4 servings (serving size: 1 sandwich)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

ijramirez's Review

June 15, 2011
This is not a medianoche sandwich. Medianoches are the same as a cuban sandwich but in a sweeter kind of bread, like mayorca bread. Where is the pernil (pork shoulder) and the ham? And please no tomatoes in medianoche

bafinaire's Review

January 29, 2010
I love this sandwich, it is going to be a regular part of my lunch rotation from now on! I wouldn't change anything about the sandwich.