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Medianoche (Cuban Pressed sandwich)

  • Category: Pork, Sandwich
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 6
  • Preparation Time: 15 minutes
  • Total Cooking time: 10 minutes

This is a traditional sandwich served in the ethnic Cuban quarter of any major city in Florida. With a history behind the recipe that is as interesting as the recipe is delicious. The name medianoche actually translates as Midnight in Spanish. Because at one time this was a cheap and filling meal served to migrant Cuban factory workers as they typically ended their long and tiring workday around 12:00 midnight. Nowadays while you may or may not be ending your workday around midnight, one thing is for certain, this is a wonderful way to make use of leftover roast pork

Amount Measure Ingredients
6 sweet French or Hoagie Rolls split in half lengthwise
2 lbs thinly sliced Citrus Marinated Roast Pork loin
2 cups Yellow Onion, thinly sliced
4 tbsp Butter or margarine
6 oz cheddar or provolone cheese sliced
2 large crunchy garlic dill pickles sliced “stacker style”
1/4 cup spicy whole grain mustard

To prepare:

Sauté the yellow onions in a large heavy bottomed skillet in 2tbsp butter over medium heat until translucent and caramelized (they will turn a deep honey brown when done). Set aside and cool. Spread mustard evenly on each of the cut surfaces of the rolls, and then stack each with approximately 5oz of sliced pork on each roll. Next place 2 slices of cheese, and 2tbsp caramelized onions and 2 slices of pickle. Assemble sandwiches with top half of roll and spread remaining butter on top and bottom of roll. Place in a heated skillet and brown bottom of sandwich, then flip over and place a second heavy bottomed pan on top of sandwich and press down hard to flatten bread, sear 2-3 minutes then flip over and press again another 2-3 minutes or until golden brown. Slice sandwich in half diagonally and serve with caramelized onions or spicy mustard for garnish.