Portuguese Francesinha with Homemade Beer Sauce

A rich and indulgent take on the classic Francesinha sandwich with a unique beer sauce, grilled steak, and gooey gouda.

Servings: 2
Preparation Time: 20 minutes
Cooking Time: 40 minutes

The Francesinha is an iconic sandwich from Porto, Portugal, traditionally loaded with layers of meats, cheese, and a rich beer-based sauce. I’ve taken a slightly unconventional approach, creating a Portuguese beer sauce using white onions, olive oil, lard, and a bay leaf. The result is a sandwich that embodies the essence of the original but with a unique flair.

Why You’ll Love This Sandwich

1. Rich and Decadent Sauce:
  The Portuguese beer sauce, enhanced with white onions, lard, and a bay leaf, brings a depth of flavour that perfectly complements the meaty layers of the sandwich.

1. Perfect Balance of Textures:
  From the tender slices of grilled steak and juicy linguica sausages to the gooey melted gouda and crispy fried egg, each bite offers a delightful contrast of textures.

1. Customisable for Every Palate:
  Whether you prefer your sandwich more traditional or want to add your twist, this recipe is versatile enough to cater to various preferences without sacrificing the essence of the Francesinha.

Enjoy making this Francesinha, and don’t hesitate to experiment with different ingredients to make it your own. The key is to balance the rich sauce with the hearty filling, creating a sandwich that’s as satisfying as it is delicious.

FAQs

What is Francesinha Sauce Made Of?

Francesinha sauce is a rich and flavorful component of the Francesinha sandwich. The sauce typically includes a base of beer, which gives it a distinct taste, combined with ingredients such as tomato purée, onions, garlic, hot sauce, and spices. Some variations may also include butter, Worcestershire sauce, and even brandy or Port wine for added depth. The sauce is simmered to thicken and develop a complex flavour profile that complements the hearty sandwich.

What is Portugal’s Most Famous Sandwich?

Portugal’s most famous sandwich is the Francesinha. Originating from Porto, this sandwich is a decadent and indulgent meal, layered with various meats, including ham, linguiça (a type of Portuguese sausage), and steak. It is topped with melted cheese, often a fried egg, and smothered in a rich, spicy beer-based sauce. The Francesinha is a beloved dish in Portugal and has become iconic, especially in the northern regions of the country.

Why Is It Called Francesinha?

The name Francesinha, which means “Little Frenchie” in Portuguese, is said to have been inspired by the French dish Croque Monsieur. The creator of the sandwich, Daniel da Silva, a Portuguese immigrant who returned from France, sought to create a Portuguese version of the French sandwich in the 1950s. He wanted to make a dish that was “spicier and more robust” to suit Portuguese tastes, hence the rich and complex sauce and the layers of meats. The name reflects the French inspiration, with “inha” as a diminutive suffix, indicating the Portuguese adaptation of a French culinary idea.

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Instructions

Preparing the Sauce:

In a medium saucepan, heat the olive oil over medium heat
Add the chopped white onion and cook until softened and translucent, about 5 minutes.
Stir in the lard until melted, then add the bay leaf, cooking for another minute
Pour in the Portuguese beer, scraping up any bits stuck to the bottom of the pan.
Let it simmer for 5 minutes to reduce slightly.
Add the tomato purée, hot sauce, and Worcestershire sauce. Stir well to combine.
Let the sauce simmer on low heat for 15-20 minutes, allowing the flavours to meld together.
Season with salt and pepper to taste. Remove the bay leaf before serving.

Assembling the Sandwich:

Grill the steaks to your desired doneness, then slice them thinly against the grain.
Grill the linguica sausages until cooked through, then slice them diagonally.
Lightly toast the slices of thick white bread in a toaster or on a grill until just golden.
Place a slice of toasted bread on a plate.
Add a slice of ham, followed by half the sliced steak.
Layer a slice of gouda cheese on top of the steak.
Add another slice of bread, followed by the linguica sausage slices, another slice of ham, and a second slice of gouda.
Top with the final slice of bread.
In a small frying pan, melt the butter over medium heat.
Crack the eggs into the pan and fry until the whites are set but the yolks remain runny, about 3-4 minutes.
Season with a pinch of salt and pepper.
Pour the warm beer sauce generously over the top of the sandwich.
Place a fried egg on top of each sandwich.
Serve immediately, ideally with a side of fries to soak up any extra sauce.

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Menu info

Ingredients

For the Sauce:

1 medium white onion, finely chopped
2 tablespoons olive oil
1 tablespoon lard
1 bay leaf
250 ml (1 cup) Portuguese beer
200 ml (¾ cup) tomato purée
1 teaspoon hot sauce (or to taste)
1 tablespoon Worcestershire sauce
Salt and pepper to taste

For the Sandwich:

2 medium steaks (200 g each), grilled and thinly sliced
2 linguica sausages, grilled and sliced
4 slices of ham
8 slices of gouda cheese4 slices of thick white bread
2 large eggs
2 tablespoons butter
Salt and pepper to taste

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