Born in the city of Bauru in São Paulo state, this sandwich packs grilled thin-cut beef, melting cheese, tomato and pickle into a crusty roll. Cooking and resting the beef properly is what keeps the sandwich from falling apart.
Toss the beef with garlic, olive oil, salt and pepper and let it marinate, covered, in the fridge for 30 minutes.
Grill the beef over medium-high heat for 4 minutes per side, 8 minutes total, until the outside is lightly charred and the inside stays juicy.
Remove the beef from the grill, cover loosely with foil and rest for 5 minutes, then slice thinly.
Spread butter inside the rolls and toast them on the grill for 3 minutes, then layer in the hot beef and cheese, wait for the cheese to melt, and finish with tomato and pickle.
Always rest the beef for 5 minutes before slicing; cutting it too soon lets the juices run out and soaks the bread. Allergens: contains wheat (gluten), milk and dairy.
You can use thinly sliced cucumber pickle instead of gherkins; the flavour stays similar, just with slightly thicker slices.
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