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The Francesinha has a lot of in­gre­di­ents, so feel free to ad­just your meat and cheese por­tions to taste. Some peo­ple use pre­made sauce for the gravy; how­ever this is the most im­por­tant part of the dish. This recipe is from the Ho­tel Teatro in Porto. It uses a splash of port in the gravy, but oth­ers in­clude beer, red wine or other unique touches.


Fresh Bread 2 slices

Fla­mengo or Edam Cheese

3–4 slices

Steak or Roast Beef sev­eral slices

Ham sev­eral slices

Smoke-Cured Sausage

sev­eral slices1

Cooked Fresh Sausage

sev­eral slices2 1 Such as lin­guiça. 2 Such as mer­guez or chorizo.

GRAVYOlive Onion Oil1 1 clove, small,1 Tbs chopped chopped


Toma­toes 2, chopped

Red Bell Bep­per 1, chopped

Beef Stock 2 cups

Port a splash

Piri-Piri Sauce a dash,

to taste

Worcestershire Sauce

sev­eral dashes, to taste

Salt and Pep­per to taste

1 FOR the gravy, sauté the onion, gar­lic, pep­per and toma­toes in olive oil un­til browned.

2 RE­MOVE from the heat and add the beef stock, port, piri-piri sauce, Worcestershire sauce, salt and pep­per. Use an im­mer­sion blen­der to purée the gravy un­til it has a vel­vety con­sis­tency.

3 RE­TURN to the stove and sim­mer on low heat for 2–3 hours.

4 WHEN the gravy is ready, put the meat and sausages in­side the sand­wich and lay the slices of cheese on top. Broil for 1–2 min­utes to melt the cheese. Pour a gen­er­ous help­ing of boil­ing hot gravy on top of the sand­wich; serve.

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