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Classic Cuban Midnight (Medianoche) Sandwich

Rated as 4.69 out of 5 Stars

"This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!"
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Ingredients

23 m servings 1453 cals
Original recipe yields 4 servings (4 sandwiches)

Directions

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  1. Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
  2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Nutrition Facts


Per Serving: 1453 calories; 88.4 g fat; 69.1 g carbohydrates; 92.1 g protein; 275 mg cholesterol; 3309 mg sodium. Full nutrition

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Reviews

Read all reviews 130
  1. 159 Ratings

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Most helpful positive review

This is a good version of the Cuban as we know it but not the original, love all the different versions. Pork is spicy roasted, ham is also fresh not processed, good swiss cheese, dill pickles...

Most helpful critical review

I've been making these sandwhiches for years only I use a club roll like a Paninni bread and 86 the maoy and mustard I use cilantro, parsley, garlic, hot chile flakes and olive oil, puree in foo...

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This is a good version of the Cuban as we know it but not the original, love all the different versions. Pork is spicy roasted, ham is also fresh not processed, good swiss cheese, dill pickles...

We use regular sub rolls from the grocery bakery. We spread a very thin coating of butter on the outside and lightly sprinkle them with garlic salt and black pepper. Once you grill them, they a...

I've been making these sandwhiches for years only I use a club roll like a Paninni bread and 86 the maoy and mustard I use cilantro, parsley, garlic, hot chile flakes and olive oil, puree in foo...

This sandwich sounds like the real Medianoche to me. I have a Cuban-American cookbook from Miami, "Memories of A Cuban Kitchen" that includes the same recipe. Egg buns are a good bread to use -...

I am addicted to this sandwich as made at a Cuban bakery in Glendale, CA. and I have to say that this is close to town in flavors, BUT it is missing the garlic! I always smash a garlic and rub i...

This is the sandwich we make using the leftovers from Cuban Pork Roast I from AR. Using other pork types just pales in comparison.... Always awakens the taste buds with so many different fla...

I grew up in Tampa Florida and I remember my parents packing my sister and I up and driving into Ybor City for Cuban sandwiches and deviled crabs. Other than the mayo, I made as directed and the...

Although I just used a hoagie roll instead of a sweet roll this was awesome-- I did use my George Foreman Grill to press the sandwich together-- although it had some cute grill marks across the ...

We also added Italian dressing and we didn't have sliced dill pickles, but we substitued dill pickle relish and it turned out great. This is definately a hit with our family and will our new us...