📝 About This Recipe
A staple of São Paulo’s bustling padarias, Pão na Chapa is the soul of a Brazilian breakfast—simple, comforting, and irresistibly crispy. This recipe elevates the humble French roll by searing it with a generous layer of salted butter until a golden, savory crust forms. It’s the perfect harmony of a soft, airy interior and a salty, toasted crunch that defines the start of a day in Brazil.
🥗 Ingredients
The Bread
- 2 pieces Pão Francês (Brazilian-style French Rolls) (crusty on the outside, airy on the inside)
The Golden Sear
- 3 tablespoons Salted Butter (high quality, softened at room temperature)
- 2 tablespoons Requeijão Cremoso (Brazilian Cream Cheese) (optional, for the 'Pão na Chapa com Requeijão' variation)
Finishing Touches
- 1 pinch Flaky Sea Salt (to enhance the buttery flavor)
- 1 teaspoon Extra Butter (for melting over the hot crust)
👨🍳 Instructions
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1
Begin by selecting fresh, airy French rolls. Slice each roll in half lengthwise using a serrated knife to ensure a clean cut without squashing the crumb.
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2
Generously spread the softened salted butter over the cut surface of each bread half. Ensure you cover the edges, as these will become the crispest parts.
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3
Preheat a heavy-bottomed cast iron skillet or a flat griddle over medium heat for about 2-3 minutes until a drop of water sizzles upon contact.
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4
Place the bread halves, buttered side down, onto the hot surface. You should hear an immediate, satisfying sizzle.
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5
Using a heavy spatula or a professional grill press, press down firmly on the bread. This ensures even contact and creates that signature flat, toasted surface.
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6
Grill the bread for 2-3 minutes. Lift a corner occasionally to check for a deep, golden-brown 'crust' of toasted butter.
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7
For the 'Catupiry style' variation: Once the bread is toasted, flip it over and spread a thick layer of Requeijão on the toasted side, then flip it back down for 30 seconds to caramelize the cheese.
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8
Remove the bread from the heat once the surface is uniform in color and sounds hollow/crispy when tapped with a knife.
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9
Immediately add a tiny dot of fresh butter to the hot surface to let it melt into the nooks and crannies.
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10
Sprinkle a tiny pinch of flaky sea salt over the top if using unsalted butter or if you prefer an extra savory kick.
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11
Serve immediately while the bread is steaming hot and the crust is at its peak crunchiness.
💡 Chef's Tips
Use room temperature butter; cold butter will tear the soft bread and melt unevenly. A cast iron skillet is the best substitute for a professional 'chapa' because it retains heat perfectly. If you don't have a grill press, use a smaller heavy pan wrapped in foil to weigh the bread down. Don't rush the heat; medium heat allows the butter to toast the bread without burning the milk solids too quickly. If you can't find Brazilian rolls, a soft Vietnamese baguette or a Kaiser roll works well as a substitute.
🍽️ Serving Suggestions
Serve with a classic 'Média'—hot coffee with plenty of steamed milk. A cold glass of fresh orange juice provides a bright acidity to cut through the rich butter. Pair with a side of sliced papaya with a squeeze of lime for a traditional Brazilian breakfast spread. Add a slice of Queijo Minas (white cheese) on top for an extra layer of protein and flavor. Enjoy alongside a small bowl of Dulce de Leche if you have a morning sweet tooth.