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.