The Medianoche

The Medianoche

The classic Medianoche is the afterhours form of a Cubano, served late night outside of Havana night clubs. A close relative of the Cubano, the Medianoche uses a sweet bread similar to challah to give it a decadent twist. This version goes far beyond the traditional Medianoche, giving the classic sandwich a distinctive new identity, as an out of this world grilled cheese. Mojo marinated pork tenderloin and tangy, caviar like pickled mustard seeds give the Havana staple a classy facelift, with grilled onions and pickles adding a refreshing crunch, smothered between rich buttery slices of Swiss cheese, and sweet challah. Oh and boiled ham gets swapped out for crispy bacon, because let’s face it, everything is better with bacon! Whether you’ve been partying it up all night in Havana or having a quiet evening at home, this grilled cheese sandwich is a party in itself. A unique and decadent take on a classic sandwich, it gets no better than The Medianoche.

servings
4

Ingredients



























Cooking Instructions

For marinated pork:


1

Combine orange juice, lime juice, lemon juice, minced garlic, vegetable oil, oregano, black pepper, and salt in a large bowl and stir to combine. Place pork tenderloin in marinade and let sit for 12-24 hours in the refrigerator, flipping once or twice.


2

Heat charcoal or gas grill to medium-high heat. Lightly oil grates with remaining tablespoon of vegetable oil, and place the pork tenderloin on the grill. Cover and cook for 12-15 minutes, turning every 2-3 minutes, until the tenderloin reaches an internal temperature of 140º F. Sprinkle a little salt onto the onions, and cook for 3-5 minutes per side, until lightly charred and tender. Remove pork from grill and wrap tightly in aluminum foil. Let sit for 10 minutes; then slice. Set aside onions and pork and keep warm until ready to use.


For pickled mustard seeds:


1

Combine mustard seeds, champagne vinegar, water, sugar, salt, and crushed red pepper flakes in medium saucepan and bring to a gentle boil. Reduce to a low simmer and let cook for 5 minutes, stirring occasionally. Remove from heat, cover and let cool. Place in refrigerator until ready to use (can be made up to a day in advance). Serve at room temperature.


For sandwich assembly:


1

Place a slice of swiss on four slices of bread, followed by an even layer of pickles, grilled onions, sliced pork, bacon and another slice of swiss. Spread an even layer of pickled mustard seeds across the remaining slices of bread and place on top.


2

Heat 1 tablespoon of the butter in a large pan over medium-low heat. Add sandwiches to pan and cook for 2-3 minutes, lightly pressing down to gently flatten, until bread is golden brown and slightly crunchy. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches and cook for another 2-3 minutes, gently flattening, until the bread is golden brown and crunchy, and the cheese is melted. Remove from grill and serve hot.


Recipe Tip:
Any brand of Wisconsin swiss cheese can be used.

Ingredients



























Cooking Instructions

For marinated pork:


1

Combine orange juice, lime juice, lemon juice, minced garlic, vegetable oil, oregano, black pepper, and salt in a large bowl and stir to combine. Place pork tenderloin in marinade and let sit for 12-24 hours in the refrigerator, flipping once or twice.


2

Heat charcoal or gas grill to medium-high heat. Lightly oil grates with remaining tablespoon of vegetable oil, and place the pork tenderloin on the grill. Cover and cook for 12-15 minutes, turning every 2-3 minutes, until the tenderloin reaches an internal temperature of 140º F. Sprinkle a little salt onto the onions, and cook for 3-5 minutes per side, until lightly charred and tender. Remove pork from grill and wrap tightly in aluminum foil. Let sit for 10 minutes; then slice. Set aside onions and pork and keep warm until ready to use.


For pickled mustard seeds:


1

Combine mustard seeds, champagne vinegar, water, sugar, salt, and crushed red pepper flakes in medium saucepan and bring to a gentle boil. Reduce to a low simmer and let cook for 5 minutes, stirring occasionally. Remove from heat, cover and let cool. Place in refrigerator until ready to use (can be made up to a day in advance). Serve at room temperature.


For sandwich assembly:


1

Place a slice of swiss on four slices of bread, followed by an even layer of pickles, grilled onions, sliced pork, bacon and another slice of swiss. Spread an even layer of pickled mustard seeds across the remaining slices of bread and place on top.


2

Heat 1 tablespoon of the butter in a large pan over medium-low heat. Add sandwiches to pan and cook for 2-3 minutes, lightly pressing down to gently flatten, until bread is golden brown and slightly crunchy. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches and cook for another 2-3 minutes, gently flattening, until the bread is golden brown and crunchy, and the cheese is melted. Remove from grill and serve hot.


More Recipes Like This


previous
next