El Campeón Sandwich

El Campeón Sandwich

Ingredients (Makes 2–3 sandwiches)

For the Bread & Base

• 1 roasted tomato and Parmesan focaccia loaf (store-bought or homemade), split lengthwise

• Olive oil, for toasting

For the Wagyu

• 10–12 oz shaved Wagyu beef (thinly sliced)

• 1 tbsp olive oil

• 1 clove garlic, minced

• Salt & freshly cracked black pepper

For the Chimichurri

• ½ cup fresh parsley, finely chopped

• 2 tbsp fresh oregano, chopped (or 1 tbsp dried)

• 3 cloves garlic, minced

• ½ cup olive oil

• 2 tbsp red wine vinegar

• 1 small red chili or pinch of red pepper flakes

• Salt & pepper, to taste

For Assembly

• 1 cup fresh arugula

• Shaved Parmesan (optional, for garnish)

1. Make the Chimichurri

• In a bowl, combine parsley, oregano, garlic, chili/red pepper, olive oil, and red wine vinegar.

• Mix well, season with salt and pepper, and let sit at least 15 minutes (the longer the better).

2. Prepare the Wagyu

• Heat a skillet or griddle over medium-high. Add olive oil.

• Toss in garlic, then quickly sear shaved Wagyu until just browned (about 1–2 minutes; do not overcook to preserve tenderness and marbling).

• Season lightly with salt and cracked pepper. Remove from heat.

3. Toast the Focaccia

• Slice focaccia and drizzle cut sides with olive oil.

• Place on griddle/skillet cut-side down until golden and crisp.

4. Build the Sandwich

• Spread a spoonful of chimichurri on the bottom piece of bread.

• Pile on the Wagyu slices. Drizzle with extra chimichurri.

• Top with a handful of fresh arugula and shaved Parmesan (if using).

• Close with the top piece of focaccia.

5. Serve

• Slice in halves or quarters. Serve warm, with extra chimichurri on the side for dipping.