CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH
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
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
MIDNIGHT SANDWICH
Looking for a great midnight snack? Try this-a skillet-grilled cheese sandwich with a hearty pork roast and ham filling.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Heat lightly oiled baking sheet and cast iron skillet in oven.
- Spread bottom halves of with mayo; spread top halves with mustard. Fill with pickles, cheese, roast pork and ham. Place on heated baking sheet. Brush tops with butter. Place heated skillet on tops of sandwiches to flatten slightly.
- Bake 5 min. or until sandwiches are crisp on both sides and heated through.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
SUPER GRILLED "CUBAN" MIDNIGHT SANDWICH
"This sandwich is called a 'Media Noche' which translates to 'Midnight.' It is not exactly a "traditional" Cuban sandwich, for those of you fortunate to have had one, but this one makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips. COOKS NOTE: Bust out your Foreman Grill, or Panini Press! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Cuba.
Provided by kiwidutch
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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 2 more minutes, more or less!
Nutrition Facts : Calories 907.9, Fat 62.8, SaturatedFat 18.8, Cholesterol 136.7, Sodium 1830.4, Carbohydrate 41.2, Fiber 2.5, Sugar 6.2, Protein 44.8
CUBAN MIDNIGHT SANDWICH
This sandwich is called a 'Media Noche' which translates to 'Midnight.' It makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips.
Provided by Maruchy Ramos-Lachance
Categories Main Dish Recipes Pork Ham
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1095.8 calories, Carbohydrate 44.1 g, Cholesterol 127.1 mg, Fat 84.4 g, Fiber 3 g, Protein 43.3 g, SaturatedFat 23.5 g, Sodium 3109.8 mg, Sugar 6.6 g
MEDIANOCHE (MIDNIGHT SANDWICH)
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
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.
MIDNIGHT TOAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Cook the bacon in a skillet over medium-low heat until a little crispy along the edges but still soft, about 10 minutes. Remove to a cutting board and cut each slice in half.
- Meanwhile, throw the halved ciabatta roll into the toaster. Transfer to a plate cut-side up.
- Next, add the avocado to a bowl, sprinkle with salt and pepper and roughly mash with a fork. Spread half of the mashed avocado on one half of the toasted ciabatta roll and the remaining mashed avocado on the other half of the roll. Season with more salt and pepper.
- Divide the bacon between the roll halves, then the peppers. Drizzle 1 teaspoon of sriracha over each half and enjoy!
CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH
Make and share this Classic Cuban Midnight (Medianoche) Sandwich recipe from Food.com.
Provided by Dommynchristian
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
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 1330.3, Fat 81, SaturatedFat 36.8, Cholesterol 331.2, Sodium 1584.2, Carbohydrate 46, Fiber 2.3, Sugar 6.2, Protein 100.9
MIDNIGHT EGGS AND CHEESE SANDWICH
I was impressed by the simplicity and grace of Recipe #9518 by davie, but last night, I felt compelled to add some extra protein and fire. A great bedtime snack and it goes great with beer.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread, and while still hot, place on a plate and add one slice of cheese to each slice of toast.
- Melt the butter in a frying pan.
- Crack the egg into a bowl, fill one half of the egg shell with water and pour into the bowl.
- Add the Tabasco Sauce and whisk into a froth.
- Pour the beaten egg into the frying pan, and stir lightly until the egg has set.
- Pour the scrambled egg and the butter from the pan on one slice of the toast, place the other slice on top, and allow to cool.
MIDNIGHT SNACK AVOCADO SANDWICH
I came up with this recipe when trying to figure out a quick midnight snack. Green onions and bacon are fried together, which are a very yummy taste combination.
Provided by simply.hannah
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 2 to 3 minutes. Add green onion to bacon; cook and stir until onion is soft and bacon is crisp, 3 to 5 minutes more.
- Spread mayonnaise on one side of each slice of toast. Spread mashed avocado onto one side of one piece of toast. Top avocado with tomato slices, sprouts, and bacon mixture; sprinkle with salt and black pepper. Place remaining slice of toast on top.
Nutrition Facts : Calories 531.7 calories, Carbohydrate 39.4 g, Cholesterol 25 mg, Fat 35.5 g, Fiber 13 g, Protein 18.8 g, SaturatedFat 6.7 g, Sodium 779.8 mg, Sugar 6.8 g
MIDNIGHT CARIBBEAN PORK SANDWICHES
These sandwiches are so tasty! They've got depth of flavor - savory, sweet, piquant, subtle and sublime. They're super easy to make and worth the (slow cooker) wait. -Elizabeth Bennett, Mill Creek, Washington
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.
Nutrition Facts : Calories 484 calories, Fat 29g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 400mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.
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