Mayonnaise is Chile's favorite sandwich spread. It's a must for the famous Chacarero (farm style) beef, tomato and green bean sandwich. I made one recently and, in the process, discovered a whole new use for both mayo and my gas grill.
The internet is full of Chacarero recipes but here’s how I did it:
I pounded a piece of flat iron steak to about one quarter inch thick and spread it with mayo I'd seasoned with black pepper and garlic powder. My stove's griddle is nonstick and doesn’t brown food very well but my old cast iron griddle won't fit over the range burners. Then inspiration struck. I took the cast iron outdoors to the gas grill outdoors and pre-heated it at max for 20 minutes.
When the metal met the meat, that mayo put a nice crust on it. I spread two halves of a toasted bun with leftover seasoned mayo, added the meat and topped with blanched green beans and hot chilies. DeGroot said it was the best steak sandwich she'd ever eaten
The Minnesota Monster Burger
Nancy Leson pointed out that mayo also makes for a great brown on the outside of a grilled cheese sandwich. And she told of the fun on a bun she recently shared with husband, Mac, in St. Paul, Minnesota.
“We found this little sports bar that specialized in burgers. Mac and I lock eyes when we see something called Father Kevin Moore’s Ultimate burger.”
“It had two big Midwest-sized beef patties, corned beef, sauerkraut, Swiss cheese, Thousand Island dressing and a jumbo fried onion ring -- in the sandwich... it was like 12 inches high.”
Nance wasn’t sure who Fr. Kevin Moore is or was. I guessed maybe one of those guys who can dislocate his jaw like a python devouring a goat.
“Enjoy every sandwich.” – Warren Zevon
