Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. The medianoche a pressed sandwich layered with Cuban roast pork, sliced ham, Swiss cheese, pickles, and yellow mustard, all served on sweet egg rolls. It’s a Cuban specialty, traditionally served as a late-night snack in Cuban Havana’s nightclubs. The name means “midnight” in Spanish, perfect after a long night of dancing and partying. It is very much like the popular Cuban sandwich, the primary difference in being served on sweet egg rolls or bread instead of Cuban bread. This is a homemade version that’s very easy to make. I think you’re going to love it. Let’s talk about how to make a medianoche, shall we?
Sweet Egg Bread or Rolls. See the Recipe Notes for options. Butter. Yellow Mustard. Roast Pork. Use my Cuban roast pork recipe, my Pernil recipe, or use sliced roasted pork tenderloin. Sliced Ham. Use homemade roasted ham or your favorite deli ham for convenience. Swiss Cheese. Dill Pickles.
Layer the sandwich with roast pork, sliced ham, Swiss cheese and dill pickles. Top the sandwich, brush with extra butter, then press it down in a hot grill pan 5-6 minutes per side until the bread is crispy. Use another heavy pan or spatula to press it down while it’s cooking. A panini press works great for this. Remove, slice and serve. You can cool them down on a wire rack if you’d like. Boom! Done! Your mouth watering medianoche is ready to serve. Easy enough to make, isn’t it? Enjoy it nice and hot! That’s it, my friends. I hope you enjoy this medianoche recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
