Makes: 4 servings
Preparation Time: 20 minutes
- 2 TEACUPS OF CHICKEN HEARTS
- 1 TABLESPOON OF CORN OIL
- 8 PRATO CHEESE SLICES
- 4 LARGE HAMBURGER BUNS
- 1 TEACUP OF MAYONNAISE
- 4 LARGE LETTUCE LEAVES
- 1 TEACUP OF BOILED CORN
- 1 TEACUP OF FRESH, BOILED PEAS
- 2 PEELED AND DESEEDED TOMATOES, CHOPPED
- SALT AND BLACK PEPPER TO TASTE
Season the hearts with salt and black pepper. Heat up the olive oil and grill the meat quickly, so it won’t be chewy. Cover with cheese, put on the lid and wait for it to melt. Cut the bums in half, spread out the mayonnaise, arrange the lettuce, corn, peas, and tomatoes. Fill with the chicken heart and serve.
The “X”, as it is affectionately called by natives of Rio Grande do Sul, is as versatile as all sandwiches made on the grill. The classic version uses chicken hearts, besides the conventional hamburger bun. New versions were created and it began to appear in the menus of diners, which now invest in huge versions that serve up to 4 people, supplemented with bacon, tenderloin, and sausages, among other ingredients.