Cuban Midnight Sandwich (Medianoche)
- Ready in: 25 minutes
- Serves: 4
- Complexity: very easy
- kcal: 1453
- 4 sweet bread rolls
- ½ cup SIDS RASPBERRY HONEY MAYO
- ¼ cup SIDS BROWN SEED MUSTARD
- 500 g thin sliced cooked ham
- 500 g thin sliced fully cooked pork
- 500 g sliced Swiss cheese
- 1 cup dill pickle slices
- 2 tbsp butter, melted
Split the sandwich rolls in half and spread SIDS BROWN SEED MUSTARD and SIDS RASPBERRY HONEY MAYO 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 5-8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.
History: Medianoche (Midnight in Spanish) is a type of sandwich which originated in Cuba. It is served in many Cuban communities in the United States. It is so named because of the sandwich's popularity as a staple served in Havana's night clubs right around or after midnight. A medianoche consists of roast pork, ham, mustard, Swiss cheese and dill pickles. It is a close cousin to the Cuban Sandwich, the chief difference being that a medianoche is made on soft, sweet egg dough bread similar to Challah rather than on crustier Cuban bread. Like the Cuban sandwich, the medianoche is typically warmed in a press before eating.