Cuban Midnight Sandwich Recipe

CUBAN BREAD: A soft, slightly sweet bread that crisps up nicely when pressed.

ROAST PORK: Tender, flavorful pork that adds a rich taste to the sandwich.

HAM: Adds a salty, smoky layer to the sandwich.

SWISS CHEESE: Melts perfectly and gives a mild, nutty flavor.

YELLOW MUSTARD: Adds a tangy kick that balances the richness of the meats and cheese.

PICKLES: Provide a crunchy, sour contrast that brightens the sandwich.

One of the most important steps in making your Cuban Midnight Sandwich really shine is using the panini press just right. Here’s how to get that perfect crispy bread and melty cheese every time:

1. Preheat your panini press before you put the sandwich in. This means turning it on and letting it warm up for a few minutes. If you skip this, the sandwich might heat unevenly or take longer to get crispy.
2. When you place the sandwich inside, press it down gently but firmly. You don’t want to squish all the filling out, but a little pressure helps the bread get that golden crunch.
3. Keep an eye on the sandwich as it cooks. It usually takes about 5 to 10 minutes, but every panini press is a bit different. When the bread looks crispy and the cheese is melted, it’s ready.

Using the panini press this way makes your sandwich taste amazing because the heat melts the swiss cheese perfectly and crisps up the cuban bread without burning it. The warm, melty inside mixed with the crunchy outside is what makes this sandwich so special.

A little secret I learned the first time I made this sandwich: don’t rush the heating. I tried to put the sandwich in before the panini press was hot enough, and the cheese barely melted, and the bread stayed soft. Waiting a few extra minutes for the press to get hot really makes a difference. Also, if you don’t have a panini press, you can use a heavy skillet and press down with another pan or a foil-wrapped brick to get a similar effect. Just cook on medium heat and flip carefully.

Once you get the hang of this, your Cuban Midnight Sandwich will be crispy, gooey, and totally delicious every time!

• cuban bread - Substitute with ciabatta bread: ciabatta has a similar texture and can hold up well to the fillings.

• roast pork - Substitute with roast turkey: roast turkey provides a similar savory flavor and can be a leaner option.

• ham - Substitute with turkey ham: turkey ham offers a similar taste and texture while being a lower-fat alternative.

• swiss cheese - Substitute with provolone cheese: provolone has a mild flavor and melts well, making it a good alternative.

• yellow mustard - Substitute with dijon mustard: dijon mustard adds a bit more complexity and spice, enhancing the overall flavor.

• pickles - Substitute with bread and butter pickles: bread and butter pickles provide a sweet and tangy contrast that complements the other ingredients.

• Allow the sandwiches to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich tightly in aluminum foil or plastic wrap. This helps to maintain freshness and prevents the ingredients from drying out.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and air.
• Store the sandwiches in the refrigerator if you plan to eat them within 2-3 days. This keeps the meat and cheese fresh.
• For longer storage, place the wrapped sandwiches in the freezer. They can be frozen for up to 1 month without losing much quality.
• When ready to eat, thaw frozen sandwiches in the refrigerator overnight. This ensures even thawing and prevents the bread from becoming too soggy.
• Reheat the sandwiches in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the bread is crispy and the cheese is melted. Alternatively, use a panini press to reheat for a similar result.
• Avoid microwaving the sandwiches as it can make the bread chewy and the meat rubbery.

• Preheat your oven to 350°F. Wrap the Cuban Midnight Sandwich in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the bread is crispy.

• Use a skillet on medium heat. Place the sandwich in the skillet and cover it with a lid. Heat for about 3-5 minutes on each side, pressing down gently with a spatula to ensure even heating and a crispy exterior.

• If you have a toaster oven, set it to 350°F. Place the sandwich on the rack and heat for about 10 minutes, or until the cheese is melted and the bread is crispy.

• For a quick reheat, use a microwave. Wrap the sandwich in a damp paper towel to keep it from drying out. Heat on medium power for about 1-2 minutes. Note that this method may not keep the bread as crispy.

• If you have an air fryer, preheat it to 350°F. Place the sandwich in the basket and heat for about 5-7 minutes, or until the cheese is melted and the bread is crispy.

• Panini press: Used to grill and press the sandwich, ensuring the bread becomes crispy and the cheese melts perfectly.

• Knife: Essential for slicing the Cuban bread in half lengthwise and for cutting the finished sandwich into portions.

• Cutting board: Provides a stable surface for slicing the bread and assembling the sandwich.

• Spatula: Useful for carefully lifting the sandwich from the panini press once it's done cooking.

• Measuring spoons: Helps in accurately measuring the mustard to be spread on the bread.

• Plate: Used to serve the hot, crispy sandwich portions.

Pre-slice ingredients: Pre-slice the roast pork, ham, and pickles in advance to save time during assembly.

Use pre-cooked meat: Opt for pre-cooked roast pork and ham to cut down on cooking time.

Assemble ahead: Layer the sandwich ingredients the night before and store them in the fridge.

Preheat the press: Ensure the panini press is preheated so you can start cooking immediately.

Batch preparation: Make multiple sandwiches at once and cook them together to save time.