Recipe by Pretty Pink Bullets
"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!"
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sweet bread rolls
thinly sliced cooked ham
thinly sliced fully cooked pork
sliced Swiss cheese
dill pickle slices
This is a good version of the Cuban as we know it but not the original, love all the different versions. Pork is spicy roasted, ham is also fresh not processed, good swiss cheese, dill pickles,cover the sandwich along with the mustard sauce.Cuban bread crispy on outside soft inside, heat on both sides, press with spatcular.do not melt cheese.
This is from my brother- in-law, who is from cuba.
I've been making these sandwhiches for years only I use a club roll like a Paninni bread and 86 the maoy and mustard I use cilantro, parsley, garlic, hot chile flakes and olive oil, puree in food prosessor to make a pesto and spread that on the roll, you'll love it better and it's better for you
We use regular sub rolls from the grocery bakery. We spread a very thin coating of butter on the outside and lightly sprinkle them with garlic salt and black pepper. Once you grill them, they are crispy on the outside and soft on the inside. Inside, we used thinly sliced deli ham and left over pork tenderloin from the night before, swiss cheese, mayo, mustard and fresh pickles such as claussen's. We grilled them up on the Foreman grill, pressing hard to flatten them out and heat everything through. I have yet to make these without rave reviews!! I now have a new favorite sandwich! Very easy to make and fantastic!! Thanks.
This sandwich sounds like the real Medianoche to me. I have a Cuban-American cookbook from Miami, "Memories of A Cuban Kitchen" that includes the same recipe. Egg buns are a good bread to use - sweet and big enough in the dinner size. Most international bakeries/delis have egg buns. Thanks for thiss classic, yummy recipe!
I am addicted to this sandwich as made at a Cuban bakery in Glendale, CA. and I have to say that this is close to town in flavors, BUT it is missing the garlic! I always smash a garlic and rub it on the cut side of the bread before spreading the mayo and mustard, and then follow the rest of the recipe as indicated -now that is a WOW of a Cuban sandwich! The reason for the added garlic flavor is that "traditional Cuban roasted pork" is loaded with garlic and that is the special flavor to this sandwich that you will not find in regular store bought sliced roasted pork. Try this trick to see the difference - Otherwise, this is a winner of a sandwich!
We also added Italian dressing and we didn't have sliced dill pickles, but we substitued dill pickle relish and it turned out great. This is definately a hit with our family and will our new use for left over pork loins. Thanks for the great recipe.
Although I just used a hoagie roll instead of a sweet roll this was awesome-- I did use my George Foreman Grill to press the sandwich together-- although it had some cute grill marks across the bread it was sooooo easy to do instead of the heavy pressing with a skillet etc. Family loved it of course
Yum, the only thing I can compare these to is a Po'Boy. They are great. The plate trick really works too. I just brushed with a little olive oil to help crisp them. I used regular sandwich rolls too.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Cuban Midnight (Medianoche) Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 796
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