Brazilian · Lunch & handhelds

Bauru sandwich

Name: Bauru sandwich
Prep time: 30 min
Cook time: 55 min
Total time: 2 h 5 min
Yield: 4 sandwiches
Cuisine: Brazilian
Ingredients: 1 1/2 pounds top sirloin roast, tied; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 1 tablespoon neutral oil; 4 Brazilian pão francês or small crusty French rolls; 2 ounces queijo prato or mild provolone, shredded; 2 ounces Gouda, shredded; 2 ounces Swiss cheese, shredded; 2 ounces low-moisture mozzarella, shredded; 2 tablespoons whole milk; 1 large ripe tomato, thinly sliced; 1/2 cup thinly sliced cucumber pickles, drained; 1 teaspoon dried oregano

The original São Paulo Bauru: thin roast beef, tomato, cucumber pickle, oregano, and a molten four-cheese blend in hollowed pão francês.

About 2 hr 5 minTotal

About 1 hr 25 minActive

$$$Cost

AdvancedDifficulty

Makes 4 sandwiches

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 sandwiches

1 1/2 pounds top sirloin roast, tied
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 tablespoon neutral oil
4 Brazilian pão francês or small crusty French rolls
2 ounces queijo prato or mild provolone, shredded
2 ounces Gouda, shredded
2 ounces Swiss cheese, shredded
2 ounces low-moisture mozzarella, shredded
2 tablespoons whole milk
1 large ripe tomato, thinly sliced
1/2 cup thinly sliced cucumber pickles, drained
1 teaspoon dried oregano

Instructions

Season beef with 1 teaspoon salt and pepper. Sear in oil in an , then roast at 375°F until the center reaches 145°F, 30 to 40 minutes. Rest 15 minutes, chill 20 minutes until firm, and slice paper-thin across the grain.
Split rolls through one side and pull out most of the soft crumb, preserving the crisp shell. Warm in a 325°F oven for 5 minutes.
Combine all four cheeses and milk in a heatproof bowl set over barely simmering water. Stir until evenly melted and stretchy rather than browned.
Layer roast beef, tomato, pickles, remaining salt, and oregano inside each warm roll. Spoon molten cheese over the fillings, close, and serve immediately.

Bauru, São PauloSão Paulo café and sandwich cooking

From the table

About this recipe

The original Bauru was created at São Paulo's Ponto Chic and is defined by a hollowed crisp roll, thin roast beef, tomato and pickles, and a molten blend of cheeses rather than the later ham-and-cheese shorthand.

The Bauru was created at Ponto Chic in São Paulo for Casimiro Pinto Neto, nicknamed Bauru. The protected original is roast beef, melted cheese, tomato, and cucumber pickle in pão francês; the common ham-cheese-tomato “Bauru” is a later namesake. This Kwilt version follows the reviewed household adaptation: Reproduce the documented original with a practical four-cheese blend and scratch roast beef, resisting the widespread ham-and-cheese reinterpretation.

Sources

Dinner does not stop at the recipe