Francesinha with double-fried fries

Peel the russet potatoes and cut into about half-inch batons.

Blanch the potatoes in water at least 30 minutes to remove surface starch.

Slit the sausage casings, remove the meat and split it down the middle.

Crosshatch the chuck roast to loosen the connective tissue and pound it flat into thin steaks.

In a medium saucepan cook the butter, oil and chopped onion until lightly colored, about 5 minutes.

Add the port and the lager and reduce the alcohol by 30 to 50 percent.

Add the piri piri sauce, chicken stock, diced tomatoes, bay leaf and Worcestershire sauce and simmer 30 minutes.

Remove the bay leaves, puree the sauce with an immersion blender and pass it through a sieve.

Thicken the thin sauce with a little cornstarch slurry.

Drain and dry the potatoes and fry a first time at 300 to 325 until cooked through and limp but barely browned; cool.

Stack the cheese and cut half-moon indents into the slices with a bottle cap.

Fry the fries a second time at 350 to 375 until golden, crispy and a little dark.

On a slice of white bread lay the mortadella, line the edges with the pork sausage and press the linguica into the middle.

Pan fry the base face down in a little oil until the sausage is golden and cooked through, then flip.

Sear and salt the steaks in the same pan and lay them on the sausages.

Add ham slices, cheese and the top slice of bread and sear on both sides a few minutes until cooked through and the cheese melts.

Fry an egg sunny side up in a little butter and set it on top of the sandwich.

Fit four to five indented cheese slices around the yolk.

Pile the fries around and spoon the warm gravy over the sandwich, egg, cheese and fries so the cheese melts.