Lowcountry Medianoche Sandwich

Ingredients

In this Lowcountry adaptation of the Medianoche sandwich, we incorporate the flavors and ingredients commonly found in Lowcountry cuisine. The original Cuban Medianoche typically uses roasted pork, whereas our recipe features tender pulled pork. Additionally, we introduce country ham, a staple in Lowcountry cooking, to enhance the smoky flavors. The remoulade sauce replaces the traditional mustard-mayo sauce, adding a touch of Southern flair. These adaptations create a unique fusion of Cuban and Lowcountry flavors, making the Lowcountry Medianoche a true culinary delight. We alse have the original recipe for Medianoche, so you can check it out.

• 1 pound (450g) pulled pork 1 pound (450g) pulled pork
• 8 slices of country ham 8 slices of country ham
• 8 slices of Swiss cheese 8 slices of Swiss cheese
• 8 slices of dill pickles 8 slices of dill pickles
• 4 Medianoche rolls or soft French rolls 4 Medianoche rolls or soft French rolls
• 1/4 cup (60ml) mustard-based sauce 1/4 cup (60ml) mustard-based sauce
• 1/4 cup (60ml) remoulade sauce 1/4 cup (60ml) remoulade sauce

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   Warm the pulled pork in the oven for 10 minutes.
3. 3.
   Slice the Medianoche rolls in half lengthwise.
4. 4.
   Spread the mustard-based sauce on the bottom half of each roll.
5. 5.
   Layer the pulled pork, country ham, Swiss cheese, and pickles on top of the sauce.
6. 6.
   Spread the remoulade sauce on the top half of each roll.
7. 7.
   Place the assembled sandwiches on a baking sheet and bake for 5 minutes, or until the cheese is melted and the bread is toasted.
8. 8.
   Remove from the oven and press the top and bottom halves together.
9. 9.
   Slice the sandwiches diagonally and serve warm.

Treat your ingredients with care...

• Pulled pork — If using pre-cooked pulled pork, make sure to warm it thoroughly before assembling the sandwich.
• Country ham — Look for thinly sliced country ham, which adds a smoky flavor to the sandwich.
• Remoulade sauce — You can make your own remoulade sauce by combining mayonnaise, mustard, pickles, capers, and spices. Alternatively, store-bought remoulade sauce works well too.

Tips & Tricks

• For an extra layer of flavor, marinate the pulled pork in the mustard-based sauce overnight before warming it.
• If you prefer a spicier kick, add a few dashes of hot sauce to the remoulade sauce.
• Serve the Lowcountry Medianoche with a side of sweet potato fries for a delicious Southern twist.
• If you can't find Medianoche rolls, soft French rolls or brioche buns make a great substitute.
• Experiment with different types of cheese, such as cheddar or pepper jack, to personalize the sandwich to your taste.

Serving advice

Serve the Lowcountry Medianoche sandwiches warm, accompanied by a side of coleslaw or a fresh green salad. This sandwich is perfect for a casual lunch or dinner, and pairs well with a refreshing glass of sweet tea or a cold beer.

Presentation advice

To present the Lowcountry Medianoche sandwiches, slice them diagonally and arrange them on a platter. Garnish with a sprig of fresh parsley or a pickle spear for an added touch of elegance. Serve with a side of coleslaw or salad to create a visually appealing and satisfying meal.