What is a Francesinha?

The Francesinha was invented in Porto, Portugal, by Daniel David de Silva back in 1953. The story goes that Silva set out to create a sandwich inspired by the croque monsieur from France. Croque Monsieur is a delicious French ham and cheese sandwich, made with gruyere, Parmesan, ham and a simple béchamel sauce, toasted in the oven.

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The Francesinha is not an open-faced sandwich, though it certainly feels like one when you eat it. This indulgent creation layers four or more types of meat, melted cheese, and a rich sauce made from tomatoes and beer, all topped with a sunny-side-up egg. The Francesinha is typically served fully smothered in sauce, with French fries on the side—or sometimes swimming right in the savoury sauce.

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The word Francesinha means “Little French woman” or “Frenchie” in Portuguese. It’s the name of a hearty sandwich from Porto made with layers of meat, cheese, and a beer-based gravy. Today, it’s popular throughout Portugal. Having tried it a few times myself, I can assure you—it’s definitely not French, and certainly not little. It’s a serious meal!

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Ingredients for the Francesinha

(Per person)

• 2 slices thick-cut white bread

• 1 linguiça (Portuguese sausage)
  A cured traditional Portuguese pork sausage with a distinctive orange hue from paprika. Known as “Portuguese sausage” in New England and Hawaii. You can also find it in Brazilian stores or butcher shops.

• 1 fresh sausage (salsicha fresca)
  An uncured Portuguese pork sausage. The closest substitute is Italian sausage.

• 2 slices of thinly sliced ham

• 2 thin-cut slices of rump steak

• 5–6 slices Flamengo cheese
  A typical Portuguese semi-soft cow’s milk cheese, also known as “Flemish cheese.” If unavailable, use a mild, neutral cheese such as provolone.

• 1 egg 

• 130 g French fries 

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Ingredients for the Sauce

• 1 medium yellow onion

• 20 ml (1½ tbsp) olive oil

• 200 ml (about ¾ cup) white wine

• 4 tbsp ketchup

• 4 tbsp tomato purée or paste

• 2 tbsp oxtail soup mix

• 100 ml (about ⅓ cup) whiskey

• 50 ml (3½ tbsp) tawny Port wine

• 500 ml (2 cups) pilsner beer

• 1 tbsp Worcestershire sauce

• ½ tbsp piri-piri sauce
  Preferred brand: Paladin Sacana Extra Picante

• 1 chicken stock cube

• 100 ml (6½ tbsp) milk

• 1 tsp flour

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How to Make a Francesinha

Lightly toast the bread — either in the oven or toaster — without pressing it down, so it keeps its thickness.

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Cook the steak to medium-rare and let it rest for a few minutes off the heat to retain its juices. Slice it slightly to make cutting easier later.

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Cut the linguiça and fresh sausage lengthwise, trimming them if needed to match the size of the bread. Cook them in the same pan as the steak.

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As an option fry the egg(s) in the same pan, and prepare the fries on the side.

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Assembling

Place one toasted slice of bread in an oven-safe deep dish. Layer the ham and bologna (or mortadella) over the bread, followed by the sausages and steak. Top with the second slice of bread and cover everything generously with cheese slices.

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Turn on the broiler and place the dish in the oven until the cheese is fully melted and bubbly.

Remove from the oven, place the fried egg on top (if using), and ladle at least two spoonfuls of hot sauce over the sandwich. Serve immediately.

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Pour the remaining sauce into a gravy boat and serve it separately, along with the fries.

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Francesinha Sauce Recipe

Dice the onion and sauté it in olive oil until soft and translucent.

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Add the white wine, ketchup, and tomato purée or paste. Bring to a boil while you prepare the next step.

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Dissolve the oxtail soup mix in 520 ml of boiling water and add it to the pot.

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Add the whiskey and Port wine, then simmer uncovered (or with the lid half on) for about 35 minutes, until the alcohol evaporates.

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Blend the mixture with an immersion blender until smooth.

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Stir in the beer, Worcestershire sauce, piri-piri sauce, and bouillon.

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Dissolve the flour in the milk, pour it into the sauce, and simmer for another 15 minutes with the lid on.

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Reduce the heat to low and keep warm until ready to serve. Avoid lifting the lid too often — let the flavours develop!