Francesinha

Heat oil in a pot, add the diced onion and cook until softened and well coloured, about five minutes.

Add the diced tomatoes and cook about two minutes.

Add the garlic paste and cook until fragrant.

Add the beef broth, beer and port, a little salt and pepper and the bay leaf; bring to a boil.

Cover, turn down to a simmer and cook about 20 minutes (20 to 25).

Split the spicy sausages lengthwise for the flat top, cut side down.

Shape the loose sausage into a quarter-pound patty roughly the shape of the bread, with a little oil on the hands.

Flatten the steak in a zippered bag, with a little oil so it does not tear.

Blend the gravy until super smooth.

Return to the heat, bring to a simmer and stir in a cornstarch and water slurry until thickened; taste and add more salt and pepper.

Cook the sausages, patty and steak on the hot flat top, seasoning the steak and patty on one side; toast the bread on both sides so it does not go soggy. Flip, keeping the steak from overcooking.

Build a triple-decker: bread, Havarti, ham seared briefly on the flat top, the sausage patty, more ham, bread, more cheese, the steak, the split sausages trimmed to fit, ham, cheese and the top bread.

Blanket the whole sandwich with cheese.

Fry an egg in a little butter with salt and pepper; melt the cheese with a torch (or oven or broiler).

Set the egg on top and pour the gravy over. Eat with a knife and fork.