Easy Cuban Medianoche Sandwiches with Pressed Sweet Rolls
A beginner-friendly Cuban medianoche sandwich made with deli roast pork, ham, Swiss cheese, pickles, mustard, and soft sweet rolls, then pressed until hot and crisp.
Servings 4
Ingredients
- 4 medianoche rolls or small soft brioche-style rolls about 12 oz / 340 g total
- 2 tablespoons yellow mustard 30 mL
- 12 ounces thinly sliced cooked roast pork 340 g
- 8 thin slices deli ham about 6 oz / 170 g
- 8 slices Swiss cheese about 6 oz / 170 g
- 16 dill pickle chips about 2 oz / 60 g
- 2 tablespoons unsalted butter softened (28 g)
Instructions
- Heat a sandwich press, panini maker, or a large skillet over medium heat. If using a skillet, have a second heavy skillet or a foil-wrapped brick ready to weigh down the sandwiches.
- Split the rolls horizontally. Spread the cut sides with mustard. Layer the bottom halves with roast pork, ham, Swiss cheese, and pickle chips, then close each sandwich with the top half.
- Spread the outside tops and bottoms of the sandwiches with softened butter.
- Place the sandwiches in the press and cook for 4 to 6 minutes, until the bread is golden, the cheese is melted, and the filling is hot. If using a skillet, cook two sandwiches at a time for 3 to 4 minutes per side, pressing them firmly with the second skillet or weight.
- Rest the sandwiches for 1 minute, slice each one in half, and serve warm.