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Savory Cuban Midnight Press

The Savory Cuban Midnight Press, also known as Medianoche, combines tender roasted pork loin, deli ham, Swiss cheese, mustard, and dill pickles on a soft brioche bun. This sandwich is entirely comforting, satisfying, and perfect for a mouthwatering dinner or midnight snack.
3
1 hr 58 min
TOTAL TIME
884
CALORIES
$4.14
PER SERVING
Savory Cuban Midnight Press
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Ingredients
12 INGREDIENTS
6 SERVINGS
Olive Oil
2 tbsp olive oil
Pork Loin
1 whole pork loin
about 2 pounds
Garlic Powder
1 tsp garlic powder
Ground Cumin
1/2 tsp ground cumin
Yellow Mustard
2 tbsp yellow mustard
Freshly Ground Black Pepper
1/4 tsp freshly ground black pepper
Sliced Swiss Cheese
8 oz sliced swiss cheese
thinly sliced
Kosher Salt
2 tsp kosher salt
Deli Sliced Ham
12 oz deli sliced ham
thinly sliced
Butter
4 tbsp butter
at room temperature
Sliced Dill Pickles
9 oz sliced dill pickles
Brioche Buns
6 whole brioche buns
Directions
COOK THE PORK
1 hr
PREP TIME
58 min
COOK TIME
1 hr 58 min
TOTAL TIME
1
Preheat oven to 400°F and arrange the rack in the middle.
2
Combine kosher salt, garlic powder, ground cumin, and freshly ground black pepper in a small bowl.
3
Sprinkle the spice mixture all over the boneless pork loin.
4
Heat olive oil in a large oven-safe skillet on medium-high heat until shimmering. Sear the pork loin on all 4 sides until golden-brown, 2 to 3 minutes per side.
5
Transfer the skillet to the oven and roast until the internal temperature registers 155°F, about 40 minutes. Cool completely, about 45 minutes.
6
Slice the cooled pork loin crosswise into 1/8-inch-thick slices.
MAKE THE SANDWICHES
7
Heat a panini press or a large cast iron skillet on medium-high heat.
8
Split the brioche buns in half without cutting them completely through. Spread yellow mustard on the cut side of each bun's top half.
9
Top the mustard with thinly sliced Swiss cheese, sliced dill pickles, and thinly sliced deli ham.
10
Divide the sliced pork loin among the bottom buns and close the sandwich.
11
Butter the top and bottom of each sandwich with room temperature butter.
COOK THE SANDWICHES
12
Place sandwiches in the panini press or heated cast iron skillet. If using the skillet, press down the sandwiches with a foil-wrapped brick or another cast iron skillet, and cook for 3-5 minutes until golden-brown, then flip and cook for another 3-5 minutes.
SERVE
13
Cut the sandwiches on the diagonal and serve hot.
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Health Info
Macros
59g
CARBS
37g
FAT
64g
PROTEIN
Contains these allergens
MILK
WHEAT
EGGS