Brazilian Bauru Sandwich with Roast Beef & Mustard

The 'Bauru' is Brazil's official sandwich, named after a famous student from the city of Bauru in 1937. Legend has it he first ordered this combination at the Ponto Chic restaurant in São Paulo. The secret is the meeting of melted cheeses (originally four types!) and roast beef with acidic tomato and cucumber (here mustard replaces the acidity).
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
Total Time 15 mins
🍽️ Servings 2 servings
🔥 Calories 450 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Frying pan for toasting
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Mustard

Instructions

1

Butter the inside of the bread slices thinly and toast them in a frying pan until golden brown.

Tip: Toasting seals the pores of the bread, so the mustard and tomato juice don't make it soggy immediately.
2

In the same pan (with a little oil if needed), warm through the roast beef and ham, then pile the cheese on top. Cover until the cheese melts onto the meat.

Tip: The steam helps the cheese melt without drying out the meat.
3

Spread the bottom of the toasted bread generously with mustard. Place the cheesy meat on top.

Tip: The acidity of the mustard cuts through the richness of the cheese and meat.
4

Stack the tomato slices and lettuce on top, then cover with the top slice of bread.

Tip: The contrast of cold vegetable (tomato) and hot meat gives the dish its freshness.
5

Press down slightly, cut in half (diagonally) and serve immediately.

Tip: The essence of Bauru is the melting cheese, don't let it go cold!

Recipe FAQ

What bread should I use?
Traditionally a French roll (Pão Francês) is used, with the crumb scooped out slightly to fit more filling.
What cheese is best for it?
Mozzarella, Provolone or Gouda – the main thing is that it melts and stretches well.

Ingredients

  • 4 slices Bread (or 2 bread rolls halved)
  • 150 g Roast beef (thinly sliced)
  • 100 g Cheese (e.g. Mozzarella or Gouda)
  • 50 g Ham (thin slices)
  • 2 tbsp Mustard (Dijon or hot)
  • 1 tbsp Butter
  • 2 leaves Fresh lettuce
  • 2 whole Tomatoes