{"id":7016,"date":"2022-03-16T18:11:47","date_gmt":"2022-03-16T18:11:47","guid":{"rendered":"https:\/\/tasteporto.com\/?post_type=passport_post&#038;p=7016"},"modified":"2026-07-31T09:34:34","modified_gmt":"2026-07-31T09:34:34","slug":"how-to-make-francesinha","status":"publish","type":"passport_post","link":"https:\/\/tasteporto.com\/es\/passport_post\/how-to-make-francesinha\/","title":{"rendered":"How Porto makes its famous Francesinha [full recipe]"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">If you visit me, there\u2019s something I know will happen sooner or later.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You\u2019ll hear people talking about it.<br>You\u2019ll see it arriving at tables.<br>And eventually you\u2019ll give in.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">My most legendary dish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The king of sandwiches.<br>My proud cholesterol bomb.<br>A heart attack on a plate.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, I\u2019m talking about Francesinha.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For many travelers, it\u2019s one of the first things they think about after booking a trip to me. And very often, it\u2019s one of the Portuguese flavors they miss the most once they go back home.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So today, I\u2019ll let you in on a little secret: I\u2019ll show you how locals make Francesinha. And if after this you\u2019re still hungry for more, you might<a href=\"https:\/\/tasteporto.com\/tour\/cooking-classes\/\" target=\"_blank\" rel=\"noreferrer noopener\"> enjoy exploring more of my flavors through Taste Porto\u2019s cooking classes<\/a>.<\/p>\n\n\n\n<h2 id=\"how-to-make-francesinha-like-a-local\" class=\"wp-block-heading\">How to make Francesinha (like a local) <\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Before we cook together, let me tell you a little about it. Francesinha means \u201cLittle Frenchie.\u201d But between you and me, the only small thing about it is the name. What I serve is a glorious layered sandwich made with:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bread<\/li>\n\n\n\n<li>Steak<\/li>\n\n\n\n<li>Ham<\/li>\n\n\n\n<li>Two different sausages<\/li>\n\n\n\n<li>Lots of melted cheese<\/li>\n\n\n\n<li>A rich, slightly spicy sauce<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Often topped with a fried egg. Almost always served with fries. Every restaurant in my streets prepares it a little differently. And people here love to debate the big question: What makes the perfect Francesinha?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Some swear the secret is in the sauce. Others insist it&#8217;s the quality of the ingredients. Personally? I think both matter. <br>So if you want to recreate it at home, here\u2019s how locals do it.<\/p>\n\n\n\n<h3 id=\"francesinha-ingredients\" class=\"wp-block-heading\">Ingredients for the Francesinha<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 thick slices of loaf bread\/pp <\/li>\n\n\n\n<li>1 Lingui\u00e7a\/pp (Portuguese cured sausage)<br>Cured traditional Portuguese pork sausage with a distinct orange look due to the usage of paprika. Aka &#8220;Portuguese Sausage&#8221; in the New England area and Hawai&#8217;i. Also can be found in Brazilian stores\/butchers.<\/li>\n\n\n\n<li>1 fresh sausage\/pp (salsicha fresca)<br>Uncured traditional Portuguese pork sausage. The closest equivalent would be Italian sausage.<\/li>\n\n\n\n<li>2 thin slices of ham\/pp<\/li>\n\n\n\n<li>2 slices\/pp Baloney (sliced thin)<\/li>\n\n\n\n<li>1 steak\/pp rump steak (cut thin)<\/li>\n\n\n\n<li>5-6 slices\/pp Flamengo cheese slices<br>Typical Portuguese semi-soft, cow-milk cheese. Aka &#8220;Flemish Cheese&#8221;. If this cannot be found, the alternative should be a bland, neutral-type of cow-milk cheese. Provolone could be an option.<\/li>\n\n\n\n<li>1 egg\/pp (optional)<\/li>\n\n\n\n<li>130 g\/pp fries (optional)<\/li>\n<\/ul>\n\n\n\n<h3 id=\"francesinha-ingredients\" class=\"wp-block-heading\">Ingredients for my Francesinha sauce<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 medium yellow onion<\/li>\n\n\n\n<li>20 ml\/1.5 tbsp olive oil<\/li>\n\n\n\n<li>200 ml\/13.5 tbsp white wine<\/li>\n\n\n\n<li>4 tbsp ketchup<\/li>\n\n\n\n<li>4 tbsp tomato puree\/paste<\/li>\n\n\n\n<li>2 tbsp oxtail soup mix<\/li>\n\n\n\n<li>100 ml\/6.5 tbsp whiskey<\/li>\n\n\n\n<li>50 ml\/3.5 tbsp tawny Port wine<\/li>\n\n\n\n<li>2x 250 ml pilsner beer<\/li>\n\n\n\n<li>1 tbsp Worcestershire sauce<\/li>\n\n\n\n<li>1\/2 tbsp piri-piri sauce<br>Preferred brand: Paladin &#8211; <em>Sacana Extra Picante<\/em><\/li>\n\n\n\n<li>1 uni. chicken Knorr Natura Boullion<br>The Knorr Natura line is sold in units of 28g and has a lot less salt than the original cubes. If this cannot be found, use the powder instead in order to control the salt level better, or cut one cube in half.<\/li>\n\n\n\n<li>100 ml\/6.5 tbsp milk<\/li>\n\n\n\n<li>1 tsp flour<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">In the case of not having deep dishes that can go in the oven, use an oven tray lined with parchment paper and then transfer the francesinha onto a deep dish, and add the sauce.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2020\/07\/best_francesinhas_porto_cover-768x453-1.jpg\" alt=\"Francesinha recipe\"\/><\/figure>\n<\/div>\n\n\n<h3 id=\"francesinha-ingredients\" class=\"wp-block-heading\">How to make Francesinha<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Slightly toast the bread &#8211; in the oven or in the toaster but without smooshing it, so it doesn&#8217;t lose its thickness.<\/li>\n\n\n\n<li>Cook the steak medium\/rare and allow it to rest away from the heat for a few minutes, to retain the juices. Slit it slightly so that it&#8217;s easier to cut later on.<\/li>\n\n\n\n<li>Cut the lingui\u00e7a and the Italian sausage length wise and trim them, if necessary, to match the size of the bread. Cook them in the same pan as the steak.<\/li>\n\n\n\n<li>Fry the egg(s) in the same pan again (optional). Fry the potatoes on the side (opcional).<\/li>\n\n\n\n<li>Assembling: after toasted, place one slice of bread in a deep dish that can go in the oven, and lay the slices of ham and baloney over the bread; place the sausage and the lingui\u00e7a interspersed, side by side, and then the steak; place the second slice of bread on top and cover it all with cheese slices. <\/li>\n\n\n\n<li>Turn on the broil and place it in the oven until the cheese has melted.<\/li>\n\n\n\n<li>Remove from the oven, (place the egg on top), pour at least two ladles of sauce over the francesinha and serve immediatly.<\/li>\n\n\n\n<li>Pour the rest of the sauce in a gravy boat and serve seperately (as well as the fries).<\/li>\n<\/ul>\n\n\n\n<h3 id=\"francesinha-ingredients\" class=\"wp-block-heading\">How to make the famous Francesinha sauce<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dice the onion and braise in the olive oil, until soft and transparent.<\/li>\n\n\n\n<li>Add the wine, the ketchup and the tomato puree\/paste &#8211; bring it to a boil and allow it to stay there while you prepare the next step.<\/li>\n\n\n\n<li>Disolve the oxtail soup mix in 520 ml of boiling water and add to the pot.<\/li>\n\n\n\n<li>Add the whiskey and the Port, and allow it to boil for 35 minutes until the alcohol evaporates (with the lid half on).<\/li>\n\n\n\n<li>Use the immersion blender to turn the mix into a smooth sauce.<\/li>\n\n\n\n<li>Add the beers, the Worcestershire sauce, the piripiri sauce and the boullion.<\/li>\n\n\n\n<li>Disolve the flour in the milk, add to the pot and allow it to boil for 15 minutes, with the lid on.<\/li>\n\n\n\n<li>Lower the heat to the minimum until it&#8217;s time to serve. Resist the temptation to open the pot as much as possible!<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/tasteporto.com\/francesinha-the-story-behind-this-iconic-portuguese-meal\/\" target=\"_blank\" rel=\"noreferrer noopener\">If you\u2019d like to explore the story behind this iconic Portuguese meal, check out this Porto blog post.<\/a><\/p>\n\n\n\n<h2 id=\"taste-buds-craving-more-portuguese-flavors\" class=\"wp-block-heading\">Taste buds craving more Portuguese flavors?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If you\u2019ve made my signature dish, you\u2019ve already tasted an important part of me. But I have many more flavors to show you. Beyond Francesinha, there are traditional dishes, local wines, hidden taverns, and food stories waiting around my streets.<br><br><a href=\"https:\/\/tasteporto.com\/tour\/craft-beer-food-tour\/\" target=\"_blank\" rel=\"noreferrer noopener\">One of the best ways to discover Portuguese flavors beyond Francesinha is to join an authentic Porto craft beer &#038; food tour, walk through my neighborhoods, taste the dishes locals love, and learn the history that shaped my cuisine.<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whenever you&#8217;re ready, I\u2019ll be here! Bom apetite!<br><br>Your foodie friend,<br>Porto Portugal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"featured_media":9139,"template":"","passport_category":[136],"class_list":["post-7016","passport_post","type-passport_post","status-publish","has-post-thumbnail","hentry","passport_category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How Porto makes its famous Francesinha [full recipe]<\/title>\n<meta name=\"description\" content=\"Literally, the only thing you can think about after booking a trip to Porto. Here&#039;s how to make francesinha. 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