Medianoche Grilled Cheese Sandwiches

The Spanish word for midnight is medianoche, and this type of sandwich is often enjoyed as a late-evening snack. Traditionally, the recipe calls for Cuban bread; we've substituted Hawaiian sweet bread, which is widely available in supermarkets. Pressing the sandwich with a skillet as it cooks not only melts the cheese but also toasts the bread by compressing the delicious layers.


4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 381
Caloriesfromfat 26 %
Fat 11.1 g
Satfat 5.1 g
Monofat 3.7 g
Polyfat 2.2 g
Protein 24.5 g
Carbohydrate 44.5 g
Fiber 2.1 g
Cholesterol 34 mg
Iron 2.5 mg
Sodium 722 mg
Calcium 549 mg


2 tablespoons Dijon mustard
1 tablespoon light mayonnaise
1/4 teaspoon freshly ground black pepper
8 (1 1/2-ounce) slices Hawaiian sweet bread
6 ounces reduced-fat Swiss cheese, thinly sliced
4 sandwich-cut dill pickles, cut in half crosswise
2 plum tomatoes, thinly sliced
Cooking spray


Combine first 3 ingredients in a small bowl. Spread about 1 1/2 teaspoons mustard mixture evenly over each bread slice. Divide cheese, pickles, and tomatoes evenly over each of 4 bread slices; top with remaining bread slices.

Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 1 sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; gently press to flatten. Cook 45 seconds on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwich while it cooks). Repeat procedure with remaining sandwiches. Cut sandwiches in half diagonally.

Kathryn Conrad,

Cooking Light

March 2007
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