Late-night Cuban Pork Sandwiches with Fried Plantains

These “sliders” are great after a night on the town.  Just make ahead and put together when you get home.  Try them with fried ripe plantains dusted with brown sugar (get the ones with the black peel at Fausto’s).

Serves 4

Wine pairing:  At this hour, pour whatever is on hand.  Light red, like a Pinot Noir, is a good choice.


  • One cold, pan-roasted pork tenderloin (see below)
  • 3  plum tomatoes
  • 1 jalapeno
  • 2 unpeeled whole garlic cloves
  • 4 eggs
  • Lime juice
  • 4 cocas (small Cuban rolls, ask at Fausto’s)
  • Mayonnaise

To pan sear the pork ahead of time, heat olive oil in a pan, throw in a medium pork tenderloin and brown on all sides,  reduce flame to medium low and cook about 15 minutes until core temperature reaches about 155 degrees.  Refrigerate until you get home. 

Also ahead of time, toss tomatoes, jalapeno and garlic with olive oil and roast in a 400 degree oven about 20 minutes until soft and slightly charred.  Stem the pepper, squeeze the garlic out of its husk, and combine with tomatoes in a small bowl.  You’ll have a slightly soupy salsa. 

When you get home, peel and cut the plantains into 1 inch sections.  Coat with light brown sugar and fry in olive oil until brown on all sides.  Set aside.

Fry the eggs in a little olive oil.  While they are frying, assemble the sandwiches on the cocas by smearing mayonnaise on half, topping with pork and tomato salsa and finally, the fried egg.  Cook the assembled sandwich, panini-style, in a skillet until warmed through. Eat, eat, eat!  You’ll be glad you did in the morning!

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