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Classic Cuban Midnight (Medianoche) Sandwich
August 21, 2006

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 are crispy on the outside and soft on the inside. Inside, we used thinly sliced deli ham and left over pork tenderloin from the night before, swiss cheese, mayo, mustard and fresh pickles such as claussen's. We grilled them up on the Foreman grill, pressing hard to flatten them out and heat everything through. I have yet to make these without rave reviews!! I now have a new favorite sandwich! Very easy to make and fantastic!! Thanks.