Francesinha
The Francesinha is Porto's most iconic culinary creation, a towering sandwich that embodies the city's bold and indulgent spirit. This legendary dish consists of layers of toasted bread filled with an abundance of meats including wet-cured ham, roast beef or pork, linguiça (Portuguese cured sausage), and fresh sausage, all smothered in melted cheese and topped with a fried egg. What truly sets the Francesinha apart is its distinctive sauce - a rich, beer-based concoction made with tomato, meat stock, and secret spices that varies from restaurant to restaurant.
Created in the 1960s by Portuguese emigrants returning from France, the Francesinha was inspired by the French croque-monsieur but transformed into something uniquely Portuguese. The name literally means 'little French girl,' a playful nod to its French origins while celebrating its Portuguese identity. This hearty sandwich quickly became a symbol of Porto's working-class culture and is now considered one of Portugal's most beloved comfort foods, representing the city's generous hospitality and love for substantial, flavorful meals.
Ingredients
- 4 slices (4 slices) Thick white bread slices
- 120g (4 slices) Wet-cured ham
- 150g (4 slices) Roast beef or pork
- 200g (2 sausages) Linguiça (Portuguese cured sausage)
- 150g (2 sausages) Fresh sausage (chipolata or similar)
- 200g (8 slices) Melting cheese (Edam or similar)
- 2 large (2 large) Eggs
- 500ml (2 cups) Beer
- 45g (3 tablespoons) Tomato paste
- 200g (1 large) Onion
- 15g (3 cloves) Garlic cloves
- 20g (2 cubes) Meat stock cubes
- 30ml (2 tablespoons) Worcestershire sauce
- 30g (2 tablespoons) Butter
- 4g (2 teaspoons) Powdered mustard
- to taste (to taste) Salt and pepper
Method
- 1
Prepare the sauce by finely chopping the onion and garlic. In a large saucepan, melt butter over medium heat and sauté the onion and garlic until softened and fragrant, about 5 minutes.
- 2
Add tomato paste to the pan and cook for 2 minutes, stirring constantly. Pour in the beer and add the meat stock cubes, Worcestershire sauce, and powdered mustard. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the sauce thickens. Season with salt and pepper to taste.
- 3
Cook the fresh sausages in a skillet over medium heat until browned and cooked through, about 10-12 minutes. Slice the linguiça and fresh sausages into rounds. Set aside.
- 4
Toast the bread slices until golden brown. For each sandwich, layer one slice of bread with ham, roast meat, sliced linguiça, and fresh sausage. Top with another slice of bread.
- 5
Place the sandwiches in an oven-safe dish and cover completely with cheese slices. Pour the hot sauce generously over and around the sandwiches.
- 6
Preheat oven to 200°C (400°F). Bake the sandwiches for 10-15 minutes until the cheese is melted and bubbly.
- 7
Meanwhile, fry the eggs sunny-side up in a skillet until the whites are set but yolks remain runny. Place one fried egg on top of each sandwich and serve immediately with extra sauce on the side.
- 8
Prepare the sauce by finely chopping the onion and garlic. In a large saucepan, melt butter over medium heat and sauté the onion and garlic until softened and fragrant, about 5 minutes.
- 9
Add tomato paste to the pan and cook for 2 minutes, stirring constantly. Pour in the beer and add the meat stock cubes, Worcestershire sauce, and powdered mustard. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the sauce thickens. Season with salt and pepper to taste.
- 10
Cook the fresh sausages in a skillet over medium heat until browned and cooked through, about 10-12 minutes. Slice the linguiça and fresh sausages into rounds. Set aside.
- 11
Toast the bread slices until golden brown. For each sandwich, layer one slice of bread with ham, roast meat, sliced linguiça, and fresh sausage. Top with another slice of bread.
- 12
Place the sandwiches in an oven-safe dish and cover completely with cheese slices. Pour the hot sauce generously over and around the sandwiches.
- 13
Preheat oven to 200°C (400°F). Bake the sandwiches for 10-15 minutes until the cheese is melted and bubbly.
- 14
Meanwhile, fry the eggs sunny-side up in a skillet until the whites are set but yolks remain runny. Place one fried egg on top of each sandwich and serve immediately with extra sauce on the side.
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