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  (James Tse for The Globe and Mail/Oval aqua salad plate, $7.95 at CB2 (www.cb2.com).)


(James Tse for The Globe and Mail/Oval aqua salad plate, $7.95 at CB2 (www.cb2.com).)

Open-faced Bauru Sandwich Add to ...

Brazil’s answer to the BLT, a bauru usually comes on a crusty French bun with melted mozzarella, tomatoes, pickles and thin slices of deli roast beef. This open-faced version is topped with buffalo mozzarella and grilled steak – a fitting upgrade given the popularity of barbecue in Brazil.

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  • Ready time: 25 minutes
  • Servings: Serves 4.


 4 slices good-quality crusty bread

2 strip-loin steaks, about 1-inch thick

Sea salt

1 ball of buffalo mozzarella, sliced

2 ripe tomatoes, sliced

2 dill pickles, cut into long slices

Cracked black pepper

Hot sauce (optional)

Lime wedges (optional)

Garlic-lime mayo

1/2 cup mayonnaise

1 clove garlic, minced

Zest and juice of 1 lime


Preheat barbecue to medium-high heat. Grill the bread until it’s toasted and lightly charred (about 2 minutes per side). Set aside.

Season steaks with sea salt and grill to medium-rare – an internal temp of 130 to 135 F (about 3 to 4 minutes per side). Remove from grill and let rest for at least 5 minutes.

Transfer steak to a cutting board and thinly slice across the grain.

To make the garlic-lime mayo, mix together mayonnaise, garlic, lime zest and lime juice.

Top each open-faced sandwich with garlic-lime mayo, slices of buffalo mozzarella, tomato and pickles. Top with steak and freshly cracked black pepper.

If desired, serve with hot sauce and lime wedges.

Suggested Wine Pairings

For a full-on, two-fisted meat-a-palooza in the Philly cheese-steak mould, I would have suggested something more ample, such as Worthington’s White Shield, a fabulous India Pale Ale from Britain that’s gorgeous with simply prepared beef. But this is – dare I say? – daintier dad fare. It’s lighter and zestier, with less bread and a good dollop of garlic-lime mayo.

Muskoka Brewery in Ontario has just created a terrific new India Pale Ale with a lighter profile than most of its kin.

The strong bitterness of the IPA style is here but is more aromatic than palate-lashing.

(Think of a pine forest, the sort many dads would like to be camping in or golfing next to on a day like this.) Fatty beef loves that sort of firm, bold backbone in a beverage. At the same time, the brew incorporates a citrus tang, echoing the mayo. And it’s just 4.3-per-cent alcohol, the sort of drink daddykins can savour all afternoon and eve. - Beppi Crosariol

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