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Misto quente means hot mix, and it is Brazil's answer to the grilled ham and cheese. Padarias and lanchonetes press it in a hot sandwich iron until the bread is crisp and the cheese runs out the sides. Made on low-carb bread, it is a fast, filling breakfast that tastes exactly like the counter-side original.
Per serving: 331 calories · 4.7 g net carbs · 24 g protein · 22 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 4 slices keto or low-carb sandwich bread
- 1 tablespoon butter softened
- 4 thin slices deli ham
- 4 slices mozzarella or other mild melting cheese
- Pinch of dried oregano (optional)
Instructions
- Lightly butter one side of each slice of bread.
- Lay 2 slices butter-side down on a board. Top each with a slice of cheese, 2 slices of ham, a pinch of oregano if using, and another slice of cheese. Close with the remaining bread, butter-side up.
- Heat a sandwich press, or a skillet over medium-low heat. Cook the sandwiches, pressing with a heavy pan or spatula, for 2 to 3 minutes per side until the bread is golden and the cheese has melted.
- Rest for 1 minute, then cut diagonally and serve hot.
Notes
Nutrition
About This Dish
The name is short for a hot mixed sandwich, mixed because it combines ham and cheese. In Brazil it is often made with queijo prato, a mild, yellow cow's milk cheese that melts smoothly, or with mozzarella. It is one of the most ordered items in padarias and lanchonetes, the simple snack bars found on nearly every street. Many Brazilian homes own an electric sandwich maker, known as a sanduicheira, largely for making misto quente. It is a common school snack and a quick breakfast before work.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 1: Breakfast (Mercado Municipal). See all Brazilian recipes