Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1

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.

Recipe by Cooking Light March 2007

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Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

381 calories; calories from fat 26%; fat 11.1g; saturated fat 5.1g; mono fat 3.7g; poly fat 2.2g; protein 24.5g; carbohydrates 44.5g; fiber 2.1g; cholesterol 34mg; iron 2.5mg; sodium 722mg; calcium 549mg.
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