Entree: Portugal – Porto & North – Francesinha (Hearty Porto sandwich of layered cured meats and steak, covered in melted cheese and a spicy beer-tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

8 slices sturdy white or pain de milho-style bread, about 1 lb (450 g) total (such as sturdy white bread)
4 thin round steaks, approx. 6 oz (170 g) each (such as beef round steak)
8 slices wet-cured ham, approx. 8 oz (225 g) total (such as wet-cured ham)
2 smoked pork sausages (linguiça-style), about 8 oz (225 g) total, sliced (estimated edible portion: 225 g)
8 slices mozzarella (practical estimate alternative for Portuguese queijo Flamengo), about 12 oz (340 g) total
2 tbsp (30 ml) olive oil for cooking steaks and sausages
3 tbsp (45 g) unsalted butter
3 tbsp (45 g) all-purpose flour
1 1/2 cups (360 ml) beef or veal stock
1 cup (240 ml) lager beer
3 tbsp (45 g) tomato paste
1 tbsp (15 ml) Worcestershire sauce
1-2 tsp (5-10 ml) piri-piri or hot sauce, to taste
1 tsp (5 g) smoked paprika
Salt and black pepper to taste
4 eggs (optional), approx. 50 g each, fried to top sandwiches
French fries, for serving

Instructions

1. Season the thin steaks with salt and pepper. In a skillet over medium-high heat, warm 2 tbsp olive oil and quickly sear the steaks 1–2 minutes per side until just cooked; transfer to a plate and keep warm.
2. In the same skillet, brown the sliced linguiça or sausages briefly to render flavor; remove and set aside.
3. Build each sandwich: place two slices of bread, layer with ham, sausage slices, a steak, more ham, and top with a final slice of bread. Place two slices of cheese over each assembled sandwich, covering top and sides where possible.
4. Preheat the broiler (grill) or oven to high. Place sandwiches on a baking sheet and broil until the cheese is fully melted and blistered, 2–4 minutes. Remove and keep warm.
5. For the sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux without browning. Gradually whisk in the beef stock until smooth.
6. Add beer, tomato paste, Worcestershire sauce, smoked paprika, piri-piri, salt, and pepper. Simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened and flavorful. Adjust seasoning and heat level.
7. To serve, place a melted-cheese-topped sandwich on each plate and ladle generous amounts of hot sauce over and around the sandwich. Top each with a fried egg if using and serve immediately with French fries.