Francesinha

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.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1718
• Protein: 117 g
• Carbs: 87 g
• Fat: 91 g

Ingredients

• 8 piece White bread ( thick slices )
• 4 piece Beef rib roast ( thin steaks )
• 4 piece Ham ( slices )
• 8 piece Chipolata sausage ( halved )
• 4 piece Mortadella ( slices )
• 16 piece Sliced processed cheese ( for covering )
• 4 piece Egg ( fried )
• 500 ml Blonde beer ( for the sauce )
• 50 ml Whiskey ( for the sauce )
• 100 g Tomato caviar ( concentrate )
• 20 g Corn starch ( to thicken )
• 1 piece Onion ( chopped )
• 2 piece Garlic ( chopped )
• 30 g Minimum butter sweet
• 1 piece Hot chili pepper ( minced )
• 100 ml Port wine
• 1 tsp Piri-piri sauce

Instructions

1. Sauce base preparation

   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. Sauce reduction and thickening

   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. Cooking the meats

   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. Assembly and gratin

   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. Finishing

   Place a fried egg on top. Pour the hot sauce over the entire sandwich so the cheese finishes melting on the plate.

Chef's tips

• 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.

Storage

Consume immediately. The sauce can be kept for 3 days in the fridge.