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Rio De Janeiro
3h 30m
Rio de Janeiro: 9-Recipe Boozy Brazilian Cooking Class
Take advantage of your time in Rio with a hands-on Brazilian cooking class and make traditional dishes and Caipirinhas. Choose between 2 menu options...
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History
Bar do Mane began as Bar do Jeremias, opened inside the Mercado Municipal, which opened in 1933, by Portuguese cousins and bakers Jeremias and Alberto Cardoso Loureiro. The mortadella sandwich was then a price-controlled item with a thin filling; when one regular kept asking for more, the staff played along and piled it high, and Jeremias's son Mane, who inherited the bar in the late 1970s and gave it his name, put the oversized version on the menu. O Estado de S. Paulo reported on it in July 1979. Today's sandwich uses about 350g of Ceratti mortadella on a pao frances, sliced in front of the customer.
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Common allergens: Gluten
Make it at home
Ingredients
- 2 pao frances rolls (French-style bread rolls), split
- 700g sliced mortadella, thin
- 2 tablespoons butter, softened
- Sliced tomato, optional
- Shredded lettuce, optional
- Sliced provolone or mozzarella, optional
Method
- Split each roll and spread both cut sides lightly with butter.
- Stack the sliced mortadella high on the bottom half, aiming for a pile at least 5cm tall per sandwich.
- Add tomato, lettuce or cheese if using, keeping the mortadella as the main event.
- Close the roll and press down gently just enough to hold the stack together.
- Cut in half and serve immediately, while the bread is still fresh.
Tip from the editors. Buy the mortadella sliced to order and eat within the hour; it dries out fast once cut this thin.
Where to eat sanduiche de mortadela
Sanduiche de mortadela in São Paulo
Bar do Mané ★ 4.5
Bar do Mane is the counter inside the Mercado Municipal in Sao Paulo credited with inventing the oversized mortadella sandwich in the 1970s.
TrySanduiche de mortadela (mortadella sandwich)
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