Pressed Cuban Medianoche Sandwich with Mojo Pork Step-by-step instructions

Before you start

Before starting, ensure the mojo pork and ham are sliced thinly and at room temperature for even heating. Set out the medianoche bread, Swiss cheese, dill pickles, and yellow mustard. Preheat the panini press to 400°F (200°C) while you assemble the sandwiches.

Have the melted butter ready in a small bowl with a pastry brush. Clear a workspace for slicing and serving, and keep a serrated knife handy. The sandwiches come together quickly, so having everything prepped and within reach helps the process go smoothly.

Instructions

Build and Butter

1. 1Slice and Layer the Fillings
   Slice the medianoche bread horizontally. Spread the cut sides with yellow mustard. Layer the bottom halves with the mojo pork, sweet ham, Swiss cheese, and dill pickle chips. Close the sandwiches with the top halves.
   Look for The fillings are evenly distributed and the sandwich is compact.
   Tip Keep the layers flat and even so the sandwich presses uniformly.
2. 2Brush the Outside with Butter
   Using a pastry brush, coat the outside of each sandwich generously with melted butter, covering the top and bottom surfaces.
   Look for The bread glistens with an even layer of butter.
   Tip Brushing, rather than dipping, keeps the bread from becoming soggy.

The sandwiches are assembled with the mustard spread evenly, and the fillings are layered neatly. The outside of each sandwich is brushed with an even coat of melted butter, giving the bread a glossy sheen.

The butter should be applied just before pressing to ensure it doesn't soak in. The sandwiches look compact and ready for the heat, with the cheese and pickles visible between the layers.

Press and Crisp

3. 3Preheat the Panini Press
   Set a grooved cast-iron panini press over medium-high heat and preheat it to 400°F (200°C).
   Look for The press is hot enough to sizzle on contact.
   Tip If using a stovetop press, heat it slowly to avoid hot spots.
4. 4Press the Sandwiches
   Place the buttered sandwiches on the preheated press. Close the top and press down firmly. Cook for 4 minutes, until the bread is deeply crisp, golden, and compressed to half its original height. Let it rest for 3 minutes before slicing.
   Look for The crust is crackling and the cheese is melting.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Press firmly but not so hard that the fillings squeeze out.

The panini press is preheated to 400°F (200°C) and the sandwiches are placed on the hot grooves. The press comes down with a satisfying sizzle, and the butter begins to bubble. After 4 minutes, the bread is deeply golden, crisp, and compressed. The kitchen fills with the aroma of toasted butter and roasted pork. The crust crackles when touched, and the cheese is visibly melted at the edges.

Rest and Slice

5. 5Rest and Slice Diagonally
   Transfer the sandwiches to a cutting board and let them rest for 3 minutes. Using a serrated knife, slice each sandwich diagonally, then serve hot.
   Look for The cheese is molten and the layers hold together.
   Tip Letting the sandwich rest helps the cheese set slightly and prevents burning your mouth.

The sandwiches rest on a cutting board for 3 minutes, allowing the cheese to set slightly and the juices to settle. A serrated knife slices through the crisp crust with a shattering sound, revealing the molten Swiss cheese, the pink pork, and the green pickle chips. The layers hold together beautifully, and the sandwich is ready to be served hot, with the golden crust glistening.

Common mistakes

One common mistake is using too much butter, which can make the bread greasy instead of crisp. Another is pressing the sandwich too hard, causing the fillings to squeeze out. Also, avoid flipping the sandwich too early—let it cook undisturbed for the full time to achieve an even crust.

If the press is not hot enough, the bread will absorb butter and become soggy rather than crisp. Finally, slicing too soon after pressing can cause the layers to slide apart; always rest the sandwich briefly.

How to tell it’s done

The sandwich is done when the bread is deeply golden, crisp, and compressed to about half its original height. The crust should crackle when you press on it with a spatula or your finger. The cheese should be fully melted and oozing from the sides, and the pork and ham should be heated through.

If using a thermometer, the internal temperature of the pork should reach 145°F (63°C). Let the sandwich rest for 3 minutes before slicing to allow the juices to redistribute and the cheese to set slightly, making it easier to cut.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest