Bifanas (Pork Sandwiches)

Hi All!

What a busy couple of weeks!  I’ve been out of town, so haven’t been able to post this recipe, but better late than never!

I made these pork sandwiches a couple of weeks ago in celebration of Portugal Day on June 10th.  The day commemorates the death of one of Portugal’s literary icons, Luis de Camoes, on June 10th, 1580.  Back home in Idaho, I recall my family celebrating this holiday with barbecues, Portuguese music, dancing, and lots of delicious food, including these “bifanas!”  This recipe is from my Grandmother Teodora and boy are they amazing!

The bread roll used here is really important, so I would try your best to find a “Portuguese Roll.”  Surprisingly, they’re found in a lot of grocery stores in the bakery section.  We have some in our local grocery store, but if you can’t find these exact ones, a club roll will do.

Have a great weekend!

Yields: 4 sandwiches


3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons paprika
1/2 teaspoons seasoning salt
2 tablespoons red wine
4 boneless pork loin chops
1 tablespoon unsalted butter
4 Portuguese or club rolls



1) In a medium sized bowl, prepare the pork marinade by combining and mixing together the garlic, salt, pepper, olive oil, red wine vinegar, paprika, seasoning salt, and red wine.  This is the marinade that you will use for the pork loins.  Place the pork in the bowl, cover tightly with plastic wrap, and allow it to marinate either overnight or up to 3 hours in the fridge.

2) In a large skillet, melt butter over medium heat and cook pork, about three minutes on each side.  Take the sauce that’s been formed in the skillet, and pour it into the bowl of the marinade, mix, and set aside.

3) Slice the rolls in half, place the pork loin in the middle, and drizzle the sauce over the pork.  Ready to serve.