Chili Miso Francesinha

Chili Miso Francesinha

The Francesinha is a classic Portuguese sandwich and Porto’s signature dish — it's a favourite among meat lovers. Check out our video recipe here to follow along the steps! 

Serves 1–2

Prep time: 15 minutes

Cooking time: 15 minutes


  • 2 thick slices of white bread
  • 2 sausages (see notes)
  • 1 small steak, approx 4-5oz
  • 2 slices of ham
  • 5 slices of cheese (we used havarti, anything that melts well works)
  • 250ml beer
  • 200g canned crushed tomatoes
  • 1 tsp salt approx
  • 1 tbsp Sacha-ish Chili Miso Condiment
  • 1 egg
  • 2 tsp cooking oil


  1. Heat a pan over a med-high heat and add 1tsp of the oil. Cut the sausages in half lengthways, and butterfly them. Cook them for approx 2 mins on each side until cooked through, and set aside. 
  2. Season the steak on both sides with some salt, and place in the pan. Cook to your desired doneness, we cooked it medium rare. When ready, remove from the pan and allow to rest. 
  3. Deglaze the pan with the beer. Cook for 2-3 minutes on high, and then add the tomatoes and Sacha-ish. Cook for approx 5 minutes until thickened slightly, and season to taste. Pass the sauce through a fine sieve and keep warm. 
  4. Using the remaining cooking oil, fry an egg sunny side up over a medium-high heat. 
  5. Toast the bread on one side. Place the ham on an untoasted side, and then the sausage. Thinly slice the steak, and place on top of the ham. Add one slice of cheese, and place the second slice of toast on top, toasted side facing up. Place the egg on top.
  6. Stack the remaining 4 slices of cheese, and use a measuring cup of ring cutter to cut a half circle from the side of the slices, this will allow the yolk to stay uncovered. 
  7. Lay the cheese on top, it will stick out a lot, but this will cover the sandwich when it melts. 
  8. Place under a broiler until the cheese is melted, and then pour the sauce on top. We served it with fries, which is the classic pairing for this nap-inducing meal. 

Notes: This recipe traditionally uses cured sausages, and linguiça, which can be hard to find sometimes; we couldn't find any, so chorizo worked in a pinch!