How to make it
7 steps. Take it one step at a time.
To make the sauce, sauté the chopped onion and minced garlic
To make the sauce, sauté the chopped onion and minced garlic in a pot with a little olive oil until softened. Add the tomato paste and bay leaf (if using), cooking for another 2 minutes.
5 minPour in the beer, beef stock, Port wine, and piri-piri sauce
Pour in the beer, beef stock, Port wine, and piri-piri sauce. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the bay leaf and blend the sauce until completely smooth using an immersion blender.
15 minDissolve the cornstarch
Dissolve the cornstarch in a small amount of cold water and stir it into the sauce. Simmer for a few more minutes until the sauce thickens. Keep warm.
3 minPreheat your oven
Preheat your oven to 400°F (204°C). Grill or sear the beef steaks, linguiça, and fresh sausages in a pan until cooked through. Toast the bread slices lightly.
10 minAssemble the sandwiches
Assemble the sandwiches: Place one slice of toast on a plate. Layer with a slice of ham, the steak, the fresh sausage, and the linguiça. Top with another slice of ham and a second slice of toast. Cover the entire sandwich (top and sides) with cheese slices.
Place the sandwiches
Place the sandwiches in the oven for about 5 minutes or until the cheese is completely melted and bubbly.
5 minFry the eggs sunny-side up
While the cheese melts, fry the eggs sunny-side up. Place an egg on top of each sandwich and pour a generous amount of the hot sauce over everything.
2 min
A little kitchen wisdom
The secret to a great Francesinha is the sauce. It should be thick enough to coat a spoon and have a nice spicy kick. For the most authentic experience, serve with a side of French fries and a cold beer.
