Servings: 4

For the Francesinha Sauce: subheading: For the Francesinha Sauce:
2 Tbsp. Salted Butter 2 Tbsp. Salted Butter
¾ Lb. Lean Beef Trimmings ¾ Lb. Lean Beef Trimmings
1 Carrot (grated) 1 Carrot (grated)
1 Yellow Onion (grated) 1 Yellow Onion (grated)
½ tsp. Kosher Salt ½ tsp. Kosher Salt
2 Tbsp. Double Concentrated Tomato Paste 2 Tbsp. Double Concentrated Tomato Paste
1 Dried Bay Leaf 1 Dried Bay Leaf
2 oz. Whiskey 2 oz. Whiskey
12 oz. Pale Lager 12 oz. Pale Lager
½ Cu. Whole Milk ½ Cu. Whole Milk
1 Tbsp. Cornflour (mixed with 2 Tbsp. Cold Water) 1 Tbsp. Cornflour (mixed with 2 Tbsp. Cold Water)
1 Tbsp. Tabasco Sauce 1 Tbsp. Tabasco Sauce
For the Sandwich: subheading: For the Sandwich:
8 Slices Thick White Bread 8 Slices Thick White Bread
2 Tbsp. Salted Butter 2 Tbsp. Salted Butter
¼ Lb. Smoked Ham (browned) ¼ Lb. Smoked Ham (browned)
¼ Lb. Thin Sirloin Steak (cooked) ¼ Lb. Thin Sirloin Steak (cooked)
¼ Lb. Chorizo (cooked and sliced thin) ¼ Lb. Chorizo (cooked and sliced thin)
¼ Lb. Sausage (cooked and sliced in half lengthwise) ¼ Lb. Sausage (cooked and sliced in half lengthwise)
12 Slices Cheddar Cheese 12 Slices Cheddar Cheese
4 Eggs 4 Eggs

For the Francesinha Sauce: subheading: For the Francesinha Sauce:
Heat the butter in a medium-sized saucepan over high heat and add the beef trimmings and fry until well browned.
Add the carrot, onion and salt and cook, stirring regularly, for five minutes until the vegetables are caramelized and fragrant. Stir in the tomato paste and cook a further minute, then add the bay leaf, port, beer and milk, and hot sauce and bring to a simmer. Simmer for 30 minutes.
Stir in the cornstarch slurry until the sauce is thickened. The sauce should be the consistency of thin gravy. Strain the sauce to remove any solids, adjust for seasoning and keep hot until ready to serve.
For the Sandwich: subheading: For the Sandwich:
Bread both sides of the bread and toast the on a flattop. Fill the sandwich with the meats and top with another slice of bread. Lie the cheese slices over the top slice of bread so they overhang the sides of the sandwich. Grill the sandwich so the melted cheese wraps the bread.
To serve, top the sandwich with a fried egg and place it in a deep dish. Pour over the hot Francesinha sauce.