Portuguese
Francesinha
Porto’s lavish steak-and-sausage sandwich, cloaked in bubbling cheese and drenched with glossy, gently fiery beer-tomato sauce.
4 servings · 40 minutes prep · 80 minutes cook
Ingredients
Beer-tomato sauce
- 2 tbsp total, divided, use 1 tablespoon for the sauce and 1 tablespoon for searing the steaks
- 1 medium onion (7 oz), thinly sliced
- 3 cloves (about 0.4 oz), sliced
- 1 fresh or 2 dried bay leaves
- 2 tbsp
- 1 cup
- 2 bottles pale Portuguese lager, 11.2 fl oz each, use a clean, pale Portuguese-style lager
- 2 cups, unsalted or low-sodium
- 1/4 cup
- 2 tbsp
- 2 tbsp
- 1–2 tsp, use up to 2 teaspoons according to the desired heat level
- 1 tbsp
- 2 tbsp
- 2 tbsp, cold and cubed
Fries
- 2 1/2 lb
- 2 qt, neutral oil such as peanut or sunflower oil
- 3 tsp total, divided, Diamond Crystal; use 1 teaspoon for the steaks and 2 teaspoons for the fries
Meat and bread
- 4 sausages, about 3 oz each (12 oz total), fresh Portuguese pork sausages
- 2 sausages, about 3 oz each (6 oz total), smoked
- 4 steaks, about 4 oz each and 1/2 inch thick (1 lb total), boneless beef sirloin
- 1/2 tsp, freshly ground
- 8 thin slices (8 oz), wet-cured ham
- 8 thick slices (about 1 1/2 lb)
Cheese
- 20 slices (14 oz), mild Portuguese flamengo-style melting cheese
Directions
1. Prepare the sauce
- Heat 1 tbsp extra virgin olive oil in a {{tool:heavy-saucepan}} over medium heat. Add the yellow onion, garlic cloves, and bay leaf. Cook for 8–10 minutes, stirring frequently with a {{tool:wooden-spoon}}, until the onion is soft and pale golden; do not deeply brown it.
- Add the tomato paste and cook for 2 minutes, stirring and scraping the bottom, until it darkens slightly. Stir in the tomato passata, lager, beef stock, ruby port, brandy, worcestershire sauce, and 1 tsp extra piri piri sauce.
- Bring to a boil, then reduce to a lively simmer. Cook uncovered for 35–45 minutes, stirring occasionally, until reduced to about 4 cups (950 ml). The sauce should taste concentrated but remain fluid enough to soak the bread. Add the remaining extra piri piri sauce if sharper heat is wanted.
- Remove the bay leaf. Blend the sauce until completely smooth with an {{tool:immersion-blender}}, or carefully transfer it to a countertop blender. Return it to the saucepan and bring it back to a gentle simmer.
- Stir together the cornstarch and cold water until smooth. Using a {{tool:whisk}}, whisk the slurry into the simmering sauce and cook for 2 minutes, until it lightly coats a spoon but pours freely. Remove from the heat and whisk in the unsalted butter. Keep warm over very low heat and do not boil after adding the butter; no additional salt is needed.
2. Soak and blanch the fries
- Peel the russet potatoes and cut them lengthwise with a {{tool:chef-knife}} into fries about 3/8 inch (1 cm) thick. Rinse under cold water, then soak in a {{tool:large-bowl}} of cold water for 30 minutes.
- Drain the potatoes in a {{tool:colander}} and spread them on clean towels. Dry them meticulously; surface water causes dangerous splattering in hot oil.
- Pour the frying oil into a {{tool:large-heavy-pot}}, leaving at least 3 inches (7.5 cm) of headspace. Using a {{tool:deep-fry-thermometer}}, heat to 325°F (165°C). Fry the potatoes in three batches for 5–7 minutes per batch, stirring gently with a {{tool:skimmer}}, until cooked through and flexible but still pale.
- Use the {{tool:skimmer}} to lift the fries onto a {{tool:wire-rack}} set over a {{tool:sheet-pan}}. Let them cool for at least 15 minutes while the meats and sandwiches are prepared. Reserve the oil for the final fry.
3. Cook the sausages and steak
- Heat a {{tool:large-skillet}} over medium-low heat. Add the portuguese pork sausage with 1/4 cup (60 ml) water, cover, and cook for 8 minutes, turning once. Uncover and cook for 6–10 minutes more, turning frequently with {{tool:tongs}}, until evenly browned and the centers reach 160°F (71°C) on an {{tool:instant-read-thermometer}}. Transfer to a {{tool:cutting-board}} and rest for 5 minutes.
- Split each cooked portuguese pork sausage lengthwise. Split the linguica lengthwise, then cut each piece crosswise to make eight short lengths. Brown the cut sides of both sausages in the skillet over medium-high heat for 1–2 minutes per side, then set aside.
- Pat the sirloin steak dry. If necessary, pound the steaks to an even 1/2-inch (1.25 cm) thickness so they fit the bread. Season both sides with 1 tsp kosher salt and the black pepper.
- Add 1 tbsp extra virgin olive oil to the skillet and heat over high heat until shimmering. Sear the steaks for 1–2 minutes per side, until well browned and 125–130°F (52–54°C) at the center. Rest for 5 minutes; they will finish cooking under the broiler.
- Add the cooked ham to the hot skillet and cook for about 30 seconds per side, just until warm and lightly browned at the edges.
4. Assemble the sandwiches
- Position an oven rack 6 inches (15 cm) below the {{tool:broiler}} and heat the broiler to high. Arrange four ovenproof {{tool:shallow-dishes}} on a rimmed {{tool:sheet-pan}}.
- Place one slice of pain de mie or firm white sandwich bread on each dish. On each slice, layer two pieces of portuguese pork sausage, two pieces of linguica, one sirloin steak, and two slices of cooked ham. Top each sandwich with a second bread slice.
- Cover each sandwich with five slices of flamengo cheese: one on top and four draped around the sides, overlapping as needed so the bread is almost completely enclosed.
5. Finish the fries, broil, and serve
- Reheat the frying oil to 375°F (190°C). Fry the blanched potatoes in three batches for 2–4 minutes, stirring and retrieving them with the {{tool:skimmer}}, until deep golden, crisp, and hollow-sounding when stirred. Drain briefly on the {{tool:wire-rack}}, then toss while hot with 2 tsp kosher salt. Hold uncovered on the rack while the sandwiches broil.
- Place the assembled sandwiches under the broiler and watch continuously for 2–4 minutes, until the cheese is fully melted, bubbling, and lightly browned in spots. The steak should finish at approximately 135°F (57°C) for medium-rare, or slightly higher according to preference. Handle the hot pan and dishes with {{tool:oven-mitts}}.
- Rewarm the sauce gently if necessary. Divide it evenly among the sandwiches, pouring about 1 cup (240 ml) over and around each one and coating the cheese generously without completely submerging its browned top. Serve at once with the crisp fries piled alongside.
