Medianoche Midnight Sandwich Recipes

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.

Steps:

• 1. Heat a sandwich press to 350 degrees. If you do not have one a griddle will do fine. Heat the griddle. You will need a heavy object such as a cast iron fry pan or as I did for a long time. I had my husband find me a brick which I washed and rinsed real well. I dried it and then I wrapped it in heavy duty aluminum foil. Each time I would make Cuban sandwichs I used my foil coverd brick as a press. I finally got a George Foreman table top grill some years back and now I press my sandwhich in my George Forman grill. Now back to making the sandwiches.
• 2. Take a loaf of Cuban bread and slice from one end to the other in half open the bread and spread some mustard on each side. Next take slices of ham and lay them all across the bread overlapping a little on each slice again take more slices of ham and cover the same slices you just laid out with a second layer of ham. Now take the sliced pork roast and do the same thing two layers all across. Some people like to do as many as three layers across. It depends on how hearty you like your sandwiches. Next take your swiss cheese slices and layer across the meat covering the whole sandwich. Last layer the pickles all over the cheese and close the sandwich.
• 3. Now cut your sandwich evenly into three parts. With a pastry brush spread some soft butter over the entire surface of all three sandwiches turn over and do the same on the underside of the sandwich place on the hot sandwich press and grill for at least 3 minutes. You can open the grill and check to see if the sandwich is turning crispy golden brown when golden and the cheese is melted the sandwich is done.
• 4. If using a hot griddle put the sandwich on the griddle and weigh it down with a heavy object like a cast iron pan or foil covered brick. when crispy on one side turn sandwhich over and do the other side. should be like three minutes on each side. Your sandwich should be 1/3 slimmer than when you put it on the grill it should be crispy and golden on both sides and the cheese should be melted. Cut diagonaly and serve.
• 5. Follow the same procedure for the midnight sandwich. Buy sweet egg bread rolls slice in half and put the same ingredients as in the Cuban sandwich ham, pork roast, cheese and pickles with mustard on each side. Grill in the sandwich Press or on the griddle or the George Foreman table top grill. In the picture above the long sandwich is the Cuban and the darker one is the midnight. Pictured with the sandwiches are plantain chips. I am not good at picture taking but the cuban sandwich is also wide however it does not show how wide it is in the picture. Enjoy

Steps:

• Spread both sides of each roll with mustard. Layer the bottom half with ham, pork, and cheese to cover the bread from end to end. Top with sliced pickles to taste. Brush the outside of the bread, both top and bottom, with butter.
• Heat a sandwich press over medium heat. Lightly brush the inside of the press with additional butter. Press the sandwich until the cheese is melted and the meats are warm, 3 to 5 minutes.
• Alternately, heat a 12-inch cast-iron skillet over medium heat. Create a press by wrapping a brick, heavy skillet, or can of soup in aluminum foil. Place the sandwich in the skillet and press down on the sandwich, turning once, until it is warmed through and the outside crust is golden, 2 to 3 minutes per side. Repeat with the remaining sandwiches. Slice on the diagonal and serve.

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.

Steps:

• In a large bowl, mix yeast and three tablespoons sugar in one cup warm water. Place in a warm place and wait for the yeast to begin bubbling. (If it doesn't bubble and foam, you have some bad yeast or something else went wrong and you'll need to start over.)
• Beat the eggs until foamy. Mix the eggs with the rest of the water and the melted lard.
• Put the flour, sugar and salt in a food processor. Turn on and add the liquids all at once. Process until it forms a ball (you may need to add a little more water.) Knead for 3-5 minutes until the dough gets stiff and pliable.
• Grease a large bowl and place the dough in it, then turn the dough so that the greased side is up. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the dough ball doubles in volume.
• Place the dough on your work surface and punch it down. Divide the dough into good-sized handfuls. Roll each handful on a lightly floured surface to make cylinders about five inches long and about 2 1/4 inches in diameter. Arrange rolls on a lightly greased baking sheet. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the rolls double in volume.
• Preheat oven to 350º F.
• Brush the tops of the rolls liberally with the egg glaze. Bake until golden brown -- about 25 to 35 minutes. Remove the rolls from the oven, take them off the baking sheet and let cool on a wire rack. While they are still warm, brush the tops with a little melted butter. Use for medianoche sandwiches, or serve warm as a side dish.