Francesinha.

You can get those swimming in a pool of fat and you can get it very lean and clean.

You've been to Porto, right?

The make or break for that dish is the sauce. Some people can make it very heavy and some are capable of making it very light. Just know the amount of booze it goes in it could fuel a small plane.

Then comes the cheese and some places just overdo it. Four or five thin slices are enough but I do know some places throw half a block over every sandwhich.

I apologise for the fries. That's fast food influence. And the egg was unexpected; that's an addition from the croque madame.

Hope you had fun here.