Cuban Sandwich Medianoche

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The Medianoche is the sweeter, softer cousin of the classic Cuban sandwich, swapping crusty Cuban bread for pillowy sweet egg bread (pan de huevo). Layers of mojo-roasted pork, deli ham, Swiss cheese, and dill pickles are slathered with yellow mustard, pressed until the cheese melts and the bread turns golden. It's traditionally enjoyed as a late-night bite in Havana but works any time of day.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 10 gSugar
• 42 gProtein
• 1850 mgSodium
• 480 mgPotassium
• 320 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sandwiches

• 4 sweet egg bread rolls (pan de huevo), about 6 inches long, split in half
• 3/4 lb thinly sliced mojo-marinated roast pork
• 1/2 lb thinly sliced Swiss cheese
• 1/2 lb thinly sliced deli ham (sweet or smoked)
• 16-20 thin slices dill pickle
• 1/3 cup yellow mustard
• 3 tbsp softened unsalted butter

For pressing

• 1 tbsp butter or neutral oil for the press
• Sheet of parchment paper

Directions

1. Slice each sweet egg bread roll horizontally and lay the halves cut-side up on a work surface. Spread yellow mustard generously on both interior sides of each roll.
2. On the bottom half of each roll, layer in this order: half the Swiss cheese, all of the roast pork, the ham slices, the pickle slices, and the remaining Swiss cheese. Cap with the top half of the roll and press gently to compact.
3. Heat a panini press, plancha, or cast-iron skillet over medium-low heat (about 325 F) for 3 minutes. If using a skillet, set a heavy pot or brick wrapped in foil on top to press the sandwiches.
4. Brush the outside of each sandwich with softened butter. If using a panini press, place 1-2 sandwiches on the grill, close the lid, and press firmly for 4-5 minutes until the bread is deep golden and the cheese has fully melted. Repeat with remaining sandwiches.
5. If using a skillet, place the sandwiches butter-side down, butter the exposed top, place parchment over the sandwiches, then set the weighted pot on top. Cook 4 minutes, flip carefully with a spatula, and cook another 4 minutes until both sides are toasted and crisp.
6. Transfer the pressed sandwiches to a cutting board and let them rest for 2 minutes so the cheese sets slightly before slicing. Cut each sandwich diagonally into two triangles and serve immediately while hot.
7. Serve with extra mustard, mojo dipping sauce, or a side of mariquitas (Cuban fried plantain chips) for an authentic Havana experience.

Cook’s Notes

• If you can't find pan de huevo (sweet egg bread), substitute soft brioche buns or Portuguese sweet bread; the sweetness is what defines a true medianoche versus a classic Cuban.
• Cook the pork the day before if possible; cold, sliced mojo pork compresses better and warms through evenly during pressing.
• Press on medium-low heat only; too hot and the bread burns before the cheese melts. A heavy press weight matters more than high heat.
• Use genuine Swiss with holes (Emmental or Swiss deli slices) rather than American cheese for proper melt and that signature nutty tang.
• Leftover sandwiches reheat well in a 325 F oven for 8 minutes wrapped in foil; avoid microwaving or the bread turns soggy.

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