Francesinha (Porto Sandwich with Beer and Tomato Sauce)

Sauce

• 30 g Unsalted butter
• 1 medium Yellow onion
• 2 cloves Garlic
• 3 medium Tomato, ripe
• 330 ml Lager beer
• 250 ml Beef stock
• 2 tbsp White wine vinegar
• 2 tsp Piri piri sauce

Sandwiches

• 2 pieces Pork sausage
• 250 g Beef steak
• 100 g Cured ham
• 8 slices Crusty white bread, thick-cut
• 200 g Cheddar cheese

1. Heat the oven to 220°C (430°F). Finely chop the onion and garlic, and roughly chop the tomatoes.
2. Melt the butter in a saucepan over medium heat, then cook the onion with a pinch of salt until soft and lightly golden, about 8 minutes. Add the garlic and cook for 1 minute until fragrant.
3. Add the tomatoes and cook for 6 to 8 minutes until they break down and look jammy. Pour in the lager and simmer for 5 minutes to cook off the raw alcohol.
4. Add the beef stock, vinegar and piri piri sauce, then simmer gently for 15 to 20 minutes until glossy and slightly thickened. Blend until smooth if you like, then keep warm on a very low heat.
5. Meanwhile, cook the sausages in a frying pan over medium heat, turning, until browned and cooked through, 10 to 12 minutes. Transfer to a board and slice lengthways.
6. Season the steak lightly, then sear in the same pan over medium-high heat for 2 to 3 minutes per side for medium-rare, or to your liking. Rest for 5 minutes, then slice thinly.
7. Toast the bread lightly so it holds its shape. Build two sandwiches: bread, ham, steak, sausage, then top with bread.
8. Place the sandwiches in a baking dish and cover the tops and sides with the cheddar cheese. Bake for 8 to 10 minutes until the cheese is fully melted and bubbling at the edges.
9. Warm the sauce if needed, then spoon it generously over each sandwich just before serving. Serve immediately while the cheese is molten and the sauce is hot.

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