Glenn Lindgren: One variation of the Cuban Sandwich (Cubano) is perfectly authentic: take the exact same ingredients as the Cuban sandwich and place them on a smaller medianoche bread loaf made from sweeter egg dough and you have a "medianoche" or "midnight" sandwich
Jorge Castillo: So named because it makes a great midnight snack.
Glenn Lindgren: This sweeter bread, and smaller size, is the only difference between a medianoche and a Cuban sandwich!
Medianoche Sandwich Recipe
By
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yield: 4 sandwiches
The Medianoche Sandwich is the Cuban sandwich's smaller cousin.
INGREDIENTS:
4 small loaves Cuban medianoche bread3 tablespoons butter
1 pound ham
1 pound Cuban pork (lechón asado)
1/2 pound Swiss cheese
15 slices dill pickles
- To make four medianoche sandwiches:
Preheat a pancake griddle or large fry pan to medium hot.
Cut each medianoche bread mini-loaf in half and generously spread butter on both halves (inside.)
Make each medianoche with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!
Spread a little butter on the hot griddle or fry pan and place the medianoche sandwich on the pan. Use a heavy skillet, bacon press, or foil-wrapped brick to flatten the sandwich. (You really want to smash the medianoche, compressing the bread to about 1/3 its original size!)
Grill the sandwiches for two to three minutes then flip them over to toast the other side. Once the cheese is melted and the bread is golden brown on both sides, the medianoche sandwiches are done.
Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts.
NOTES:
Tip: Let your meats and cheese come to room temperature. This way you avoid over toasting the bread and the cheese melts perfectly!
NOTE: Most people use a sweet cured ham (jamón dulce) or bolo ham for medianoches and Cuban sandwiches (Cubanos.) If you can find these hams in your area, great. Otherwise, look for a slightly sweet, soft textured ham with a mild taste. You don't want the flavor of the ham to overpower the rest of the ingredients! Also, never use shaved ham or pork in a medianoche or Cubano sandwich!
Use a mild Swiss cheese. We like Baby Swiss, it has only a few holes.
For extra flavor, sprinkle a little mojo (or meat juices if you make the recipe below) on the meat before adding the cheese.
Although one might encounter numerous variations across the country, a traditional medianoche or Cubano sandwich does not include mayonnaise, lettuce, or tomato. (Some people just do not know when to leave a classic alone!)
Even using mustard is a personal choice. We find that the best Cubano sandwiches don't need it. The butter, natural meat juices and yes -- even the pickle juice -- give it all of the moistness and flavor it needs.
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Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes.
Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the oil from heat and quickly whisk in the garlic-orange juice mixture until well blended. Let cool before using as a marinade!
Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for basting while roasting) over pork, cover and let sit in refrigerator for two to three hours.
Preheat oven to 375°F.
Using a suitable roasting pan, sprinkle remaining marinade over pork and cook uncovered at 375°F for 20 minutes. Immediately reduce temperature to 225° degrees F and cook until the meat is soft and you can pull it apart easily with a fork. Baste occasionally while roasting.
Bring the pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.
1 head garlic -- about 10 to 15 cloves
1 teaspoon salt
1 teaspoon black peppercorns
1 cup sour orange juice (If you can't get sour oranges in your area, use two parts fresh orange to one part fresh lemon and one part fresh lime)
1 cup minced onion
2 teaspoons oregano
1/2 cup Spanish olive oil
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