Francesinha - steak sandwich
A layered sandwich made with bread, steak, ham, two different sausages, melted cheese, and slightly spicy sauce. This iconic Porto dish is often topped with a fried egg and served with fries.
Recipe from tasteporto ↗Ingredients
Other
Method
Slightly toast the bread in the oven or toaster without smooshing it, so it doesn't lose its thickness.
Cook the steak medium/rare and allow it to rest away from the heat for a few minutes to retain the juices. Slit it slightly so that it's easier to cut later on.
Cut the linguiça and the fresh sausage length wise and trim them, if necessary, to match the size of the bread. Cook them in the same pan as the steak.
Fry the egg(s) in the same pan (optional). Fry the potatoes on the side (optional).
Assembling: place one slice of toasted bread in a deep oven-safe dish, lay the slices of ham and baloney over the bread, place the sausage and linguiça interspersed side by side, then the steak, place the second slice of bread on top and cover with cheese slices.
Turn on the broil and place in the oven until the cheese has melted.
Remove from the oven and place the egg on top if using. Pour at least two ladles of sauce over the francesinha and serve immediately.
Pour the rest of the sauce in a gravy boat and serve separately along with the fries.
For the sauce: Dice the onion and braise in olive oil until soft and transparent.
Add the wine, ketchup and tomato puree/paste. Bring it to a boil.
Dissolve the oxtail soup mix in 520 ml of boiling water and add to the pot.
Add the whiskey and Port wine, and allow it to boil for 35 minutes until the alcohol evaporates with the lid half on.
Use an immersion blender to turn the mix into a smooth sauce.
Add the beers, Worcestershire sauce, piri-piri sauce and bouillon.
Dissolve the flour in the milk, add to the pot and allow it to boil for 15 minutes with the lid on.
Lower the heat to minimum until it's time to serve. Resist opening the pot as much as possible.