Medianoche Sandwich
User Reviews
5.0
9 reviews
Excellent
Medianoche Sandwich
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This Medianoche Sandwich from Cuba is a perfect, filling lunch or a fun, late-night snack. It’s piled high with pork, ham, mustard, pickles and Swiss cheese and then grilled to perfection. You’re going to love this Cuban Recipe!
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Ingredients
- 1 lb pork loin center cut chop boneless
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tsp honey
- 3 Brioche buns
- ½ -¾ lb Deli Spiral Sliced Ham
- 6 lices Swiss cheese
- 9 baby dill pickles sliced in half lengthwise
- 6 tbsp yellow mustard
- 2 tbsp butter
Instructions
- Preheat the oven to 400 degrees. Place the 1 lb center cut pork loin in a roasting pan. Drizzle with ½ tbsp olive oil, then salt and pepper to taste. Drizzle one side of the pork loin with 1 tsp honey. Turn the pork loin over so that the honey-coated side is down.
- Roast the pork loin for about 30 minutes, or until a thermometer inserted into the meat reads 160 degrees Fahrenheit.
- Remove the pork from the oven. Shave off thin slices of the pork lengthwise.
- Lay out your 3 brioche rolls or bread, and equally layer the filling for each sandwich. Start with sliced pork, then spiral cut ham, then 2 pieces of Swiss cheese, then 3 baby dill pickles, and 2 tbsp mustard on each sandwich.
- Heat a skillet and melt the 2 tbsp butter. Put the sandwiches into the skillet. Place a 10” cast iron skillet on top of the sandwiches to press them down, grilling until crispy. Flip and do the same on the other side.
- Enjoy! Leave a comment on this post letting me know what you thought.
Notes
- Recipe copyright The Foreign Fork. For educational or personal use only.
- Pork: Use a boneless, center cut pork loin. Using a bone-in pork loin (pictured above) can work in a pinch. Do not use a pork tenderloin (see FAQ section below for the difference).
- It’s often easiest to use a spiral-cut ham from the deli counter. If a spiral-cut ham is not accessible, you can also use a thinly-cut ham steak.
- Yellow mustard is standard, but if you’d prefer other types of mustard (dijon, honey mustard, etc) you can easily sub those in!
- You can cut baby dill pickles in half horizontally to place them on your sandwich. If you prefer sliced pickles or a different flavor, you can substitute whatever sounds good.
- Buy bread (Pan Suave) from a Cuban bakery if possible. If this is not possible, you can use challah, brioche (this is what I used), or another light, eggy bread.
- Cut your sandwiches on a diagonal to serve!
- For a delicious side, serve you sandwich with
- tostones
- If you are preparing to make this sandwich after a night out or for a quick lunch, I’d recommend roasting the pork ahead of time. It will stay good stored in the fridge for up to 4 days.
- If you don’t have a panini press OR two cast irons (one for roasting and one for pressing down on the sandwich), you can also use a foil-covered brick.
- Pork: Use a boneless, center cut pork loin. Using a bone-in pork loin (pictured above) can work in a pinch. Do not use a pork tenderloin (see FAQ section below for the difference).
- Ham: It’s often easiest to use a spiral-cut ham from the deli counter. If a spiral-cut ham is not accessible, you can also use a thinly-cut ham steak.
- Mustard: Yellow mustard is standard, but if you’d prefer other types of mustard (dijon, honey mustard, etc) you can easily sub those in!
- Pickles: You can cut baby dill pickles in half horizontally to place them on your sandwich. If you prefer sliced pickles or a different flavor, you can substitute whatever sounds good.
- Bread: Buy bread (Pan Suave) from a Cuban bakery if possible. If this is not possible, you can use challah, brioche (this is what I used), or another light, eggy bread.
- Cut your sandwiches on a diagonal to serve!
- For a delicious side, serve you sandwich with tostones
- If you are preparing to make this sandwich after a night out or for a quick lunch, I’d recommend roasting the pork ahead of time. It will stay good stored in the fridge for up to 4 days.
- If you don’t have a panini press OR two cast irons (one for roasting and one for pressing down on the sandwich), you can also use a foil-covered brick.
Nutrition Information
Show Details
Serving
1serving
Calories
1032kcal
(52%)
Carbohydrates
49g
(16%)
Protein
71g
(142%)
Fat
61g
(94%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
337mg
(112%)
Sodium
3534mg
(147%)
Potassium
1032mg
(29%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1613IU
(32%)
Vitamin C
2mg
(2%)
Calcium
431mg
(43%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3sandwiches
Amount Per Serving
Calories 1032 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1032kcal | 52% |
| Carbohydrates | 49g | 16% |
| Protein | 71g | 142% |
| Fat | 61g | 94% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 337mg | 112% |
| Sodium | 3534mg | 147% |
| Potassium | 1032mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1613IU | 32% |
| Vitamin C | 2mg | 2% |
| Calcium | 431mg | 43% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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