Entree: Cuba – Havana – Medianoche (Cuban midnight sandwich served on sweet egg (medianoche) bread with roast pork and ham)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 7 min

Cook 10 min

Additional 10 min

Total 17 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 medianoche rolls (sweet egg bread), approx. 4 in (10 cm) each
- 8 oz (225 g) mojo roasted pork, thinly sliced (such as pork shoulder)
- 4 oz (113 g) sliced ham
- 4 oz (113 g) Swiss cheese, sliced (about 4 slices)
- 6–8 slices (approx. 1.06 to 1.41 oz (30–40 g)) dill pickles
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (28 g) unsalted butter, softened, for grilling

Show original ingredient measurements

- 2 medianoche rolls (sweet egg bread), approx. 4 in (10 cm) each
- 8 oz (225 g) mojo roasted pork, thinly sliced (such as pork shoulder)
- 4 oz (113 g) sliced ham
- 4 oz (113 g) Swiss cheese, sliced (about 4 slices)
- 6–8 slices (approx. 30–40 g) dill pickles
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (28 g) unsalted butter, softened, for grilling

Instructions

1. Preheat a sandwich press or skillet to medium-high and warm the pork if needed (350°F/175°C oven, 8–10 minutes).
2. Slice medianoche rolls horizontally and spread yellow mustard on both cut surfaces.
3. Layer with roasted pork, ham, Swiss cheese and pickles; close each roll.
4. Butter the outside of the rolls and press in the sandwich press or under a weighted skillet until bread is golden and cheese melts, about 3–5 minutes.
5. Slice and serve immediately while hot.