RECIPE MAGIC!

BIFANA SANDWICH

As the bitter Canadian winter wind whips outside, the warm, aromatic Portuguese Bifana provides a soul-warming escape. Tender, marinated pork cutlets, dripping with a garlicky, wine-infused sauce creates tiny pools of comfort, Mediterranean soul food perfectly at home in the Great White North. 

INGREDIENTS: 

For the Pork Marinade:

  • 450g thinly sliced pork cutlets (Pound for thinner cutlets)
  • 2 tbsp EVOO
  • 2 tbsp Garlic EVOO
  • 2 tbsp Cayenne EVOO
  • 3 tbsp Lemon balsamic
  • 2 tbsp red pimento paste
  • 1/2 cup white wine (or substitute chicken stock)
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Portuguese or crusty French rolls
  • Yellow mustard (optional)
  • Sautéed onions (optional)
  • Extra pimento paste for spreading
  • Extra Garlic and Cayenne EVOO for drizzling

DIRECTIONS:

For the marinade: In a bowl, combine EVOOs, balsamic, pimento paste, white wine (or substitute), paprika, salt, and pepper. Place pork slices in a ziplock bag, pour marinade in and gentle squeeze into meat slices. Place in fridge for 2 to 4 hours. 

For Cooking: Heat a large skillet over medium-high heat. Add 1 tablespoon EVOO. Remove pork from marinade (reserve marinade) and place in pan. Cook slices for 2-3 minutes per side until golden. Remove pork and set aside. Add remaining marinade to pan. Simmer sauce until slightly reduced and thickened

For Assembly: Lightly toast the rolls. Spread additional pimento paste on rolls if desired. Layer pork slices on rolls. Spoon reduced sauce over meat. Add sautéed onions and mustard if desired. Drizzle extra Cayenne EVOO for more spice.