Azorean Sandwich Recipe

Slice and butter

Slice the Portuguese sweet bread into four thick slices (about 1 to 1¼ inch / 2.5–3 cm). Spread about ½ tablespoon softened butter on one side of each slice. Set buttered slices aside on a plate, buttered-side up.

If you prefer the bread warmed through but not toasted, wrap slices in foil and keep in a low oven (100–120°C / 210–250°F) while you prepare the filling.

Render chouriço

Heat a large nonstick or cast-iron skillet over medium heat. Add the thinly sliced chouriço and cook, stirring occasionally, 4–6 minutes, until the fat begins to render and edges are lightly browned. Remove half of the rendered chouriço and set aside in a bowl (this will be used for the finished sandwich). Leave the remaining chouriço and the fat in the pan.

Sauté vegetables

To the pan with the chouriço fat, add 1 tablespoon olive oil if needed and then add the thinly sliced onion and green pepper. Sauté over medium heat 5–7 minutes until the onion is translucent and the pepper is softened, stirring occasionally so they pick up browned bits from the pan. Season with ½ teaspoon salt, ¼ teaspoon black pepper and ½ teaspoon smoked paprika. Continue cooking 1–2 minutes to bloom the spices.

Whisk eggs

In a medium bowl, whisk together the 4 large eggs, 2 tablespoons whole milk, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper until combined and slightly frothy.

Cook eggs with mixture

Lower heat to medium-low. Spread the sautéed peppers, onions and remaining chouriço evenly across the pan. Pour the whisked eggs over the mixture. Allow eggs to set at the edges for about 20–30 seconds, then gently push cooked edges into the center with a spatula, tilting the pan to let uncooked egg flow underneath. Continue gently folding until eggs are softly scrambled and just set but still moist, about 2–3 minutes. Remove from heat. Stir in chopped parsley if using and reserved chouriço pieces to distribute.

Heat a separate clean skillet over medium heat. Place buttered-side down two slices of the sweet bread and toast 1–2 minutes until golden and crisp. Spread remaining ½ tablespoon butter on the top side of the slices while the first side toasts or brush before placing on the pan. Repeat with the other two slices if making all sandwiches at once.

Build

Divide the warm chouriço-vegetable scramble evenly among two toasted bread slices (or four for smaller sandwiches). If using cheese, place 1–2 slices of cheddar or queijo-da-ilha over the hot scramble so it warms and softens. Top with the remaining toasted bread slices, buttered side up. Press gently to compact.

Serve

Cut each sandwich in half and serve immediately. Offer hot sauce or piri-piri on the side to taste. Estimated accompaniment: a simple green salad or fried potatoes.