Cuba's beloved 'midnight' sandwich — roast pork, ham, Swiss cheese, mustard and pickles pressed inside a soft, slightly sweet egg bread until golden and melty.
The medianoche earned its name from Havana's late-night cabaret crowds, who ordered it after midnight shows in the early 20th century. Nearly identical in filling to the famous Cuban sandwich, it differs crucially in its soft, sweet egg-enriched roll — and it is the version Cubans on the island most commonly eat.
The pillowy sweet roll crackles into a thin crisp shell, giving way to salty ham and tender roast pork bound by gooey Swiss cheese. Sharp mustard and tangy pickle cut through the richness in every warm, melty bite.
Pressing the sandwich on a hot griddle melts the cheese into a binder while toasting the sugar-rich egg bread to a delicate crust; the heat also marries the mustard, pickle and meats into one cohesive, warm bite.
Variations
with salami added (Tampa style), turkey version, extra pickles, served with plantain chips
On the Palate
Where Medianoche sits in the Cuban flavor cloud
Ingredients
Serves 2
How it's made
8 steps · 15 min
- 12 min
Slice a soft egg-bread roll lengthwise.
- 21 min
Spread yellow mustard generously on both cut sides.
- 32 min
Layer sliced roast pork and ham across the bottom.
- 42 min
Add slices of Swiss cheese and dill pickle.
- 51 min
Close the sandwich and lightly butter the outside.
Watch outButter the outside thinly and evenly — too much and it fries greasy instead of toasting to a delicate crust.
- 61 min
Press in a hot sandwich press or weighted skillet.
- 75 min
Grill until the bread is golden and the cheese melts.
Watch outPress and grill until the cheese oozes at the edges and the bread turns golden — that melt is what holds the layers together.
- 81 min
Slice on the diagonal and serve warm.
