Pão na Chapa with Misto Quente

Ingredients

• 2 pão francês or small crusty rolls, split lengthwise
• 4 tbsp salted butter, softened
• 4 oz sliced cooked ham
• 4 oz sliced mild cheese
• 1 tsp dried oregano
• 1 cup hot strong coffee
• ½ cup hot milk
• Black pepper

Method

1. Split the rolls and spread butter thickly across both cut faces, all the way to the edges. Brazilian bakeries are not shy here and neither should you be.
2. Press the rolls butter-side down on a hot flat griddle and cook 3 minutes until the surface is deeply toasted and the butter has soaked into the crumb.
3. For the misto quente, layer ham and cheese on one toasted half, close it, and press it under a heavy pan for 3–4 minutes a side until the cheese runs out the edges and crisps on the griddle.
4. Season with oregano and black pepper, cut on the diagonal, and serve with a pingado — hot milk poured into strong coffee until it goes the color of caramel.