You get home after the party, the kitchen is quiet and that hunger hits that only a griddled roll can fix. With a corner-bakery French roll, butter on both sides, thin calabresa and melting cheese, in ten minutes you're back at that bakery in Brazil where you'd have coffee before going to bed.
- Time
- 10 minutes
- Serves
- 2 people
- Difficulty
- Easy
- Product
- Sabores Smoked Thin Calabresa
Ingredients
- 2 Brico Traditional French Rolls
- 2 tablespoons of Tirolez Salted Butter, at room temperature
- 1/3 pack of Sabores Smoked Thin Calabresa, very thinly sliced
- 4 slices of Tirolez Prato Lanche Cheese (or Tirolez Lanchinho Mozzarella)
- 2 tablespoons of Tirolez Creamy Requeijão
- Sinhá Creamy Pepper Sauce, for those who like it
Since the calabresa is already cooked, it goes on the griddle just to toast the edges and gain more flavor.
How to make it
- 1Put a skillet or griddle over medium heat and let it get really hot before you start.
- 2Split the rolls in half and spread a generous layer of butter on both sides of each half, inside and out.
- 3Toast the calabresa slices on the griddle for about a minute, until the edges start to curl, and set them aside on a small plate.
- 4Place the rolls on the griddle cut side down and press with a spatula for about two minutes, until nicely golden.
- 5Flip the rolls, spread the requeijão on the cut side, arrange the calabresa on top and cover with the cheese. Cover the skillet for about two minutes, just until the cheese melts.
- 6Close the rolls, give them another thirty seconds on each side on the griddle and serve with a drizzle of pepper sauce, if you like it.
The secret
Butter on both sides and the bread pressed hard against the griddle. That's what gives it that golden, crispy bakery crust we never forget.