One of my Cuban weaknesses is Cuban and Media Noche sandwiches. These are ‘hands down’ my favorite Cuban food. (These are not on the Nicolita bikini diet, but everything is fine in moderation.) I just love how the buttered bread (PAN CON MANTEQUILLA), melted cheese, mustard, ham and pork slices all compliment each other in one bite. I have attempted to make my own home made sandwiches with the recipes below, but when I’m craving the authentic ‘real deal’, I either head over to Porto’s if I’m in LA or Latin America if I’m in Miami. I remember when my parents would take us to Miami every summer as kids, as soon as we landed (even if it was at 6am in FLL airport) we would drive direct to Latin America for breakfast. It’s a childhood memory that I will never forget.
Let me know how your Cuban and Media Noches turn out.
3 slices (almost shaved) of boiled ham
3 slices of turkey (optional)
3 slices roast pork hot or cold
3 slices of salami
3 slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust
3 slices of tomato
4 slices of green bell pepper
3 slices onion
1/3 cut French or Cuban bread
1 leaf Romaine lettuce
mayonnaise, mustard to taste
It is important that the sandwich be prepared on Cuban bread, French or Italian bread – any artisan style bread with a hard crust. All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an open faced fashion and spread lightly with mustard first, then with mayonnaise. Remember this is not entirely traditional, but still good. Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper, onion and lettuce. Top the sandwich and press. Press the sandwich on a hot skillet with a weight on top. A suitable weight would be a heavy (clean) cast iron skillet that has been heated until sizzling. Or better yet, use a sandwich press or panini grill if one is available.
- 4 sweet bread rolls
- 1/2 cup mayonnaise
- 1/4 cup prepared mustard
- 1 pound thinly sliced cooked ham
- 1 pound thinly sliced fully cooked pork
- 1 pound sliced Swiss cheese
- 1 cup dill pickle slices
- 2 tablespoons butter, melted
- 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.
- 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.