Medianoche sandwich (literally "middle of the night") is a classic recipe from the island of Cuba that's also said pan sueve. Perfect to enjoy for late breakfast, it is a hearty and tasty sandwich that balances well the salty and sweet flavors.
The Medianoche is very similar to the more famous Cubano sandwich. The two share the same filling of Swiss cheese, pork, ham, pickles and spicy yellow mustard. The only difference between the two recipes is in the choice of bread. Medianoche calls for pan suave, a small and sweet egg bread similar to challah or Hawaiian bread. In contrast, the Cuban uses a crispier bread similar to a baguette.
Medianoche is thought to have its origins in Havana, when the Cuban-Spanish-Italian immigrant Francisco Ferlita invented it in 1869. Now this recipe is also famous in the United States, in particular it is often enjoyed after partying in Cuban dance clubs in Miami. Medianoche refers to the time when it was often eaten, that is at midnight. Now it's an excellent sandwich to bite into if you want to have breakfast according to the Cuban style.
Although it is very easy to prepare, this sandwich requires a little time for its preparation as the pork loin must be roasted to perfection before being used as a filling. Just as with the Cuban, the sandwich is brushed with butter and grilled with a sandwich press until it gets a slightly crispy crust. Finally, it is cut on angle and enjoyed hot.
If you can't find pan sueve, you can use challah bread or Hawaiian rolls for making a Medianoche sandwich.
For a shortcut, you can also use pernil leftovers for this recipe.
If you don't have a sandwich press you can use iron skillet. In this case you need to place the sandwiches in the pan and crush them with another skillet with some weight. Let them cook for 5 minutes until golden brown, then flip the Medianoche sandwiches over to cook the other side.
You can make Medianoche sandwich 2 days ahead.
You can store Medianoche sandwich in the refrigerator for up to 2 days.
Preheat oven to 400°F.
Season pork with salt, pepper and oil, then roast for about 45 minutes or until the internal temperature reaches 160°F. Remove from the oven, then let it rest for about 15 minutes before slicing.
Cut the pan sueve lengthwise. Spread the mustard on the inside, then add ham, pork, cheese and pickles.
Close the sandwich and brush the top with the butter.
Heat a sandwich press. Place in the sandwiches, working in batches. Close and press for up to 5 minutes or until golden brown.
Remove from the sandwich from the press, then cut it on angle and serve. Enjoy!