The best sandwiches in Lisbon: from 21-hour pastrami to BBQ pulled pork to traditional Portuguese “bifanas”

They’re said to be the best in Lisbon; at least for us, they are! While Afonso’s Bifanas on Rua da Madalena are a rite of passage for tourists and locals alike, with their thin slices of pork “lightly fried” in lard and garlic that soak into the bread; there’s a “hidden gem” in Arroios that’s starting to “steal” some of the spotlight, even though it’s been around longer (since 1937): A Parreirinha do Chile.

Let’s start with this one, which is now under the new management of Alexandre Nunes— and (you might not know this) is also partnered with the owners of Afonso das Bifanas. The result is a refined recipe that many consider even juicier; the difference lies in the freshness of the meat, which is purchased daily from the butcher, marinated in white wine, and fried in a skillet overflowing with lard, bay leaves, and plenty of garlic.

Afonso’s Bifanas, in Baixa, is a very “tiny” little spot where the hearty bread holds up the weight of a “feast fit for the gods.” The ritual here is to eat in the square across the street, escaping the cramped space at the counter.

Whether amid the frenetic bustle of Largo do Caldas or at the authentic counter in Arroios, the verdict is unanimous: in Lisbon, the perfect bifana isn’t just food—it’s an institution.

Lisbon has fallen for KAU Pastrami House, and so have we: it was one of the best meat sandwiches we’ve ever had.

The new culinary phenomenon spearheaded by Rui Matias has “patience” as its secret ingredient— which is to say that he brings the same meticulous attention to detail found in Texas-style barbecue to these pastrami sandwiches .

Of course, the 21-day curing process that transforms the brisket into meat that falls apart at the touch also works its magic, without any gimmicks and served in a purist style: juicy meat, mustard, and the hearty homemade bread from Montachique.

But be warned: this exclusivity comes at a price—long lines start forming at noon, and the dailysupply often sells out by 2 p.m. If you really want to try them, get there early.

Focacceria Bread Maniacs has taken the world of well-stuffed sandwiches to the next level, with Chef Bruno Marcelino trading his small counter for a spacious restaurant across from the CCB, now featuring an outdoor terrace and a view of the Tagus River.

The new location in Belém isn’t just bigger; it’s a celebration of the flavors of this Italian-style bread in Lisbon, where we highlight the fillings of sandwiches with the “craziest” names you’ll find on this side of the capital, such as the “Choné,” the “Lunática,” the “Taralhoca,” or the “Destrambelhada,” among many others.

We loved one of the chef’s latest creations, the “Chanfrada,” a sandwich packed with delicious meatballs, tomato sauce, Nudja mayonnaise, and grated Parmesan cheese.

Let’s Pastrami offers a modern space with just 20 seats; the star of the show is the Reuben sandwich (€13), which combines a generous pile of smoked beef with the tangy kick of sauerkraut and the classic Thousand Island dressing.

Whether made with brioche or sourdough bread, the experience is quick, urban, and focused on quality—though we think the meats could use another day or two of smoking to develop an even more intense flavor.

If you’re a fan of American delis and avoid complicated menus, Tempo Deli is your next must-visit spot in Lisbon.

Located just a few steps from the Basílica da Estrela, this spot focuses on perfecting just five artisanal sandwiches:

• “Hero” of the Month: in February, it’s the meatball sandwich with Parmesan cheese (a must-try!);
• 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-spicy touch.

The space features three distinct areas, including a room on the lower level that’s ideal for remote work —with Wi-Fi and great food guaranteed.

We can’t put together a guide to sandwiches without mentioning a very special one that all Portuguese people love: the sandwich pressed in a toaster, the humble “tosta.” And if there’s one place in Lisbon where this specialty is done exceptionally well, it’s in the Anjos neighborhood, at a small spot called Tosta.

Chef Jake Goosen’s project has transformed the simple sandwich into a unique delicacy, with the “Cubano” as the star of the show, filled with pulled pork, smoked ham, pickles, Dijon mustard, salsa verde, black garlic, provolone, and a spicy nudja mayonnaise that tantalizes the taste buds.

The special secret? Those who’ve tried them say that black garlic and fermented ingredients add a depth of flavor rarely found in an ordinary open-faced sandwich.

Bibs has taken Lisbon by stormwith a simple premise: top-quality ingredients and unexpected combinations, like this Cured Sardine Sandwich (pictured).

At this spot in the Santos neighborhood, the focus is on balancing textures, with sandwiches that are crispy, juicy, and have just the right amount of acidity that blends perfectly with the brioche buns or focaccia that feel like clouds.

It’s currently one of the favorite spots for the generation that values both the flavor and the aesthetics of a dish.

As the name suggests, the focus here is on the “good sandwich.” Good Duiche embraces comfort and nostalgia, serving options that nourish the soul simply by presenting sandwiches that are simple yet incredibly delicious.

Our favorite is the BBQ Pulled Pork Sandwich, which features pulled 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 is the one that will drive you “crazy,” with roasted chicken, Flamengo cheese, tomato pickles, bacon-ham, and piri-piri sauce mayonnaise. Wow, wow!!!