Francesinha

Ingredients

• 6 pcs Bread
• 300 g Beef Steak
• 4 pcs Ham
• 2 pcs Linguica
• 2 pcs Sausage
• 8 pcs Sandwich Cheese
• 1 tbsp Butter
• 3 tbsp Olive Oil
• 1 pcs Onion
• 3 pcs Garlic
• 2 pcs Bay Leaves
• 2 tbsp Tomato Paste
• 1 tsp Sweet Paprika
• 2 tsp Piri Piri Sauce
• 330 ml Beer
• 300 ml Beef Stock
• 60 ml Port Wine
• 2 tsp Cornstarch
• 2 tbsp Water
• 2 tbsp Milk
• 0.75 tsp Black Pepper
• 1.75 tsp Kosher Salt
• 1 tbsp Parsley

Method

1. Pat {beef_steak} dry so it sears instead of steams. Dice {onion}, mince {garlic}, and season the {beef_steak} with {kosher_salt} and {black_pepper}.
2. Heat {olive_oil} in a saucepan over medium heat. Sweat {onion} with {bay_leaves} and a pinch of {kosher_salt} until soft and sweet, then add {garlic}. Stir in {tomato_paste} and {sweet_paprika} and cook until darkened and fragrant. Add {beer}, {port_wine}, and {beef_stock}, reduce over medium heat until glossy and deeply savory, then stir in {piri_piri_sauce}.
3. Whisk {cornstarch} with {water} until smooth, then whisk it into the simmering sauce. Cook over low heat until lightly thickened enough to coat a spoon, then remove {bay_leaves}. Add a splash of {milk} if needed for a silkier finish, and taste to adjust with {kosher_salt} and {black_pepper}.
4. Heat {butter} and a drizzle of {olive_oil} in a large skillet over medium-high heat. Sear {beef_steak} without crowding until browned and just cooked through, then cook {linguica} and {sausage} until blistered and hot. Warm {ham} briefly in the pan.
5. Toast {bread} until the surfaces are lightly crisp and ready to absorb sauce without collapsing.
6. Layer {bread} with {ham}, {beef_steak}, {linguica}, and {sausage}, then close each sandwich with more {bread}. Cover completely with {sandwich_cheese}.
7. Place the sandwiches on a tray and bake on the upper rack until {sandwich_cheese} is molten and starting to droop over the sides.
8. Set each sandwich on a warm plate, ladle over the hot sauce, and finish with {parsley} for freshness.