A melty Brazilian sandwich of roast beef, melted cheese, tomato, and pickles pressed on French bread, a Sao Paulo classic.
The bauru is a Sao Paulo institution -- thin slices of roast beef layered with melted cheese, tomato, and pickled cucumber inside French bread, named after Casemiro Pinto Neto, nicknamed 'Bauru,' who supposedly requested this exact combination at a downtown Sao Paulo bar in 1937, and had it named after him when it became a permanent menu item. It remains one of Brazil's most beloved sandwiches, especially associated with the city's traditional bars and lanchonetes (snack bars). The technique that defines a proper bauru is melting the cheese directly over the meat while it's still on the griddle, typically using a specific soft, meltable cheese called queijo prato, so it becomes gooey and slightly stringy rather than just warmed through. The bread is often lightly toasted or pressed to give some crunch against the soft, melty interior, and the pickle and tomato provide acidity that cuts through the richness of the beef and cheese. Served hot, cut in half, the bauru is quick bar food in Brazil -- ordered alongside a cold beer or guarana soda, and considered one of Sao Paulo's genuine contributions to Brazilian sandwich culture.
Serves 2
Heat a griddle or wide pan over medium heat. Warm the sliced roast beef 1-2 minutes until heated through.
Lay cheese slices directly over the warm beef in the pan and cover briefly until melted, about 1-2 minutes.
Butter the cut sides of the rolls and toast lightly in a separate pan or under a broiler until golden.
Layer the melted cheese and beef onto the bottom half of each roll.
Top with tomato slices and pickles.
Close the sandwich and serve immediately while the cheese is still melty.
Melt the cheese directly over the meat in the pan rather than just placing cold cheese in the sandwich -- this is the technique that gives bauru its signature gooey pull.
Use a genuinely meltable cheese like queijo prato or provolone; sharper, drier cheeses won't achieve the same texture.
Toast the bread lightly for some textural contrast against the soft, melty filling.
Add a fried egg on top for a heartier version, common at some lanchonetes.
Use sliced ham alongside or instead of roast beef for a different flavor profile.
Add a thin spread of mayonnaise or mustard to the bread for extra flavor.
Best eaten immediately while hot and the cheese is melted. Not recommended for storage, as the texture suffers significantly once cooled.
The bauru was created in 1937 at Ponto Chic, a bar in downtown Sao Paulo, when a customer named Casemiro Pinto Neto (nicknamed Bauru after his hometown) requested a specific combination of ingredients that became so popular the bar named it after him.
It's a mild, semi-soft Brazilian cow's milk cheese with excellent melting qualities, similar in character to a mild provolone or muenster, which is why either makes a good substitute.
Yes -- thinly sliced ham or grilled steak are both common variations found at different lanchonetes, though roast beef is the traditional choice.
It's named after Casemiro Pinto Neto, nicknamed 'Bauru' after his hometown in Sao Paulo state, who is credited with requesting the original combination at Ponto Chic bar in 1937.
Per serving (260g / 9.2 oz) · 2 servings total
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