Classic Cuban Midnight (Medianoche) Sandwich Recipe - Allrecipes.com
Classic Cuban Midnight (Medianoche) Sandwich Recipe
  • READY IN 23 mins

Classic Cuban Midnight (Medianoche) Sandwich

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 8 mins
  • READY IN 23 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2006

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.

 
Most Helpful Critical Review
Jul 22, 2006

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

 
Mar 12, 2008

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.

 
Jul 21, 2006

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!

 
Sep 10, 2009

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!

 
Jul 21, 2006

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

 
Nov 21, 2005

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.

 
Oct 09, 2003

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.

 

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Nutrition

  • Calories
  • 1453 kcal
  • 73%
  • Carbohydrates
  • 69.1 g
  • 22%
  • Cholesterol
  • 275 mg
  • 92%
  • Fat
  • 88.4 g
  • 136%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 92.1 g
  • 184%
  • Sodium
  • 3309 mg
  • 132%

* Percent Daily Values are based on a 2,000 calorie diet.

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