A well-made sandwich is a work of art. We swoon over bean-smeared tortas in Mexico, cheesesteaks in Philadelphia, Vietnamese banh mi in downtown Chicago, a classic pastrami in a New York City deli, and bocadillo with jamon serrano in Spain.
Pork sandwiches prove ubiquitous in Portugal, from simple ham on crusty rolls to the roasted suckling pig (leitao) on bread in Aveiro. We love the combination sandwiches—sandes mistas found in the traditional old school restaurants known as a tasca. There, we swoon over moist, juicy pork with cured ham and sheep’s cheese.
The over-the-top, many-layered, sauce and egg-topped francesinha receives a lot of attention in Porto, Portugal. We most enjoy this knife-and-fork creation sitting at the counter at Café Santiago in Porto, with a tall glass of something sparkling….