Cuban Medianoche Sandwich Recipe

The Medianoche sandwich is layered with roast pork, ham, Swiss cheese and pickles, then pressed, much like a Cuban sandwich, but served on eggy sweet rolls. Learn how to make it at home!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Cuban

Keyword: pork roast

Servings:

Calories: 791kcal

Author: Mike Hultquist

Ingredients

4 sweet eggy bread rolls (use Cuban pan suave or pan de medianoche, challah, Hawaiian rolls, or other eggy sandwich rolls – see recipe notes)
4 tablespoons butter
2 tablespoons yellow mustard or to taste
1 pound roast pork Use my Cuban roast pork recipe, Pernil, or use sliced roasted pork tenderloin
1 pound sliced ham glazed ham is great, or your favorite deli ham
4 ounces Swiss cheese or more to your preference
4 ounces sliced dill pickles or to taste

Instructions

Slice the rolls in half lengthwise. Butter the bottom half with softened butter. Spread the mustard on the top half.
Layer the sandwich with roast pork, sliced ham, Swiss cheese and dill pickles. Top the medianoche with the top bread slice.
Slather extra butter over both sides of the sandwich.
Heat a grill pan to medium-high heat. Grill the Cuban sandwich for 5-6 minutes per side, pressing it down very firmly with another pan or spatula to "press" it tightly, until warmed through and bread is nice and crispy. You can also use a sandwich press.
Remove, slice and serve.

Notes

Best Sandwich Bread Options. The medianoche is traditionally made with Cuban pan de medianoche, or “medianoche bread”, also called “pan suave”. You can use any eggy sweet rolls for this, like challah bread. It’s also great with crustier bread like ciabatta or baguettes.

Nutrition