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Medianoche Sandwich

This Medianoche Sandwich from Cuba is a perfect, filling lunch or a fun, late-night snack. It’s piled high with pork, ham, mustard, pickles and Swiss cheese and then grilled to perfection. You’re going to love this Cuban Recipe!
5 from 3 votes
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Course: lunch, sandwiches
Cuisine: cuba, Cuban
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 3 sandwiches

Equipment

  • 8x8 Glass Dish
  • Meat Thermometer
  • Knives
  • Cast Iron Skillet

Ingredients

  • 1 lb pork loin center cut chop, boneless
  • 1 tbsp Olive Oil
  • Salt and Pepper, to taste
  • 1 tsp honey
  • 3 Brioche Buns
  • ½ -¾ lb Deli Spiral Sliced Ham
  • 6 slices swiss cheese
  • 9 baby dill pickles, sliced in half lengthwise
  • 6 tbsp yellow mustard
  • 2 tbsp butter

Instructions

  • 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.

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.
 
  • Pork: Use a boneless, center cut pork loin. Using a bone-in pork loin (pictured above) can work in a pinch. Do not use a pork tenderloin (see FAQ section below for the difference). 
  • Ham: It’s often easiest to use a spiral-cut ham from the deli counter. If a spiral-cut ham is not accessible, you can also use a thinly-cut ham steak. 
  • Mustard: Yellow mustard is standard, but if you’d prefer other types of mustard (dijon, honey mustard, etc) you can easily sub those in! 
  • Pickles: You can cut baby dill pickles in half horizontally to place them on your sandwich. If you prefer sliced pickles or a different flavor, you can substitute whatever sounds good.
  • Bread: Buy bread (Pan Suave) from a Cuban bakery if possible. If this is not possible, you can use challah, brioche (this is what I used), or another light, eggy bread.
  • Cut your sandwiches on a diagonal to serve! 
  • For a delicious side, serve you sandwich with tostones 
  • If you are preparing to make this sandwich after a night out or for a quick lunch, I’d recommend roasting the pork ahead of time. It will stay good stored in the fridge for up to 4 days. 
  • If you don’t have a panini press OR two cast irons (one for roasting and one for pressing down on the sandwich), you can also use a foil-covered brick.
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