Medianoche Midnight Sandwich Recipes

MEDIANOCHE SANDWICH

Steps:

• Preheat the oven to 400 degrees. Place the 1 lb center cut pork loin in a roasting pan. Drizzle with 1/2 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.

CUBAN MIDNIGHT SANDWICH

Steps:

• In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
• Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH

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.

CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH

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.

CUBAN MEDIANOCHE SANDWICH: THE FLAVORFUL RECIPE FOR THE CLASSIC MIDNIGHT SANDWICH

Steps:

• Preheat oven to 400°F.
• Season pork with salt, pepper and oil, then roast for about 45 minutes or until the internal temperature reaches 160°F. Remove from the oven, then let it rest for about 15 minutes before slicing.
• Cut the pan sueve lengthwise. Spread the mustard on the inside, then add ham, pork, cheese and pickles.
• Close the sandwich and brush the top with the butter.
• Heat a sandwich press. Place in the sandwiches, working in batches. Close and press for up to 5 minutes or until golden brown.
• Remove from the sandwich from the press, then cut it on angle and serve. Enjoy!

CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH

Steps:

• Split the french bread /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. SPRAY Pam non-stick BUTTER FLAVOR .
• USE YOUR DIVIDER PAN INSIDE THE XPRESS REDI-SET-GO AND COOK 4-5 MINUTES.
• SLICE DIAGONALLY AND SERVE HOT.. ENJOY
• IF COOKING ANOTHER WAY~
• 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.. ENJOY

MEDIANOCHE (MIDNIGHT SANDWICH)

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.