To make our version of Hali Bey’s “Cuban Medianoche Sandwiches” recipe from The Kitchn, first grab a bag of your favorite Dam Good™ English Muffin variety (we used ‘Whole Wheat’)!
For the pork:
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 boneless pork loin (about 1 pound, 5 ounces)
2 tablespoons olive oil
For the sandwiches:
6 medianoche, brioche, hoagie, or soft sandwich rolls
2 tablespoons yellow mustard
8 ounces thinly sliced Swiss cheese
9 ounces sliced dill pickles
12 ounces thinly sliced deli ham
4 tablespoons butter, at room temperature
Cook the pork:
- Arrange rack in the middle of the oven and heat to 400°F.
- Combine the salt, garlic powder, cumin, and pepper in a small bowl. Sprinkle all over the pork. Heat the oil in a large oven-safe skillet on medium-high heat until shimmering. Add the pork loin and sear on all 4 sides until golden-brown, 2 to 3 minutes per side.
- Transfer the skillet to the oven and roast until the internal temperature registers 155°F, 30 to 40 minutes. Set aside to cool completely, about 45 minutes. Cut crosswise into 1/8-inch-thick slices, or as thin as possible.
Make the sandwiches:
- Heat a panini press or a large cast iron skillet on medium-high heat. Meanwhile, assemble the sandwiches.
- Split the buns in half, making sure to not cut the whole way through. Spread the mustard on the cut side of the top halves of the buns. Top the mustard with the Swiss cheese, pickles, and ham. Divide the pork among the bottom buns. Close the buns and spread the butter on the outsides of the buns, spreading on both top and bottom.
For a panini press:
- Place the sandwiches in the heated panini press, working in batches if needed, and close. Press until golden-brown on both sides, 3 to 5 minutes.
- For the stovetop method:
- Place the sandwiches in the heated cast iron skillet, working in batches if needed. Weigh down the sandwiches with an aluminum foil-wrapped brick, or top with another cast iron skillet weighed down with a heavy can. Cook undisturbed until golden-brown on the bottom, 3 to 5 minutes. Flip the sandwiches and cook until the second side is browned, 3 to 5 minutes more.
- Cut the sandwiches on the diagonal and serve.
Make ahead: The pork loin can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
Store-bought pork substitute: Sliced deli roast pork may be used instead of the roasted pork loin.
Bread: Medianoche hoagie rolls are found at all Cuban bakeries and supermarkets, but brioche or other types of sandwich rolls can be used.
Recipe by Sara Martinez."