Francesinha
Ingredients
- 8 pcWhite bread (thick slices)
- 4 pcBeef rib roast (thin steaks)
- 4 pcHam (slices)
- 8 pcChipolata sausage (halved)
- 4 pcMortadella (slices)
- 16 pcSliced processed cheese (for covering)
- 4 pcEgg (fried)
- 500 mlBlonde beer (for the sauce)
- 50 mlWhiskey (for the sauce)
- 100 gTomato caviar (concentrate)
- 20 gCorn starch (to thicken)
- 1 pcOnion (chopped)
- 2 pcGarlic (chopped)
- 30 gUnsalted butter
- 1 pcHot chili pepper (minced)
- 100 mlPort wine
- 1 tspPiri-piri sauce
Method
A stack of seared meats sandwiched between bread, smothered in melted cheese and a thick, spicy amber sauce. The sauce should be glossy and coat the sandwich perfectly.
- 1
In a saucepan, sauté the chopped onion and garlic with the butter. When translucent, add the tomato caviar and minced chili. Let it simmer for 5 minutes over medium heat.
- 2
Pour in the lager, whisky, port wine, and piri-piri sauce. Bring to a boil. Dissolve the cornstarch in a little cold water and stir it into the sauce. Let it reduce until the sauce coats the spoon. Blend finely.
- 3
Sear the beef pieces over high heat to brown them. Grill the chipolatas cut in half lengthwise and the ham slices. The meat should remain juicy.
- 4
Toast the bread. On one slice, stack the ham, beef, chipolata, and mortadella. Close with the second slice. Entirely cover the sandwich with the cheese slices. Place under the grill until the cheese is melted.
- 5
Place a fried egg on top. Pour the hot sauce over the entire sandwich so the cheese finishes melting on the plate.
Frequently asked questions
How do you get this dish right?
- The sauce is the secret: it should be smooth and thick enough not to run off like water.
- Don't overcook the beef; it will continue to warm up under the hot cheese.
How long does this dish keep?
Consume immediately. The sauce can be kept for 3 days in the fridge.
