A medianoche is a popular sandwich typically eaten as a snack, lunch or after a night of partying. Medianoche is the Spanish word for midnight. This sandwich can be found in cafeterias and restaurants all over Miami. Some call it the cousin of the Cuban sandwich because they’re almost identical.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
What’s the difference between a Cuban sandwich and a medianoche?
Both sandwiches contain ham, roast pork, pickles, swiss cheese and mustard. The difference between a Cuban sandwich and a medianoche is the bread used to make the sandwich. A Cubano is made with Cuban bread and a midnight sandwich is made with slightly sweet, egg bread.
Ingredients
- Roast Pork - called lechon in Spanish, Cuban-style pork is marinated in mojo and roasted in the oven, barbecue, or open-pit. Try this Cuban roast pork recipe if you need one.
- Sweet Ham - have it sliced on the thick side so it holds its own with the pork.
- Swiss Cheese
- Sliced Dill Pickles
- Yellow Mustard
- Medianoche Rolls
- Butter - to brush on top prior to pressing
Substitutions:
If you don’t have time to roast a pork shoulder, take a short cut and make a couple pork tenderloins.
- Put together a homemade mojo, or buy a premade mojo marinade.
- Marinate the pork tenderloins for a few hours to overnight.
- Remove them from the bag and discard the marinade.
- Grill the tenderloins until the internal temperature reaches at least 165°F at the thickest part. Grill time will vary, but as a guide it takes us approximately 50 minutes on moderate-low heat on a gas grill.
- Allow the pork tenderloins to cool, and slice.
If you can’t find medianoche rolls substitute bread that has a little sweetness to it. Options include Challah, brioche and even Hawaiian sweet rolls if you’re in a pinch.
How to press the medianoche
Just like the Cuban sandwich, a medianoche is lightly brushed with softened butter and pressed until the bread is golden and toasty, and the cheese is melted.
Typically, the sandwich is pressed using a plancha or panini maker. If you don’t have a sandwich press you can use a large skillet instead. Here’s how:
- Heat a large, heavy skillet on medium to medium-low heat. Place the (buttered) medianoche on the skillet and place another heavy skillet, large lid or cast iron bacon press on top and press down gently. When the bread is toasted, flip the sandwich and repeat until the other side is toasted and the cheese is melted.
This recipe makes one sandwich. To make more just double, triple, quadruple, etc. If you plan on serving these at a party, make as many as needed. Cut them into 3 or 4 pieces instead of in half, secure each piece with a toothpick and arrange on a serving tray.
You may also like these sandwich recipes:
- Pan con Bistec
- Pan con Lechon
- Cuban Chicken Sandwich
- Fried Pork Sandwich
- Meatloaf Sandwich
- Steak Sandwich
Follow Us! Subscribe to the newsletter and follow us on Pinterest, Facebook, Twitter, and Instagram for the latest recipes.
📖 Recipe
Medianoche
Ingredients
- 1 Medianoche Roll use Challah, brioche or Hawaiian sweet rolls if you can’t find medianoche rolls
- ½ teaspoon Yellow Mustard or to taste
- 3–4 slices Sweet Ham (approximately 4 – 5 ounces)
- 3–4 ounces Roast Pork sliced
- 6–8 Dill Pickle Chips
- 2 slices Swiss Cheese (approximately 2 ounces)
- ½ teaspoon Butter softened
Instructions
- You will also need: pastry brush, sandwich press or panini maker
Build the medianoche
- Slice the roll open.
- Lay the bread open and spread the top with mustard.
- Layer the ham on the bottom.
- Add the sliced roast pork
- Add the pickles, staggered to cover almost the entire area, so that every bite contains pickle.
- Top with Swiss cheese and cover with the bread.
- Heat the sandwich press to medium.
- Brush the top of the roll lightly with the softened butter.
- Gently place the sandwich on the preheated surface and press the top down. Don’t press too hard, just place it and let the weight and gravity start flattening the sandwich. Let the sandwich cook until the bread is slightly toasted and the cheese has melted, about 7-10 minutes. Keep an eye on it and check it after 5 minutes to gauge the remaining time.
- Cut the medianoche in half at an angle and serve.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply