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!
Servings 3 sandwiches
8x8 Glass Dish
Cast Iron Skillet
- 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
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.
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.
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