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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 26%
  • Fat: 11.1g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 24.5g
  • Carbohydrate: 44.5g
  • Fiber: 2.1g
  • Cholesterol: 34mg
  • Iron: 2.5mg
  • Sodium: 722mg
  • Calcium: 549mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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