Francesinha

Ingredients:

• 4 slices of thick white bread
• 2 thin beef steaks (approx. 200g each)
• 2 slices of smoked ham
• 2 slices of mortadella
• 2 linguiças (Portuguese sausages), sliced
• 6 slices of cheese (such as Edam or Gouda)
• 1 tablespoon (15ml) olive oil
• 1 cup (240ml) lager beer
• 1 cup (240ml) tomato passata
• 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15g) butter
• 1 tablespoon (8g) all-purpose flour
• 1/4 teaspoon (1g) cayenne pepper
• Salt and pepper to taste
• 2 fried eggs (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a saucepan over medium heat, melt butter and add flour, stirring constantly to form a roux. Cook for 1-2 minutes until light golden.
3. Gradually add lager beer and tomato passata to the roux, whisking continuously to prevent lumps.
4. Stir in Worcestershire sauce, cayenne pepper, salt, and pepper. Simmer sauce for about 10 minutes until slightly thickened.
5. In a frying pan, heat olive oil over medium-high heat. Cook the beef steaks for 2-3 minutes on each side until browned but still juicy. Remove from pan.
6. In the same pan, lightly fry the linguiça slices until golden. Remove and set aside.
7. Toast the bread slices. On two slices, layer one steak, a slice of smoked ham, a slice of mortadella, and linguiça. Top each with another slice of bread.
8. Place the sandwiches in an oven-safe dish. Pour the sauce generously over the top and cover each with cheese slices.
9. Bake in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.
10. Optionally, top each sandwich with a fried egg before serving.

Notes:

Francesinha is best served hot and with plenty of sauce. For a spicier kick, add more cayenne pepper or serve with piri-piri sauce on the side. This dish pairs well with French fries and a cold beer. Store leftover sauce in an airtight container in the fridge for up to 3 days.