CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH
This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
Provided by Pretty Pink Bullets
Categories World Cuisine Recipes Latin American Caribbean
Time 23m
Yield 4
Number Of Ingredients 8
Steps:
- Split the sandwich rolls in half, and spread mustard and mayonnaise 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 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.
Nutrition Facts : Calories 1452.6 calories, Carbohydrate 69.1 g, Cholesterol 275.2 mg, Fat 88.4 g, Fiber 4.4 g, Protein 92.1 g, SaturatedFat 36.7 g, Sodium 3308.6 mg, Sugar 3.7 g
CUBAN MIDNIGHT SANDWICH
This sandwich is called a 'Media Noche' which translates to 'Midnight.' It makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips.
Provided by Maruchy Ramos-Lachance
Categories Main Dish Recipes Pork Ham
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
- Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.
Nutrition Facts : Calories 1095.8 calories, Carbohydrate 44.1 g, Cholesterol 127.1 mg, Fat 84.4 g, Fiber 3 g, Protein 43.3 g, SaturatedFat 23.5 g, Sodium 3109.8 mg, Sugar 6.6 g
CLASSIC CUBAN SANDWICH
Steps:
- Preheat a smoker, preferably with pecan wood, to 200 degrees F.
- Coat the ham with the garlic, cumin and liberal amounts of salt and pepper. Rub the seasoning into the meat and place on a roasting rack or wire rack. Place the rack into the smoker and cook until the ham reaches an internal temperature of 145 degrees F, about 4 hours. Let rest for at least 30 minutes before slicing.
- Cut the flatbread into twelve 8-by-9-inch rectangles and toast with beef tallow on a griddle over high heat until light golden brown. Slice each rectangle in half horizontally, then smear the cut-sides with spicy mustard.
- On baking sheets, make twelve stacks of sliced ham and Swiss cheese; broil until the cheese is melted and the meat is warmed. Then put the stacks on the flatbread bottoms, top with some onions and pickles for sandwiches. Transfer the sandwiches to a hot griddle prepped with beef tallow and grill, pressing down with a weight, until golden brown. Slice the sandwiches on a diagonal to plate.
- Mix together the yeast, sugar and 1 1/2 cups of warm water (just under 110 degrees F) in a large bowl and set aside until tripled in size.
- Place the yeast mixture into the bowl of a stand mixer fitted with the dough hook and add the flour, oil, salt and 4 cups of tepid water. Mix on low speed until incorporated, then mix on medium speed for 10 minutes. Remove the hook but leave the dough in the mixer bowl. Let rise until doubled in size, about 30 minutes.
- Preheat the oven to 375 degrees F. Remove the dough from the bowl and divide into 4 pieces. Place each piece on an oiled baking sheet and let rest for 30 minutes. Press the dough out to fill the baking sheets, then let rest for another 20 minutes. Press the dough again to fill out the baking sheets; let rest for 20 more minutes. Press the dough for the third time to fill out the baking sheets; let rest for 5 minutes.
- Bake for 18 minutes, rotating the baking sheets halfway through.
SUPER GRILLED "CUBAN" MIDNIGHT SANDWICH
"This sandwich is called a 'Media Noche' which translates to 'Midnight.' It is not exactly a "traditional" Cuban sandwich, for those of you fortunate to have had one, but this one makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips. COOKS NOTE: Bust out your Foreman Grill, or Panini Press! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Cuba.
Provided by kiwidutch
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together mayonnaise and Italian dressing.
- Spread mixture on hoagie rolls.
- Spread each roll with mustard.
- On each roll, arrange layers of turkey, ham, and cheese.
- Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
- Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook 2 more minutes, more or less!
Nutrition Facts : Calories 907.9, Fat 62.8, SaturatedFat 18.8, Cholesterol 136.7, Sodium 1830.4, Carbohydrate 41.2, Fiber 2.5, Sugar 6.2, Protein 44.8
CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH
Make and share this Classic Cuban Midnight (Medianoche) Sandwich recipe from Food.com.
Provided by Dommynchristian
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Split the sandwich rolls in half, and spread mustard and mayonnaise 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 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.
Nutrition Facts : Calories 1330.3, Fat 81, SaturatedFat 36.8, Cholesterol 331.2, Sodium 1584.2, Carbohydrate 46, Fiber 2.3, Sugar 6.2, Protein 100.9
ORIGINAL CUBAN SANDWICH
Steps:
- Cut Cuban bread to desired size, common size is 7 inches. Next, slice open the bread down the middle. On the topside of the bread spread 1-ounce of mustard, evenly across. Then place 4 pickles on top of the mustard. You then place 1 slice of Swiss cheese on top of the pickles. Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork, 1 1/2 ounces per slice. You then join both halves of the sandwich. You are now ready to grill your Cuban sandwich.
- Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!
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