Medianoche

History

The medianoche — Spanish for 'midnight' — was the sandwich of Havana's late-night revelers, sold at clubs and cafes after the shows ended in the early 20th century. It shares the Cubano's fillings of roast pork, ham, Swiss cheese, pickles and mustard, but swaps the crispy Cuban bread for a soft, slightly sweet egg-bread roll and is pressed until warm and golden. Its smaller size made it the perfect after-midnight bite.

Ingredients

• Soft egg bread roll (medianoche roll)
• Roast pork, thinly sliced
• Ham, thinly sliced
• Swiss cheese
• Dill pickles, sliced
• Yellow mustard
• Butter for pressing

How to Make

1. 1Split the medianoche roll and spread mustard on both cut sides.
2. 2Layer ham, roast pork, Swiss cheese and pickle slices inside.
3. 3Butter the outside of the roll on both sides.
4. 4Press in a sandwich press or cast-iron pan with a weight on top over medium heat.
5. 5Cook until the bread is golden and slightly crisp and the cheese is melted, about 3–4 minutes per side.
6. 6Slice diagonally and serve hot.

Known for it

• 
  Versailles RestaurantMiami, FL