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Recipes with crusty french rolls

3 recipes that use crusty french rolls, with photos, step-by-step instructions and cook times. The quickest, Sanduíche de mortadela, takes 15 minutes. It is most often cooked with beef stock, beef topside or sirloin joint and butter.

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Sanduíche de mortadela

Tourists queue for it at the Mercado Municipal in São Paulo, where the sandwich counters on the mezzanine fold slice after slice of mortadella onto a hot griddle until the stack is taller than the bread. Mortadella is a cooked pork sausage, and warming it this way crisps the edges, softens the fat and makes it taste sweeter and more peppery; a layer of melted provolone or mild cheese glues it together inside a crusty French roll. It is gloriously over the top, best eaten with both hands and a paper napkin. The mistake most people make is stacking cold mortadella flat, which stays rubbery; fold the slices loosely so the heat gets between them. Chef's tip: ask for the mortadella sliced very thin, almost see-through; thin slices ruffle up and give the sandwich its height and tenderness.

15 minBrazilianFast Food
by KrazyBadal 0 views

Bauru

Late-night students at Largo do Paissandu in São Paulo invented the Bauru in the 1930s, named after the nickname of the friend who ordered it, and the bar where it was born still makes it the original way. A French roll has its crumb pulled out so it is all crust, then it is stuffed with thin warm roast beef, a pool of cheese melted in a bain-marie until it stretches, slices of tomato and pickled cucumber, with a pinch of oregano. It is hot, tangy, juicy and stringy. Plenty of snack bars around the country use ham instead, but beef is the classic. The thing that ruins it is cheese melted straight in a dry pan, which goes oily; melting it slowly over water with a splash of milk keeps it smooth and elastic. Chef's tip: warm the roast beef in a little of its own juices or stock, just until hot, so it stays pink and tender.

20 minBrazilianFast Food
by KrazyBadal 0 views

French dip sandwich

Two downtown Los Angeles delis founded in 1908 still argue about who first dunked a roll into the roasting pan juices, but either way the French dip is LA's own sandwich: thin slices of roast beef piled into a crusty French roll that is dipped in a rich, savoury beef jus, eaten with hot mustard at the counter. Chef's tip: make the jus from the roasting pan; the browned bits stuck to the tin are where the flavour lives.

110 minAmericanMeat
by KrazyBadal 0 views

Goes well with crusty french rolls