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Medianoche-Style Sandwich

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 10 min Cook 20 min Total 30 min Method: STOVETOP Main: pork

A medianoche is built like a Cuban sandwich, with roast pork, ham, Swiss, pickles, and mustard, but on soft, slightly sweet egg bread. The sweeter bread browns faster, so press it over gentler heat. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Keep the cooked pork, ham, and cheese refrigerated until you build the sandwiches. Because the pork is reheated, press the sandwiches until the filling reaches 165°F at the center. Chill leftovers within 2 hours (1 hour if above 90°F).

Allergens: egg, wheat, milk

Equipment

  • large skillet
  • heavy pan or foil-wrapped brick
  • bread knife
  • spatula
  • instant-read thermometer

Ingredients (for 4 servings)

  • 4 sweet egg bread rolls (medianoche, challah, or brioche rolls), split
  • 8 ounces cooked roast pork, thinly sliced
  • 8 ounces sliced deli ham
  • 6 ounces sliced Swiss cheese
  • 16 dill pickle chips
  • 3 tablespoons yellow mustard
  • 2 tablespoons butter, softened

Directions

  1. 1. Spread mustard on the cut sides of each roll.

  2. 2. On the bottom halves, layer the ham, roast pork, pickles, and Swiss cheese, then close the rolls.

  3. 3. Spread the softened butter thinly on the outside top and bottom of each sandwich.

  4. 4. Heat a large skillet over medium-low heat. Set 2 sandwiches in the pan and press them with a heavy pan or foil-wrapped brick.

  5. 5. Cook 3 to 4 minutes, until the bottom is golden — watch closely, since egg bread browns quickly. Flip, press again, and cook 3 to 4 minutes more, until the cheese melts.

  6. 6. Because the roast pork is a leftover, check the center of the filling with an instant-read thermometer — it should reach 165°F. If the bread browns first, cover the pan for 1 to 2 minutes over low heat.

  7. 7. Repeat with the remaining sandwiches, cut in half, and serve hot.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Pressing a sandwich on sweet bread over gentle heat so it browns without burning.

Affordable substitution

Slice a store-bakery challah or brioche loaf into 4 portions instead of buying rolls, and use extra ham in place of roast pork.

Optional variation

Add a few thin slices of Genoa salami with the ham.

Leftovers & storage

Cool and refrigerate leftover sandwiches within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat in a skillet to 165°F until steaming hot.

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