CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH
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!
Provided by Pretty Pink Bullets
Categories World Cuisine Recipes Latin American Caribbean
Time 23m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 1452.6 calories, Carbohydrate 69.1 g, Cholesterol 275.2 mg, Fat 88.4 g, Fiber 4.4 g, Protein 92.1 g, SaturatedFat 36.7 g, Sodium 3308.6 mg, Sugar 3.7 g
THE BEST CUBAN SANDWICH
First, comes the sweet buttery bread and then the Best Cuban Sandwich! It's loaded with Cuban pork roast, cheese, ham, and pickles.
Provided by Hostess At Heart
Categories Main Course Sandwich
Time 5h20m
Number Of Ingredients 16
Steps:
- Mash the garlic, salt and peppercorns into a paste, using a mortar and pestle or a food processor. Stir in sour orange juice, onion and oregano. Let mixture sit for 30 minutes.
- Heat olive oil in a 2 quart saucepan until hot but not frying hot. You'll see some movement in the oil. Remove the oil from the heat and quickly AND CAREFULLY whisk the garlic-orange juice mixture until well blended. Let cool before using as a marinade.
- Pierce the pork roast several times all over with a fork or sharp knife. Place it in a roasting pan and pour garlic mixture (save a little for basting while roasting) over pork. Cover and let sit in the refrigerator for two or three hours.
- Preheat the oven to 375°F.
- Remove lid from the pork and roast for 20 minutes. Reduce temperature to 225°F and roast until the meat is soft and you can pull it apart easily with a fork, about 2 hours and 20 minutes. Baste occasionally while roasting. I roasted mine to an internal temperature of 175°F. Remove from the oven and let rest 10 minutes before slicing.
- Butter the inside of the top and bottom of the bread and spread the mustard. Put the pickles on the bread, followed by the roasted pork, ham, and cheese. Be generous!
- Butter a hot griddle or pan. Place the sandwich on the pan and using a heavy skillet, bacon press or foil wrapped brick, or panini press, flatten the sandwich for approximately 3 minutes and then flip to the other side.
- You don't want you pan so hot that your bread burns but it needs to be hot enough to melt your cheese. Cook until the bread is golden brown.
- Slice the sandwich diagonally and serve immediately.
Nutrition Facts : Calories 443 kcal, Carbohydrate 2 g, Protein 35 g, Fat 32 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 135 mg, Sodium 858 mg, Sugar 1 g, ServingSize 1 serving
MEDIANOCHE (MIDNIGHT SANDWICH)
The Cubano's cuter cousin, the Media Noche was sold as a late-night snack in Havana's cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork-though what really sets it apart is the egg-rich Pan de Media Noche.
Provided by Ana Sofia Pelaez
Categories Cuba Sandwich Pork Ham Swiss Cheese Pickles
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread both sides of each roll with mustard. Layer the bottom half with ham, pork, and cheese to cover the bread from end to end. Top with sliced pickles to taste. Brush the outside of the bread, both top and bottom, with butter.
- Heat a sandwich press over medium heat. Lightly brush the inside of the press with additional butter. Press the sandwich until the cheese is melted and the meats are warm, 3 to 5 minutes.
- Alternately, heat a 12-inch cast-iron skillet over medium heat. Create a press by wrapping a brick, heavy skillet, or can of soup in aluminum foil. Place the sandwich in the skillet and press down on the sandwich, turning once, until it is warmed through and the outside crust is golden, 2 to 3 minutes per side. Repeat with the remaining sandwiches. Slice on the diagonal and serve.
BAKED HAWAIIAN SANDWICHES
These sandwiches are quick, easy, and always a hit. They can be served at receptions, baby showers, Bible studies, or tailgate parties! I have made large quantities and they have always turned out. Sandwiches can be made up in advance and stored in refrigerator until ready to bake. Try them and enjoy!
Provided by CBLEWETT
Categories Appetizers and Snacks Pastries
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).
- Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
- Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
- Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 46.6 g, Cholesterol 77.6 mg, Fat 11.4 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 10.8 g, Sodium 488.4 mg, Sugar 3.3 g
BAKED HAM AND CHEESE PARTY SANDWICHES
These small, delicious sandwiches are perfect for any party. They are so good that even the pickiest of eaters will eat these.
Provided by LisaT
Categories Breakfast and Brunch Meat and Seafood Ham
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
- Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 10.8 g, Cholesterol 43.4 mg, Fat 14 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 7.8 g, Sodium 439.2 mg, Sugar 0.4 g
BAKED HAM AND SWISS SANDWICHES
These easy, cheesey baked sandwiches have a delightful and delicious buttery onion topping.
Provided by By Jessica Walker
Categories Lunch
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil.
- Split rolls; place bottoms in pan. Top each evenly with ham and cheese. Cover each with top of roll.
- In 1-quart saucepan, melt butter. Add onion, Worcestershire sauce and mustard; cook until onion is soft. Spoon over top of sandwiches.
- Bake 15 to 20 minutes or until cheese is melted.
Nutrition Facts : ServingSize 1 Serving
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