The Beirut

The Beirut

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

The Beirut was invented in the 1950s by two Syrian brothers who owned a diner in São Paulo. One day they ran out of regular sliced bread and served their native Syrian flatbread instead – and it was so popular they decided to keep it. The Beirut was born, and is still a favourite today, especially at Frevo diner in São Paulo, where we first tried it.

Ingredients

Quantity Ingredient
4 large thick flatbreads
4 tablespoons Chilli mayonnaise
70g wild rocket
3-4 plum tomatoes, sliced
600g Spicy malagueta chicken
50g cheddar cheese, grated

Method

  1. Slice the flatbreads in half horizontally. Spread each bottom half with 1 tablespoon chilli mayonnaise, then add a handful of rocket leaves and arrange a layer of tomato slices on top. Slice the chicken into thin strips and arrange them over the tomatoes. Sprinkle over an even layer of cheese, then put the remaining flatbread halves on top.
  2. Preheat a panini press or place a griddle pan over a medium-high heat. Cook for 3–5 minutes, until the flatbread is golden and the cheese begins to ooze out from around the sides. (If using a griddle pan, press down for 2 minutes while you cook each side). Remove and leave to cool while you cook the remaining sandwiches. Cut each one into quarters and serve warm.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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