Portuguese stuffed bread, often called pão recheado, is a crusty loaf filled with savory ingredients and baked until the center is warm and melty. This version combines ham, two cheeses, roasted red peppers, and olives; fillings vary by household, so the recipe is easy to adapt to what you have.
Ingredients
- 1 large round country-style or sourdough loaf, about 1½ lb (680 g)
- 2 tablespoons olive oil (30 ml)
- ½ cup mayonnaise (120 g)
- 1 teaspoon Dijon mustard (5 g)
- ½ teaspoon smoked paprika (about 1 g)
- 8 ounces cooked ham, diced (225 g)
- 1½ cups shredded mozzarella (170 g)
- 1 cup grated mild cheddar (113 g)
- ½ cup roasted red pepper, drained and diced (75 g)
- ⅓ cup pitted olives, drained and chopped (50 g)
- 2 scallions, thinly sliced (about 30 g)
- 1 tablespoon chopped fresh parsley (4 g)
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
Instructions
- Heat the oven to 375°F (190°C) and set a rack in the center. Line a rimmed baking sheet with parchment or foil. While the oven heats, drain the roasted peppers and olives well; excess liquid can make the bread soggy.
- Make a lid by cutting a circle from the top of the loaf, keeping the knife angled slightly inward. Set the lid aside. Pull out the soft interior bread, leaving a sturdy shell about ¾ inch (2 cm) thick on the sides and bottom. Keep the removed bread for another use, such as breadcrumbs or croutons. Take care not to cut through the crust.
- Brush the inside of the loaf and the cut side of the lid with the olive oil. In a large bowl, stir together the mayonnaise, Dijon mustard, and smoked paprika. Add the ham, mozzarella, cheddar, roasted pepper, olives, scallions, parsley, and black pepper. Fold until the ingredients are evenly coated and the cheese is distributed throughout. Taste a small amount before adding salt; ham, olives, and cheese are already salty.
- Spoon the filling into the hollowed loaf and press it in gently so there are no large air pockets. Do not pack it so tightly that the filling is compressed into a dense layer; a little space helps the cheese melt evenly. Replace the bread lid. If the loaf is especially broad, secure it with two or three wooden picks so the top stays in place during baking.
- Set the loaf on the prepared baking sheet and cover it loosely with foil. Bake for 20 minutes. The foil protects the crust while the filling warms and the cheeses begin to melt. Keep the loaf level as you move the tray so the filling does not slide toward one side.
- Remove the foil and bake for another 10 minutes, until the crust is crisp and golden and the cheese is visibly melted at the edges. If the top is browning too quickly, loosely replace the foil for the final few minutes. The ham in this recipe is already cooked; this baking time is for heating the filling and crisping the bread, not for cooking raw meat.
- Let the loaf rest on the tray for 10 minutes before cutting. This short rest helps the melted cheese settle so the filling is less likely to spill out. Slice into thick wedges with a serrated knife, cutting through the lid and shell together, and serve warm.
Tips
- Choose a sturdy loaf. A round country loaf, boule, or firm sourdough holds the filling better than soft sandwich bread. Look for a loaf with an intact crust and an even interior. A loaf that is very airy can still work, but leave a thicker shell and avoid overfilling it.
- Drain wet ingredients thoroughly. Roasted peppers and olives bring useful tang and salt, but liquid trapped in them can soften the bread from the inside. Drain them in a sieve, then pat them dry with a clean towel before dicing. If the filling looks loose in the bowl, mix in a little more shredded cheese rather than adding extra mayonnaise.
- Use a flexible cheese mix. Mozzarella gives the filling a stretchy melt, while cheddar adds a fuller, sharper flavor. You can replace the cheddar with Monterey Jack or another good melting cheese. Avoid using only a very dry, aged cheese, which may not bind the filling as smoothly.
- Keep the shell intact. When hollowing the loaf, remove the soft crumb gradually with your fingers rather than digging deeply with a knife. Leaving around ¾ inch (2 cm) of bread gives the filling support and helps prevent leaks. If a small hole does form, patch it from the inside with a piece of reserved bread before filling.
Serving Suggestions
Bring the loaf to the table whole, then cut it into wedges so each portion gets a little crisp crust and a generous amount of filling. It works as a party appetizer, a casual lunch, or the centerpiece of a light supper. For a larger gathering, slice it into thinner pieces and arrange them on a platter while the cheese is still warm.
Balance the rich, salty filling with a green salad dressed with lemon and olive oil, or serve it with sliced tomatoes, cucumber, and mild pickled vegetables. A simple vegetable soup is another good companion, especially on a cool day. If you are serving other snacks, choose lighter options such as fresh fruit or raw vegetables rather than several more cheese-heavy dishes. Put out napkins: a warm stuffed loaf is delicious, but the melted filling can be messy.
Variations
For a more distinctly Portuguese-inspired filling, replace 4 ounces (115 g) of the ham with fully cooked Portuguese chouriço, diced small. Chouriço can be difficult to find in some shops; cooked Spanish-style chorizo is a practical substitute, though it is usually more paprika-forward and can make the filling taste smokier. Use a cooked sausage, not raw sausage, for this variation. Keep the total amount of meat about the same so the loaf is not overloaded.
For a milder version, leave out the olives and use finely diced sautéed mushrooms or extra roasted pepper. For a more savory, briny loaf, add 2 tablespoons (20 g) of chopped capers, reducing the olives slightly. You can also use cooked shredded chicken instead of ham, or omit meat altogether and add more vegetables and cheese. Pat cooked vegetables dry and let them cool before mixing them in; warm, wet additions can loosen the mayonnaise mixture and soften the crumb.
If you prefer a little heat, add a pinch of crushed red pepper or use a spicy cooked sausage. For a sharper finish, swap some cheddar for grated aged cheese, but keep mozzarella in the mix so the filling still melts cohesively. These changes are best made in modest amounts: the loaf should remain easy to slice, with enough filling to be generous but not so much that it bursts through the sides.
Storage and Reheating
Because the filling contains ham and mayonnaise, do not leave the baked bread at room temperature for more than 2 hours. Remove any leftovers from the loaf if convenient, place them in a covered container, and refrigerate promptly. The stuffed bread keeps for 3 to 4 days in the refrigerator. The crust will soften as it sits, but reheating in an oven can restore some crispness.
For the best texture, reheat slices on a baking sheet in a 350°F (175°C) oven for about 10 to 15 minutes, until the filling is hot throughout. Reheat leftovers to 165°F (74°C), checking the center of a thick slice with a food thermometer, as recommended by USDA FSIS. A toaster oven works well for one or two portions. A microwave is quicker, but it softens the crust; use short bursts and check that the center is steaming hot.
To freeze, wrap individual slices tightly and freeze for up to 2 months for best quality. Thaw them overnight in the refrigerator, then reheat in the oven until hot throughout. Freezing the whole filled loaf is possible, but the crust can become noticeably softer after thawing, so slices are easier to portion and reheat. Do not refreeze portions that have already been thawed and reheated.
Frequently Asked Questions
What kind of bread is best for Portuguese stuffed bread?
A firm round country loaf or sourdough boule is a dependable choice because its crust and sides can hold a substantial filling. Choose a loaf large enough to hollow out without leaving a fragile shell. A soft loaf may collapse or turn soggy, while a very hard loaf can be difficult to slice neatly.
Can I make the filling ahead?
Yes. Mix the filling, cover it, and refrigerate it for up to 1 day. Keep it separate from the hollowed loaf until you are ready to bake; filling the bread early gives moisture time to soak into the crumb. If the mixture is cold from the refrigerator, the loaf may need a few extra minutes in the oven to heat through.
Can I assemble the whole loaf in advance?
You can fill and cover the loaf a few hours ahead, then refrigerate it on a tray. For the best texture, brush the inside with oil shortly before adding the filling and bake the loaf directly from the refrigerator, allowing a little extra time. Do not leave the assembled loaf at room temperature while waiting to bake.
Why did the bottom of my stuffed bread get soggy?
The most common causes are a thin bread shell, wet peppers or olives, or too much mayonnaise. Leave a substantial layer of bread on the bottom, drain the vegetables well, and measure the mayonnaise rather than adding it by eye. Baking uncovered for the final 10 minutes also helps dry and crisp the crust.
Can I use a different size or shape of loaf?
Yes, but the filling amount and baking time may need adjusting. A smaller loaf may not hold all the filling, so bake any extra in a small oven-safe dish alongside it. A long loaf can be filled and sliced crosswise after baking. Start checking early if the loaf is smaller, and allow extra time if it is unusually large or thick.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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