My husband, who dislikes travel, spends a lot of time on the road for work. I, who once loved to go anywhere as an exchange student, ended up staying home more than I expected. It’s one of those little ironies life hands you.
He calls hotels “beds-in-a-box,” waits until the last minute to pack, and takes as long as he can to leave. I enjoy hotels when they’re clean and quiet, make careful lists, pack the night before, and sometimes put my bags in the car early. I prefer to be ready well ahead of time — fifteen minutes early is my idea of punctual.
Despite our differences, we still love each other fiercely.
This summer I had a long layover at Chicago O’Hare and an appetite to match. I checked the airport map and saw “Frontera” — as in Chef Rick Bayless. I had to see for myself. I assumed if it was Bayless’ it would be pricey, but curiosity won out.
It’s funny how things work out: after getting used to staying home more, chances to travel started appearing again. I’m grateful, even though I’ve been content to wear ripped jeans and a ponytail at home for the past few years.
I had the impression that airport food was uniformly bland and uninspiring, but in the years I wasn’t traveling much, airports quietly improved. Not every terminal — I’m looking at you, Terminal F — but some had stepped up their culinary game.
To my delight, Terminal 1 did have a Frontera restaurant, and it was affordable. The food looked excellent. I stood in line, ordered a Pork and Fig Mollete (a warm open-faced sandwich), and waited with a pager while they prepared it to order. At an airport, no less.
The sandwich was worth the walk and the wait. It stayed on my mind for the rest of that trip and during two other trips that summer. I secretly hoped I’d be routed through Chicago again just to have another one.
I’m a bit of a sandwich snob: there’s an art to the perfect balance of bread, fillings, and condiments. Torta Frontera got the ratios just right. The bread was soft with a pleasant chew to the crust. The fig preserves were present without overwhelming the sandwich. Melted Chihuahua cheese on top was heavenly, cilantro added brightness, and the red and verde salsas on the side were spicy enough to be satisfying without clearing the cabin’s air. It 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 would work well for the filling. I try to keep leftover pulled pork on hand for inventions like this. My only challenge was sourcing Chihuahua cheese locally; I substituted crumbled queso blanco, which worked beautifully.
The result matched what I’d been craving: sweet fig preserves under flavorful pulled pork, melted queso blanco and cilantro on soft, slightly chewy bread. My husband pronounced it delicious and, true to form, asked why he should go through Chicago if I could make the sandwich at home. “I love home,” he said.
So I’ll enjoy this sandwich whenever I want — no travel required and no need to fuss with my hair.
P.S. He loves me even when I’m lollygagging around in messy hair and comfortable clothes. I can tolerate his travel quirks for that.
Pork and Fig Molletes | Mexican Open-Faced Warm Sandwich
Rebecca Lindamood
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Ingredients
- 1 loaf Italian bread 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 or Cheddar cheese
For Serving:
- Chopped cilantro
- Your favorite salsa
Instructions
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Preheat oven to 425°F (or preheat a grill to medium-high).
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Slice the loaf of Italian bread in half horizontally, open it like a large submarine sandwich, and place cut side up on a baking sheet or foil. Spread the fig preserves thinly and evenly across both halves. Distribute the shredded pulled pork so it covers the bread.
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Bake or grill for 6–8 minutes, until the pork is heated through. Sprinkle half the cheese over one half and the remaining cheese over the other. Continue cooking 2–4 minutes more, until the cheese is melted. 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 if needed.
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Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!
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