Sandwiches, burgers, and wraps
Born in the city of Bauru in São Paulo state, this sandwich layers thin slices of grilled beef with melted Kashar cheese, tomato, and pickles inside a roll. Properly cooking and resting the beef helps the sandwich hold together.
Toss the beef with the garlic, olive oil, salt, and black pepper. Cover and refrigerate for 30 minutes.
Grill the beef over medium-high heat for 4 minutes per side, 8 minutes total; the outside should be lightly browned while the inside stays juicy.
Remove the beef from the grill, cover it with foil, and let it rest for 5 minutes, then slice it thinly.
Spread butter inside the rolls and toast them on the grill for 3 minutes. Add the hot beef and Kashar cheese and wait until the cheese melts, then top with tomato and pickles.
Let the beef rest for 5 minutes before slicing; cutting it too soon lets the juices escape and can make the bread soggy. Allergens: wheat (gluten) and milk/dairy.
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