Brazil's everyday toasted ham-and-cheese sandwich, pressed on a hot griddle with butter until the bread is golden and the cheese fully melts. The default breakfast-counter order in padarias across the country.
Misto quente — 'hot mix' — is the Brazilian padaria's ham-and-cheese toastie, pressed hot and eaten nationwide at breakfast beside a small strong cafezinho. It is the everyday counter staple of the corner bakery.
Crisp, buttery golden bread gives way to hot, stretchy melted cheese and savoury ham. It is simple and salty and comforting, the cheese pulling into strings with each bite. Best with a sip of strong coffee.
Buttering the outer crust conducts even heat to toast the bread via the Maillard reaction, while the trapped steam and pressing melt the cheese into a cohesive, gooey bind.
Variations
misto with tomato and oregano, bauru-style with roast beef, with egg added, on pao frances
On the Palate
Where Misto Quente sits in the Brazilian flavor cloud
Ingredients
Serves 1How it's made
8 steps · 5 min
- 12 min
Choose soft sliced sandwich bread and butter one side of each slice.
- 22 min
Layer sliced ham and a melting cheese between two slices, buttered sides facing out.
Watch outButter faces out, cheese and ham in the middle — the outer butter is what browns the crust, so don't skimp on it.
- 32 min
Heat a griddle or sandwich press over medium heat.
- 41 min
Place the sandwich on the hot surface and press down gently.
- 52 min
Grill until the underside is golden brown and crisp.
Watch outGrill low and slow until the underside is evenly golden and crisp — rush it on high heat and the crust scorches before the cheese melts.
- 62 min
Flip the sandwich and grill the other side, pressing to melt the cheese.
- 71 min
Cook until the cheese is fully molten and oozing at the edges.
Watch outIt's ready when the cheese runs molten and oozes at the edges — press gently to help it melt through and bind the sandwich.
- 81 min
Cut in half and serve hot, ideally with black coffee.
