Name: Sweet Potato & Halloumi Francesinha
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 300 ml beer (lager or pale ale); 400 g tomato (canned crushed tomatoes); 1 pcs onion (finely chopped); 2 tbsp garlic (minced); 50 ml brandy (optional); 1 tbsp smoked paprika; 1 pcs bay leaf; salt (to taste); black pepper (to taste); 8 pcs sandwich bread (thick slices); 1 kg sweet potato (peeled and sliced into 1/2-inch thick rounds); 400 g halloumi cheese (sliced into 1/2-inch thick pieces); 200 g mozzarella (shredded or sliced); 2 tbsp butter (for frying); 2 tbsp olive oil (for roasting)

Francesinha

Prep: 30 min • Cook: 25 min. A delightful vegetarian take on the iconic Portuguese Francesinha, this version replaces traditional meats with hearty slices of roasted sweet potato and pan-fried halloumi cheese. Thick-cut bread forms the base and top layers, generously coated in a rich, spiced beer and tomato sauce, then baked until golden and bubbling under a blanket of melted mozzarella.

Preparation time: 30 min
Cooking time: 25 min
Total time: 55 min
Servings: 4
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

For the Sauce

10 1/7 fl oz beer(lager or pale ale)
14oz tomato(canned crushed tomatoes)
1 pc onion(finely chopped)
2 tbsp garlic(minced)
1 2/3 fl oz brandy(optional)
1 tbsp smoked paprika
1 pc bay leaf
salt(to taste)
black pepper(to taste)

For the Sandwich

8 pcs sandwich bread(thick slices)
2lb sweet potato(peeled and sliced into 1/2-inch thick rounds)
14oz halloumi cheese(sliced into 1/2-inch thick pieces)
7oz mozzarella(shredded or sliced)
2 tbsp butter(for frying)
2 tbsp olive oil(for roasting)

Instructions

Make the Sauce

In a saucepan, sauté the chopped onion in a little olive oil until softened. Add the minced garlic and cook for another minute until fragrant.
Pour in the beer and bring to a simmer, scraping any bits from the bottom of the pan. Add the crushed tomatoes, brandy (if using), smoked paprika, and bay leaf.
Season with salt and pepper. Let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it has thickened slightly. Remove the bay leaf.

Prepare the Sandwich Components

Preheat your oven to 200°C (400°F).
Toss the sweet potato slices with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
While the sweet potato roasts, heat butter in a non-stick frying pan over medium-high heat. Fry the halloumi slices for 2-3 minutes per side, until golden brown and slightly softened.
Lightly toast the sandwich bread slices.

Assemble and Bake

Place four slices of toasted bread on a baking sheet or ovenproof dish.
Layer two slices of roasted sweet potato and two slices of fried halloumi onto each bread slice.
Top each sandwich with another four slices of toasted bread.
Generously ladle the warm sauce over the top of each sandwich, ensuring it covers the bread and fills any gaps.
Cover each sandwich with shredded or sliced mozzarella cheese.
Bake in the preheated oven for 5-7 minutes, or until the cheese is melted, bubbly, and slightly golden.

Nutrition

Servings: 4
Serving size (imperial): 15.9 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	850 kcal	188.9 kcal	3,400 kcal
Protein	45 g	10 g	180 g
Fat	40 g	8.9 g	160 g
Carbs	75 g	16.7 g	300 g

Tips

Cut the sweet potato and halloumi into uniform thickness for even cooking and assembly of the sandwiches.
The sauce can be made ahead of time and reheated gently before serving to save time.
Serve immediately while hot and enjoy with a side of fries and a simple green salad.

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Ingredients

For the Sauce

10 1/7 fl oz beer(lager or pale ale)
14oz tomato(canned crushed tomatoes)
1 pc onion(finely chopped)
2 tbsp garlic(minced)
1 2/3 fl oz brandy(optional)
1 tbsp smoked paprika
1 pc bay leaf
salt(to taste)
black pepper(to taste)

For the Sandwich

8 pcs sandwich bread(thick slices)
2lb sweet potato(peeled and sliced into 1/2-inch thick rounds)
14oz halloumi cheese(sliced into 1/2-inch thick pieces)
7oz mozzarella(shredded or sliced)
2 tbsp butter(for frying)
2 tbsp olive oil(for roasting)

Instructions

Make the Sauce

In a saucepan, sauté the chopped onion in a little olive oil until softened. Add the minced garlic and cook for another minute until fragrant.
Pour in the beer and bring to a simmer, scraping any bits from the bottom of the pan. Add the crushed tomatoes, brandy (if using), smoked paprika, and bay leaf.
Season with salt and pepper. Let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it has thickened slightly. Remove the bay leaf.

Prepare the Sandwich Components

Preheat your oven to 200°C (400°F).
Toss the sweet potato slices with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
While the sweet potato roasts, heat butter in a non-stick frying pan over medium-high heat. Fry the halloumi slices for 2-3 minutes per side, until golden brown and slightly softened.
Lightly toast the sandwich bread slices.

Assemble and Bake

Place four slices of toasted bread on a baking sheet or ovenproof dish.
Layer two slices of roasted sweet potato and two slices of fried halloumi onto each bread slice.
Top each sandwich with another four slices of toasted bread.
Generously ladle the warm sauce over the top of each sandwich, ensuring it covers the bread and fills any gaps.
Cover each sandwich with shredded or sliced mozzarella cheese.
Bake in the preheated oven for 5-7 minutes, or until the cheese is melted, bubbly, and slightly golden.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

850 kcal

188.9 kcal

3,400 kcal

Protein

45 g

10 g

180 g

Fat

40 g

8.9 g

160 g

Carbs

75 g

16.7 g

300 g