"The Sentinel has a sandwich with figs on it today!" a coworker alerted me on Tuesday morning. I love figs, and I love sandwiches, so I hightailed it over to the SF sandwich shop founded by local chef Dennis Leary.
This was my third time trying The Sentinel's expensive sandwiches, and though this was my favorite so far, I was still somewhat disappointed. Why? Because I expect a place whose menu changes seasonally to use seasonal ingredients, like figs, but this sandwich was sweetened with fig spread. The menu promised fresh figs! But now for the good news.
Thankfully, the combination of pork loin, figs or fig spread, and manchego cheese was delectable, and using fig preserves makes this super easy to put together at home. Or if you've got great fresh figs, try slicing those up instead. I've whipped up a similar recipe below, so give it a try.
Inspired by The Sentinel Ingredients 1 pork tenderloin Directions Makes 2 sandwiches.
Pork Loin Sandwich With Figs and Manchego
1 tablespoon extra-virgin olive oil
2 soft wheat rolls
4 tablespoons fig preserves
4 slices manchego cheese
1 cup frisee
Inspired by The Sentinel
1 pork tenderloin
Makes 2 sandwiches.