Lomito Completo Sandwich with Runny Fried Egg

Why You’ll Love This Recipe

• Golden, buttery roll with juicy, quick-seared tenderloin for steakhouse flavor in minutes.
• Creamy mayo and runny egg yolk meet fresh tomato and lettuce for perfect balance.
• Melty cheese and warm ham add savory comfort in true lomito completo fashion.
• Optional chimichurri gives a bright, herby kick that cuts through richness.

Grocery List

• Produce: Flat-leaf parsley, fresh oregano (or dried), garlic, 2 tomatoes, 4 lettuce leaves
• Dairy: Unsalted butter, 8 slices melting cheese, 4 large eggs
• Pantry/Bakery: 4 soft sandwich rolls, mayonnaise, red wine vinegar, olive oil, neutral oil, red pepper flakes, kosher salt, black pepper
• Meat & Deli: 600 g beef tenderloin, 8 thin slices deli ham

Full Ingredients

Chimichurri (optional, makes about 3/4 cup)

• 1 packed cup (30 g) flat-leaf parsley, very finely chopped
• 2 tbsp fresh oregano leaves, finely chopped (or 2 tsp dried oregano)
• 3 garlic cloves, finely grated or minced
• 3 tbsp (45 ml) red wine vinegar
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Sandwiches

• 600 g beef tenderloin, trimmed and cut into 4 steaks about 1.25 cm thick (1/2 inch)
• 1 1/4 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, sunflower, or grapeseed)
• 3 tbsp unsalted butter, divided (1 tbsp for rolls, 2 tbsp for eggs)
• 4 soft sandwich rolls (pebete, telera, pan francés, or brioche-style)
• 1/2 cup (120 g) mayonnaise
• 4 large crisp lettuce leaves (romaine heart or iceberg), dried well
• 2 medium ripe tomatoes (about 300 g), sliced into 8 slices
• 8 thin slices deli ham (about 160 g)
• 8 slices mild melting cheese (about 180 g), such as mozzarella, mantecoso, havarti, or provolone
• 4 large eggs
• Chimichurri for serving (optional)

Step-by-Step Instructions

Step 1: Make the chimichurri

In a small bowl, combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well and let sit 10–15 minutes to bloom and mellow the garlic. Taste and adjust salt or vinegar. Set aside.

Step 2: Prep the rolls and toppings

Split the rolls. Melt 1 tbsp butter in a large skillet or on a griddle over medium heat. Toast cut sides down until lightly golden, 1–2 minutes. Set aside. Pat lettuce very dry so the sandwich stays crisp. Slice tomatoes and lightly season with a pinch of salt to enhance flavor.

Step 3: Portion and season the beef

Pat the tenderloin steaks dry. Season on both sides with 1 tsp kosher salt and 1 tsp black pepper. Preheat a cast-iron skillet or flat griddle over medium-high heat until it reaches about 400°F (205°C) or the oil shimmers immediately on contact.

Step 4: Sear the lomito and melt the cheese

Add 2 tbsp neutral oil to the hot pan. Sear the steaks 2–3 minutes per side for medium-rare to medium (target 130–140°F / 54–60°C). In the final 60 seconds, top each steak with 2 slices ham and 2 slices cheese. Cover with a lid or inverted metal bowl to trap heat and melt the cheese. Transfer steaks to a warm plate and rest 3–5 minutes.

Step 5: Fry the eggs with runny yolks

Reduce heat to medium. Add 2 tbsp butter to the pan. Crack in the eggs and cook sunny-side-up until whites are set and yolks are still runny, about 2–3 minutes. Season lightly with the remaining 1/4 tsp kosher salt.

Step 6: Assemble the lomito completo

Spread about 2 tbsp mayonnaise on the cut sides of each toasted roll. Add a spoonful of chimichurri to the bottom half if using. Layer with lettuce, 2 slices of tomato, then the steak stacked with ham and melted cheese. Crown each with a fried egg. Close the sandwich, press gently, and serve immediately with extra chimichurri on the side.

Pro Tips

• For ultra-juicy steak, keep the pan hot and avoid overcrowding; sear in batches if needed.
• Salt tomato slices lightly and pat once with a paper towel to prevent sogginess.
• Use a heat dome (lid or metal bowl) to melt the cheese quickly without overcooking the beef.
• Runny yolks are classic; if you prefer less runny, cover the eggs for an extra 20–30 seconds.
• If you cannot find pebete rolls, choose soft, lightly enriched rolls that toast well but stay tender.

Variations

• Lomito Italiano: Add 1/2 avocado (sliced or smashed) per sandwich and go heavier on tomato and mayo; skip lettuce.
• Picante: Stir 1 tsp finely chopped fresh chili or a pinch more red pepper flakes into the chimichurri.
• Pork Lomito: Swap beef for thin-sliced pork loin cutlets; cook 1–2 minutes per side until just cooked through, then proceed.

Storage & Make-Ahead

Chimichurri can be made up to 7 days ahead; store chilled and bring to room temperature before using. Toast rolls and slice toppings up to 2 hours ahead. Cook steaks just before serving for best texture, or sear to 125°F (52°C), cool, and rewarm briefly in a hot pan 45–60 seconds per side. Fry eggs to order. Assembled sandwiches don’t store well; if you must hold them, wrap in parchment and keep warm up to 15–20 minutes.

Nutrition (per serving)

Approximate values: 980 calories; Protein 48 g; Carbohydrates 38 g; Fat 60 g; Saturated Fat 24 g; Fiber 3 g; Sodium 1400 mg. Add about 60 calories per sandwich if you use 1 tbsp chimichurri. Values will vary with bread and cheese selections.