What is mojo marinade?
Mojo marinade is a traditional Cuban sauce made primarily from sour orange juice, garlic, cumin, and oregano, used to marinate pork and other meats.
LUNCH
Classic Cuban Midnight Sandwich with Mojo-Marinated Pork
Experience the authentic flavors of Cuba with this Midnight Sandwich, featuring tender, slow-roasted mojo pork, savory ham, melted Swiss cheese, and tangy pickles, all nestled within a soft, slightly sweet Medianoche bread and pressed to perfection. It's a harmonious blend of textures and tastes, ideal for a satisfying midday meal or a late-night treat.
HOW TO MAKE IT
Let's cook.
01
Thinly slice the cooked pork shoulder and toss it with the mojo marinade in a bowl. Let it sit for 10 minutes to absorb the flavors.
02
Slice each Medianoche bread horizontally, but not all the way through, creating a hinge. Spread 1 teaspoon of yellow mustard on the inside of the top half of each bread.
03
Layer each sandwich: place 2 slices of Swiss cheese on the bottom half, followed by 2 slices of deli ham, then a generous portion of the marinated mojo pork, and finally the dill pickle slices.
04
Close the sandwiches and lightly butter the outside of both sides of each sandwich with 1/2 tablespoon of softened butter.
05
Heat a large skillet or a panini press over medium heat. Place the buttered sandwiches in the skillet or press. Cook for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted. If using a skillet, press down firmly with a heavy pan or spatula to flatten the sandwiches as they cook.
06
Remove from heat, slice each sandwich in half diagonally, and serve immediately.
About This Recipe
Experience the authentic flavors of Cuba with this Midnight Sandwich, featuring tender, slow-roasted mojo pork, savory ham, melted Swiss cheese, and tangy pickles, all nestled within a soft, slightly sweet Medianoche bread and pressed to perfection. It's a harmonious blend of textures and tastes, ideal for a satisfying midday meal or a late-night treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, lightly toast the Medianoche bread before assembling the sandwich. If you don't have a panini press, a heavy cast-iron skillet with another heavy pan on top works perfectly to press the sandwiches.
Easy Substitutions
If Medianoche bread is unavailable, challah or brioche bread can be used as a sweet, soft alternative. Provolone cheese can replace Swiss cheese for a slightly different flavor profile. For a spicier kick, add a thin layer of hot sauce or a few slices of jalapeño.
Storage & Reheating
These sandwiches are best enjoyed fresh. If you have leftover mojo pork, store it separately in an airtight container in the refrigerator for up to 3 days. Reheat the pork gently before assembling a new sandwich.
Serving Suggestions
Serve your Cuban Medianoche sandwiches with a side of crispy plantain chips, a simple green salad with a citrus vinaigrette, or a cup of black bean soup. A refreshing glass of iced tea or a Cuban coffee would also complement this meal perfectly.
Common Mistakes
Over-stuffing the sandwich can make it difficult to press and result in uneven cooking; use moderate amounts of fillings. Not buttering the bread adequately will prevent a golden, crispy crust. Using too high heat can burn the bread before the cheese melts; cook over medium heat. Not pressing the sandwich firmly enough will result in a less compact and less flavorful sandwich.
Frequently Asked Questions
Can I make this sandwich ahead of time?
It's best to assemble and press the Medianoche sandwich just before serving to ensure the bread is crispy and the cheese is melted. However, you can prepare the mojo pork in advance.
What's the difference between a Cuban sandwich and a Medianoche sandwich?
The main difference is the bread. A Cuban sandwich uses a crusty Cuban bread, while a Medianoche uses a softer, sweeter, egg-based bread, often yellow in color.
MORE TO KNOW
The key to an authentic Medianoche sandwich is the bread. Unlike the Cuban sandwich which uses a crusty Cuban bread, the Medianoche (meaning 'midnight') uses a softer, sweeter, egg-based bread, similar to challah. This sweetness perfectly balances the savory meats, tangy pickles, and sharp mustard. The pressing process is also crucial, creating a warm, melty interior and a crisp, buttery exterior. Don't skip the pressing step, as it compresses the ingredients and melds the flavors beautifully.
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