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Classic Cuban Midnight (Medianoche) Sandwich

Classic Cuban Midnight (Medianoche) Sandwich

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
Pretty Pink Bullets

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1453 kcal
  • 73%
  • Fat:
  • 88.4 g
  • 136%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 92.1 g
  • 184%
  • Cholesterol:
  • 275 mg
  • 92%
  • Sodium:
  • 3309 mg
  • 132%

Based on a 2,000 calorie diet

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.
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Reviews

MEMA
58

MEMA

7/22/2006

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.

AV8TOR
44

AV8TOR

3/12/2008

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.

fingers77
37

fingers77

7/22/2006

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

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