📝 About This Recipe
Hailing from the coastal city of Porto, the Francesinha is a legendary sandwich that redefines indulgence with layers of steak, cured meats, and melted cheese. Its soul lies in the thick, spicy, beer-based tomato sauce that drapes over the bread like a warm velvet blanket. This is not just a sandwich; it is a culinary experience that perfectly balances savory meats with a zesty, umami-rich gravy.
🥗 Ingredients
The Secret Sauce
- 2 tablespoons Olive oil (extra virgin)
- 1 Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 Bay leaf
- 50 grams Bacon or Prosciutto scraps (for flavor depth)
- 200 ml Tomato pulp or purée
- 330 ml Beer (one standard bottle of lager)
- 50 ml Port wine (adds authentic sweetness)
- 1/2 cup Beef stock
- 1 tablespoon Piri-piri sauce or Hot sauce (adjust to heat preference)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp cold water)
The Sandwich Layers
- 6 slices White bread (thick-cut, sturdy sandwich bread)
- 2 pieces Beef minute steaks (thinly pounded)
- 2 pieces Fresh sausages (Chipolata style) (split lengthwise)
- 2 pieces Linguiça or Smoked Chorizo (split lengthwise)
- 4 slices Cooked ham (deli style)
- 10-12 slices Cheese slices (Flamengo or Edam/Gouda for easy melting)
- 2 Eggs (optional, for topping)
👨🍳 Instructions
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1
Start the sauce: In a medium saucepan, sauté the onion, garlic, bay leaf, and bacon scraps in olive oil over medium heat until the onions are translucent and golden.
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2
Add the tomato pulp and cook for 5 minutes, stirring occasionally to prevent sticking.
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3
Pour in the beer, Port wine, beef stock, and piri-piri sauce. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let the alcohol evaporate and flavors meld.
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4
Remove the bay leaf and bacon scraps. Use an immersion blender to blend the sauce until completely smooth. Return to a low simmer.
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5
Whisk in the cornstarch slurry and cook for another 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt if needed and keep warm.
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6
Lightly toast the bread slices in a toaster or under a broiler until just golden but still slightly soft in the center.
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7
In a large skillet over medium-high heat, sear the beef steaks (seasoned with salt and pepper) for 1-2 minutes per side. Set aside.
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8
In the same skillet, grill the split sausages and linguiça until browned and slightly crispy.
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9
Assemble the base: Place one slice of toasted bread on a heat-proof plate. Layer with a slice of ham, the seared steak, and the grilled sausages.
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10
Place a second slice of bread on top. Add another layer of ham and the grilled linguiça. Top with the third slice of bread.
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11
The Cheese Drape: Carefully cover the entire sandwich—top and sides—with 5-6 slices of cheese, overlapping them so no bread is visible.
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12
Place the plates under a preheated broiler for 2-3 minutes, or until the cheese is completely melted and bubbly.
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13
Optional: While the cheese melts, fry a sunny-side-up egg and place it on top of the sandwich before pouring the sauce.
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14
The Grand Finale: Generously ladle the hot, thick sauce over the sandwich until it pools at the bottom of the plate.
💡 Chef's Tips
Use a sturdy bread like 'Pão de Forma' or a thick brioche so it doesn't disintegrate under the heavy sauce. For the most authentic flavor, don't skip the Port wine; it provides the signature sweetness that balances the spice. Ensure the sauce is piping hot when serving to help keep the cheese soft and gooey. If you prefer a thinner sauce, add a splash more beer; for a richer sauce, whisk in a tablespoon of butter at the very end. Always use a deep plate, as the sandwich should practically sit in a 'soup' of sauce.
🍽️ Serving Suggestions
Serve with a side of hot, crispy French fries, perfect for dipping into the excess sauce. Pair with a cold Portuguese lager (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 steak knife and fork; this is a sandwich you definitely cannot eat with your hands. Finish the meal with a strong espresso (bica) to aid digestion.