Place a large stockpot over medium heat. Once hot, add in the lard, the olive oil, the sliced onions, the whole garlic, the bay leaf and thyme sprigs. Let it cook for about 8 minutes or until the onion starts to brown.

Add in the tinned chopped tomatoes, cook for another 2 minutes, stirring regularly.

Pour in the beer, port wine, and brandy, give it a good stir. Allow the alcohol to evaporate for a couple of minutes.

Add in the beef stock, the whole chili, and the Worcestershire sauce. Bring it to a boil, then reduce to a simmer. Cook for about 40 minutes with the lid on.

Pull out the bay leaf, and thyme sprigs. With a hand mixer, blend the sauce until smooth. Season with salt and pepper to taste. Set aside.

Place a large skillet over medium to high heat. Add a tablespoon of olive oil and fry the sausages, turning them regularly, until evenly cooked. Cut them in half, then slice open lengthwise. Set aside.

Use the residual oil in the skillet to cook the steak for about 2 minutes on each side or until golden brown. Season with salt and pepper. Set aside.

Place a small non-stick pan over medium to high heat. Add one tablespoon of olive oil, then crack the egg in. Let it cook for 3 minutes uncovered for a runny yolk.

While the egg cooks, lightly toast both slices of bread, then assemble the sandwich in the following order: bread, sliced ham, steak, sausages, bread.

Bring the Francesinha sauce back to a boil.

Place the fried egg on top of your sandwich, arrange the slices of cheese around it.

Pour enough hot Francesinha sauce on top for it to melt the cheese and pool on the plate. Serve with French fries. Enjoy!