Francesinha recipe?

[Marco D.]

Anybody got a good one? Looking to try making it...

[Glenn E.]

Anybody got a good one? Looking to try making it...

It's all about the sauce... and unfortunately I don't have a recipe for a great sauce. If you find one, let me know because I'd love to be able to make them, too!

sauce (lots... should pool on the plate)
cheese
bread
sausage
ham steak
cheese
bread
sausage
beef steak
bread

Not all Francesinhas are full doubles like that, but the best ones have at least 2 kinds of sausage plus some other meat (beef or ham steak).

[Eric Ifune]

Didn't have a recipe, but played around a couple years ago trying to recreate a sauce. Used sirloin steak, port sausage, and ham. Made a spicy tomato based sauce using a roux. Turned out not too bad.

[Marco D.]

Looks like there are a few YouTube videos out there... I'll have to experiment.

[Mika H]

Do not forget that beer is a very essential ingredient when making the sauce.

[Eric Menchen]

And some sauces have been said to include Port too.

[Edward J]

And some sauces have been said to include Port too.

A place up in Vila Real is said to use both Port and Whiskey in their sauce, looks tasty.


I was looking up about Iberian Porco Preto when I came across the "Francesinha" a Porto specialty. Then I came across this.

Top 5 Francesinhas in Porto
BUFETE FASE

Long standing Port wine expert, and diehard Francesinha lover, Roy Hersh has yet to find a better version of this meat lover’s sandwich than what’s offered by chef/owner José Meneses Pinto Filipa at Bufete Fase. “I’ve been eating these sandwiches for more than two decades, and have yet to find better. The sandwich itself uses flavorful ingredients from the meat to the cheese and the “secret” sauce is very spicy and incredibly satisfying. While I do continue to search for an even greater variety of this Porto creation, I have failed to find any that out-performs the delectable consistency that is produced by José!” Recently, Bufete Fase has expanded into the shop on the corner, next door and the extra seating in addition to the original fourteen, making it more convenient, as their loyal fans line up early and often to get in.

Now I want to make one. Any hints at that sauce Roy?