Whoever happened to think that green beans belong in a sandwich deserves our gratitude. Even my husband who is Chilean had forgotten how good is this sandwich and was not excited about this dinner, then obviously wanted more.
In Chile, Chacarero is made in Marraqueta, but you can replace it with a piece of crusty bread like ciabatta or with brioche rolls.
This sandwich has no mayonnaise or ketchup, if you like heat you can slice a light yellow chile, I usually use the sweet banana peppers as a replacement for the “ají Cristal”
- 2 brioche rolls
- 1 pound New York strip or ribeye
- 1 cup green beans
- 2 slices tomato
- 1 tablespoon butter
- mayonnaise, optional
- sweet banana pepper, optional
- Wash the green beans, cut the ends, and cut them lengthwise with a knife. Place them in a bowl and add a splash of water and sprinkle of salt. Cook in the microwave for 6 minutes, taste, and cook until tender but still crisp. In my microwave, they take 8 minutes. Or cook on a pot in salted boiling water, 3-5 minutes.
- Drain the green beans and cover with iced water to preserve the bright green color once cool. Drain and pat dry with paper towels and dress with salt and oil.
- Cut the steak into thin slices. Add salt and pepper to the meat.
- In a medium skillet over high heat, heat 1 teaspoon oil and cook the steak 1 minute per side.
- Cut the tomatoes into slices and season with salt.
- Cut and smear the bread with butter, place the meat, then tomatoes and peppers if using, and finally the green beans.
- Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: stove
- Cuisine: Chilean
- Serving Size:
- Calories: 444
- Sugar: 8.8 g
- Sodium: 495.9 mg
- Fat: 12.9 g
- Saturated Fat: 5.7 g
- Carbohydrates: 48.6 g
- Fiber: 3.3 g
- Protein: 32.1 g
- Cholesterol: 74.3 mg
Keywords: Chilean Chacarero sandwich