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Chudda's Cuisine/Lounge
Jun 15, 2016
6 Comments

BRAZILIAN FLAIR PULLED PORK SANDWICH

Brazilian flair pulled pork sandwich is a mix of latino flavors. We included mortadella that is such an important ingredient for Brazilian sandwiches. To build this delicious Brazilian sandwich we added a homemade smoked pulled pork that we have made before. It’s delicious and it’s worth the time and work that you put in it.

BRAZILIAN FLAIR PULLED PORK SANDWICH

Growing up I remember the days that my mom didn’t want to cook. She used to picked up my brothers and me at school and drive to a bakery to buy bread where the texture and taste was very similar to a baguette, only the shape was a little bit different. While she was driving we used to share the bread while it was warm! In Brazil, around 5:30 to 6:00 pm,  all of the bakeries have lines of people buying bread.  It’s very common to buy fresh and warm bread at this time.

For dinner, we would have a table full of mortadella, cheeses, jams and sweet breads to have as a meal. It was simple, but we loved it!! No veggies or obligations to eat things that we didn’t like at the time. Making this pulled pork sandwich with a Brazilian flair brought so many memories back and made me miss that time with my brothers. Enjoy!!

BRAZILIAN FLAIR PULLED PORK SANDWICH

Link of the day…

Couple days ago I mentioned about Table’s Chef and today was released the World’s 50 Best Restaurants 2016 and the restaurant Osteria Francescana by Chef Massimo Botura took the first place. He is on the first episode of the series Table’s Chef.

BRAZILIAN FLAIR PULLED PORK SANDWICH
 
Ingredients
  • 4 demi baguettes, sliced lengthwise
  • ½ stick unsalted butter (room temperature)
  • 3 tablespoons yellow mustard, or to taste
  • 1½ pounds mortadella, sliced
  • 1½ pounds roasted pulled pork
  • 1 pound Provolone cheese, sliced
  • 1 cup dill pickles, sliced
  • pineapple slices, grilled
Instructions
  1. Build the Sandwich
  2. Spread mayo and mustard on the bread.
  3. Place pickles and pineapple, and add 3 layers of cheese, mortadela and pulled pork.
  4. Put the other bread slice on top.
  5. Butter the top and bottom of the sandwich
  6. Place the sandwich on the grill and top with a grill press, or any heavy pan.
  7. Let grill for 5 to 6 minutes per side.

BRAZILIAN FLAIR PULLED PORK SANDWICH

 

Beijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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6 comentários
  1. Amanda Mason - 21/06/2016 - 00h09

    I LOVE reading stories about childhood memories! And I also loved the taste of warm break from the bakery or even a fresh loaf of bread from my grandma’s kitchen! Love pulled pork sandwiches……my dad and I smoke meat all the time so I’ll be using your recipe to put a sandwich together!

    • Hi Amanda,
      We believe that people that are passionate about food will draw from their childhood memories to create modern recipes. It’s these memories that help us create the food that we make. Thank you for your support and great comments!

      Beijos and Tchau

      Marilyn Chuuda and Ludmilla

  2. Brian Jones - 21/06/2016 - 03h20

    I have something very similar planned for dinner tomorrow, gonna have to hunt me down some mortadella cheese now, sounds awesome 😀

  3. Just Jo - 21/06/2016 - 03h34

    I haven’t cooked with mortadella before but I love pulled pork so I think I have to give this a go. You can’t beat a freshly baked baked roll to serve them in, nothing like it (I make super soft Subway style rolls for mine rather than use a crusty baguette). Looks gorgeous 😀

  4. Vicky @ Avocado Pesto - 21/06/2016 - 05h48

    Sounds like an epic sandwich and it’s great that it transports you back to those childhood memories of simple dinner! Gotta love how food brings back family memories!

  5. Azlin Bloor - 21/06/2016 - 06h32

    This is just too delicious for words! I’m so glad I found your website through FBC, I love Brazilian food!

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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Peel the skin off of the jalapeños and small dice.

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