El Sándwich Medianoche
Almuerzo y La Merienda
Back in 1950s Havana, when the jazz clubs finally emptied out into the sultry pre-dawn air, this was the sandwich that absorbed the rum and kept the city alive. Unlike the working-class Sándwich Cubano, the Medianoche is built on a soft, slightly sweet egg bread that compresses on a hot plancha into a dense, butter-crisped, molten masterpiece. If you don't have a commercial press in your Midwestern kitchen, two cast-iron skillets will do the job perfectly. Just promise your abuela one thing: keep the lettuce, tomato, and mayonnaise far, far away from it.
Before you start
The Weeknight Pork Pivot.
If you don't have leftover Sunday mojo pork, buy thick-cut deli roast pork and toss it in a hot pan for two minutes with a splash of orange juice, a squeeze of lime, garlic powder, and cumin to fake a long marinade.
Manage your moisture.
Sogginess is the enemy of a pressed sandwich. Patting the pickles dry and ensuring the meat is at room temperature ensures the cheese melts before the sweet bread burns.
Ingredients
- soft brioche or challah sandwich buns2 large
- unsalted butter2 tbsp
- deli Swiss cheese1/4 lb
- mojo-roasted pork1/4 lb
- sweet deli ham1/4 lb
- dill pickle slices8 large
- yellow mustard2 tbsp
Method
- 01
Butter the exterior of the buns.
Generously spread the softened butter on the outside (top and bottom) of both rolls, which is the absolute secret to achieving a golden, crispy shell on the griddle.
- 02
Build the moisture barrier from the bottom up.
Lay the bottom buns butter-side down on your board and cover them with the Swiss cheese to protect the soft bread from becoming soggy.
- 03
Stack the meats and layer the pickles.
Pile on the room-temperature roasted pork, followed by folded slices of the sweet ham and an even, flat layer of your dried dill pickles.
- 04
Apply the mustard and cap the sandwich.
Spread the yellow mustard generously on the inside of the top buns and place them onto the sandwiches, butter-side up.
- 05
Press the sandwiches in a heavy skillet over medium heat.
Place the sandwiches into a large cast-iron skillet, then set a second heavy skillet or pot directly on top to compress them firmly.
- 06
Sear until golden, then flip and repeat.
Let them cook for 3 to 4 minutes until the bottom crust is deeply browned, then carefully flip with a spatula, replace the weight, and cook another 3 minutes until the cheese oozes.
- 07
Slice diagonally and serve immediately.
A true Medianoche is always cut from corner to corner, exposing those perfect, compressed layers of hot meat and melted cheese.
Notes
No fresh produce allowed.
Do not attempt to add lettuce, tomato, or onions; the hot press will turn them into a watery, wilted mess and fundamentally ruin the texture of the sandwich.
Seek out the right bread.
The traditional pan de medianoche is a sweet egg dough. If you can't find it at a Latin grocer, look for soft brioche, challah, or Hawaiian sweet rolls—never crusty baguettes.
From Cook Cuban in America.