Some background: I was born and raised in southeastern Massachusetts, where there is a large population of people of Portuguese descent (in one form or another - my mother’s family originated in the Azores). There are a few things that I really miss living now in the DC area: Autocrat coffee syrup, Gaspar’s linguica and Portugese rolls from the School Street Bakery. Oh, and their malasadas, too
Some good news: I recently discovered that Harris Teeter has Gaspar’s linguica and chorico (thereby saving enormous amounts of space in my freezer). Not-so-good news: Harris Teeter’s Portuguese rolls are rather disappointing.
If you’ve never had a Portuguese roll, they’re a bit lighter in texture than Italian bread (soft, open crumb) a little shorter and wider than a hoagie roll, with a light, kind of crisp crust.
Does anyone know of a recipe for these beauties? I’ve Google’d my brains out to no avail. (Hector, maybe you can help! Hawaii’s the only other place I’ve seen lots of Portuguese food.)