📝 About This Recipe
Born in the 1930s at the iconic Ponto Chic in São Paulo, the Bauru is more than just a sandwich; it is a registered piece of Brazilian cultural heritage. This masterpiece features succulent, thinly sliced roast beef and a unique blend of four melted cheeses, balanced by the bright acidity of fresh tomatoes and tangy pickled cucumbers. Served on a crusty French roll with the soft interior bread (the 'miolo') removed, it offers a perfect structural crunch that allows the gooey cheese to take center stage.
🥗 Ingredients
The Bread and Protein
- 4 pieces French Rolls (Pão Francês) (crusty exterior, fresh from the bakery)
- 12 ounces Roast Beef (very thinly sliced, high-quality deli style or homemade)
- 2 tablespoons Butter (unsalted, for lightly toasting the beef)
The Signature Cheese Blend
- 1.5 cups Mozzarella Cheese (shredded or sliced)
- 1 cup Prato Cheese (or mild Gouda/Edam) (shredded)
- 1/2 cup Swiss Cheese (or Gruyère) (shredded)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1/4 cup Water (for the bain-marie melting process)
Vegetables and Seasoning
- 2 large Roma Tomatoes (thinly sliced)
- 8-10 slices Pickled Cucumbers (Cornichons) (drained and patted dry)
- 1 teaspoon Dried Oregano (to sprinkle over the tomatoes)
- to taste Salt and Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the bread. Slice the French rolls in half lengthwise, but do not cut all the way through if you prefer a hinged sandwich. Use your fingers to pull out the 'miolo' (the soft white inner crumb), creating a hollow shell to hold the generous fillings.
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2
Preheat a large skillet or griddle over medium heat. Lightly butter the inside of the hollowed rolls and toast them for 1-2 minutes until golden and crisp.
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3
In the same skillet, add a small pat of butter and briefly warm the roast beef slices. You don't want to cook them through, just take the chill off and let the fat soften. Set aside and keep warm.
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4
Prepare a 'banho-maria' (bain-marie) by placing a heat-proof bowl over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water.
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5
Combine the Mozzarella, Prato, Swiss, and Parmesan cheeses in the bowl. Add the 1/4 cup of water to the cheese mixture.
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6
Stir the cheeses constantly as they melt. The water helps create a smooth, emulsified, and stretchy 'creme de queijo' that is the hallmark of a true Bauru.
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7
While the cheese is melting, layer the bottom half of the hollowed rolls with the warm roast beef slices.
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8
Place the tomato slices over the beef. Season the tomatoes lightly with salt, pepper, and a generous pinch of dried oregano.
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9
Layer the pickled cucumber slices evenly over the seasoned tomatoes.
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10
Once the cheese mixture is completely melted and has a thick, lava-like consistency, use a large spoon to pour a generous amount into the hollowed top half of each roll.
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11
Quickly close the sandwich, pressing down gently so the melted cheese envelopes the beef and vegetables.
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12
Slice the sandwich diagonally and serve immediately while the cheese is at its peak 'stretchy' state.
💡 Chef's Tips
Always remove the 'miolo' (bread crumb); it’s the secret to making room for more cheese and preventing the sandwich from becoming soggy. If you can't find Brazilian 'Queijo Prato', a mild Gouda or Fontina provides a similar buttery melt. Using a bain-marie for the cheese is essential; melting it directly in a pan can cause the proteins to seize or the oils to separate. For the roast beef, ask your butcher for 'rare' slices so they don't overcook when you warm them up. Pat your tomato slices with a paper towel before adding them to the sandwich to remove excess moisture.
🍽️ Serving Suggestions
Pair with a cold Brazilian pilsner or a glass of chilled Guaraná soda for the most authentic experience. Serve with a side of crispy 'batata frita' (french fries) or thick-cut potato chips. A small side of 'vinagrete' (Brazilian tomato and onion relish) adds a nice acidic crunch. For a breakfast version, serve alongside a strong 'cafezinho' (Brazilian espresso). Add a dash of Brazilian hot malagueta pepper oil if you enjoy a spicy kick.