Brazilian Roast Beef Sandwich (Bauru)

Name: Brazilian Roast Beef Sandwich (Bauru)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Brazil
Ingredients: 4 pão francês rolls (about 3½ oz/100 g each), or 4 French or ciabatta rolls; 1 lb (450 g) thinly sliced roast beef; 12 oz (340 g) queijo prato or mozzarella, thinly sliced; 2 medium ripe tomatoes (about 10 oz/280 g), sliced ¼ inch (6 mm) thick; 12–16 slices dill pickle (about 3 oz/85 g)

Bauru Say it: bow-ROO

By the Passport Plate editors. Published November 8, 2026.

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Bauru is São Paulo’s beloved hot roast beef sandwich, said to have originated in the city’s snack bars in the 1930s. A crusty pão francês roll is filled with thin slices of roast beef, ripe tomato, tart pickles, and plenty of cheese, then heated until the cheese melts and the bread crisps. It is eaten for lunch or a late-night snack, often with a cold beer or soda. The contrast of juicy tomato, salty beef, and gooey cheese makes it simple and satisfying.

Brazilian Roast Beef Sandwich (Bauru)

Bauru

Pronounced bow-ROO

Serves: 4
Prep: 15 min
Cook: 8 min
Total: 23 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

4 servings

4 pão francês rolls (about 3½ oz/100 g each), or 4 French or ciabatta rolls
1 lb (450 g)450 g (1 lb) thinly sliced roast beef
12 oz (340 g)340 g (12 oz) queijo prato or mozzarella, thinly sliced
2 medium ripe tomatoes (about 10 oz/280 g), sliced ¼ inch (6 mm) thick
12–16 slices dill pickle (about 3 oz/85 g)

Method

Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Split each roll lengthwise, keeping one side attached as a hinge. Pull out a little of the soft crumb if the rolls are very thick, leaving a sturdy shell.
Layer the roast beef into the rolls, folding the slices so they sit evenly. Top with 2–3 tomato slices and 3–4 pickle slices per sandwich.
Cover the filling with the cheese, overlapping the slices so the topping melts into a single layer. Place the loaded bottom halves and the top halves cut-side up on the baking sheet.
Bake until the cheese is fully melted and bubbly and the exposed bread edges are golden and crisp, 6–8 minutes. If needed, broil for the last 1–2 minutes, watching closely.
Close the sandwiches, press gently, and serve hot, cut in half if you like.

Regional variants

Some versions add a pinch of dried oregano or swap the queijo prato for mozzarella or Minas cheese; modern cooks sometimes press the sandwich in a panini grill instead of baking it.

Cook's notes

Use thinly sliced roast beef, not thick slabs, so the sandwich stays tender and heats through.
Queijo prato gives the traditional São Paulo flavor; mozzarella is the easiest substitute outside Brazil.
Do not overfill or the bread can turn soggy; keep tomato and pickles in a single layer.

Serve with

Cold draft beer (chope) or a Brazilian soda such as guaraná.

Make ahead and storage

Assemble the sandwiches up to 2 hours ahead and refrigerate; bake just before serving. They are best eaten hot and fresh.

Brazilian Roast Beef Sandwich (Bauru)