The Medianoche Sandwich is the Cuban sister of the famous Cubano Sandwich. This variation on the classic ham and cheese sandwich is made with thin slices of juicy roast pork, salty ham, sour dill pickles, tangy yellow mustard, and sharp Swiss cheese on a hoagie roll then grilled and pressed flat.
Medianoche is closely linked to the popular Cubano sandwich, the only difference being the type of bread used in its preparation. Originally, the sandwich was always prepared in a press, and it is believed that the first medianoche was invented in Havana around the year 1900 by late-night workers.
- 6 hoagie roll or soft sandwich roll
- 12 oz deli roast pork thinly sliced
- 12 oz deli ham thinly sliced
- 8 oz Swiss cheese thinly sliced
- 9 oz dill pickles sliced
- 2 tbsp yellow mustard
- 4 tbsp butter at room temperature
- 1 small onion
- olive oil to sauté onions
Make the Sandwiches:
- In a pan sauté onions until tender, drain and set aside.
- Split the buns in half, making sure to not cut the whole way through. Spread the yellow mustard on the cut side of the top halves of the buns. Top the yellow mustard with the Swiss cheese, pickles, onions, and ham. Divide the pork among the bottom buns. Close the buns and spread the butter on the outsides of the buns, spreading on both top and bottom.
For a Panini Press:
- Place the sandwiches in the heated panini press, working in batches if needed, and close. Press until golden-brown on both sides, 3 to 5 minutes.
For the Stovetop Method:
- Place the sandwiches in the heated cast iron skillet, working in batches if needed. Weigh down the sandwiches with an aluminum foil-wrapped brick, or top with another cast iron skillet weighed down with a heavy can. Cook undisturbed until golden-brown on the bottom, 3 to 5 minutes. Flip the sandwiches and cook until the second side is browned, 3 to 5 minutes more.
- Cut the sandwiches on the diagonal and serve.
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