Born in Naples, raised in New York, cooked in Lisbon, back in New York...
I have been working with the Portuguese community in New Jersey to find those delicious ingredients I was surrounded by in Portugal since 1998. After a few visits, I was fortunate to find a Portuguese baker to help me finalize the perfect light bread. The insides of the bread are removed and the golden crust is filled with a mixture of what we’re calling, “ItaLisboNyorker” flavors.
There is no mayo. I have swapped the mayo for yogurt sauces and a splash of olive oil in order to wet the sandwich.
A tasty sandwich truly made from scratch with wonderful ingredients.