Brazilian Sandwich – Bauru

I am a big fan of a great sandwich, and I think we are always in search of a great one. I think I just found, what could possibly be one of my top five, a super sandwich. My wife and I love sandwiches, and we typically order a sandwich on a Saturday. They are just sandwiches, typically a local sub shop in town called Jimmy John’s, and as they are good, they are nothing to write home about.

I will also lay it up front that my go to deli meat is a nice roast beef, hands down, my favorite. However, I will also admit that if you throw me into a delicatessen such as Benji’s deli in Milwaukee, that roast beef gets immediately pushed to the side for a corned beef sandwich.

Brazilian Bauru Sandwich

There is something to write about though, and that is a Brazilian sandwich known as the Bauru. Nothing out of the ordinary on this sandwich, nothing that you would not be able to find in your local grocery store, but this sandwich has a twist. A twist so awesome that it really brings this sandwich together, boosting it with amazing flavor.


  • Batard, or nice French Bread
  • 1 cup of shredded mozzarella cheese
  • 2 slices of beefsteak tomato
  • 6 pickle slices, or pickled cucumbers
  • 1/2 tsp dried Mexican oregano
  • pinch of salt
  • 3-5 slices of thinly sliced roast beef

The trick to this sandwich is the cheese, and you have to get it melted. The best way to achieve this is to do it in a double boiler. To setup the double boiler, get a large saute pan out, and fill it a quarter way up with water. To this place a small saucepan inside the water, and bring it a boil. Add the cheese into the saucepan, and let it melt into a nice gooey glob of cheese.

Brazilian Bauru Sandwich

During this time, slice your bread in half, lengthwise, and tear out the interior bread, just leaving a the crusty bread, and a bit of the interior as your vessel. Add the slices of roast beef, top with the sliced tomato, sprinkle with the salt and oregano, then top with the pickles. Take a fork and grab that gooey melted cheese from the saucepan, and blanket the top of the sandwich. Quickly place the top of the bread onto the sandwich, and push down just a bit, making sure the cheese comes out, wrapping the sandwich with love.

You will notice the cheese will change its texture in a couple of minutes, but it is such a wonderful texture, with just the right amount of saltiness.

Taking a bite into the bauru just explodes with flavor. The subtle hint of oregano with the roast beef, along with the pickles and texture of the bread, this one is hands down a must make. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Brazilian Sandwich – Bauru”

  1. That’s not really a typical Brazilian bauru… Baurus come from the south of Brazil and this is the true version, the one above is a northern adaptation. A bauru uses a thin steak, not roast beef. It has ham and cheese on it, along with a peas/carrots mix, a little mayo, onion and tomato. Try it that way, it’s awesome! You might want to try a Uruguayan chivito too, another steak sandwich: it has a thin steak, a fried egg, lettuce, tomato, a bit of mayo, and a slice of thin ham and melted cheese. Mmmm. I grew up with both of these and they’re awesome sandwiches!

  2. Ah! I used to get the chivito at a little Uruguayan place in Jackson Heights, Queens called 18 del Julio- now closed. With a little chimichurri sauce- that sandwich was the bomb!

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