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5 from 3 votes

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!
Course lunch, sandwiches
Cuisine cuba, Cuban
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 3 sandwiches
Calories 1032kcal

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 ½ 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.

Nutrition

Serving: 1serving | Calories: 1032kcal | Carbohydrates: 49g | Protein: 71g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 337mg | Sodium: 3534mg | Potassium: 1032mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1613IU | Vitamin C: 2mg | Calcium: 431mg | Iron: 4mg