Medianoche Bread Recipes

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CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH



Classic Cuban Midnight (Medianoche) Sandwich image

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!

Provided by Pretty Pink Bullets

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 23m

Yield 4

Number Of Ingredients 8

4 sweet bread rolls
½ cup mayonnaise
¼ cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 1452.6 calories, Carbohydrate 69.1 g, Cholesterol 275.2 mg, Fat 88.4 g, Fiber 4.4 g, Protein 92.1 g, SaturatedFat 36.7 g, Sodium 3308.6 mg, Sugar 3.7 g

CHEF JOHN'S CUBAN BREAD



Chef John's Cuban Bread image

I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 12h15m

Yield 12

Number Of Ingredients 11

½ teaspoon active dry yeast
½ cup warm water
½ cup flour
1 package active dry yeast
2 teaspoons white sugar
¾ cup warm water
3 tablespoons lard
2 teaspoons fine salt
3 cups all-purpose flour, or as needed - divided
1 tablespoon cornmeal
Water to spray tops of loaves

Steps:

  • Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
  • Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
  • Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
  • Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
  • Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
  • Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
  • Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 29.4 g, Cholesterol 3 mg, Fat 3.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 389.5 mg, Sugar 0.8 g

MEDIANOCHE BREAD



Medianoche Bread image

You can't make real Cuban Medianoches without the proper bread. I got this from an incredible cookbook by "Three Guys from Miami," and adapted it a bit since I do all my bread baking with my Cuisinart. If you'd rather do it by hand, check out the recipe on their web site, or buy their wonderful cookbook! I sent them the photos you see, and they told me I'm a "Master" bread baker, so I guess I'm doing something right. :)

Provided by SheCooksToConquer

Categories     Breads

Time 2h30m

Yield 10-12 large rolls, 10-12 serving(s)

Number Of Ingredients 10

2 tablespoons yeast
3/4 cup white sugar
1 1/4 cups warm water (105 to 115 degrees F)
1/2 cup lard, melted (You can substitute Crisco)
3 eggs
2 teaspoons salt
6 cups bread flour (more or less)
egg wash
1 egg, beaten
2 tablespoons warm water

Steps:

  • In a large bowl, mix yeast and three tablespoons sugar in one cup warm water. Place in a warm place and wait for the yeast to begin bubbling. (If it doesn't bubble and foam, you have some bad yeast or something else went wrong and you'll need to start over.)
  • Beat the eggs until foamy. Mix the eggs with the rest of the water and the melted lard.
  • Put the flour, sugar and salt in a food processor. Turn on and add the liquids all at once. Process until it forms a ball (you may need to add a little more water.) Knead for 3-5 minutes until the dough gets stiff and pliable.
  • Grease a large bowl and place the dough in it, then turn the dough so that the greased side is up. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the dough ball doubles in volume.
  • Place the dough on your work surface and punch it down. Divide the dough into good-sized handfuls. Roll each handful on a lightly floured surface to make cylinders about five inches long and about 2 1/4 inches in diameter. Arrange rolls on a lightly greased baking sheet. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the rolls double in volume.
  • Preheat oven to 350º F.
  • Brush the tops of the rolls liberally with the egg glaze. Bake until golden brown -- about 25 to 35 minutes. Remove the rolls from the oven, take them off the baking sheet and let cool on a wire rack. While they are still warm, brush the tops with a little melted butter. Use for medianoche sandwiches, or serve warm as a side dish.

Nutrition Facts : Calories 460, Fat 13.1, SaturatedFat 4.8, Cholesterol 94.3, Sodium 496.4, Carbohydrate 73.3, Fiber 2.5, Sugar 15.3, Protein 11.2

MEDIANOCHE (MIDNIGHT SANDWICH)



Medianoche (Midnight Sandwich) image

The Cubano's cuter cousin, the Media Noche was sold as a late-night snack in Havana's cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork-though what really sets it apart is the egg-rich Pan de Media Noche.

Provided by Ana Sofia Pelaez

Categories     Cuba     Sandwich     Pork     Ham     Swiss Cheese     Pickles

Yield 4 servings

Number Of Ingredients 7

4 large rolls Pan de Media Noche or sweet roll-like brioche or challah, sliced lengthwise
4 tablespoons yellow mustard
12 ounces sweet-cured ham, thickly sliced
8 ounces Lechón Asado, sliced, trimmed of any excess fat, and at room temperature
4 ounces Swiss cheese (Emmentaler or Jarlsberg), thinly sliced
2 large dill pickles, thinly sliced crosswise
4 tablespoons butter, melted and cooled to room temperature, plus more for greasing

Steps:

  • Spread both sides of each roll with mustard. Layer the bottom half with ham, pork, and cheese to cover the bread from end to end. Top with sliced pickles to taste. Brush the outside of the bread, both top and bottom, with butter.
  • Heat a sandwich press over medium heat. Lightly brush the inside of the press with additional butter. Press the sandwich until the cheese is melted and the meats are warm, 3 to 5 minutes.
  • Alternately, heat a 12-inch cast-iron skillet over medium heat. Create a press by wrapping a brick, heavy skillet, or can of soup in aluminum foil. Place the sandwich in the skillet and press down on the sandwich, turning once, until it is warmed through and the outside crust is golden, 2 to 3 minutes per side. Repeat with the remaining sandwiches. Slice on the diagonal and serve.

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Top Asked Questions

How do you make a medianoche sandwich?
Brush the tops of the rolls liberally with the egg glaze. Bake until golden brown -- about 25 to 35 minutes. Remove the rolls from the oven, take them off the baking sheet and let cool on a wire rack. While they are still warm, brush the tops with a little melted butter. Use for medianoche sandwiches, or serve warm as a side dish.
What is Pan medianoche bread?
Often called pan medianoche or pan sauve, this bread is smaller, richer, eggier, and usually sweeter than the crusty, baguette-like bread used for cubanos. I think it makes for an all-around tastier sandwich, but then I really don’t care for bread that scratches up the roof of your mouth with every bite.
How long does it take to bake medianoche?
Bake until golden brown -- about 25 to 35 minutes. Remove the rolls from the oven, take them off the baking sheet and let cool on a wire rack. While they are still warm, brush the tops with a little melted butter. Use for medianoche sandwiches, or serve warm as a side dish.
What is a Cuban medianoche?
With roast pork, ham, Swiss cheese, and pickles, it's almost identical to a Cuban sandwich, save for the bread, a sweet egg load that's similar to challah. Get the recipe for Cuban Medianoche Sandwich ». Farideh Sadeghin

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