This Kicked-Up Portuguese Bifana is a bold and flavorful sandwich! Juicy marinated pork is grilled to perfection, stacked with melted cheese, crispy prosciutto, and a smoky pepper mixture, all packed into crusty toasted bread. It’s spicy, cheesy, and delicious—perfect for a hearty meal!
Ingredients Needed:
Pork Marinade:
- 1 thinly sliced pork chop
- 3 tablespoons mostarda
- 2 cloves garlic, thinly sliced
- Olive oil
Bifana:
- 1 tablespoon smoked paprika
- Olive oil
- 1 large loaf crusty bread, ends trimmed and sliced in half lengthwise
- Kosher salt
- 1 large red bell pepper, thickly sliced
- 1 red onion, thickly sliced
- 2 chiles, preferably 1 red and 1 green, sliced
- ½ cup chopped cilantro
- ½ lemon
- 2 slices prosciutto
- 1 ball semi-hard sheep’s cheese, sliced ½-inch thick
- Yellow mustard
- Arugula
How To Make Kicked-Up Portuguese Bifana from Ramsay Around The World?
- Marinate the Pork: In a bowl, mix the pork with mostarda, garlic, and olive oil. Cover and refrigerate for at least 30 minutes (longer for more flavor).
- Toast the Bread: Mix smoked paprika with 2 tablespoons olive oil. Brush the cut sides of the bread with this oil and season with salt. Grill cut-side down until crispy and golden brown.
- Cook the Vegetables: Heat a cast iron skillet over medium heat and add 1 tablespoon olive oil. Add bell pepper, red onion, and chiles, season with salt, and cook until softened and caramelized. Stir in cilantro and lemon juice, toss, then transfer to a plate.
- Grill the Pork: Heat a grill or grill pan over high heat. Place the marinated pork slices on the grill, season with salt, and brush with paprika oil. Grill for about 90 seconds per side, brushing with more paprika oil as they cook.
- Crisp the Prosciutto: Lightly rub prosciutto slices with olive oil and grill until crispy.
- Melt the Cheese on the Pork: Stack the cooked pork slices, placing a slice of cheese between each layer. Cover with an upside-down pan to melt the cheese.
- Assemble the Sandwich: Spread yellow mustard on the toasted bread. Spoon the pepper mixture onto the bottom slice and season lightly with salt. Place the cheesy pork stack on top, add a handful of arugula, and top with crispy prosciutto. Close the sandwich, slice it in half, and serve immediately while the cheese is melty!
Recipe Tips:
- Marinate the Pork for Best Flavor: Let the pork sit in the marinade for at least 30 minutes, but if you have time, leave it for a few hours or overnight. This makes the meat extra tender and flavorful.
- Use a Hot Grill for the Best Sear: A very hot grill or grill pan is key to getting a nice crust on the pork without overcooking it. If the pan isn’t hot enough, the pork will turn out soft instead of crispy on the edges.
- Grill the Bread Until It’s Crispy: Don’t skip this step! The bread needs to be deeply toasted so it can hold the fillings without getting soggy. A crispy base also adds great texture to the sandwich.
- Stack the Pork and Cheese Properly: Start with the biggest pork slice on the bottom, then add a slice of cheese, followed by the next pork slice. This way, the cheese melts evenly between the layers, making every bite gooey and delicious.
- Serve the Sandwich Immediately: This sandwich tastes best fresh! The cheese will be melty, the bread crispy, and the flavors at their peak. If you let it sit too long, the bread may soften, and the ingredients won’t have the same amazing texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Bifana cool first. Then, wrap it well or put it in a container. Store it in the fridge for up to 2 days.
- Reheat: Heat the air fryer to 160°C. Place the sandwich inside and warm for 3-5 minutes until crispy.
Nutrition Facts:
- Calories: 650 kcal
- Total Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 950mg
- Potassium: 500mg
- Total Carbohydrate: 50g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 40g
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