Vegetarian Francesinha
A vegetarian Porto-style sauced sandwich layered with white bread, Tofurky Hickory Smoked deli slices, Field Roast Classic Pizzeria pepperoni, Cabot cheddar, and a rich lager tomato sauce.
- autumn
- cheddar
- cold-weather
- comfort food
- dinner
- egg-free
- entertaining
- francesinha
- hearty
- lager sauce
- lunch
- main course
- nut-free
- oven-baked
- plant-based pepperoni
- porto
- Porto-style
- portuguese
- portuguese-inspired
- sandwich
- sauced sandwich
- savory
- spicy
- stovetop
- supper
- tomato sauce
- vegetarian
- vegetarian deli slices
- vegetarian francesinha
- weekend cooking
- white bread
- winter
- Cuisine
- Portuguese
Shopping options
Check ingredients to include themPackage used · most used first
Tofurky Hickory Smoked deli slices · 5.5 Ounce
Tofurky Plant-Based Hickory Smoked Deli Slices
100%
Details
Field Roast Classic Pizzeria pepperoni · 5 Ounce
Field Roast Classic Pizzeria Plant-Based Pepperoni Slices
Sale
100%
Details
canned tomato sauce · 1 Can
Kroger Tomato Sauce
100%
Details
lager beer · 12 Fluid Ounce
Budweiser American Lager Beer
Sale
100%
Details
vegetarian Cabot cheddar cheese · 6 Ounce
Cabot Creamery Vermont Sharp Cheddar Cheese Block
Sale
75%
Details
vegetable broth · 16 Fluid Ounce
Swanson Vegetable Broth
Sale
50%
Details
white bread · 8 Count
Kroger® White Sandwich Bread
36%
Details
garlic · 12 Gram
Garlic
30%
Details
yellow onion · 150 Gram
Kroger® Yellow Onion 3 lb Bag
11%
Details
unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
Details
smoked paprika · 1 Teaspoon
McCormick Smoked Paprika
5%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
cayenne pepper · 0.25 Teaspoon
Kroger® Ground Red Cayenne Pepper Shaker
1%
Details
fine salt · 1 Teaspoon
Kroger® Salt
1%
Details
all-purpose flour · 2 Tablespoon
Kroger® Bleached All Purpose Flour
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- white bread-8 slices
- vegetarian Cabot cheddar cheese-6 oz
- Tofurky Hickory Smoked deli slices-5 1/2 oz
- yellow onion-150 g
- canned tomato sauce-1 can
- vegetable broth-16 fl oz
- lager beer-12 fl oz
- Field Roast Classic Pizzeria pepperoni-5 oz
- garlic-12 g
- unsalted butter-2 tablespoons
- all-purpose flour-2 tablespoons
- olive oil-1 tablespoon
- smoked paprika-1 teaspoon
- fine salt-1 teaspoon
- cayenne pepper-1/4 teaspoon
Preheat the oven to 425°F, dice the yellow onion, mince the garlic, and slice the Cabot cheddar into pieces thin enough to melt evenly over the sandwiches.
Keep the knife blade angled away from fingers while dicing the onion, mincing the garlic, and slicing the cheddar.
In a medium saucepan, heat the olive oil and butter over medium heat. Add the onion and salt, then cook 6 to 8 minutes until the onion is softened and lightly golden.
Add the garlic and cook 1 minute. Stir in the flour, smoked paprika, and cayenne, then cook 1 minute more to form a fragrant base.
Whisk in the lager beer, tomato sauce, and vegetable broth. Bring to a simmer, then cook 18 to 22 minutes until the sauce is rich, smooth-looking, and lightly thickened.
Keep your face and hands away from steam while the sauce simmers.
Blend the sauce with an immersion blender until fully smooth, then keep it hot and spoonable over low heat.
Keep the immersion blender fully submerged while blending the hot sauce to reduce splashing.
Arrange the white bread on the rimmed baking sheet and toast in the oven for 4 to 5 minutes until the slices are lightly crisp at the edges.
Use oven mitts when handling the hot baking sheet.
Build 4 sandwiches: on 4 slices of bread, layer the Tofurky Hickory Smoked deli slices, Field Roast Classic Pizzeria pepperoni, and about one-third of the cheddar. Cap with the remaining bread and cover the tops with the remaining cheddar.
Bake the sandwiches 5 to 7 minutes until the cheddar is melted and draped over the bread. Transfer to shallow plates and ladle the hot lager tomato sauce generously over each sandwich.
Use oven mitts when handling the hot baking sheet and hot plates.
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