Pão na Chapa — Brazilian Buttered Grilled French Roll

Ingredients

• 2 French rolls (fresh, about 50–70 g / 1.8–2.5 oz each)
• 2 tablespoons (≈30 g) unsalted butter, at room temperature
• 1 tablespoon whole milk (optional, to soften the butter)
• a pinch of salt (if using unsalted butter)

Instructions

1. Cut each French roll in half lengthwise, leaving the crust intact; place the halves with the cut side (crumb) facing up.
2. If the butter is very firm, beat it quickly with the milk and the pinch of salt until soft and spreadable.
3. Spread the butter generously over the cut surface of each roll, covering the crumb all the way to the edges.
4. Heat a griddle, large skillet, or grill pan over medium-high heat; no need to add oil if the butter is well spread.
5. Place the halves cut-side down on the hot surface and press with a wide spatula or another pan to compact them.
6. Let brown for 1½–3 minutes until a golden crust forms; lift to check and, if you like, quickly flip to lightly toast the crust side.
7. Remove from the griddle, serve immediately while hot to keep the crispness, and enjoy with coffee or juice.

Tips

• Very fresh, soft rolls need less time on the griddle—adjust so the butter doesn’t burn.
• Press with moderate force to compact without squeezing out the crumb and losing the roll’s softness.
• Use salted butter if you prefer to skip the pinch of salt; for a sweet version, sprinkle granulated sugar onto the butter before toasting.

Variations

• Pão na chapa with cheese: top the butter with thin slices of fresh mild cheese (queijo minas) or mozzarella and cover the skillet for 1 minute to melt.
• Herb butter: mix 1 teaspoon dried oregano and 1 minced garlic clove into the butter before spreading.
• Sweet version: replace the pinch of salt with 1 teaspoon sugar and serve with jam.

FAQ