Medianoche
Ingredients
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- 1/2 cup orange juice
- 1/4 cup lime juice
- 8 cloves garlic – finely minced
- 2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 cup olive oil
- 2 lb pork shoulder – boneless, trimmed (~3 n/a pork shoulders)
- 4 rolls medianoche – split
- 1/4 cup yellow mustard
- 1 cup dill pickle chips – drained
- 12 oz deli ham – thinly sliced
- 8 slices Swiss cheese
- 4 tbsp unsalted butter – softened
Instructions
1. Whisk the orange juice, lime juice, garlic, dried oregano, ground cumin, kosher salt, black pepper, and olive oil in a nonreactive bowl to make a mojo marinade.
2. Add the pork shoulder, turn to coat well, cover, and refrigerate 8–24 hours.
3. Heat the oven to 325°F. Remove it from the marinade (discard marinade), set in a small roasting pan, and roast until the meat is tender and an instant-read thermometer reads 165–175°F for sliceable pork, 2–2.5 hours; rest 15 minutes, then slice thinly across the grain.
4. Warm a large skillet, plancha, or sandwich press over medium-low heat. Split the medianoche rolls and spread the yellow mustard evenly on the cut sides.
5. On the bottom halves, layer the dill pickle chips, then the sliced meat, the deli ham, and the Swiss cheese; close the sandwiches.
6. Brush the exteriors lightly with the unsalted butter.
7. Press the sandwiches in the hot pan under a weight (another skillet or press) until the bread is crisp-golden and the cheese is fully melted, 3–4 minutes per side (6–8 minutes total). Slice and serve hot.
Medianoche is a beloved Cuban pressed sandwich built on a soft, slightly sweet, egg-rich roll. Its hallmark contrast comes from tender garlicky roast pork paired with sweet-salty sliced ham, tangy dill pickles, and mellow Swiss cheese, all brightened by yellow mustard. Pressing fuses these flavors while crisping the exterior and keeping the interior plush and melty, creating a deeply satisfying bite that balances sweet, salty, tangy, and savory notes.
The sandwich took hold in Havana’s late-night cafés and clubs, where its name—meaning “midnight”—reflects its role as an after-hours snack. It shares kinship with the Cuban sandwich but is distinguished by its softer medianoche bread rather than crusty Cuban bread. As Cuban communities flourished in Miami and beyond, the medianoche traveled too, retaining its characteristic bread, mojo-roasted pork, mustard, and pickles while being pressed on a plancha for a signature texture.