Portuguese cuisine has a bit of a love affair with meat. So, it’s only fitting that they made a sandwich called francesinha, almost entirely out of meat.
This sandwich is incredibly powerful, it took me two tries to eat the whole thing. Also, I feel like my muscle mass has increased overnight. I feel like I need to do handstand pushups and run a couple miles. This thing will give you a bigger protein rush than protein powder, I’m serious.
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What Is In Francesinha?
There is actually a wide variety of possible meats in francesinha. The most common meats include wet-cured ham, linguica, chipolata (a sausage), steak, and roast meat. Locals will argue endlessly over which restaurant in town has the best quality meats.
I took a little liberty and went with some more locally accessible meats: andouille sausage (just cause I really like it), chorizo for a little spiciness, and sirloin steak.
The tomato beer sauce is the other ingredient that separates good from great sandwiches. The recipes are a closely guarded secret. The spices and herbs used are a mystery outside of the kitchen the francesinha comes from. For mine, I used tomato sauce, beer, garlic, salt, pepper, and cayenne pepper.
Making Francesinha
After doing it, I think it’s best to make the sauce before making the meats. This way, you can leave the sauce to simmer and you’ll have hot meat on the francesinha sandwich.
The Sauce
My sauce is very simple, and surprisingly satisfying. Add a can of tomato sauce and 1 cup of beer (a lager) to a small pot on medium low heat. Then, add two cloves of garlic (sliced), salt, pepper, and some cayenne pepper. Stir it occasionally so nothing sticks to the bottom. Taste after a few minutes and adjust if necessary. Season your steak before all this by the way.
The Meats
I think there is an ideal order to cook the meat in, if you want to do them all in the same skillet. Start with a little olive oil in the skillet on medium heat. Once hot, add the andouille sausage. Brown and flip. Should take like 2 minutes. Andouille is precooked, so we’re just adding more flavor here.
Now, add a tablespoon of butter. Slap that steak down (remember to season it first) and get a good sear on it. Tilt the skillet and baste the top of the steak with your butter. Once you have a nice crust, flip it and hit the other side. After you hit your desired level of doneness, take it off the heat. Don’t carve it. Letting it rest will make it juicier.
Last, is the chorizo. By cooking the steak second, you now have all this free flavor in the skillet. The chorizo will absorb all that butter and become a high point of your francesinha. You can let it sit a couple minutes without stirring. This way there will be some crispy bits mixed into the chorizo.
The Bread
Buy a nice bougie loaf of bread. You can make your own, but I was tired from making the bread for my makloub sandwich. Now, you want to toast your bread. I’ve seen some people toast it with the cheese on top to melt it, but this will result in a soggy top piece of bread after you add the sauce.
So, separate your bread slices and put in the oven at 325 F. Check every now and then til it’s nice and toasty. You can pass the time by frying an egg for an optional topping. Take out the bread, and assemble your francesinha. Add some pecorino cheese on top of the bread. I chose pecorino because sheep cheese is the most popular type in Portugal. Pecorino is Italian, but it is sheep!
For more meat, try my Bulgarian kebapche (grilled kebabs) or spicy mapo tofu. Or once you eat this sandwich and need a meat free day, try my vegetarian beet succotash.
Francesinha (Portuguese Meat Sandwich)
Ingredients
- 8 oz sirloin steak
- 1 cup andouille sausage (sliced down middle)
- ½ cup chorizo
- 1 tbsp butter
- 8 oz tomato sauce
- 1 cup beer (lager)
- 2 garlic cloves (sliced)
- ½ tsp cayenne pepper
- salt
- pepper
- 2 slices pecorino cheese
- 1 egg
Instructions
- Season your steak thoroughly with salt, pepper, and any other seasonings of choice.
- Combine tomato sauce, beer, garlic, salt, pepper, and cayenne pepper in a small pot on medium low heat. Cook for 10 minutes, stirring occasionally. Taste, adjust if desired, and turn heat to simmer.
- Add a little olive oil to a skillet and heat up on medium heat. Add andouille sausage to the skillet and brown on both sides, about 2 to 3 minutes. Remove sausage from skillet.
- Add butter to skillet, add steak once melted. Tilt skilled and baste the top with butter. Flip once the bottom has a nice sear, about 3 minutes. Remove once it reaches desired level of doneness. Do not cut into it, let it rest.
- Add chorizo to skillet, cook for about 5 minutes, stirring occasionally. Remove.
- Put 2 slices of bread on a baking sheet separately. Bake in the oven at 325 F until toasty.
- Fry an egg in the skillet while waiting on the bread. Try not to flip it so that the top is still runny.
- Assemble the sandwich, sausage on the bottom, then chorizo, steak, bread, then cheese on top. Cover with tomato beer sauce. Add your fried egg on top. Dig in!
Video
Nutrition
I don’t know, where you learned how to make a francesinha, but that sandwich in the picture is definitely not a francesinha. And I ate francesinhas in the best places in the Porto region and Braga. Btw the secret is in the sauce.
I can’t believe you’d make sandwiches out of Portuguese people. Absolutely outrageous. I hate it. Post more.
Nice sandwich, but nothing to do with a “francesinha”
You need to use a much thinner steak, and you’re using the wrong kind of chorizo, you’re supposed to use whole sausages split in the middle. Also, you’re supposed to use regular toast bread slices for a better flavour and consistency, and there’s supposed to be melted cheese on top of the whole thing. And finally, the sauce is way too thick, and there’s not enough of it. Francesinha is typically served with a side of fries, and you need the runny and plentiful sauce to be left over on the plate to eat with your fries. I’m glad that this dish is making it out of the Porto area, but let’s keep making it like they do it.