Francesinha
A robust and flavorful Portuguese sandwich featuring layers of various meats and cheese, all melted together under a rich, spicy tomato and beer sauce. It's a hearty meal, traditionally served with a side of French fries to soak up the extra sauce.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 2
- Trudność
- Trudny
- Na porcję
- 1503 kcal
Informacja o alergenach: może zawierać gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
sauce
- 0,5 szt.yellow onion, finely chopped
- 2 ząbekgarlic, minced
- 2 łyżkaolive oil
- 2 łyżkatomato paste
- 1 szklankabeef broth
- 1 szklankabeer, lager style
- 1 szt.bay leaf
- 1 łyżeczkapiri-piri sauce
sandwich
- 4 szt.white bread, thick slices
- 200 gsteak, thinly sliced sirloin or minute steak
- 100 glinguica sausage, sliced
- 100 gfresh sausage, sliced, like chipolata
- 4 plasterwet-cured ham
- 8 plasterprovolone cheese
Składniki
- 1 szczyptasalt
- 1 szczyptablack pepper
garnish
- 300 gfrench fries, for serving(opcjonalnie)
Sprzęt
oven-safe plate · saucepan · frying pan · knife · oven
Sposób przygotowania
Krok po kroku
- 1
Begin by preparing the Francesinha sauce. Heat olive oil in a saucepan over medium heat.
Około 1 min
- 2
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
Około 7 min
- 3
Stir in the garlic and tomato paste and cook for another 2 minutes, stirring constantly.
Około 2 min
- 4
Pour in the beef broth and beer, then add the bay leaf and piri-piri sauce.
Około 1 min
- 5
Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for at least 30 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Około 30 min
Wskazówka kucharza: The longer the sauce simmers, the richer its flavor will be. Stir occasionally to prevent sticking.
- 6
While the sauce simmers, prepare the sandwich components. Season the steak with salt and black pepper.
Około 2 min
- 7
In a separate pan, sear the steak quickly on both sides until cooked to your liking. Cook the linguica sausage and fresh sausage until browned.
Około 8 min
Wskazówka kucharza: Do not overcook the steak; it should remain tender.
- 8
Toast the white bread slices lightly.
Około 2 min
- 9
To assemble each sandwich, place one slice of toasted bread on an oven-safe plate. Layer with wet-cured ham, steak, linguica sausage, and fresh sausage.
Około 2 min
- 10
Top the meat layers with another slice of toasted bread.
- 11
Completely cover the top bread slice and sides of the sandwich with provolone cheese slices.
Około 1 min
Wskazówka kucharza: Ensure the cheese covers all visible bread and meat to create a seal.
- 12
Preheat your broiler or oven to high.
Około 5 min
- 13
Place the assembled sandwiches under the broiler or in the hot oven until the cheese is completely melted and bubbly, about 2-4 minutes.
Około 3 min
Wskazówka kucharza: Watch carefully to prevent burning.
- 14
Remove the bay leaf from the finished sauce. Ladle a generous amount of the hot Francesinha sauce over each cheese-covered sandwich.
Około 1 min
Wskazówka kucharza: The sauce should completely engulf the sandwich.
- 15
Serve immediately, optionally accompanied by french fries to soak up the delicious sauce.
Na porcję
Wartości odżywcze
- Kalorie
- 1502,5kcal
- Białko
- 81,3g
- Węglowodany
- 75,4g
- Tłuszcz
- 93g
- Błonnik
- 6,7g
- Cukry
- 9,9g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Francesinha is best enjoyed fresh; storing is not recommended due to the sauce and cheese.