Lisbon is experiencing a golden age when it comes to gastronomy between two slices of bread: the well-known sandwiches have taken on a new life, no longer a quick fix but a valid option at mealtimes.
Gone are the days when sandwiches were viewed with disdain as “I’ll just grab something to eat”; the new trend of “signature sandwiches” is elevating this snack to the status of a main course, complete with artisanal cured meats and slow-fermented breads.
We’ve tried a few and can confirm that they are authentic meals that are completely satisfying; so if you’re looking for “the next big bite,” follow our guide to the spots that offer the most delicious sandwiches in town.
The bifanas (pork sandwiches) from A Parreirinha do Chile and Afonso
They are said to be the best in Lisbon; at least for us, they are! If Bifanas do Afonso on Rua da Madalena is a rite of passage for tourists and locals, with its thin slices of meat “fried” in lard and garlic that soak the bread; there is a “gem” in Arroios that is “stealing” some of the limelight, even though it has been around for longer (since 1937): A Parreirinha do Chile.
Let’s start with this one, which is under new management by Alexandre Nunes, who (you may not know) also has a partnership with the owners of Afonso das Bifanas. The result is an improved recipe that many consider even more succulent, the difference being in the freshness of the meat, which is bought daily from the butcher, marinated in white wine, and fried in a pan overflowing with lard, bay leaves, and lots of garlic.
As Bifanas do Afonso, in downtown Lisbon, is a very “tiny” tavern where the hearty bread holds the weight of a “feast of the gods.” The ritual here is to eat in the square in front, escaping the cramped counter.
Whether in the frenetic bustle of Largo do Caldas or at the authentic counter in Arroios, the verdict is unanimous: in Lisbon, the perfect bifana is not just food, it’s an institution.
Lisbon has surrendered to KAU Pastrami House, and so have we: it was one of the best meat sandwiches we’ve ever eaten.
The new gastronomic phenomenon led by Rui Matias has “patience” as its secret ingredient, which is to say that it incorporates the same rigor of Texan barbecue into these pastrami sandwiches .
Of course, the 21-day curing process that transforms brisket into meat that falls apart at the touch also works its magic, without artifice and served in a purist way: succulent meat, mustard, and the sturdy homemade bread from Montachique.
But be warned: exclusivity comes at a price: queues at the door from midday onwards and a dailystock that often sells out by 2pm. If you really want to try them, get there early.
Focacceria Bread Maniacs has taken the world of well-filled sandwiches to the next level, with Chef Bruno Marcelino swapping the small counter for a large house opposite the CCB, now with a terrace and views of the Tagus River.
The new location in Belém is not only bigger; it is a manifesto of the flavor of this Italian bread in Lisbon, where we highlight the fillings of the sandwiches with the “craziest” names you will find on this side of the capital, such as “Choné,” “Lunática,” “Taralhoca,” or “Destrambelhada,” among many others.
We loved one of the chef’s latest creations, the “Chanfrada,” a sandwich filled with delicious meatballs, tomato sauce, nudja mayonnaise, and grated Parmesan cheese.
Let’s Pastrami offers a modern space with only 20 seats,and the star is the Reuben sandwich (€13), which combines a generous pile of smoked beef with the tangy touch of sauerkraut and the classic Thousand Island dressing.
Whether on brioche or naturally fermented bread, the experience is quick, urban, and focused on quality, although we think the meats could be smoked for another day or two to make them even more intense.
If you’re a fan of American delis and shy away from complicated menus, Tempo Deli is your next must-visit in Lisbon.
Located just a few steps from the Basílica da Estrela, this place focuses on the perfection of just five artisanal sandwiches:
- Hero of the Month: in February, it’s the turn of the meatball sandwich with Parmesan cheese (not to be missed!);
- The Italian (€13.50): a feast of mortadella, salami, prosciutto, and provolone;
- Honey Mustard (€12.50): the perfect balance between smoked turkey and the house’s sweet and spicy touch.
The space has three distinct areas, including a room on the lower floor that is ideal for remote working with Wi-Fi and guaranteed flavor.
Boubou’s Sandwich Club
The winner of French Top Chef, Louise Bourrat, best known for her fine dining restaurant Boubou’s, has brought her genius to the street food scene with the opening of the Sandwich Club, where sandwiches are treated with the reverence of a Michelin-starred dish.
When you go there, you really must try the “Octodog,” which is nothing less than an octopus “hot dog” with Spanish sauce and harissa mayonnaise, which stands out not only for its flavor but also for its visual appeal; yes, we didn’t include a photo here on purpose, so you can go and see it with your own eyes.
Another highlight is the Reuben sandwich, filled with thinly sliced beef brisket, homemade sauerkraut, and melted Gouda cheese, all between slices of naturally fermented bread.
Tosta Sandwich Kitchen
We can’t create a sandwich itinerary without mentioning a very special sandwich that all Portuguese people love , which is pressed in a toaster, the common toastie. And if there’s one place in Lisbon where this specialty is extremely well made , it’s in the Anjos neighborhood, in a small place called Tosta.
Chef Jake Goosen’s project has transformed the simple sandwich into a unique delicacy, with the “Cubano” being the star of the show, filled with shredded pork, smoked ham, pickles, Dijon mustard, salsa verde, black garlic, provolone, and a spicy nudja mayonnaise that challenges the palate.
The special secret? Those who have tried them say that black garlic and fermented ingredients give them a depth of flavor rarely found in ordinary toast.
Bibs has conquered Lisbonwith a simple premise: extremely high-quality ingredients and unlikely combinations, such as this Cured Sardine Sandwich (pictured).
At this establishment in the Santos neighborhood, the focus is on balancing textures, with crispy, juicy sandwiches and just the right level of acidity that blends into the brioche bread or cloud-like focaccia.
It is currently one of the favorite spots for a generation that values both the taste and the aesthetics of a dish.
Good Duiche
As the name suggests, the focus here is on the “good sandwich.” Good Duiche focuses on comfort and nostalgia, serving options that satisfy the soul by simply presenting simple but very tasty sandwiches.
Our favorite is the BBQ Pulled Pork Sandwich, which has shredded pork, Flamengo cheese, caramelized onions and pickles, garlic mayonnaise, and barbecue sauce. Wow!!!
If you’re not a fan of pork, then the Chicken Piri Piri sandwich will drive you “crazy,” with roasted chicken, Flamengo cheese, tomato pickles, ham-bacon, and piri-piri mayonnaise. Wow, wow!!!