Pressed Cuban Medianoche Sandwich with Mojo Pork Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the panini press is fully preheated before adding the sandwiches. A hot press sears the buttered bread immediately, creating a crackling exterior while the interior steams gently.

If your press has a temperature dial, set it to 400°F (200°C) and wait for the indicator light. If using a stovetop press, heat it over medium-high for at least 5 minutes before pressing.

To prevent the fillings from sliding out, do not overload the sandwich. Stick to the measured amounts—4 ounces of pork, 3 ounces of ham, and 2 slices of cheese. Place the pickle chips in a single layer.

When pressing, apply even pressure from the center outward. If you don't have a panini press, a heavy cast-iron skillet placed on top of the sandwich works well; just flip the sandwich halfway through for even browning.

Variations

• Spicy Medianoche: Add a thin layer of sliced jalapeños or a drizzle of hot sauce to the sandwich before pressing. The heat complements the sweet ham and tangy pickles, giving the sandwich a fiery kick.
• Chicken Medianoche: Replace the pork with thinly sliced, seasoned grilled chicken breast. Use the same mojo-inspired marinade for the chicken to keep the flavor profile consistent. Reduce the ham to 2 ounces to balance the flavors.
• Vegetarian Medianoche: Substitute the pork and ham with roasted marinated portobello mushrooms and a layer of smoked tofu. Use vegan Swiss cheese and a plant-based butter to keep it dairy-free. The pickles and mustard still provide the tangy contrast.
• Breakfast Medianoche: Swap the pork and ham for crispy bacon and a fried egg. Use the same mustard and pickles, but add a slice of cheddar instead of Swiss. Press as directed, and enjoy a hearty breakfast sandwich.

Storage and make-ahead

Fridge

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days.

Freezer

Assembled but uncooked sandwiches can be wrapped tightly in plastic wrap and frozen for up to 1 month. Thaw in the refrigerator overnight before pressing.

Reheat

Reheat pressed sandwiches in a skillet over medium heat, pressing down with a spatula, until crisp and hot through. Avoid microwaving to preserve the crunch.

Store any leftover pressed sandwiches in an airtight container in the refrigerator for up to 2 days. To reheat, place the sandwich in a skillet over medium heat, pressing down with a spatula, until the crust is crisp again and the cheese is melted. Avoid microwaving, as it will make the bread soggy.

The mojo pork can be prepared up to 3 days in advance and stored in the refrigerator. Slice the pork and ham, and assemble the sandwiches just before pressing. The butter can be melted and kept warm. The sandwiches are best pressed fresh, but you can assemble them a few hours ahead and keep them covered in the refrigerator until ready to cook.

Serving ideas

Serve the pressed medianoche immediately after slicing, while the crust is still crackling and the cheese is molten. The sandwich pairs well with a side of plantain chips, a simple green salad, or a bowl of black beans.

For a traditional touch, serve with a cold Cuban coffee or a tropical juice. The contrast of the warm, crispy sandwich with a cool, refreshing side is delightful.

For a heartier meal, serve the medianoche with a small cup of black bean soup or a tomato-based soup. The sandwich is substantial on its own, but these sides round out the meal nicely.

If serving a crowd, cut the sandwiches into smaller pieces and arrange on a platter with toothpicks for easy handling. The flavors are bold enough to stand alone, so keep accompaniments simple.

Frequently asked questions

Recipe card

Pressed Cuban Medianoche Sandwich with Mojo Pork

Prep 20 minCook 4 minTotal 24 minServes 2

Ingredients

• 2 loaves medianoche egg bread (or soft egg rolls)
• 4 oz slow-roasted garlic-orange mojo pork, thinly sliced
• 3 oz glazed sweet ham, thinly sliced
• 2 slices Swiss cheese
• 6 dill pickle chips
• 1 tbsp yellow mustard
• 2 tbsp melted butter

Instructions

1. 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.
2. Using a pastry brush, coat the outside of each sandwich generously with melted butter, covering the top and bottom surfaces.
3. Set a grooved cast-iron panini press over medium-high heat and preheat it to 400°F (200°C).
4. 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.
5. 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.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

48 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.