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  • Onions: 2
  • Garlic: 3
  • Laurel: 1 Sheet
  • Margarine: 30 g
  • Pulp, tomato: 2 Tbsp
  • White wine: 1 dl
  • Port wine: 0,5 dl
  • Broth: 2.5 dl
  • Flour: 2 Tbsp
  • Loaf of bread: 8 Slice
  • Bifanas: 4
  • Ham: 4 Slice
  • Cheese: 4 Slice
  • Salt: taste.
  • Chili


Prepare the sauce: finely Chop the onions and the garlic, and the light brown with blond and margarine. Join the pulp, tomato, white wine and Port wine, add the beef stock and season with chili.

Boil for 15 minutes, add the flour and let the sauce thicken. Book. Prepare the sandwich: Warm the bread slices.

Fry the bifanas of both sides in margarine, seasoning with salt. Place in four dishes funds (can be soup) a slice of bread, a bifana, a slice of ham and cheese. Cover with the remaining bread slices and bake in the oven to melt the cheese.

Cover with the sauce hot.

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