Azorean Sandwich Portuguese Sailor Recipe

Slice the Portuguese sweet bread loaf in half horizontally (or split rolls). If using a whole loaf slice into two sandwich-sized pieces. Set halves aside.

Core and seed the green bell pepper. Cut into small dice about 1/4 inch. Peel and finely dice the onion to similar size. Mince the garlic clove.

Thinly slice or dice the chouriço into roughly 1/4-inch pieces. If the chouriço is very fatty, trim any large opaque fat pieces so it crisps in the pan.

Crack the eggs into a bowl, add the milk, a pinch of salt and a few grinds of black pepper. Whisk until blended and slightly frothy.

Render and soften

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 teaspoon olive oil and then add the diced chouriço in a single layer. Cook 2–3 minutes, stirring occasionally, until chouriço releases oils and begins to brown. Use a slotted spoon to leave most of the rendered fat in the pan.

Add the diced onion and green pepper to the pan with the chouriço fat. Sauté 4–5 minutes, stirring occasionally, until onions are translucent and peppers are softened but still have a little bite. Add the minced garlic in the last 30 seconds and stir until fragrant. Taste and adjust with up to 1/4 teaspoon salt and a few grinds of black pepper if needed.

Move the chouriço-vegetable mixture to one side of the pan. Reduce heat to medium-low and add 1 tablespoon butter to the cleared side of the skillet. When butter is foaming, pour in the whisked eggs.

Allow the eggs to set at the edges for 10–15 seconds, then gently pull cooked edges toward the center with a spatula so uncooked eggs flow out. As eggs begin to form soft curds (about 45–60 seconds), fold the chouriço-vegetable mixture into the eggs and continue to gently scramble until eggs are softly set but still slightly glossy — about 30–60 seconds more. Remove from heat. Season to taste with remaining salt and pepper.

Heat a clean skillet or griddle over medium. Spread about 1 tablespoon butter evenly on the cut face of each bread half (both top and bottom halves). Place the bottom half, buttered side down, onto the hot skillet.

Immediately pile half the scrambled egg and chouriço mixture onto the bottom half of the bread. Top the hot eggs with two slices of American cheese so they begin to melt.

Place the top half of the bread, buttered side up, over the sandwich. Press gently with a spatula or weigh with a second skillet. Cook 1–2 minutes, then carefully flip the whole sandwich and cook another 1–2 minutes until the bread is golden and crisp and the cheese is fully melted.

Repeat to make the second sandwich using the remaining ingredients (or serve both portions if you made two sandwiches at once).

Transfer sandwich to a cutting board and let rest 1 minute. Cut in half on the diagonal. Serve immediately while warm so cheese is melty and bread is crisp.

Optional: serve with pickled peppers, potato chips, or a simple green salad for contrast.