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Two breakfast cubano sandwiches on floral plates

Breakfast Cubano

Serves 4 hungry people


  • 1 small pork tenderloin (about 1 ½ pounds)

  • 4 slices thick-cut bacon

  • 1 tablespoon Dijon mustard

  • 1 tablespoon mayonnaise

  • 1 tablespoon olive oil

  • 4 large eggs

  • 4 English muffins, lightly toasted

  • 16 slices bread & butter pickles

  • 4 slices of good Swiss cheese


Marinade Ingredients

  • 1 tablespoon brown sugar

  • 1 tablespoon soy sauce

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon black pepper



  • Combine all the marinade ingredients, and marinate the pork tenderloin for 3-4 hours. Heat up a cast iron pan, then cook the pork until it is nicely browned on all sides and a meat thermometer reads about 145 degrees. Remove the tenderloin to a chopping board, cover it, and let it rest for several minutes. Once it’s fairly cool, slice thinly.

  • Cook the bacon your favorite way (we like to bake it at 350 degrees until crispy). Remove, drain off the grease, and cut each piece in half or thirds.

  • Mix mustard and mayo, and set aside.

  • Fry the eggs in olive oil, flip and cook until the yokes are starting to set but still slightly runny. Season with salt and pepper.

  • Toast your English muffins, schmear some of the mustard/mayo combo onto each half. Top with slices of tenderloin, bacon, a few pickles, and a slice of Swiss cheese. Using a blow torch (or broiler if you don’t have a blow torch), melt the cheese. Top with the fried egg and 2nd half of the English muffin.

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