Francesinha (Portuguese Sandwich)

Instructions

1. 1Lightly toast the 4 slices of gluten-free bread in a skillet over medium heat (176.7°C/175°C) until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and set aside.
2. 2In a large heavy-bottomed saucepan, melt the 2 tablespoons of butter over medium heat (148.9°C/150°C). Add the 0.5 onion, finely chopped, and the 2 cloves of garlic, minced. Sauté until the onion is softened and translucent, about 5-7 minutes.
3. 3Stir in the 2 tablespoons of tomato paste and cook for 1 minute until fragrant. Pour in the 1 cup of beer and the 1 cup of chicken broth. Bring the mixture to a gentle simmer.
4. 4In a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until smooth, creating a slurry. Gradually whisk the slurry into the simmering sauce. Continue to simmer for 10 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. If using, stir in the 1 teaspoon of piri-piri sauce.
5. 5While the sauce simmers, assemble the sandwiches. Place two slices of the toasted gluten-free bread on a clean surface. Layer each with about 57 g of steak, about 57 g of sausage, and 2 slices of ham. Top each sandwich with 2 slices of melted cheese.
6. 6Place the assembled sandwiches into a large skillet or onto a baking sheet. If using a skillet, heat over medium heat (148.9°C/150°C) until the cheese is fully melted and bubbly, about 3-5 minutes. If using a baking sheet, place under a preheated broiler (about 230°C/230°C) for 2-3 minutes, watching carefully to prevent burning, until the cheese is melted and bubbly.
7. 7Place the remaining 2 slices of toasted gluten-free bread on top of the melted cheese to complete the sandwiches. Carefully place each sandwich onto a serving plate. Pour the hot tomato-beer sauce generously over the top of each sandwich. Serve immediately.

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