From the collection
Milk Chocolate Day
Celebrate Milk Chocolate Day today, , with the complete collection.
See 5 recipes Download free cookbookBrunch Medianoche Sandwiches
Brunch Medianoches
Soft, lightly sweet rolls are layered with mojo pork, ham, Swiss cheese, mustard, pickles, and a thin fried egg, then pressed until crisp and molten.
Prep Time:20 minCook Time:35 minTotal Time:55 minServings:4Difficulty:Medium
A medianoche shares the savory core of a Cuban sandwich but uses soft, gently sweet egg bread. That tender loaf makes a natural bridge to brunch while still delivering the roast pork, ham, Swiss cheese, mustard, and pickle layers that define the pressed sandwich.
The egg is deliberately restrained: one softly set, thin fried egg per sandwich adds breakfast character without overwhelming the pork or turning the medianoche into a generic egg sandwich. Breaking the yolk before it sets keeps the filling even and easy to press.
Thinly sliced cooked pork shoulder works especially well because its seasoned edges warm quickly. A short toss with orange, lime, garlic, and oregano refreshes leftover pork and echoes mojo flavors without requiring a separate roast.
Use a heavy skillet to press the sandwiches in batches. Moderate heat gives the cheese time to melt before the buttered rolls become too dark; a second skillet or foil-wrapped pan provides steady pressure without specialized equipment.
Nutrition (per serving)
Calories:820 kcal
Protein:51 g
Carbs:48 g
Fat:46 g
Directions
-
1
Combine the sliced pork, orange juice, lime juice, garlic, and oregano in a skillet. Cook over medium heat for 4 to 5 minutes, turning occasionally, until the pork is hot and the liquid has glazed the slices; transfer to a plate.
-
2
Wipe out the skillet and melt 1 teaspoon of the butter over medium-low heat. Crack in the eggs, break each yolk with the edge of a spatula, and season with the salt and pepper.
-
3
Cook the eggs until the whites are set but the tops are still moist, about 2 minutes. Flip and cook for 20 seconds, then transfer to a board and trim or fold each egg to fit a roll.
-
4
Split the rolls lengthwise without cutting completely through. Spread the cut sides with the mustard.
-
5
Layer the bottom of each roll with one slice of Swiss, one-quarter of the pork, one-quarter of the ham, four pickle planks, one egg, and a second slice of Swiss. Close the sandwiches and press gently.
-
6
Spread the outside of each sandwich with the remaining softened butter. Set a heavy skillet over medium-low heat and add two sandwiches.
-
7
Place a sheet of foil over the sandwiches and weigh them down with a second heavy skillet or foil-wrapped saucepan. Cook for 3 to 4 minutes per side, pressing steadily, until the rolls are deep golden and the cheese has melted.
-
8
Repeat with the remaining sandwiches. Rest for 2 minutes, then cut each medianoche diagonally and serve hot.
Ingredients
- Cooked Pork Shoulder, Thinly Sliced:12 oz
- Fresh Orange Juice:2 tbsp
- Fresh Lime Juice:1 tbsp
- Garlic, Finely Grated:1 clove
- Dried Oregano:1/2 tsp
- Soft Sweet Egg Rolls or Brioche Hoagie Rolls:4
- Yellow Mustard:3 tbsp
- Thinly Sliced Deli Ham:8 oz
- Swiss Cheese:8 slices
- Dill Pickle Planks, Patted Dry:16
- Large Eggs:4
- Kosher Salt:1/4 tsp
- Black Pepper:1/4 tsp
- Unsalted Butter, Softened:4 tbsp
Tips & Notes
- Pat the pickles dry so their brine does not make the soft rolls soggy.
- If the bread browns before the cheese melts, reduce the heat and cover the skillet for 1 minute after flipping.
- Prepare the mojo-glazed pork up to one day ahead and reheat it before assembly.
