In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
When it comes to meat, Brazil is known for steak on a stick served at churrasqueiras, their signature steakhouses. But one of the best bites of meat in the all of Sao Paulo, at least for me, was actually pork.
Situated in the midst of the city's bustling Mercado Municipal, the simple lunch counter Bar Do Mane, serves up epic-sized sandwiches of grilled mortadella and cheese to long lines of paulistanos (locals).
The sandwich is a long way from its cousin the bologna sandwich. Thin pieces of freshly sliced, porky mortadella are draped into mounds that are slapped on to a griddle and pan-fried to perfection—leaving the outer layers brown and crisp, and the inner ones supple and silken. Topped with layers of melted cheese and slung into an unadorned roll, the sandwich needs little accompaniment. Condiments are available, but the only really necessary pairing is a cold Brazilian beer.