Experience a taste of São Paulo with this quick and delightful "Pão na Chapa," perfectly marrying Brazilian cream cheese and crispy mozzarella on freshly grilled bread. Ideal for a flavorful and satisfying snack or breakfast.
Ingredients
🥖 1 Brazilian bread roll, Pão francês
🥄 2 generous spoonfuls of Brazilian cream cheese, Catupiry or similar
🧀 4 slices of mozzarella cheese
Instructions
1- Prepare Bread:
- Slice the Brazilian bread roll lengthwise down the middle to create two open halves.
- Spread a layer of requeijão on the insides of both halves using a spoon.
2- Add Cheese:
- Place two slices of mozzarella cheese on each half of the bread.
- Fold slices if necessary to fit.
3- Grill Bread:
- Preheat a non-stick frying pan over high heat.
- Ensure the pan is hot enough to melt the cheese properly.
4- Cook:
- Place the bread halves cheese-side down into the pan.
- Allow the cheese to cook until it becomes golden brown and crispy.
5- Finish:
- Turn off the heat once the cheese is crispy and golden brown.
- Transfer the bread halves onto a cutting board.
6- Serve:
- Cut each bread half into two, resulting in a total of four pieces.
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 2 servings
Calories: 280 (approximate)
Proteins: 10g
Fats: 15g
Carbohydrates: 27g
Equipment:
- 🪵 Wooden cutting board
- 🔪 Serrated bread knife
- 🥄 Metal spoon
- 🍳 Non-stick frying pan
- 🍽️ Atlas gas stove
Cooking Tips
- Always use a non-stick frying pan to prevent the cheese from sticking and to create that irresistible crispy layer.
- Be generous when spreading the requeijão to ensure a creamy and rich taste.
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