with beef, fried egg, cooked ham and mozzarella, it is usually accompanied by French fries or Russian salad. In Valencia, on the other hand, the sandwich kept the name but underwent many modifications until it became what it is today: pork loin and grilled or grilled bacon, fried egg and melted cheese, on a base of lettuce and tomato ; all this on a town bread or baguette spread in mayonnaise. For some time, the pechuguito has also become popular, a sandwich with the same ingredients in which the pork tenderloin is replaced by breast.
Although it is sometimes prepared at home, the most common is to eat it in bars or order it to go. The bravest make it the key piece of their lunch, a hearty meal made up of a sandwich, olives, peanuts, a drink and coffee that we Valencians usually put between our chests and backs, generally between nine in the morning and twelve noon. The most popular sandwich in Valencia, however, has other Valencian competitors - who will never be able to achieve their sandwich superiority - such as the brascada, with beef, grilled onion and Serrano ham; the Almussafes (sobrasada, grilled onion, bacon and cheese), the mythical horse meat sandwich with tender garlic or the very traditional 'blanc i negre' that combines blood sausage and sausage in the same sandwich that, sometimes,It is also accompanied by aioli, pisto or beans.
Difficulty
Suitable for newly independent 35-year-olds.
Ingredients
For 1 sandwich of the Valencian version.
3 pork tenderloin steaks
2 slices of semi-cured cheese.
1 or 2 slices of bacon.
1 egg
Lettuce
1 tomato
Mayonnaise
Salt
Pepper
Preparation
1. Cut the lettuce into julienne strips and the tomato into slices and reserve.
2. Cook the salted loin, the bacon and the egg on the grill or in a non-stick frying pan with little oil, which can also be fried if you prefer.
3. Cut the bread into two halves and spread the bottom with a layer of mayonnaise, place on top the lettuce cut in julienne and three tomato slices.
Then put the tenderloin and the egg divided into two halves on top so that it covers the entire sandwich.
Finish with the bacon and cheese slices.
Close with the sandwich lid.
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