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.
About 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.