Let's make a classic Cuban 𝗺𝗲𝗱𝗶𝗮 𝗻𝗼𝗰𝗵𝗲 𝘀𝗮𝗻𝗱𝘄𝗶𝗰𝗵 as you find it in many mom-and-pop restaurants and cafeterias throughout Miami's Little Havana area of Southwest 8 Street (Calle Ocho) and also on Flager street between the Palmetto and downtown Miami. The Media Noche Sandwich was a staple of those who enjoyed the nightlife back in the day during capitalist Cuban. Because of Cuban bread's short shelf life, the Medianoche Sandwich (meaning midnight sandwich) was the go-to after midnight snack by those leaving the nightclubs and casinos at the wee hours of the morning. It is considered the close causing of the famous Cuban Sandwich, but made with entirely different bread, a cross bread between a potato bread and a butter roll. The 𝗺𝗲𝗱𝗶𝗮 𝗻𝗼𝗰𝗵𝗲 𝘀𝗮𝗻𝗱𝘄𝗶𝗰𝗵 bread is soft, sweet, and it presses very well.
The Cuban medianoche sandwich is served more often than not with Cuban-style shoestring fries, long banana chips, and a malta Hatuey or Mamey milkshake. On rare occasions, with a fresh guarapo (the liquid extracted from pressed sugarcane). However, here in the states is often seen with potato chips. While the Media Noche Sandwich shares many similarities with Cuban Sandwich, including thinly sliced slow-roasted pork, sweet Serrano ham, swiss cheese, a mixture of mayo and mustard pickles, its taste profile is entirely different. There is something about the sweet bread's contrasting flavors, with the vinegary yellow mustard, the swiss cheese, ham, and pork, that makes this sandwich one of the top sandwiches in the world. Today, the Cuban Medianoche is no longer available in Communist Cuban, but its popularity in South Florida and remote regions of the world is alive and well.
𝐂𝐮𝐛𝐚𝐧 𝐌𝐞𝐝𝐢𝐚𝐧𝐨𝐜𝐡𝐞 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡 𝐑𝐞𝐜𝐢𝐩𝐞
Complying with social distancing does not have to mean giving up on your favorite Cuban dishes. The Cuban medianoche sandwich recipe is straightforward and more of a technical procedure than a recipe per se. The ingredients are as follow:
- 1 Medianoche Sandwich Roll (Butter or Potato Roll can be used as a substitute although not the same)
- 2 Ounces of thingly sliced slow-roasted pork
- 2 Ounces of a thingly sliced, deli, sweet Serano ham
- 2 Ounces of thingly sliced Swiss cheese.
- 1 Tablespoon of Mayonaise
- 2 Tablespoons of yellow mustard
- 5 to 6 slices of dill pickle
𝐌𝐚𝐤𝐢𝐧𝐠 𝐚 𝐌𝐞𝐝𝐢𝐚𝐧𝐨𝐜𝐡𝐞 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡
Let's start by making the aioli by mixing one tablespoon of mayo with two tablespoons of mustard. Then cut your medianoche roll in two the long way. I like to remove a little bit of the bread's dough from the center. That makes it easier to press!
Talking about the press, I don't have a panini or a Cuban sandwich press (no ridges), but don't worry. I will be using my Redneck Cuban Sandwich press. What is that, you may ask? It is nothing more than a red brick wrapped in aluminum foil. I saw somebody use this while living in Jamaica, and it has proven to be quite helpful. I keep one under my kitchen sink.
After spreading a good amount of the mayo-mustard aioli on both faces of our roll, we will start laying down our condiments. On the bottom half only! Start with the cheese. You may have to cut it narrower in order to fit the roll, and that is ok. Do the same for the pork and the ham! After the cheese comes the Serano ham, followed by the pork, a row of pickle slices. Put the top of the roll, back on top, and press down gently to make sure it is flat and that our Redneck Cuban Sandwich press will seat adequately onto the medianoche!
With that done, let's put about a tablespoon of butter on a large skillet over medium-low heat! I a microwave-safe container, melt another tablespoon of butter. By the way, in the video, I cut the tips of the rolls to fit my skillet. That is 100% optional! Once the butter comes to temp, place your medianoche sandwich right in the center, brush some butter on top, grab your Redneck Cuban Sandwich press, and put it on top. We are going to cook this on low for 3 minutes per side. The objective here is to heat the ham and the pork and melt the swiss cheese without over toasting the bread! Very low heat is a must! The time specified is for my stove, but you may have to do a little bit of experimenting. After the one face has been cooking for about 3-minutes, flip it and do the other side! Once you see signs that the cheese is starting to melt, it is done! As I said earlier, the point is not to toast the bread per se but to heat it enough to melt the cheese. Remove your medianoche from the skillet and let it stand on a cutting table for a few minutes to allow the cheese to firm up a little!
Whatever you do, please don't cut it across! A 𝗖𝘂𝗯𝗮𝗻 𝗺𝗲𝗱𝗶𝗮𝗻𝗼𝗰𝗵𝗲 𝘀𝗮𝗻𝗱𝘄𝗶𝗰𝗵 is not a sub! The medianoche gets cut at a diagonal. I hope you found this video inspiring, and please leave us a comment if you make his Cuban medianoche sandwich recipe! Don't forget to visit the Cuban Redneck DIY Channel's official website https://CubanRedneck.Com
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