There’s a lot to love about Portugal. Its coastline is simply epic, with every inch providing one more breathtaking view of the Atlantic Ocean crashing onto sandy shorelines protected by towering, craggy cliffs. Its cities, like popular destinations Lisbon and Porto, are abundant with culture and history, and plenty of azulejos (those beautiful painted tiles) to inspire your next home renovation. However, there’s one thing Portugal has above all this for food-loving travelers: the world’s best sandwiches.
Yes, I said what I said. Portugal is home to the world’s best sandwiches. And it all starts with its fantastic bread.
“There’s a great culture of breads in Portugal,” Hugo Nascimento, the chef behind the celebrated restaurant Näperõn, in Odeceixe, and the author of O Livro das Sanduíches, tells Food & Wine. “Every time we host someone at our home, we always have bread and something to put on the bread — cheese, charcuterie, ham, chorizo, things like that.”
Bread here is magical thanks to both the fresh flours milled in the countryside and the technique of making it, which Nascimento says is usually in a “wood oven.” Portuguese bread is an art form crafted out of necessity.
“Portugal was a poor country and everything was about bread,” Nascimento shares. “If you see some recipes from the countryside, the poor people just had bread, garlic, and some herbs.” But out of that came dishes like Pica‑Pau, which translates to “woodpecker.” It’s a dish that includes chunks of beef (or pork) sautéed in a garlic‑and‑beer gravy, which is served with bread for dipping. It’s hearty, warm, and will keep you full for days.
But, again, we’re here for the sandwiches. Here are Nascimento’s recommendations for what every visitor to Portugal should try, along with a few other national sandwich favorites that deserve a spot on your next plate.
Bifana
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The Bifana is a staple snack across Portugal, eaten essentially any time of day. “There are a lot of different recipes from north to south, but I prefer the north,” Nascimento says. In the north, travelers will find bifanas cooked in a sauce rather than pan-fried, he explained. “There are thin strips of pork cooked in pork fat, garlic, bay leaf, and wine. This is going to boil slowly, and then just shred it in the sauce.” To finish, slap it between two slices of bijou bread. “It’s marvelous,” Nascimento adds. If you’re in Lisbon, you can visit just about any tasca (a small shop, similar to a bodega) to try one. Though if you’re willing to wait in line, The Bifanas of Afonso is worth the hype.
Tosta Mista
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The Tosta Mista is usually enjoyed for breakfast, though it can double as an anytime snack. It’s a pretty classic ham and cheese on toast, though it’s heavily buttered for added richness and finished with seasonings like oregano and garlic. Travelers can typically find it in any tasca, as well as in bakeries, and there are some high-end versions in restaurants around the nation, including Austa in the Alentejo, which could inspire your next at-home lunch. “Our ‘Oss-ta Tosta’ is a bold twist on the beloved breakfast cheese and ham ‘tosta mista,'” says Emma Campus, co-owner of Austa. “Instead of pão de água, we use crunchy, soft sourdough, stuffed with cured São Jorge cheese from the islands, sobrassada, and homemade orchard pickles.”
Francesinha
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For something that is truly so over the top, you’d be hard pressed not to want to take a nap when you’re done, it’s time to head to O Porto for a Franchesinha. The sandwich, which originated/gained popularity in the 1950s, is made with layers of ham, linguiça (smoked sausage), and more sausage or steak, all between two pieces of toast, topped with cheese, and then smothered in a tomato-and-beer sauce. Not enough? You can get it topped with a fried egg and with fries on the side. The most famous place to try this dish is Cafe Santiago in Porto, a spot that delivers on taste, quality, and the diner vibes you’re after with a meal like this. Another option, Casanova Porto, offers a vegetarian version, ensuring everyone can enjoy this decadence.
Prego no Pão
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Who says you can’t have a sandwich for dessert? In Portugal, that comes in the form of the Prego no Pão sandwich. “In seafood restaurants, they always have the prego for dessert,” Nascimento explains. “So you eat a lot of shrimp, crab, lobsters, things like that. But in the end, they ask if you want a dessert, and it’s this sandwich.” As the chef explains, a prego is made with beef steak and typically served rare, with garlic. They may also serve it with cheese in the north, and it’s usually stacked in a bolo do caco flatbread. It’s perfect with a cold beer. While visiting Lisbon, book a table at Ramiro, renowned for its decadent take on the after-dinner sandwiches.
Cachorrinho
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Heading north? There’s one more Porto street food classic you need to try: a Portuguese hot dog (which, yes, qualifies as a sandwich, according to Padma Lakshmi). Known as a Cachorrinho, this usually includes a fresh sausage topped with cheese, maybe some ham, that’s pressed and grilled. It’s then topped with piri‑piri sauce, which is indeed very spicy, so know that a drop will do. The sandwich is also typically chipped into bite-sized pieces before being served, making it easy to eat. Head right to Snack-Bar Gazela in Porto to try the original recipe. If you’re in Lisbon, make your way to the Time Out Market for new-school varieties at Tartine, where they’re made with brioche buns.
Pataniscas de Bacalhau
Stacey Leasca
Bacalhau is life in Portugal, so naturally, there’s a sandwich for that, too. Nascimento explains that he makes pataniscas, which are small, fried fish cakes comprising shredded fish, mixed with onion, garlic, and parsley, then dredged in flour, eggs, and “sometimes beer” to bind the batter together. “Then, we deep fry the little cakes and put them in bread.” You can eat the cakes without the bread, but where’s the fun in that? Try it at Merendinha do Arco in Lisbon, where it’s a house specialty.
Sandes de Pernil
Courtesy of Casa Guedes
Have one more meaty bite by ordering a Sandes de Pernil, made with slow-roasted pork shoulder that is shredded and piled high, topped with cheese (this is a sandwich from the north, after all), and served inside a tasty roll. For this one, there’s no better spot to go than Casas Guedes in Porto, which is said to be where the sandwich originated. Luckily, it has several locations, so you won’t have to wait long for a bite. Just make sure to leave room for your dessert sandwich later.
Dining and Cooking