Mainland Brazil · Volume 43, São Paulo, the Immigrant Metropolis and Coffee Interior
Pão com mortadela
Mercado Municipal Paulistano (the Mercadão), Italian charcuterie tradition, São Paulo
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Researched
- No outside sources linked
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Pão com mortadela
Bar Mortadela Brasil, Mercadão mezzanine, since 2004
Ingredients
- 12 to 15 slices mortadella
- 2 to 3 rashers bacon
- 2 slices cheddar
- a handful, shredded iceberg lettuce
- 1 roll, split pão francês
Method
- Fill pão francês with twelve to fifteen slices of mortadella plus bacon, cheddar and iceberg lettuce.
- Serve at around 300 grams total weight.
Notes
The sandwich's exact origin cannot honestly be resolved: two stalls, Bar do Mané, tracing its lineage to the market's 1933 opening under an earlier name, and Hocca Bar, founded in 1952, each tell a real, named, dated story crediting themselves with the defining oversized-filling version, and the two accounts do not agree with each other on decade, on weight, or on which came first.
What a modern chef changes
Buying the good charcuterie, cut to order
Rung 5: buying, not making, the good charcuterie
Ingredients
- 3 to 4mm mortadella, sliced fresh
Method
- Source a whole Bologna-style mortadella and slice it fresh at three to four millimetres by hand, thick enough to fold rather than lie flat.
- Bake the pão francês fresh, small and steam-injected for the thin, crackling crust the real roll needs.
- Warm the sliced mortadella briefly and gently on a plancha over the Big Green Egg, just enough to soften its fat without cooking it.