Place a medium saucepan over low to medium heat, once the pan is hot, add the lard, olive oil, garlic and bay leaf. Let it cook for a minute before adding the onion, let it simmer for about 8 minutes until the onion turns translucent. Add the canned tomatoes and the beef stock, bring it to a boil and let it simmer for about 10 minutes. Add the remaining sauce ingredients, the port wine, beer, piri-piri and Worcestershire sauce, cook for another 10 minutes. With a hand mixer, blend everything until smooth and let the the sauce simmer for 30 minutes (the texture should be similar to a gravy, but slightly more liquidy). If necessary, add some corn starch to thicken to your taste (make sure to dissolve it in cold water before adding to the mixture). Let it cook until it reaches your preferred texture, season it with salt and black pepper and set it aside. Place a frying pan over high heat and fry the sausages in their own fat, then use the remaining fat to fry the steak. Finally, lightly fry the ham slices. Slightly toast the bread slices. On a plate, place one toasted slice of bread, then a slice of cheese, ham, steak, the sausages, and the final bread slice. Fry the egg, place it on top of the sandwich, cover it with the other cheese slices, leaving the egg-yolk visible. Bring the sauce to a boil, then pour it over the top of the sandwich (to taste). The hot sauce will melt the cheese. Serve it with a side of homemade fries. Recipe Credit: wetravelportugal.comPhoto Credit: everydayfoodblog.com