📝 About This Recipe
Hailing from the vibrant city of Porto, the Francesinha is a monumental sandwich that defines Portuguese soul food. This indulgent creation features layers of toasted bread, tender steak, cured ham, and flavorful sausages, all blanketed in a thick layer of melted cheese and a signature spicy beer-based gravy. It is a rich, savory experience often described as the 'Little Frenchie,' a nod to its origins as a Portuguese adaptation of the Croque Monsieur, but elevated to a legendary, hearty status.
🥗 Ingredients
For the Secret Sauce
- 1 medium Onion (finely chopped)
- 2 Garlic cloves (minced)
- 2 tablespoons Olive oil
- 3 tablespoons Tomato paste
- 330 ml Lager beer (one standard bottle)
- 50 ml Port wine (Tawny or Ruby)
- 200 ml Beef stock
- 1-2 teaspoons Piri-piri sauce (adjust to heat preference)
- 1 tablespoon Cornstarch (dissolved in a little cold water)
- 1 Bay leaf
For the Sandwich
- 6 thick slices White bread (slightly toasted)
- 2 small Beef steaks (thinly pounded sirloin or ribeye)
- 2 links Linguiça sausage (split lengthwise)
- 2 links Fresh pork sausage (chipolata style, split lengthwise)
- 4 slices Cooked ham
- 10-12 slices Cheese slices (mild Gouda, Edam, or Flamingo cheese)
For Garnish
- 2 large Eggs (to be fried sunny-side up)
👨🍳 Instructions
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1
Start with the sauce: In a medium saucepan, sauté the onion and garlic in olive oil over medium heat until translucent and soft, about 5 minutes.
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2
Stir in the tomato paste and bay leaf, cooking for another 2 minutes to deepen the flavor.
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3
Pour in the beer, Port wine, beef stock, and piri-piri sauce. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
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4
Remove the bay leaf. Use an immersion blender to process the sauce until it is completely smooth and velvety.
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5
Whisk in the cornstarch slurry and simmer for another 5 minutes until the sauce thickens enough to coat the back of a spoon. Keep warm on low heat.
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6
Season the beef steaks with salt and pepper. In a large skillet or grill pan, sear the steaks over high heat for 1-2 minutes per side until just cooked. Remove and set aside.
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7
In the same pan, grill the split linguiça and fresh pork sausages until browned and slightly crispy. Set aside.
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8
Lightly toast the bread slices. To assemble one sandwich: place one slice of bread on a plate, top with a slice of ham, then the cooked steak.
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9
Add the grilled sausages on top of the steak, then cover with a second slice of ham and the second slice of bread.
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10
Drape 4-5 slices of cheese over the entire sandwich, ensuring the top and sides are fully covered like a blanket.
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11
Place the sandwiches in a preheated oven at 200°C (400°F) for 3-5 minutes, just until the cheese is melted and bubbling.
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12
While the cheese melts, fry two eggs sunny-side up in a separate pan.
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13
Remove the sandwiches from the oven. Place a fried egg on top of each sandwich.
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14
Generously pour the hot, spicy beer sauce over the entire sandwich until it pools at the bottom of the plate.
💡 Chef's Tips
Use a high-quality Portuguese lager for the most authentic flavor profile in the sauce. Ensure your beef steaks are pounded very thin so the sandwich remains easy to cut and eat. The secret to a great Francesinha is the sauce consistency; it should be thick enough to cling to the cheese but fluid enough to soak into the bread. If you cannot find linguiça, a mild chorizo or high-quality smoked paprika sausage is a suitable substitute. Always serve the sauce piping hot to ensure the cheese stays gooey and melted during the meal.
🍽️ Serving Suggestions
Serve immediately with a generous side of crispy, golden French fries—perfect for dipping into the extra sauce. Pair with a cold Portuguese beer, such as Super Bock or Sagres, to complement the spicy notes. Provide a steak knife; this is a 'knife and fork' sandwich that requires some heavy lifting! Add a few olives on the side for a salty, briny contrast to the rich meats. A simple green salad with a light vinaigrette can help cut through the richness of the dish.