Francesinha

Portuguese francesinha, sandwich

brunch, breakfast , lunch

Portuguese

Yield: 2

Author: Chabaso Bakery

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Francesinha

This recipe involves cooking bacon, sausages, and steaks, then making a rich sauce with beer, whiskey, and stock, before assembling a hearty sandwich with the meats, cheese, and sauce, topped with an egg.

Ingredients

• 4 slices thick bacon
• 2 Linguiça sausages
• 2 cube steaks
• 2 cloves garlic, grated
• 1 medium onion, minced
• 1 jalapeño, stem removed and split in half
• 1 bay leaf
• 2 C beef stock
• 1 C light beer
• 2 TBSP tomato paste
• 2 TBSP cornstarch
• 2 TBSP olive oil
• 1 TBSP port wine
• 4 slices Chabaso Tuscan Loaf
• 4 slices Swiss cheese
• 1 TSP salt, plus more for seasoning to taste
• 1 TSP black pepper, plus more for seasoning to taste
• 2 fried eggs (optional)
• 1 TBSP whiskey

Instructions

1. Cook the bacon slices on medium heat for 3–4 minutes on each side until crisp. Place them on a paper towel–lined plate.
2. Cut the sausages lengthwise, leaving a hinge for the two halves to stay connected.
3. Tenderize the steaks by pounding them lightly with a mallet. Season generously on both sides with salt and pepper.
4. Fry the sausages in the bacon fat on medium-high heat for 2–3 minutes, until browned on each side. Remove to a paper towel–lined plate.
5. Fry the steaks on each side for 2 minutes for medium doneness. Let rest on a plate.
6. Reserve 2 tablespoons of bacon fat in the pan, and save the rest for another use.
7. Lower the heat to medium and add the olive oil, onion, and garlic to the pan. Sweat for 4–5 minutes until the onions have softened.
8. Add the bay leaf, jalapeño, and tomato paste. Sauté for 1–2 minutes until the paste has darkened to a different shade.
9. Carefully add the beer, port, beef stock, and whiskey, if using. Make sure to scrape the bits at the bottom.
10. Bring it up to high heat. Once boiling, lower to a simmer on medium-low heat for 15 minutes.
11. Turn off the heat. Add salt and pepper to taste.
12. Let the sauce cool completely. Fish out the bay leaf and discard.
13. Blend the sauce with a food processor or immersion blender. Transfer to a small pot.
14. Mix the cornstarch with 2 tablespoons cold water to make a slurry.
15. While stirring, mix the cornstarch slurry into the sauce. Keep the sauce on low heat as it thickens.
16. Preheat your broiler on high heat.
17. Assemble the sandwich by stacking a slice of bread with split sausage, steak, bacon, a slice of cheese, bread, and another slice of cheese on top.
18. Repeat with the second sandwich.
19. Broil the sandwiches for 2–3 minutes, until the cheese is bubbling.
20. Transfer the sandwiches to a lipped plate and smother with a ladleful of sauce.
21. Top with an egg, if using.

Recommended Products

Chabaso Tuscan Loaf 24 oz

Nutrition Facts

Calories

1043

Fat

70 g

Sat. Fat

23 g

Carbs

49 g

Fiber

3 g

Net carbs

46 g

Sugar

9 g

Protein

42 g

Sodium

1879 mg

Cholesterol

130 mg

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https://www.chabaso.com/blog/francesinha