Portuguese muffins, also called Bolos Levedos, are always on the list for my monthly food shopping loop through Somerville and Cambridge. I've recently noticed more and more chef using these light, slightly sweet flatbreads as a base for burgers.
They recently became part of this very delicious ham sandwich from our kitchen.
If you read the ingredients on many of the local products you won't find preservatives. Because of that, I cut most of a package of 6 muffins in half, wrap them in wax paper and freeze them. Then when we need something for a snack, or as a sandwich base, we reach for one and pop it in the toaster.
I spread each side with a swipe of Stonewall Kitchen's Bourbon Molasses Mustard. It's one of my favorite condiments. I stock up on it on visits to Russo's.
A bowl of my tangy cole slaw was in the refrigerator so I piled that on one muffin half and stacked some slices of ham on the other. (How I make my no-mayo coleslaw is covered in an earlier post.)
Now, when I think about a sandwich with a lot of filling, I'm going to think Portuguese muffins. It holds up under the contents and is much easier to eat than many alternatives.
If you want to make your own Bolos Levedos here's a recipe with nice clear instructions. It's from Maria Dias author of Taste Portugal. Since the cook in a hot skillet, you won't have to fire the oven to enjoy these as a homemade bread.
You can also make them from this King Arthur Flour Portuguese Sweet Bread Mix.
What's on your Food Lover's shopping list?
Words: Penny & Ed Cherubino
Photos: ©2016 Penny & Ed Cherubino