Chivito sandwich

In a large bowl, combine the flour, salt, and yeast. Pour in the milk and water mix, then stir with a wooden spoon until everything is just combined. There's no need for extensive kneading here; a wooden spoon will do the trick, and it doesn't need to be perfectly smooth.

Cover the bowl with a damp towel and transfer it to the fridge to chill overnight.

The next morning, turn the dough out onto a generously floured surface and knead it briefly. Divide the dough into eight equal pieces, then shape each piece into a smooth ball. Arrange the balls on a baking sheet lined with parchment paper.

Cover them again with a damp towel and let them rise for about an hour, or until they've doubled in size.

Start by chopping the onions and sautéing them in a bit of butter over medium-low heat. Let them caramelize slowly, stirring occasionally, which should take about 10 to 15 minutes until they're soft and deeply golden.

While the onions cook, rub the sirloin steaks with garlic, then grill or fry them to your liking. Cook the bacon until crisp, and fry the eggs with a sprinkle of salt and pepper. Once the brioche buns are cool, slice them in half and toast them lightly.

To assemble, spread mustard on one half of each toasted bun. Layer with a sirloin steak, a slice of ham, a slice of mozzarella, a strip of bacon, a tomato slice, and some lettuce. Top with a fried egg, a generous sprinkle of chimichurri, and some of those caramelized onions, then serve immediately.