Portuguese francesinha sandwich

This was my first attempt at Portuguese food. I thought, oh, it's a sandwich, it can't be that hard to make. Well, it's a LOT of sandwich and the sauce is epic, but took some effort. Otherwise, yeah, it's not that hard. This is a very iconic Portuguese dish and I'm convinced whoever invented it was looking for a cure for a massive hangover after a big night out.

According to Google, "the francesinha, originating in Porto, Portugal, was inspired by the French croque-monsieur. Created in the early 20th century by a local restaurant owner, it combines layers of cured meats, steak, and melted cheese, all smothered in a rich, spicy tomato and beer sauce. Its hearty nature made it a favorite among workers, quickly gaining popularity as a comfort food. Today, the francesinha is celebrated not only in Porto but throughout Portugal, symbolizing the country’s culinary creativity. Its unique flavors and satisfying portion size make it an iconic dish, often enjoyed with a side of fries and a cold beer." Thank you Google, but I'm sticking to my idea that it's perfect hangover food.

Here's the recipe:

Ingredients

For the Sauce:

• 200g bacon
• 100g chorizo
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 200 ml olive oil + 2 tbsp
• 400g diced tomatoes or tomato sauce
• 2 small potatoes, peeled and cubed
• 1 beef stock cube
• 50 ml port wine
• 50 ml Madeira sweet wine (or brandy/cognac)
• 100 ml red wine + extra to taste
• 500 ml pale ale style blond beer
• 1 large fresh hot chili (or to taste)
• 2 tbsp Worcestershire sauce
• Chili sauce (to taste)
• Salt and black pepper (to taste)

For the Francesinha:

• 8 slices of ham
• 28 slices of cheese
• 12 slices of pepperoni or salami
• 4 thin slices of veal (or beef) steak + 1 tbsp fat or butter (2)
• 8 sausages
• 12 slices of bread (toasted)
• 4 eggs (optional, for topping)
• Fresh parsley (optional, for garnish)

Instructions

Making the Sauce:

1. Prepare Ingredients:
   • Chop the onion and garlic roughly.
   • Peel and cube the potatoes into small, even pieces for quicker cooking.
2. Mix Alcohol:
   • In a small bowl, combine the red wine, port wine, and Madeira sweet wine. Stir gently to mix and set aside.
3. Heat Pot:
   • In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
4. Cook Meats:
   • Add the sliced chorizo and bacon to the hot oil. Fry until the bacon is crispy and the chorizo has released its oil, about 5-7 minutes.
   • Once cooked, remove the bacon and chorizo from the pot and set them aside. Leave the rendered fat in the pot for flavor.
5. Add Olive Oil:
   • Pour in the remaining 200 ml of olive oil and heat until hot but not smoking.
6. Sauté Vegetables:
   • Add the chopped onion, minced garlic, and cubed potatoes to the pot. Stir well to coat in the oil and cook until the onions are translucent, about 5 minutes.
7. Combine Liquids:
   • When the onions are clear, pour in the alcohol mixture, followed by the beer, diced tomatoes, bay leaves, chili, and the beef stock cube. Stir thoroughly to combine all ingredients.
8. Simmer:
   • Reduce the heat to medium and let the sauce simmer uncovered for 20 minutes. Stir occasionally to prevent sticking. If the sauce thickens too much, add a bit of water.

   
   

Preparing the Other Ingredients:

1. Preheat Oven:
   • Set your oven to 200°C (392°F) to preheat while you prepare the other components.
2. Prepare Sausages:
   • Cut the sausages in half lengthwise for even cooking.
3. Season Steak:
   • Season the veal steaks generously with salt and black pepper on both sides.
4. Cook Sausages:
   • In a hot skillet, add the sausages and fry them in 1 tablespoon of butter or the leftover fat from the chorizo and bacon. Cook until browned and cooked through, about 5 minutes. Transfer to a plate.
5. Cook Steak:
   • In the same skillet, add the veal steaks and sear for about 2-3 minutes on each side until browned, but slightly undercooked. This will ensure they remain tender. Remove from heat and let them rest.

   
   

Finalizing the Sauce:

1. Check Consistency:
   • After the sauce has simmered for 10 minutes, check its consistency. Stir it and cover, allowing it to simmer for another 10 minutes. If it appears too thick, add a little water to thin it out.
2. Blend Sauce:
   • Remove the bay leaves and chili (if desired). Using an immersion blender, blend the sauce until smooth. If you like a spicier sauce, you can leave the chili in.
3. Season:
   • Taste the sauce and adjust with salt, black pepper, and a splash of red wine for acidity. If you prefer it spicier, add your favorite chili sauce to taste.
4. Keep Warm:
   • Lower the heat and keep the sauce warm while you assemble the sandwiches.

   
   

Assembling the Sandwich:

1. Prepare Baking Dish:
   • Arrange a baking sheet lined with parchment paper or use a deep baking dish to hold the assembled sandwiches.
2. Toast Bread:
   • Butter one side of two slices of bread for each sandwich. Toast the buttered side in a hot skillet until golden brown and crisp, about 2-3 minutes.
3. Layer Ingredients:
   • Assemble each sandwich in the following order: (3)
     • Toasted bread
     • A generous layer of cheese
     • Slices of ham
     • Cooked sausages
     • Another layer of cheese
     • Cooked veal steak
     • Yet another layer of cheese
     • A second slice of toasted bread
     • Cheese again
     • Slices of ham
     • Pepperoni or salami
     • Final layer of cheese
     • Top with another slice of toasted bread
4. Bake:
   • Place the assembled sandwiches in the preheated oven and bake for about 5-10 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • Once baked, carefully transfer the sandwiches to deep plates. Pour the remaining hot sauce generously over each sandwich, allowing the cheese to melt further into the sauce.

   
   

Optional Topping:

1. Add Egg:
   • If desired, fry eggs sunny side up and place one on top of each sandwich. Garnish with fresh parsley for a pop of color and flavor.

Notes:
(1) This recipe makes 4 sandwiches, I think. And these sandwiches are HUGE. I halved it and made only 2 sandwiches and hubby and I could barely finish one sandwich shared between us. These sandwiches are a meal in themselves. We ended up saving the other one for another day. It does heat back up nicely.
(2) I used beef because I'm not fond of veal, so just use whatever steak you like.
(3) I found this image of how to layer a francesinha on the interwebs which is helpful if you need a visual.

Source: tasteatlas

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