Entree: Brazil – Sao Paulo – Bauru Sandwich (Classic São Paulo sandwich of roast beef, melted mozzarella, tomato, and pickled cucumber on a crusty roll)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 crusty rolls (pão francês), about 3 oz (85 g) each
- 8 oz (225 g) roast beef, thinly sliced (such as top round roast beef)
- 8 oz (225 g) mozzarella cheese, sliced or shredded
- 2 medium tomatoes, sliced (about 10 oz (280 g) total)
- 1/2 cup (120 ml) pickled cucumber slices or 6 small pickled gherkins, sliced
- 6 tbsp (90 ml) unsalted butter, softened
- 2 tbsp (30 ml) mayonnaise (optional)
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Salt to taste
- Freshly ground black pepper to taste

Show original ingredient measurements

- 4 crusty rolls (pão francês), about 3 oz (85 g) each
- 8 oz (225 g) roast beef, thinly sliced (such as top round roast beef)
- 8 oz (225 g) mozzarella cheese, sliced or shredded
- 2 medium tomatoes, sliced (about 10 oz / 280 g total)
- 1/2 cup (120 ml) pickled cucumber slices or 6 small pickled gherkins, sliced
- 6 tbsp (90 ml) unsalted butter, softened
- 2 tbsp (30 ml) mayonnaise (optional)
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat broiler (or a heavy skillet) to medium-high. If using broiler, line a baking sheet with foil.
2. Split the rolls horizontally leaving one side attached if desired; spread butter on the cut sides. If using mayonnaise, mix with Worcestershire sauce and spread a thin layer on the rolls.
3. On the bottom half of each roll arrange a layer of roast beef (about 2 oz (55 g) per sandwich), season lightly with salt and pepper, then top with tomato slices and pickled cucumber.
4. Top the vegetables with a generous layer of mozzarella (about 2 oz (55 g) per sandwich). Close the sandwich.
5. To melt the cheese: place sandwiches under the broiler for 2–4 minutes until cheese is melted and bread is toasted, or press in a hot skillet or sandwich press for 3–5 minutes until cheese is melted and bread is crisp and golden.
6. Remove, slice in half if desired, and serve hot.

1. Preheat broiler (or a heavy skillet) to medium-high. If using broiler, line a baking sheet with foil.
2. Split the rolls horizontally leaving one side attached if desired; spread butter on the cut sides. If using mayonnaise, mix with Worcestershire sauce and spread a thin layer on the rolls.
3. On the bottom half of each roll arrange a layer of roast beef (about 2 oz / 55 g per sandwich), season lightly with salt and pepper, then top with tomato slices and pickled cucumber.
4. Top the vegetables with a generous layer of mozzarella (about 2 oz / 55 g per sandwich). Close the sandwich.
5. To melt the cheese: place sandwiches under the broiler for 2–4 minutes until cheese is melted and bread is toasted, or press in a hot skillet or sandwich press for 3–5 minutes until cheese is melted and bread is crisp and golden.
6. Remove, slice in half if desired, and serve hot.