Basque Solomo Sandwich
Thin-cut pork loin marinated and pan-seared, layered on crusty bread with green peppers — a signature Basque boarding-house dish now served across Boise's Basque restaurants.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Meat mallet
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22
- carbs
- 34
- protein
- 32
- calories
- 480
Instructions
- 1
Mix the pork slices with olive oil, garlic, paprika, salt, and pepper. Let sit for at least 1 hour.
- 2
Heat a cast-iron skillet on the stovetop over medium-high heat.
- 3
Saute the onions and peppers until soft and lightly browned. Move them to a plate and set aside.
- 4
Cook the marinated pork slices in the same skillet for 1-2 minutes per side.
- 5
Cut the rolls open and toast them lightly.
- 6
Place the pork slices inside the rolls. Top with the cooked peppers and onions.
- 7
Serve right away while hot.
Chef's tips
Pound the pork slices thin and flat so they cook quickly and stay juicy.
Storage
Refrigerate cooked pork separately from bread for up to 2 days.
Reheating
Warm pork briefly in a hot skillet; avoid overcooking to keep it tender.
Common mistakes to avoid
- •Cooking the thin pork slices too long, which makes them tough.
- •Skipping the marinade time, which leaves the meat bland.
Serving suggestions
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