Cuban Medianoche Sandwiches | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.


On 4:35 PM by Nikki @ NikSnacks in , , , , , , , ,    No comments

I used to live in Miami. For two years. Some people call Miami-Dade County "North Cuba" because of the swell of Cuban-Americans and Cuban immigrants living in the area. The entire time I lived there, I never ate a Cuban sandwich. For breakfast (and sometimes a snack), I did have the opportunity to eat Cuban bread rolls with very hot, sweet and strong coffee called a colada. My Cuban friends would tease me and call me "Nicolada" a variation of my real full first name.

Either way, never did a composed sandwich of pork, pickles and ham come across my lunch plate. It wasn't until much later when I thought to make one at my house. I am not a fan of ham, so I always subbed it out for sliced turkey. In some circles, that substitution makes the sandwich invalid and it's called something else. Well, that's fine because this is my blog and my taste preferences, so there's that. There's also a similar sandwich called a medianoche. It's a close cousin to the Cuban sandwich, the main difference being that a medianoche is made on soft, sweet egg dough bread and not the crusty Cuban bread.

Cuban Medianoche Sandwiches
Yield: 6-8 sandwiches

1 loaf Cuban bread (sliced lengthwise), brioche, French, hoagie, hot dog or soft sandwich rolls
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons American yellow mustard, or to taste
1 1/2 pounds turkey or ham, sliced
1 1/2 pounds roasted pork , sliced
1 pound Swiss cheese, sliced
1 cup bread and butter pickle chips, or to taste

1. Heat a panini press or a large cast iron skillet on medium-high heat.
2. Meanwhile, assemble the sandwiches.
3. Split the buns in half.
4. Spread the mustard on the cut side of the top halves of the buns.
5. Top roll bottoms with a layer of pork, turkey or ham, pickle chips, slices of cheese and roll tops.
6. Spread exterior of rolls with remaining 2 tablespoons butter.

Place the sandwiches in the heated cast iron skillet, working in batches if needed. Weigh down the sandwiches with an aluminum foil-wrapped brick, or top with another cast iron skillet weighed down with a heavy can. Cook undisturbed until golden-brown on the bottom, 3 to 5 minutes. Flip the sandwiches and cook until the second side is browned, 3 to 5 minutes more.
Allow sandwiches to set about 2 minutes. Cut the sandwiches in half. Serve.

For a panini press:
Place the sandwiches in the heated panini press, working in batches if needed, and close. Press until golden-brown on both sides, 3 to 5 minutes.