Reviewed: Oct. 31, 2009

Couldn't find Cuban bread in Upstate NY, but this is as close as I could get to medianoches I remember from Miami. thanks!

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VICKIKEN2

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Reviewed: Oct. 9, 2009

I made this several years ago for a school board meeting as something different. They really liked them. My family also loves these and has requested them numerous times. I'm glad I can now save the recipe for future reference.

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AkIslAndMom

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Reviewed: Sep. 9, 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!

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Patty Q.

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Los Altos, California, USA

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Reviewed: Sep. 2, 2009

Very good! I needed to use up some leftover pork tenderloin, and this did the trick! I couldn't find sweet rolls (I don't even know what those are!) so I bought Pane Italian rolls. I went out on a limb and used the mayo, although using it on a heated sandwich sounded gross to me. I mixed the mayo and mustard together, which the directions don't call for. This seemed to work out well. Instead of butter, I used olive oil on the bread, and I grilled on the Georgie for about 4 minutes. I have no idea what an authentic Cuban sandwich tastes like, but this was really good!

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marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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Reviewed: Aug. 17, 2009

This is a really good recipe. I used this recipe to honor my brothers welcoming of home. My family and I are from Cuba and we really enjoyed this recipe. -Colorful

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Colorful

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Reviewed: Aug. 15, 2009

This sandwich is delicious and very quick and easy to make! The only suggestion I have is to use spicy or deli mustard instead of regular yellow mustard, but either way everyone should give these a try you wont be disappointed!

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ashley92285

Cooking Level: Intermediate

Home Town: Cambridge, Maryland, USA

Living In: Newark, Delaware, USA

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Reviewed: Jun. 12, 2009

Awesome!

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MELOTEY

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Reviewed: May 21, 2009

My family loves this recipe. We always make them after having a pork loin or tenderloin the night before, and the Foreman Grill is great for pressing them. Thanks for a wonderful recipe!

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Nikki

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Columbia, South Carolina, USA

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Reviewed: May 20, 2009

This is the real thing folks. I'm of Cuban descent and live in Miami and this is a wonderful recipe. I would argue that mayo is not an original ingredient in a Medianoche or a Cuban Sandwich but you can always leave it out. I make these for parties, cut the sandwich into fours, put toothpicks through them and place them on platters. They are always the first to go. Great Recipe!

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Niriam L.

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Miami, Florida, USA

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Reviewed: Mar. 12, 2009

Loved this! It tasted just like one I had at Walt Disney World recently. My only change was using mozzerella cheese instead of swiss (didn't have swiss on hand).

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michelle

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Battle Creek, Michigan, USA

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Reviewed: Mar. 3, 2009

Yummers! Made no changes to this recipe. Used Sweet Italian Hogie bread that Kroger sells. A great way to use up some leftover pork loin from a previous dinner. The boys LOVED!

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Dec. 30, 2008

Very good

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Melinda

Cooking Level: Intermediate

Home Town: Hammonton, New Jersey, USA

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Reviewed: Nov. 2, 2008

Was really good, better if I had a press as using the plate made it slide off.

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John S.

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Reviewed: Oct. 13, 2008

now that:s better!!!! someone had posted a midnight sandwich not even close to the real thing....thank you for posting this as i was about to lose my mind!!!

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cecmeister

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Reviewed: Oct. 6, 2008

OMG, this sandwich is awesome! I wasn't sure if it would be that good because it calls for so much meat and cheese, but it was soooo good. I made the recipe exactly as stated using sliced leftover pork roast and was very surprised by how excellent this sandwich tasted. I have never had a medianoche before, so i can't say how authentic it was, but definitely delicious! will be making again.

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renee

Cooking Level: Intermediate

Home Town: Eureka, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Sep. 16, 2008

I stumbled upon this while looking for a way to use up leftover pork tenderloin, and I'm so glad I did! For an even more authentic flavor, I made my own Cuban rolls from a recipe found on recipezaar. So good!

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mumblingmouse

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 25, 2008

I had left over center cut pork chops that I thinly sliced, and added a thin spread of italian dressing to the bread before mayo and mustard. We used portuguese rolls, which are denser and crustier. What a great sandwich. The pickles make it, don't leave the pickles out!! Not like the real thing but as close as we'll get in upstate NY.

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Reb&Rob

Cooking Level: Expert

Living In: Williamson, New York, USA

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Reviewed: Aug. 23, 2008

Excellent sandwich! Even my picky "Boys" at it up and wanted moore. I used some leftover pulled pork from another dinner earlier in the week that had no barbeque sauceon it. It was seasoned with a few spices and it was perfect on this sandwich ! I will surely make this one again !

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momof2boys

Cooking Level: Expert

Home Town: Canton, Michigan, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Aug. 20, 2008

My family loved this even though I had to make some adjustments to use what I had on hand at the moment. I had to use Havarti cheese and hamburger buns. But after grilling them on a grill pan and pressing them with my cast iron skillet you couldn't tell it was a bun. It just tasted wonderful. I only made half of the sauce and it was plenty. This is a good quick meal.

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happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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Reviewed: Jul. 9, 2008

I love this sandwich! One of my favorites...For the spread I did 1 part dijon, 1 part spicy mustard, 1 part yellow mustard, and 3 parts mayo. I omitted the pickles out of personal preference and didn't have pulled pork on hand so I used turkey but will definitely try pork next time. And since I had it in my fridge, I added sliced scallions, fresh spinach leaves, and a pinch of black pepper, salt, and sugar. YUM!

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