Best 2 Medianoche Midnight Sandwich Recipes

Embark on a culinary journey to savor the delectable Medianoche, a staple of Cuban cuisine. This enticing sandwich finds its roots in Havana, captivating taste buds with its harmonious blend of flavors and textures. The Medianoche's defining characteristic lies in its pillowy soft bread, a symphony of flour, sugar, butter, yeast, and eggs, brushed with a hint of butter and sprinkled with sugar for an irresistible golden-brown crust. This magical bread envelops a treasure trove of fillings, each recipe unfolding a unique narrative of culinary artistry. Ham, roasted pork, and Swiss cheese, a classic trio, unite in perfect harmony. For those with a penchant for bolder flavors, the Medianoche with lechon asado beckons, the succulent roasted pork shoulder infusing every bite with savory goodness. Vegetarians can revel in the tempting Medianoche de Vegetales, a vibrant orchestration of grilled vegetables, tantalizingly seasoned and nestled within the soft embrace of the Medianoche bread. And for a sweet ending, the Medianoche con Nutella beckons, a symphony of chocolatey decadence, a perfect indulgence for any time of day.

Here are our top 2 tried and tested recipes!

CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH

Classic Cuban Midnight (Medianoche) Sandwich image

This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!

Provided by Pretty Pink Bullets

Categories World Cuisine Recipes Latin American Caribbean

Time 23m

Yield 4

Number Of Ingredients 8

Ingredients

4 sweet bread rolls
½ cup mayonnaise
¼ cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted

Steps:

Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Nutrition Facts : Calories 1452.6 calories, Carbohydrate 69.1 g, Cholesterol 275.2 mg, Fat 88.4 g, Fiber 4.4 g, Protein 92.1 g, SaturatedFat 36.7 g, Sodium 3308.6 mg, Sugar 3.7 g

MEDIANOCHE (MIDNIGHT SANDWICH)

Medianoche (Midnight Sandwich) image

The Cubano's cuter cousin, the Media Noche was sold as a late-night snack in Havana's cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork-though what really sets it apart is the egg-rich Pan de Media Noche.

Provided by Ana Sofia Pelaez

Categories Cuba Sandwich Pork Ham Swiss Cheese Pickles

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 large rolls Pan de Media Noche or sweet roll-like brioche or challah, sliced lengthwise
4 tablespoons yellow mustard
12 ounces sweet-cured ham, thickly sliced
8 ounces Lechón Asado, sliced, trimmed of any excess fat, and at room temperature
4 ounces Swiss cheese (Emmentaler or Jarlsberg), thinly sliced
2 large dill pickles, thinly sliced crosswise
4 tablespoons butter, melted and cooled to room temperature, plus more for greasing

Steps:

Spread both sides of each roll with mustard. Layer the bottom half with ham, pork, and cheese to cover the bread from end to end. Top with sliced pickles to taste. Brush the outside of the bread, both top and bottom, with butter.
Heat a sandwich press over medium heat. Lightly brush the inside of the press with additional butter. Press the sandwich until the cheese is melted and the meats are warm, 3 to 5 minutes.
Alternately, heat a 12-inch cast-iron skillet over medium heat. Create a press by wrapping a brick, heavy skillet, or can of soup in aluminum foil. Place the sandwich in the skillet and press down on the sandwich, turning once, until it is warmed through and the outside crust is golden, 2 to 3 minutes per side. Repeat with the remaining sandwiches. Slice on the diagonal and serve.

Tips:

Use high-quality ingredients: The better the ingredients, the better the sandwich will be. Look for fresh, flavorful bread, juicy pork, and gooey cheese.
Don't be afraid to experiment: There are many different ways to make a medianoche sandwich. Feel free to add your own favorite toppings and sauces.
Make sure to press the sandwich: This will help to seal in the flavors and make the sandwich more compact.
Serve the sandwich warm: The medianoche sandwich is best enjoyed warm, so serve it right out of the oven or grill.

Conclusion:

The medianoche sandwich is a delicious and versatile Cuban sandwich that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your own liking. So next time you're looking for a quick and tasty meal, give the medianoche sandwich a try. You won't be disappointed!