The Cubano’s cuter cousin, the Media Noche was sold as a late-night snack in Havana’s cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork—though what really sets it apart is the egg-rich Pan de Media Noche.

　　

Ingredients

4 servings

　　4 large rolls Pan de Media Noche or sweet roll-like brioche or challah, sliced lengthwise

　　4 tablespoons yellow mustard

　　12 ounces sweet-cured ham, thickly sliced

　　8 ounces Lechón Asado, sliced, trimmed of any excess fat, and at room temperature

　　4 ounces Swiss cheese (Emmentaler or Jarlsberg), thinly sliced

　　2 large dill pickles, thinly sliced crosswise

　　4 tablespoons butter, melted and cooled to room temperature, plus more for greasing

　　

Step 1

Spread both sides of each roll with mustard. Layer the bottom half with ham, pork, andcheese to cover the bread from end to end. Top with sliced pickles to taste. Brush the outsideof the bread, both top and bottom, with butter.

　　

Step 2

Heat a sandwich press over medium heat. Lightly brush the inside of the press withadditional butter. Press the sandwich until the cheese is melted and the meats are warm,3 to 5 minutes.

　　

Step 3

Alternately, heat a 12-inch cast-iron skillet over medium heat. Create a press bywrapping a brick, heavy skillet, or can of soup in aluminum foil. Place the sandwich inthe skillet and press down on the sandwich, turning once, until it is warmed through andthe outside crust is golden, 2 to 3 minutes per side. Repeat with the remaining sandwiches.Slice on the diagonal and serve.

　　Text excerpted from THE CUBAN TABLE © 2016 by Ana Sofia Pelaez. Reproduced by permission of St. Martin's Press. All rights reserved.