Medianoche Sandwich

Ingredients

• 1 pound (450g) pork shoulder, thinly sliced 1 pound (450g) pork shoulder, thinly sliced
• 1/2 pound (225g) cooked ham, thinly sliced 1/2 pound (225g) cooked ham, thinly sliced
• 8 slices Swiss cheese 8 slices Swiss cheese
• 1/2 cup (120ml) yellow mustard 1/2 cup (120ml) yellow mustard
• 1/2 cup (120ml) dill pickles, thinly sliced 1/2 cup (120ml) dill pickles, thinly sliced
• 4 Medianoche bread rolls (recipe provided below) 4 Medianoche bread rolls (recipe provided below)
• For the Medianoche bread rolls: For the Medianoche bread rolls:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 2 tablespoons (25g) sugar 2 tablespoons (25g) sugar
• 2 teaspoons (8g) active dry yeast 2 teaspoons (8g) active dry yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons (28g) unsalted butter, melted 2 tablespoons (28g) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, milk, melted butter, and eggs.
3. 3.
   Mix the ingredients until a dough forms, then transfer it to a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Punch down the dough and divide it into 4 equal portions. Shape each portion into a rectangular roll, about 6 inches long.
6. 6.
   Place the rolls on a baking sheet lined with parchment paper, cover them with a kitchen towel, and let them rise for another 30 minutes.
7. 7.
   Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes or until golden brown.
8. 8.
   Remove the rolls from the oven and let them cool completely.
9. 9.
   Slice each roll in half horizontally and spread mustard on one side of each roll.
10. 10.
    Layer the pork, ham, Swiss cheese, and pickles on the mustard side of the rolls.
11. 11.
    Close the sandwiches and press them in a sandwich press or a panini press until the cheese is melted and the bread is crispy.
12. 12.
    Slice the sandwiches diagonally and serve warm.

Treat your ingredients with care...

• Pork shoulder — For best results, marinate the pork shoulder in a mixture of citrus juices, garlic, and spices overnight before thinly slicing it for the sandwich.
• Medianoche bread rolls — To achieve the signature slightly sweet taste and golden crust, brush the tops of the rolls with a beaten egg before baking.

Tips & Tricks

• If you don't have a sandwich press or panini press, you can achieve a similar result by using a heavy skillet and placing a weight on top of the sandwich while grilling.
• For a twist, try adding thinly sliced roasted turkey or salami to the sandwich for extra flavor.
• If you prefer a milder flavor, you can use yellow mustard instead of Dijon mustard.
• Make sure to slice the pickles thinly to ensure they don't overpower the other flavors in the sandwich.
• To make the sandwich more portable, wrap it tightly in foil and take it on a picnic or for a delicious on-the-go meal.

Serving advice

Serve the Medianoche sandwich warm, accompanied by a side of plantain chips or crispy French fries. It pairs well with a refreshing glass of tropical fruit juice or a classic Cuban soda.

Presentation advice

To enhance the presentation, cut the sandwiches diagonally and arrange them on a platter. Garnish with a sprig of fresh parsley or a slice of lime for a pop of color.