Francesinha Recipe

The first time I tasted a Francesinha, it was a revelation. Picture this: layers of succulent meats embraced by melted cheese, all swimming in a rich, spicy tomato and beer sauce. It sounds intense, and it absolutely is – in the most glorious way possible. My family, initially skeptical of this “over-the-top” Portuguese sandwich, were converted after just one bite. Now, Francesinha night is a highly anticipated event in our household. We’ve tweaked and perfected this recipe over countless iterations, aiming to capture the authentic, soul-satisfying experience of enjoying a Francesinha in a Porto café, right in our own kitchen. This isn’t just a sandwich; it’s a journey, a taste of Portugal, and a guaranteed crowd-pleaser. Get ready to embark on this delicious adventure with us and discover the magic of the Francesinha!

Ingredients

To craft an authentic and mouthwatering Francesinha, you’ll need to gather a specific set of ingredients. Don’t be intimidated by the list; each component plays a crucial role in building the symphony of flavors that defines this iconic Portuguese sandwich. Here’s a breakdown of what you’ll need for approximately 4 servings:

For the Sandwich:

• Bread: 8 slices of thick-cut white bread, preferably day-old. This sturdier bread holds up better to the sauce and fillings.
• Steak or Beef Steak: 4 thin slices (about 100g or 3.5 oz each) of good quality beef steak, such as sirloin or rump. Pounding it slightly to ensure even cooking is recommended.
• Fresh Sausage (Chipolata or similar): 200g (7 oz) of fresh pork sausage, cooked and sliced in half lengthwise. Look for sausages with a good pork flavor that aren’t overly fatty.
• Smoked Sausage (Linguiça or similar): 200g (7 oz) of Portuguese Linguiça sausage, or a similar smoked sausage with paprika and garlic notes. Sliced thinly.
• Ham: 200g (7 oz) of cooked ham, sliced thinly. A good quality smoked or cured ham will add depth of flavor.
• Cheese Slices: 8 slices of Edam, Gouda, or a similar melting cheese. Queijo Flamengo (Portuguese Edam) is traditional and works wonderfully.
• Optional – Frankfurter or Chipolata Sausages (Cooked): 4-8 cooked frankfurter or chipolata sausages (optional, but adds an extra layer of meat and authenticity).
• Butter: For toasting the bread.

For the Francesinha Sauce:

• Olive Oil: 2 tablespoons of good quality olive oil.
• Onion: 1 medium onion, finely chopped.
• Garlic: 3-4 cloves of garlic, minced.
• Tomato Puree: 2 tablespoons of concentrated tomato puree.
• Crushed Tomatoes: 400g (14 oz) can of crushed tomatoes.
• Beef Broth: 500ml (2 cups) of good quality beef broth. Low sodium is preferable so you can control the salt.
• Beer: 330ml (1 bottle) of Portuguese beer, such as Super Bock or Sagres. A pale lager works best.
• Port Wine: 100ml (½ cup) of Ruby Port wine. This adds sweetness and complexity.
• Whiskey or Brandy: 50ml (¼ cup) of whiskey or brandy. This adds warmth and depth of flavor.
• Piri-Piri Sauce (or Hot Sauce to Taste): Start with 1-2 teaspoons of Piri-Piri sauce or your favorite hot sauce and adjust to your desired spice level. This is crucial for the signature kick.
• Bay Leaf: 1-2 bay leaves.
• Dried Thyme: 1 teaspoon of dried thyme.
• Paprika: 1 teaspoon of smoked paprika (or sweet paprika).
• Mustard (Dijon or Yellow): 1 tablespoon of Dijon mustard or yellow mustard.
• Cornstarch or Flour (optional): 1 tablespoon, for thickening the sauce if needed.
• Salt and Black Pepper: To taste.

For Serving (Optional but Recommended):

• French Fries: Crispy French fries are the classic accompaniment to Francesinha.
• Fried Egg (Optional): Some variations include a fried egg on top of the Francesinha, adding richness.
• Extra Sauce: Serving extra sauce on the side is always a good idea for dipping and drizzling.

Instructions

Making Francesinha is a multi-step process, but each step is relatively straightforward. The key is to take your time and build the flavors layer by layer. Here’s a detailed guide to creating this Portuguese masterpiece:

Step 1: Prepare the Francesinha Sauce

1. Sauté Aromatics: In a large saucepan or pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Add Garlic and Tomato Puree: Add the minced garlic and tomato puree to the pot and cook for another minute, stirring constantly, until fragrant. This helps to deepen the flavor of the tomato paste.
3. Incorporate Tomatoes and Broth: Pour in the crushed tomatoes and beef broth. Stir well to combine all the ingredients.
4. Introduce Liquids and Spices: Add the beer, Port wine, and whiskey or brandy to the pot. Stir in the Piri-Piri sauce (or hot sauce), bay leaf, dried thyme, paprika, and mustard. Season with salt and black pepper to taste. Remember you can adjust the spice level later, so start with a moderate amount of hot sauce.
5. Simmer and Reduce: Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let the sauce simmer gently for at least 30-45 minutes, or even longer for a richer, more developed flavor. Stir occasionally to prevent sticking. The sauce should reduce slightly and thicken.
6. Taste and Adjust: After simmering, taste the sauce and adjust seasoning as needed. You might want to add more salt, pepper, hot sauce, or even a touch more Port wine or whiskey to balance the flavors to your preference.
7. Thicken if Necessary (Optional): If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water to create a slurry. Gradually whisk this slurry into the simmering sauce and cook for another 2-3 minutes, stirring constantly, until the sauce thickens to your desired consistency. Remove the bay leaf(s) before proceeding.
8. Keep Warm: Once the sauce is ready, keep it warm over very low heat while you prepare the sandwiches.

Step 2: Prepare the Sandwich Fillings

1. Cook Sausages (if needed): If using fresh pork sausage (like Chipolata), ensure it is cooked through. You can grill, pan-fry, or bake them until cooked. Slice them in half lengthwise after cooking. If using pre-cooked sausages like frankfurters or pre-cooked chipolatas, simply ensure they are heated through before assembling the sandwich.
2. Cook Steak: Season the thin steak slices with salt and pepper. Heat a skillet or grill pan over medium-high heat. Cook the steak quickly for 1-2 minutes per side for medium-rare, or longer to your preference. Don’t overcook, as it will be cooked further in the oven. Set aside.
3. Slice Sausages and Ham: Slice the Linguiça sausage and ham into thin slices if they are not already pre-sliced.

Step 3: Assemble the Francesinha

1. Toast Bread (Optional but Recommended): Lightly butter one side of each bread slice. Toast the unbuttered side of the bread slices in a pan or toaster until lightly golden. This adds a nice texture and prevents the bread from getting too soggy from the sauce.
2. Layer the Sandwich: On a toasted bread slice (toasted side up), layer the fillings in the following order:
   • Ham slices
   • Steak slice
   • Fresh sausage halves (if using)
   • Linguiça sausage slices
   • Frankfurter or chipolata sausages (if using)
   • Top with another toasted bread slice (toasted side down).
3. Cheese Blanket: Place two slices of cheese on top of each sandwich, overlapping slightly to cover the entire top.

Step 4: Bake or Broil to Melt Cheese

1. Preheat Oven (or Broiler): Preheat your oven to 180°C (350°F) or set your broiler to medium-high heat.
2. Bake or Broil: Place the assembled sandwiches on a baking sheet. Bake in the preheated oven for 5-10 minutes, or broil for 2-3 minutes, watching closely, until the cheese is melted, bubbly, and slightly golden brown. Be careful not to burn the cheese.

Step 5: Sauce and Serve

1. Generously Sauce: Once the cheese is melted, remove the sandwiches from the oven. Immediately and generously ladle the warm Francesinha sauce over each sandwich, ensuring it covers the entire sandwich and pools around the base. Don’t be shy with the sauce; it’s a crucial part of the experience.
2. Serve Hot: Serve the Francesinha immediately while it’s hot and the cheese is gooey. Traditionally, it’s served with a side of French fries and extra Francesinha sauce for dipping. You can also add a fried egg on top for an extra touch of richness, if desired.

Nutrition Facts

Please note that the nutritional information for Francesinha can vary significantly depending on the specific ingredients used, portion sizes, and preparation methods. The following is an approximate estimate for one serving of Francesinha:

• Servings: This recipe is designed for approximately 4 servings.
• Calories per Serving: Due to the rich ingredients and generous portions, a single serving of Francesinha is estimated to be quite high in calories, likely in the range of 800-1200 calories or even more. This is an estimate and can vary.

Breakdown (Approximate and Highly Variable):

• Fat: High (from cheese, sausages, steak, olive oil)
• Saturated Fat: High
• Cholesterol: High (from meat and cheese)
• Sodium: High (from processed meats, broth, and seasoning)
• Carbohydrates: Moderate (from bread, beer, and sauce)
• Protein: High (from various meats and cheese)

Important Considerations:

• This is an indulgent dish: Francesinha is not intended to be a low-calorie or low-fat meal. It’s a special occasion food, known for its richness and flavor.
• Ingredient Variations: Using leaner cuts of steak, reducing the amount of sausage, or using lower-fat cheese can slightly reduce the calorie and fat content, but it will still be a calorie-dense meal.
• Serving Size: Francesinha portions can be quite large. Consider sharing a Francesinha or opting for a smaller portion if you are calorie-conscious.
• French Fries: Adding French fries significantly increases the calorie and carbohydrate count.

For more accurate nutritional information: You can use online nutritional calculators and input the specific brands and quantities of ingredients you use in this recipe for a more personalized estimate.

Preparation Time

The total time to prepare Francesinha involves both preparation and cooking time. Here’s a breakdown:

• Preparation Time: Approximately 45-60 minutes. This includes:
  • Chopping vegetables for the sauce (onion, garlic).
  • Measuring and preparing sauce ingredients.
  • Cooking sausages (if using raw sausages).
  • Slicing sausages and ham.
  • Preparing steak (pounding and seasoning).
  • Assembling the sandwiches.
• Cooking Time: Approximately 45-60 minutes for the sauce simmering and 5-10 minutes for baking/broiling the sandwiches.
  • Sauce Simmering: 30-45 minutes minimum, longer for richer flavor.
  • Baking/Broiling Sandwiches: 5-10 minutes.
• Total Time: Approximately 1 hour 30 minutes to 2 hours.

Tips to Manage Time:

• Make the Sauce Ahead: The Francesinha sauce can be made a day or two in advance. In fact, the flavor often improves after a day or two in the refrigerator. This can significantly reduce the preparation time on the day you plan to serve the Francesinha.
• Prepare Ingredients in Advance: Chop onions and garlic, measure spices, and slice sausages and ham ahead of time.
• Use Pre-Cooked Sausages: Using pre-cooked sausages like frankfurters or smoked sausages will save time on cooking the sausage filling.
• Simultaneous Tasks: While the sauce is simmering, you can prepare the sandwich fillings and assemble the sandwiches.

While Francesinha is not a quick weeknight meal, the rich flavors and satisfying experience are well worth the time investment, especially for a weekend treat or special occasion.

How to Serve Francesinha

Serving Francesinha is just as important as preparing it! It’s a dish meant to be enjoyed hot, generously sauced, and often shared with friends or family. Here are some traditional and recommended ways to serve your homemade Francesinha:

• Hot and Fresh: Serve Francesinha immediately after baking or broiling and saucing. It’s best enjoyed when the cheese is melted and gooey, and the sauce is hot and flavorful.
• Generously Sauced: Don’t skimp on the sauce! Francesinha is meant to be swimming in its signature sauce. Ladle a generous amount of sauce over each sandwich, allowing it to soak into the bread and pool around the base.
• Classic Accompaniment: French Fries: Crispy French fries are the quintessential side dish for Francesinha. Serve a generous portion of fries alongside each sandwich for dipping into the flavorful sauce.
• Extra Sauce on the Side: Always offer extra Francesinha sauce on the side in a gravy boat or small bowls. This allows diners to add more sauce as they eat and dip their fries for an even more indulgent experience.
• Optional Fried Egg: For a truly traditional Porto experience (and even richer flavor), consider adding a fried egg on top of each Francesinha, nestled in the melted cheese. The runny yolk adds another layer of richness and texture.
• Drinks:
  • Beer: Portuguese beer, like Super Bock or Sagres, is the classic and perfect pairing for Francesinha. The crispness of the beer cuts through the richness of the sandwich.
  • Red Wine: A robust Portuguese red wine can also complement the flavors of Francesinha.
  • Soft Drinks: For non-alcoholic options, cola or iced tea are common choices.
• Casual and Communal: Francesinha is often enjoyed in a casual setting, such as a café or at home with friends and family. It’s not a delicate dish, so don’t be afraid to dig in and enjoy!
• Plates and Utensils: Provide plates and cutlery (knives and forks) as Francesinha can be quite messy to eat. Napkins are essential!
• Warm Plates (Optional): Warming the plates beforehand can help to keep the Francesinha hotter for longer, especially if serving a larger group.

In summary, to serve Francesinha like a true Portuguese:

• Serve it hot and generously sauced.
• Always include crispy French fries.
• Offer extra sauce for dipping.
• Consider a fried egg on top for extra richness.
• Pair it with Portuguese beer.
• Enjoy in a casual and convivial atmosphere.

Additional Tips for the Perfect Francesinha

Crafting the perfect Francesinha is a rewarding culinary endeavor. Here are 5 additional tips to elevate your homemade Francesinha to restaurant-quality:

1. Quality Ingredients Matter: While Francesinha is a hearty and robust dish, using high-quality ingredients will make a noticeable difference. Choose good quality steak, flavorful sausages (especially Linguiça if you can find it), and a decent melting cheese. The quality of the beef broth and beer also impacts the sauce flavor. Don’t skimp on the Port wine and whiskey; they contribute significant depth.
2. Don’t Rush the Sauce: The Francesinha sauce is the heart and soul of the dish. Allow it to simmer for a sufficient time (at least 45 minutes, ideally longer) to develop a rich, complex flavor. Low and slow simmering allows the flavors to meld together beautifully and the sauce to thicken slightly. Taste and adjust seasoning frequently during simmering to achieve the perfect balance.
3. Spice Level Adjustment: The Piri-Piri sauce (or hot sauce) is crucial for the signature kick of Francesinha. However, spice tolerance varies. Start with a smaller amount of hot sauce and gradually add more to reach your desired spice level. Remember, you can always add more spice, but it’s harder to take it away. Taste the sauce frequently as it simmers and adjust accordingly.
4. Toast the Bread Properly: Toasting the bread is an important step often overlooked. Lightly toasting the bread slices (especially on one side) prevents them from becoming overly soggy when drenched in sauce. It also adds a pleasant textural contrast. Ensure you don’t over-toast and dry out the bread completely; aim for a light golden crispness.
5. Master the Cheese Melt: Achieving perfectly melted cheese is key for visual appeal and texture. Ensure the cheese slices are evenly distributed over the sandwich and bake or broil just until the cheese is melted, bubbly, and slightly golden brown. Watch it closely under the broiler to prevent burning. The cheese should be gooey and inviting, creating a delicious blanket over the meaty fillings.

FAQ Section

Here are 5 frequently asked questions about Francesinha, along with their answers, to help you navigate the process of making and enjoying this iconic Portuguese sandwich:

Q1: Can I make Francesinha sauce in advance?

A: Yes, absolutely! In fact, making the Francesinha sauce a day or two in advance is highly recommended. The flavors of the sauce actually deepen and improve as they meld together in the refrigerator. Simply store the cooled sauce in an airtight container in the fridge and reheat it gently on the stovetop before assembling and serving the Francesinha. This is a great time-saving tip for when you plan to serve Francesinha.

Q2: Can I substitute ingredients in the Francesinha recipe?

A: While authenticity is key to the true Francesinha experience, some substitutions are possible:

• Sausages: If you can’t find Linguiça, use another smoked sausage with paprika and garlic notes, like Spanish chorizo (though chorizo is often spicier). For fresh sausage, Italian sausage or another flavorful pork sausage can be used instead of Chipolata.
• Cheese: Edam or Gouda are traditional, but other good melting cheeses like provolone, mozzarella, or even cheddar (for a different flavor profile) can be used.
• Port Wine & Whiskey/Brandy: If you don’t have Port wine, a sweet sherry or even a touch more red wine and sugar can be used as a substitute. For whiskey/brandy, you can use cognac or even a dark rum in a pinch, though the flavor will be slightly different. If you want to avoid alcohol altogether, you can omit them, but they do add significant depth to the sauce.
• Bread: While thick-cut white bread is traditional, a sturdy sourdough or even ciabatta (sliced thickly) could work, although the texture will be different.

Q3: How spicy should the Francesinha sauce be?

A: The spice level of Francesinha sauce is a matter of personal preference. Traditionally, it has a noticeable but not overwhelming kick. Start with a smaller amount of Piri-Piri sauce or hot sauce (1-2 teaspoons in the recipe) and taste as you simmer. You can always add more hot sauce gradually until you reach your desired spice level. Some people prefer a milder sauce, while others like it quite spicy. Adjust to your own taste and your family’s preferences.

Q4: Can I freeze leftover Francesinha sauce?

A: Yes, leftover Francesinha sauce freezes very well. Allow the sauce to cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be frozen for up to 2-3 months. Thaw the sauce overnight in the refrigerator or gently reheat it from frozen on the stovetop. Freezing the sauce is a great way to have it ready for a quick Francesinha craving in the future.

Q5: Is Francesinha supposed to be eaten with a knife and fork?

A: Yes, absolutely! Francesinha is definitely a knife and fork sandwich. It’s layered, saucy, and quite substantial. Trying to eat it with your hands would be very messy and impractical. Embrace the knife and fork approach and enjoy every saucy, cheesy, meaty bite! It’s part of the authentic Francesinha experience.

Enjoy making and savoring your homemade Francesinha! “Bom Apetite!” (Enjoy your meal!)

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