An essential and much-loved staple, this sandwich is a symbol of Portuguese cuisine. Now, it has earned international recognition, being ranked among the world's finest sandwiches.
Portugal can proudly claim two representatives among the best sandwiches in the world. In its latest ranking of international sandwiches, the specialist website TasteAtlas placed the prego in 21st position worldwide, awarding it a score of 4.2 out of 5. Close behind came another Portuguese classic, the sanduíche de pernil (pork sandwich). The distinction shines a spotlight on a cuisine that is hearty, authentic and deeply rooted in everyday Portuguese life.
The origins of the Prego
Behind its apparent simplicity lies a history spanning more than a century. According to tradition, the prego was first created in 1889 in Praia das Maçãs, near Sintra. Its inventor, Manuel Dias Prego, ran a tavern where he served thin slices of grilled or pan-fried veal in a crusty bread roll. The dish was an instant success, and the recipe gradually spread throughout the country.
Today, the sandwich is generally made with thin slices of beef marinated in garlic before being quickly pan-fried. It is served in a pão, a traditional Portuguese bread roll, often accompanied by mustard or chilli sauce. Some variations include a fried egg, while the plated version, served with chips and rice, is known as prego no prato.
Found throughout Portugal, the prego is equally popular as a quick lunch or as part of a relaxed meal with friends. Its enduring appeal lies in its perfect balance of simplicity, flavour and affordability.
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A recognition for everyday Portuguese cuisine
Its place in the global ranking represents more than just the success of a sandwich. It also celebrates a particular vision of Portuguese gastronomy: a cuisine built around simple yet flavourful ingredients.
Traditionally served in cervejarias (Portugal's famous beer halls), as well as cafés and tascas (traditional taverns), the prego is one of those dishes found in every region of the country. It is not associated with fine dining but with everyday cooking—the sort of food Portuguese people have enjoyed for generations.
The fact that both the prego and the sanduíche de pernil appear side by side in the TasteAtlas ranking further highlights Portugal's attachment to its popular culinary traditions. At a time when local recipes are attracting increasing attention from travellers and food enthusiasts alike, this international recognition confirms that the simplest dishes are often the most memorable.
Prego recipe
Source: À Notre Goût
Ingredients (Serves 2)
- 2 small round bread rolls
- 2 thin beef steaks (cut from a tender joint)
- 2 garlic cloves
- 1 bay leaf
- 100ml beer (approximately half a can)
- 1 teaspoon Worcestershire sauce, or a few drops of piri-piri sauce (optional)
- 1 tablespoon strong Dijon mustard
- 1 tablespoon Portuguese mustard (or Savora mustard)
- 1 tablespoon butter
- Olive oil
- Salt and freshly ground black pepper
Method
- Tenderise the steaks using a meat mallet or by gently flattening them with a rolling pin. Season with salt and pepper and set aside.
- Heat a drizzle of olive oil and the butter in a frying pan until the butter has melted.
- Once the pan is very hot, fry the beef slices for 30 seconds to 1 minute on each side, depending on whether you prefer your meat rare or medium. Remove from the pan and leave to rest while you prepare the sauce.
- Using the same pan and the meat juices left behind, deglaze with the beer. Add the peeled and lightly crushed garlic cloves, the bay leaf torn into two or three pieces, both mustards, the Worcestershire sauce and/or piri-piri sauce. Stir well and allow the sauce to reduce slightly. Adjust the seasoning with salt and pepper to taste. If Portuguese or Savora mustard is unavailable, a good substitute is 1 tablespoon of Dijon mustard mixed with 1 teaspoon of honey. The flavour is slightly different and less spicy, but still works well.
- Turn off the heat and return the beef slices to the sauce to warm through gently.
- Meanwhile, slice the bread rolls in half horizontally and toast them under a hot grill for around 3 minutes.
- Spoon some of the sauce over both halves of each roll. Place a slice of beef on the bottom half, adding one of the cooked garlic cloves if desired. Close the sandwich and serve. Some people like to add extra piri-piri sauce or Portuguese mustard before closing the sandwich.
- Serve hot with chips, a salad, or both.
Portugal's humble prego proves that great food doesn't need to be complicated. With its tender garlic-infused beef and rich mustard sauce, it's easy to see why this beloved sandwich has earned a place among the world's best.
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