📝 About This Recipe
Named for its popularity as a late-night snack in Havana's nightclubs, the Medianoche is the richer, sweeter cousin of the classic Cuban sandwich. It swaps traditional crusty bread for a soft, pillowy egg dough roll, which caramelizes beautifully when pressed. Layered with slow-roasted pork, savory ham, melty Swiss cheese, and tangy pickles, every bite is a harmonious balance of sweet and salty Cuban soul.
🥗 Ingredients
The Bread and Spreads
- 4 pieces Medianoche Bread Rolls (sweet egg bread rolls, approximately 7-8 inches long)
- 4 tablespoons Yellow Mustard (traditional smooth yellow variety)
- 4 tablespoons Unsalted Butter (softened, for brushing the crust)
The Fillings
- 1 pound Mojo Roasted Pork Shoulder (thinly sliced or pulled, ideally marinated in citrus and garlic)
- 8 slices Sweet Glazed Ham (thinly sliced deli-style or tavern ham)
- 8 slices Swiss Cheese (thinly sliced for easy melting)
- 20-24 slices Dill Pickle Chips (long sandwich stackers or rounds, well-drained)
👨🍳 Instructions
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1
Slice your Medianoche rolls in half lengthwise, ensuring you don't cut all the way through if you prefer a 'hinged' sandwich, though completely separated halves are easier to press.
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2
Generously spread approximately 1 tablespoon of yellow mustard on the interior of the top half of each roll.
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3
Begin the layering process on the bottom half of the bread by placing 2 slices of Swiss cheese. Placing cheese on the bottom and top helps 'glue' the sandwich together.
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4
Layer 2 slices of ham over the cheese, folding them slightly to create volume and ensure they fit within the borders of the bread.
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5
Add a generous portion (about 4 ounces) of the Mojo roasted pork on top of the ham. If the pork is cold from the fridge, warm it slightly in a pan first to ensure the sandwich heats evenly.
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6
Distribute 5-6 dill pickle slices evenly across the pork. The acidity of the pickles is crucial for cutting through the richness of the meats.
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7
Place the top half of the bread (the mustard side) over the pickles to close the sandwich.
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8
Preheat your sandwich press (plancha) or a heavy cast-iron skillet to medium-low heat. You want a low, steady heat so the bread toasts without burning before the cheese melts.
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9
Using a pastry brush, coat the top and bottom exterior of the rolls generously with the softened butter.
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10
Place the sandwiches onto the press. If using a skillet, place another heavy pan or a foil-wrapped brick on top of the sandwiches to compress them.
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11
Press the sandwiches for 4-6 minutes. The goal is to compress the sandwich to about half its original height while the bread becomes golden brown and slightly crisp.
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12
Check the internal cheese; once it is oozing and the bread has a beautiful mahogany sheen from the sugar in the dough caramelizing, remove from heat.
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13
Slice each sandwich diagonally from corner to corner and serve immediately while hot and crispy.
💡 Chef's Tips
If you cannot find specific Medianoche bread, Challah or Brioche rolls are the best substitutes due to their high egg and sugar content. Always drain your pickles on a paper towel before adding them to the sandwich to prevent the bread from becoming soggy. Low and slow is the secret; because the bread is sweet, it burns much faster than a standard baguette, so keep the heat moderate. For the most authentic flavor, use pork shoulder that has been marinated in 'Mojo' (bitter orange, garlic, and oregano). Never use mayonnaise or lettuce; a traditional Medianoche relies strictly on mustard and pickles for zing.
🍽️ Serving Suggestions
Serve with a side of salty Plantain Chips (Mariquitas) or Yuca Fries with cilantro garlic sauce. Pair with a cold glass of Materva (yerba mate soda) or Jupiña (pineapple soda). A side of classic black bean soup makes this a hearty, full meal. For a true Cuban experience, enjoy with a hot Cafecito (sweetened Cuban espresso) after the meal. Fresh tropical fruit like mango or papaya provides a refreshing contrast to the savory meats.