What is Medianoche bread?
Medianoche bread is a soft, sweet, egg-based bread, similar to challah or brioche, that is traditionally used for this sandwich.
LUNCH
Midnight Delight: Authentic Cuban Medianoche Sandwich
Experience the iconic Cuban Medianoche sandwich, a harmonious blend of tender slow-roasted pork, savory ham, sharp Swiss cheese, and crisp pickles, all nestled within a sweet, golden Medianoche bread and pressed to perfection. This classic offers a delightful contrast of textures and a burst of vibrant flavors, ideal for a satisfying meal any time of day.
HOW TO MAKE IT
Let's cook.
01
Slice each Medianoche bread roll horizontally, being careful not to cut all the way through, creating a hinge. Spread 2 tablespoons of yellow mustard evenly on the inside of each top and bottom half of the bread.
02
Layer the ingredients on the bottom half of each sandwich: first, 2 ounces of roasted pork, then 2 ounces of deli ham, followed by 2 slices of Swiss cheese, and finally, 1/8 cup of dill pickle slices.
03
Close the sandwiches and lightly butter the outside of each roll with 1 tablespoon of softened unsalted butter.
04
Heat a large skillet or griddle over medium heat. Place the buttered sandwiches in the skillet and press down firmly with a heavy pan or a sandwich press.
05
Cook for 4-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. Ensure the internal temperature of the pork and ham reaches 165°F (74°C) if using pre-cooked meats.
06
Remove the sandwiches from the skillet, slice them diagonally, and serve immediately.
About This Recipe
Experience the iconic Cuban Medianoche sandwich, a harmonious blend of tender slow-roasted pork, savory ham, sharp Swiss cheese, and crisp pickles, all nestled within a sweet, golden Medianoche bread and pressed to perfection. This classic offers a delightful contrast of textures and a burst of vibrant flavors, ideal for a satisfying meal any time of day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra authentic touch, use a dedicated sandwich press or a panini maker to achieve the perfect flattened and crispy texture. Don't overcrowd the skillet; cook one sandwich at a time if necessary.
Easy Substitutions
If Medianoche bread is unavailable, a soft brioche bun or challah roll can be used. Provolone cheese can substitute Swiss cheese. For a spicier kick, add a thin layer of hot sauce or a few pickled jalapeño slices.
Storage & Reheating
This sandwich is best enjoyed fresh. If you have leftover roasted pork or ham, store them separately in airtight containers in the refrigerator for up to 3 days. Assemble and press the sandwich just before eating.
Serving Suggestions
Serve your Cuban Medianoche sandwich 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-pressing the sandwich can make it too dense; aim for a firm but not completely flat result. Using too much butter can make the sandwich greasy; a light coating is sufficient for crisping. Not heating the skillet enough will result in soggy bread instead of crispy. Forgetting the mustard will leave the sandwich lacking its signature tangy kick. Not slicing the meat thinly enough can make the sandwich difficult to eat.
Frequently Asked Questions
Can I make this sandwich ahead of time?
It's best to assemble and press the sandwich just before serving to ensure the bread is crispy and the cheese is melted. You can prepare the ingredients in advance.
What kind of roasted pork should I use?
Leftover slow-roasted pork shoulder (pernil) is ideal, but any thinly sliced, flavorful roasted pork will work well.
MORE TO KNOW
The Medianoche sandwich, meaning 'midnight' in Spanish, is traditionally eaten late at night in Cuba, often after a night out. Its softer, sweeter bread distinguishes it from the more robust Cuban sandwich, which uses a crustier Cuban bread. The key to a great Medianoche is the balance of sweet bread, savory meats, tangy pickles, and rich cheese, all brought together by the pressing process.
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