Today’s Sandwich: Pork Tenderloin & Pickled Onion (Homemade)

Today’s sandwich is a homemade concoction, that tries to capture my favorite flavors of Mexico in sandwich form. It combines sliced pork tenderloin (which we began our love affair with a few posts ago), homemade pickled red onions, cream cheese, and chipotle mustard, on pineapple/jalapeno bread from When Pigs Fly in Freeport. This bread is incredible…it’s so jammed up with pineapple, it’s almost like eating a sandwich made on two slices of fruitcake. This sandwich was a success, though I could’ve had it a little spicier, to balance out the intense sweetness of the fruit. Next time, I’ll ratchet the heat up by mixing some habaneros into the pickled onions, instead of the jalapenos I used.

Malcolm Bedell

My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. You can see more of my writing and photography in regular contributions to LA Weekly, Bon Appetit, Serious Eats, and the Huffington Post, and you can eat my food at 'Wich, Please, located in Rockland, Maine.

2 Comments
  1. You could sub-in Black Bean Chipotle, for sure, for those that don’t like sweet sandwiches. I was trying to play off the tacos al pastor thing, though, so the pineapple was a big inspiration. Thanks for commenting!

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