The Cambridge Bifana
My ode to Portugal! The Bifana sandwich is a staple for Portugueses and this is my rendition of the local favorite dish. As a Cambridge, MA based chef, I want to bring home a piece across from the Atlantic Ocean and add to it an East Coast vibe!
Time~45 min
Yield2-3 + more if you keep the braising liquid!
Ingredients
- Protein
- Chicken Breast (Cambridge version, but traditionally pork)
- veggies
- Fresh Tomatoes
- Cilantro, or garnish of your choice
- Braising Liquid
- Garlic
- Shallot
- Mustard
- Splash of White Wine Vinegar
- Tomato Paste
- Whole Peeled Tomatoes
- Beer of choice (Portuguese: Sagre or Super Bock)
- Basic Homemade Chicken Stock (See my recipe)
- Fats
- Olive Oil
- Mayonaise
- Spices
- Salt
- Pepper
- Smoked Paprika
- Carbs
- Bread of choice (Local Iggy's Bread)
- Optional
- Pickled Onions and Pepper
- Piri Piri Sauce
- Mayo Lemon Sauce
Steps
- Thinly slice the Chicken Breasts. Try butterflying them first for thinner slices!
- Marinate the Chicken Breasts with Salt, Pepper, Smoked Paprika and Olive Oil. Chill for 25+ min.
- Heat a medium sized saucepan and sauté 3-5 crushed/ minced cloves of Garlic and 1 diced Shallots with Olive Oil until it's nice and aromatic.
- Season with Salt, Pepper, and Smoked Paprika. Stir to incorporate the flavor.
- Splash some White Wine Vinegar and cook off the vinegariness
- Add squeeze of Mustard and Tomato Paste to create the base for the braising liquid.
- Add 4-6 Whole Peeled Tomatoes and crush them with your utensil! Watch out, they might explode! Add 1-2 Bay Leaves and bring to gentle boil.
- Add a cup or two of Basic Homemade Chicken Stock and a bottle of beer and bring to a boil to evaporate the alcohol. (Save a bottle for yourself! Or not)
- Let the braising liquid simmer and we're done with this part!
- Take the amount of protein you want and braise them Hot Pot style.
- Prep the sandwich by slicing your bread, apply your mayo, and slice your Fresh Tomatoes. Add your garnish and Done!
- Optional: Mix Mayo, Lemon and Salt and apply to the cup of braising liquid.
- Serve with side condiments, piri piri, and a cup of the braising liquid to dip!