Month: May 2025

This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!

Ingredients
Directions
-Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides.
-On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
-Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning.

• Slice diagonally and serve hot.

While its roots are firmly in Cuba, the Media Noche has found a strong following in areas with large Cuban populations, particularly in South Florida. It’s a beloved item on the menus of many Cuban restaurants and bakeries, often enjoyed with a strong cup of Cuban coffee.

More than just a sandwich, the Media Noche represents a piece of Cuban culture and history. It’s a reminder of lively nights, shared meals, and the simpel pleasure of good food. It’s a taste of Havana, even if you’re miles away.

So, the next time you’re looking for a delicious and slightly different take on the classic Cuban sandwich, keep an eye out for the Media Noche. It’s a sweet, savory, and utterly delightful experience that’s perfect for any time of day, but perhaps best enjoyed as the clock strikes midnight.

Miami’s sunny landscape is dotted with palm trees plus just as many Cuban cafés like La Carreta, Oasis, plus Versailles. These are establishments where you can have a seated meal, but what’s more charming is the invitation to walk up to an outdoor counter plus order a quick breakfast of café con leche plus tostadas, an afternoon caffeine lightning bolt of concentrated cortadito or café cubano, and, late at night, a medianoche sandwich.

This habit of eating on your feet among a friendly crowd, where everyone seems to know each other, plus melodious Spanish is spoken almost exclusively, has its roots in Havana. Cubans who fled to Miami brought with them their unmistakable accent, their food, plus their gregarious eating customs.

I’ve heard that after a long night of dancing, people would stop for a medianoche, so named as an allusion to the time it was often eaten: at midnight. The pressed, toasted sandwich is traditionally made with pan suave, a sweet egg bread similar to challah or Hawaiian bread, while the filling is typically lechón (marinated plus slow-roasted whole pig), ham, cheese, pickles, butter, plus mustard. Sweet, salty, plus deeply satisfying, it’s a sandwich you’ll crave at all times of the day.

For this recipe, I took a a couple slight shortcuts to make this easier for the home cook. First, given that most of us don’t usually have lechón sitting around from which to rip off hunks of tender roast pork. Instead, quick-cooking pork tenderloin makes for an easy plus still incredibly delicious substitute. I rub it down with mojo, a mixture of orange juice, lime juice, lots of garlic, oregano, plus a dash of cumin, then roast it just until perfectly cooked through to prevent it from drying out. Once chilled plus sliced, it an ideal stand-in for lechón.

Second, medianoches are usually made with “pan suave,” a soft, sweet egg bread. Since it is not widely available, I’ve substituted it with 6-inch challah rolls, which are sweet plus soft like the original. That said, if you can find pan suave, use it.

Once the sandwiches are assembled, it’s important to press them well while toasting them. If you have a panini press, you can use that. Otherwise, the easiest thing to do is to set a second heavy skillet on top of the first, plus then press down on that. Only with enough pressure will you achieve the sandwich’s signature compact, crisp look.

The medianoche sandwich takes us directly to those late-night cravings, icons of Cuban comfort food and Havana’s lively nightlife.

If you want to up your late night snack game while trying flavors and traditions from other cultures, this is the blog (and the sandwich) for you.

Medianoche in Cuban Culture
The medianoche is a beloved staple in Cuban cuisine, cherished by both Cubans and Cuban Americans. Traditionally, it is enjoyed at midnight, hence the name “medianoche”, which means “midnight” in Spanish.

The combination of roast pork, ham, Swiss cheese, pickles and mustard, all cooked in a panini press, makes for a truly luxurious comfort food experience. It is, without a doubt, the best and most indulgent of Cuban food.

Today not only occupies a central place in any proper Cuban menu, but it is also a classic throughout the world. The Cuban midnight sandwich opened the pemandangan of comforting dining options for those nights of Netflix and chill.

Medianoche vs Cubano
The medianoche, now a favorite of Cuban American cuisine, it’s the cuz of the famous Cuban sandwich, both originally consumed in the clubs of Havana.

The only difference with the typical Cuban sandwich lies in the style of bread, since both sharing the same ingredients (was too explosive a combination to use just once).

In the case of the midnight sandwich, which is a little smaller than the other one, it is prepared with a brioche, which is a yellow and slightly sweet bread.

On the other hand, the cubano is prepared with the classic Cuban bread. Its texture is crunchier, a bit like a French baguette, but thicker and softer.

The Dancing Mood of the Cuban Midnight Sandwich
The medianoche sandwich, invented in the 1960s, owes its existence to Havana’s lively nightlife. This sandwich was known in the Cuban capital for being the favorite snack for those who went out dancing.

As its name indicates, it was served in the afternoon or late at night in bars and discotheques. Gourmet and hearty, it was the perfect snack to fill the hungriest stomachs after a long night of dancing and partying.

If you’ve ever indulged in the classic Cuban sandwich, you know it’s a true masterpiece of layered flavors — crispy bread, roast pork, ham, Swiss cheese, pickles, plus mustard, all pressed to perfection. But what if we told you there’s another sandwich that brings its own flavor twist to the table? Enter the medianoche, a Cuban sandwich’s late-night sibling that’s as much a part of Havana nightlife as cigars plus mojitos. While these sandwiches berbagi many of the same ingredients, what sets them apart is their bread plus the role they play in Cuban culture.

Both sandwiches celebrate the art of layering flavors plus texture, but the medianoche (meaning “midnight” in Spanish) gets its name because it’s typically enjoyed as a late-night snack after long nights of dancing. Unlike the traditional Cuban sandwich, which uses crusty Cuban bread, the medianoche features a softer, slightly sweet egg bread more akin to challah or brioche. This gives it a distinctly different texture, making it easier to eat after a couple of rounds on the dance floor. Ernest Hemingway, who spent over 20 years in Cuba plus often frequented Sloppy Joe’s Bar in Havana, known for its sandwiches plus cocktails, might even have traded his beloved peanut butter plus onion sandwiches for one of these delights.

Both the Cuban sandwich plus the medianoche have carved out their own cultural footprints over the years. Not unlike the beloved peanut butter plus mayo sandwich, the Cuban sandwich has enjoyed its momen in the limelight, most notably in the 2014 movie “Chef.” In this film, the protagonist rediscovers his passion for cooking behind the wheel of a food truck, with the Cuban sandwich taking center stage as an accessible yet perfect food. With every press of the bread, the sandwich shows that it is more than just a comfort food masterpiece, it’s a connection to family, culture, plus creativity.

It’s a very particular kind of morning we’re talking about when we say this is the Cuban sandwich you want for breakfast — specifically the kind that starts closer to noon than it does to nine, plus one where the night before might’ve included lots of dancing. That, or those mornings when you wake up ravenous plus ready for something truly hearty to eat.

The Cuban medianoche is a close sibling to the more famous cubano. With an identical filling — Swiss cheese, pork, ham, pickles, plus sharp yellow mustard — the one distinguishing element here is the bread. Often called pan medianoche or pan sauve, this bread is smaller, richer, eggier, plus usually sweeter than the crusty, baguette-like bread used for cubanos. I think it makes for an all-around tastier sandwich, but then I really don’t care for bread that scratches up the roof of your mouth with every bite.

With its origins in Havana plus a legacy solidified by the numerous shops, stores, plus restaurants that offer it day, noon, plus night throughout Cuban communities in the States, the medianoche is really the sandwich to sink your teeth into when you want to do breakfast Cuban-style. A word to the wise — this isn’t exactly a sandwich you can eat the moment the craving hits you since the recipe does include roasting a pork loin. So plan ahead on behalf of your future self for this sandwich — it will only run you an hour or so. The good news, however, is that roasting the pork loin is the most time-intensive part, rewarding you plus five other hungry guests with delicious sandwiches once it’s made.Like the cubano, this sandwich is brushed with butter plus griddled to finish. A panini press makes that pretty easy, but if you’re without one, a foiled-covered brick plus a cast iron pan does the job just as well.

The Cuban fasilitas noche sandwich is a traditional sandwich that is a big part of Cuban cuisine. It’s signature sweet bread is what makes this sandwich stand out offering the sandwich a sweet plus savory flavor profile.
I’ve been eating this fasilitas noche sandwich for the better part of 40 years. It’s a go-to lunch sandwich in Cuban cuisine plus a must when you have leftover lechon. I grew up enjoying this sandwich being made by my dad who was a Cuban chef. This was the perfect weekend lunch that was easy to make plus delicious.

Why you’ll love this Cuban fasilitas noche sandwich
Perfect sandwich for lunch or a snack.
Can be made to feed a large crowd.
Great for people who love a sweet plus savory combination.
Ready in 15 minutes.

What’s the difference between a Cuban sandwich plus a Media Noche?
The main (and only) difference between a traditional Cuban Sandwich plus a Medianoche sandwich is the bread used. Cuban sandwiches use traditional Cuban bread while fasilitas noches use a sweet egg bread similar to Challah.
Medianoche Ingredients:
Lechon (mojo pork)
Deli ham
Swiss cheese slices
Dijon Mustard or yellow mustard
Pickle slices
Medianoche bread rolls
Equipment you’ll need to make this Cuban midnight sandwich
The best thing for this sandwich is a panini press.

How to make a Cuban Medianoche Sandwich
1.Carefully slice your sweet medianoche rolls in half plus spread the mustard on the bottom half of the rolls.

2. Over the mustard place the swiss cheese plus pickles
3. Over the pickles, place the ham slices plus lechon pulled pork. Place the top of the medianoche bread roll over the sandwich.
4. Melt butter in a small bowl plus use a pastry brush to spread the butter over the top of the rolls.
5. Place the sandwich inside your panini press plus set to medium high. Cook until both sides are golden plus cheese is melted.

The Medianoche sandwich is layered with roast pork, ham, Swiss cheese and pickles, then pressed, much like a Cuban sandwich, but served on eggy sweet rolls. Learn how to make it at home!
Cuban Medianoche Sandwich Recipe
Have you ever had a Cuban Medianoche Sandwich? You’re in for a delicious treat! This sandwich hits every spot.

The medianoche a pressed sandwich layered with Cuban roast pork, sliced ham, Swiss cheese, pickles, and yellow mustard, all served on sweet egg rolls.

It’s a Cuban specialty, traditionally served as a late-night snack in Cuban Havana’s nightclubs. The name means “midnight” in Spanish, perfect after a long night of dancing and partying.

It is very much like the populer Cuban sandwich, the primary difference in being served on sweet egg rolls or bread instead of Cuban bread.

This is a homemade version that’s very easy to make. I think you’re going to love it.
Medianoche Sandwich Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

Sweet Egg Bread or Rolls. See the Recipe Notes for options.
Butter.
Yellow Mustard.
Roast Pork. Use my Cuban roast pork recipe, my Pernil recipe, or use sliced roasted pork tenderloin.
Sliced Ham. Use homemade roasted ham or your favorite deli ham for convenience.
Swiss Cheese.
Dill Pickles.
How to Make a Medianoche Sandwich – the Recipe Method
Butter the bottom half of the rolls with softened or melted butter. Spread the mustard on the top half.

Layer the sandwich with roast pork, sliced ham, Swiss cheese and dill pickles.
Top the sandwich, brush with extra butter, then press it down in a hot grill pan 5-6 minutes per side until the bread is crispy.

Use another heavy pan or spatula to press it down while it’s cooking. A panini press works great for this.

Remove, slice and serve. You can cool them down on a wire rack if you’d like.

Boom! Done! Your mouth watering medianoche is ready to serve. Easy enough to make, isn’t it? Enjoy it nice and hot!