📝 About This Recipe
Hailing from the vibrant streets of Porto, the Francesinha is the ultimate indulgence—a towering sandwich layered with high-quality meats and smothered in a rich, boozy tomato and beer sauce. Often called the 'Little Frenchie,' this dish was inspired by the Croque Monsieur but evolved into a bold, spicy, and decadent masterpiece. What truly defines a great Francesinha is its secret sauce, which perfectly balances the savory richness of melted cheese with a subtle kick of piri-piri.
🥗 Ingredients
The Secret Sauce
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 2 Garlic cloves (minced)
- 1 piece Bay leaf
- 330 ml Lager beer (one standard bottle)
- 1 cup Beef stock (high quality)
- 50 ml Port wine (Tawny or Ruby)
- 2 tablespoons Tomato paste
- 1 teaspoon Piri-piri sauce (or to taste)
- 1 tablespoon Cornstarch (dissolved in a little cold water)
The Sandwich Layers
- 6 slices White bread (thick-cut, sturdy pullman loaf)
- 2 thin slices Beef steak (sirloin or minute steak)
- 2 pieces Fresh sausages (Portuguese linguiça or chipolata)
- 2 slices Mortadella
- 2 slices Ham (wet-cured or smoked)
- 10-12 slices Flamengo cheese or Gouda (enough to drape over the entire sandwich)
- 2 large Eggs (for frying)
👨🍳 Instructions
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1
Begin with the sauce: In a medium saucepan, sauté the onion, garlic, and bay leaf in olive oil over medium heat until the onion is translucent and soft.
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2
Stir in the tomato paste and cook for 2 minutes to caramelize. Pour in the beer, beef stock, Port wine, and piri-piri sauce. Bring to a boil, then reduce heat and simmer for 15 minutes.
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3
Remove the bay leaf. Use an immersion blender to blend the sauce until completely smooth. Return to heat.
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4
Whisk the cornstarch slurry into the simmering sauce. Stir constantly until the sauce thickens enough to coat the back of a spoon. Keep warm on low heat.
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5
Lightly toast the bread slices in a toaster or under a broiler until golden but not hard.
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6
In a heavy skillet, sear the beef steaks over high heat for about 1-2 minutes per side. Season with salt and pepper. Set aside to rest.
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7
In the same skillet, butterfly the sausages (slice them lengthwise) and sear until browned and cooked through.
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8
Assemble the base: Place one slice of toasted bread on a heat-proof plate. Layer with a slice of ham and the seared beef steak.
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9
Add the second slice of bread. Layer with the mortadella and the grilled sausages.
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10
Top with the third slice of bread. This forms the 'tower' of the Francesinha.
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11
Drape 5-6 slices of cheese over the sandwich, ensuring the top and all four sides are completely covered like a blanket.
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12
Place the sandwiches under a broiler (grill) for 2-3 minutes until the cheese is melted and bubbling.
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13
While the cheese melts, fry the two eggs sunny-side up in a non-stick pan.
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14
Place a fried egg on top of each sandwich, then immediately pour a generous amount of the hot sauce over everything until it pools at the bottom of the plate.
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15
Serve immediately while piping hot, ensuring the sauce is steaming.
💡 Chef's Tips
Always use a sturdy bread; thin sandwich bread will collapse under the weight of the sauce. The secret to an authentic sauce is the Port wine—don't skip it as it provides the essential sweetness. If you prefer a deeper flavor, add a splash of brandy or whiskey to the sauce during the simmering stage. Ensure the sauce is very hot when pouring; it needs to slightly 'cook' the cheese further as it hits the plate. Don't be afraid of the spice—adjust the piri-piri until you feel a gentle warmth in the back of your throat.
🍽️ Serving Suggestions
Serve with a side of hot, crispy French fries, which are traditionally used to soak up the extra sauce. Pair with a cold Portuguese Lager (like Super Bock or Sagres) to cut through the richness. A simple side salad with a vinaigrette can provide a refreshing contrast to the heavy meats. Provide a knife and fork—this is definitely not a sandwich you can eat with your hands! Finish the meal with a strong espresso (um café) to help with digestion.