Cubano Medianoches



Pamela and I just saw the movie “Chef”.


Jon Favreau’s character quits his day job and opens a food truck selling Cubanos.


He’s so money.


I couldn’t imagine a world without Cubanos.


A friend of mine just mentioned that he has never heard of the Cubano sandwich.


But he’s from Denmark.


He eats things like frikkadeller and flaekesteg and leverpostej and roget laks.


He doesn’t know what he is missing.


This is a variation of the Cubano- called a Medianoche. They sell them off food trucks after midnight in Little Havana. Medianoche means the “midnight”. Clever name.


It’s also about the time it will be ready because roasting the pork yourself tastes forever.


The main difference between a medianoche and a traditional Cubano is that it is served on an egg bread, like a challah instead of a Cuban roll.

Serve it with a beer or a nice tall Glogg.

Cubano Medianoches
  • 1 pound boneless pork shoulder
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled and gently smashed with the side of your knife
  • ¼ teaspoon dried red chili flakes
  • 1 medium onion, sliced
  • 1 cup fresh orange juice
  • 1 lime, juiced
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 long Cuban bread roll or Challah bread for a Medianoche
  • 3 tablespoons Dijon mustard
  • 8 thin slices Swiss cheese
  • 1 cup bread and butter pickles
  • 8 thin slices deli ham
  • Kosher salt and freshly ground black pepper
  • Olive oil
  1. Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape. Season the pork with salt, pepper, cumin and oregano. Set the base of a dutch oven over low-medium heat and add a 2 count of olive oil.
  2. Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
  3. Cook pork at 325 for an hour per pound.When done allow to cool in juices before removing twine and slicing.
  4. To prepare sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. Drizzle a little of the pork braising liquid over the meat as well.
  5. To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.



  1. Pamela Tepper says:


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