Pork and Fig Molletes: Mexican Open-Faced Toasted Sandwich Recipe

In a bit of life’s delicious irony, my husband—who dislikes travel—has spent years rushing off for work, while I—the once eager exchange student who loved to roam—found myself largely rooted at home.

He thinks of hotels as “beds-in-a-box.” He barely packs until the last minute. He lingers until he absolutely must leave. I, on the other hand, enjoy clean, quiet hotels and pride myself on planning: lists, double-checks, and packing the night before. Sometimes I even put the bags in the car ahead of time. To me, fifteen minutes early is on time.

And despite our differences, we love each other madly.

This summer I had a long layover at Chicago O’Hare with a growing appetite. Scanning the airport map, I saw “Frontera.” As in Chef Rick Bayless. I had to check it out. I assumed it would be pricey, but curiosity got the better of me.

It’s funny how life works: after accepting that I’d be home more often, I started getting chances to travel again. I’m grateful for that—even if I remain content most days in ripped jeans with my hair in a ponytail.

I had the outdated impression that airport food was bland and unappealing, but in my years of staying home, some airports significantly upgraded their dining options. Not all—Terminal F, I’m glaring at you—but many have improved.

Walking through Terminal 1, I discovered that it really was a Bayless restaurant. It was reasonably priced, looked inviting, and I joined the line. I ordered a Pork and Fig Mollete (a warm open-faced sandwich) and waited with a pager while they made it to order. Yes—an airport pager.

The short walk and wait were absolutely worth it. That sandwich was perfect. I thought about it throughout the rest of that trip and on subsequent ones, hoping for a routing through Chicago so I could grab another.

I admit I’m a sandwich snob. A perfect sandwich balances bread, fillings, and condiments. Torta Frontera nailed that balance: soft bread with a pleasantly chewy crust; fig preserves that were present but modest; melted Chihuahua cheese (swoon); a scattering of cilantro for freshness; and two salsas on the side that were lively without overpowering the plane seatmate. That experience inspired me to recreate the sandwich at home.

I already had two pulled pork recipes on Foodie With Family—Slow-Cooker Cuban Pork and Slow-Cooker Cola Pulled Pork—that lent themselves perfectly to this sandwich. I always try to keep pulled pork ready for moments like this. The only hiccup was sourcing Chihuahua cheese; unable to find it locally, I substituted crumbled queso blanco.

The result was everything I hoped for: sweet fig preserves peeking out beneath flavorful pulled pork, melted queso blanco, and cilantro atop yielding yet chewy bread. I declared it a success. My husband agreed, surprised that airport food could be so good. True to form, he then added, “Why go there if you can make it at home? I love home.”

He’s right. I’ll happily make this sandwich whenever the craving hits—and I won’t even have to brush my hair to enjoy it.

P.S. He loves me despite my lollygagging, messy hair, and unkempt clothes, so I suppose I can tolerate his travel quirks.

Pork and Fig Molletes | Mexican Open-Faced Warm Sandwich

Rebecca Lindamood

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Succulent pulled pork pairs with sweet fig preserves and melted queso blanco on soft Italian bread in this simple warm Mexican open-faced sandwich inspired by Chef Rick Bayless. Serve it for a quick weeknight meal, game day, or tailgating—grill instructions are included in the recipe.

Ingredients

1 loaf Italian bread about 16 ounces by weight
1/2 cup fig preserves
3 cups shredded fully cooked pulled pork
1/2 cup crumbled queso blanco or grated Monterey Jack/Cheddar

For Serving:

Chopped cilantro
Your favorite salsa

Instructions

Preheat oven to 425°F (or heat a grill to medium-high).
Slice the loaf of Italian bread in half lengthwise and place cut side up on a baking sheet or foil. Spread the fig preserves thinly and evenly over both halves. Distribute the pulled pork across the two halves, covering the bread.
Bake or grill for 6–8 minutes, until the pork is heated through. Sprinkle half the cheese on one half and the rest on the other, then bake another 2–4 minutes until the cheese melts. Remove, cut each loaf into portions, and serve with chopped cilantro and your favorite salsa.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use.