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Media Noche

A classic pressed sandwich made with soft sweet egg bread, roast pork, ham, Swiss cheese, and pickles.

25 minEasyServes 4580 cal/serving

CubanLunchStovetopStandardHigh ProteinNut-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 4 soft sweet egg rolls, split
  • 2 tbsp yellow mustard
  • 8 slices Swiss cheese, sliced
  • 1/2 lb roasted mojo pork, thinly sliced
  • 1/2 lb sweet deli ham, thinly sliced
  • 16 slices dill pickle chips, drained
  • 2 tbsp unsalted butter, softened

Instructions

  1. 1

    Slice 4 split soft sweet egg rolls horizontally and spread 2 tbsp yellow mustard evenly on both inner sides.

  2. 2

    Layer 8 slices sliced Swiss cheese, 1/2 lb thinly sliced roasted mojo pork, 1/2 lb thinly sliced sweet deli ham, and 16 slices drained dill pickle chips onto the bottom half of each roll, then top with remaining cheese and close the rolls.

  3. 3

    Spread 2 tbsp softened unsalted butter generously over the outside top and bottom of each sandwich.

  4. 4

    Heat a heavy skillet over medium-low heat, place sandwiches in the pan, and press down firmly using a heavy press or second pan.

  5. 5

    Toast for 3 to 4 minutes per side until the bread is golden, the cheese is melted, and the internal temperature of the pork reaches 165 F.

Questions

Can I make Media Noche dairy-free?

Yes. The dairy in this entry is 8 slices Swiss cheese, sliced, 2 tbsp unsalted butter, softened. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Media Noche keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Media Noche?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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