CUBAN MIDNIGHT SANDWICH
This sandwich is called a 'Media Noche' which translates to 'Midnight.' It makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips.
Provided by Maruchy Ramos-Lachance
Categories Main Dish Recipes Pork Ham
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
- Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.
Nutrition Facts : Calories 1095.8 calories, Carbohydrate 44.1 g, Cholesterol 127.1 mg, Fat 84.4 g, Fiber 3 g, Protein 43.3 g, SaturatedFat 23.5 g, Sodium 3109.8 mg, Sugar 6.6 g
CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH
This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
Provided by Pretty Pink Bullets
Categories World Cuisine Recipes Latin American Caribbean
Time 23m
Yield 4
Number Of Ingredients 8
Steps:
- Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
- Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.
Nutrition Facts : Calories 1452.6 calories, Carbohydrate 69.1 g, Cholesterol 275.2 mg, Fat 88.4 g, Fiber 4.4 g, Protein 92.1 g, SaturatedFat 36.7 g, Sodium 3308.6 mg, Sugar 3.7 g
MIDNIGHT CHICKEN SALAD
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Combine the carrots with the olive oil and 2 teaspoons vinegar in a small bowl. Salt to taste and set aside.
- Whisk the mayonnaise, mustard, tarragon, hot sauce, Worcestershire and the remaining 2 tablespoons vinegar in a large bowl. Season to taste and set aside for at least 15 minutes to allow the tarragon to bloom in the mayonnaise. Add the celery to the mayonnaise mixture and stir to combine.
- Mix the chicken and a pinch of salt and pepper into the mayonnaise mixture and stir gently to coat the meat. Just before eating, stir in half the carrots. Season to taste and plate. Top with the remaining carrots and the toasted almonds. Serve with crackers, vegetables, or as a sandwich!
MIDNIGHT SANDWICH
Looking for a great midnight snack? Try this-a skillet-grilled cheese sandwich with a hearty pork roast and ham filling.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Heat lightly oiled baking sheet and cast iron skillet in oven.
- Spread bottom halves of with mayo; spread top halves with mustard. Fill with pickles, cheese, roast pork and ham. Place on heated baking sheet. Brush tops with butter. Place heated skillet on tops of sandwiches to flatten slightly.
- Bake 5 min. or until sandwiches are crisp on both sides and heated through.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
MIDNIGHT PAN-COOKED BREAKFAST
Me and this dish go back a long way. To the pre-shaving days of being an underaged drinker down at the Wagon and Horses in Saffron Walden with a fake ID and all my village mates; Only once in a while, of course. But seriously, without trying to sound like a lagered up geezer, I think everyone's experienced the need for food around midnight, whether the binge was small or large, otherwise why would kebob shops be so popular in England?
Provided by Jamie Oliver
Categories main-dish
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- First of all get the biggest pan available, preferably non-stick, and preheat it on the highest heat while you gather your ingredients. Obviously you wouldn't be organized at this point so it's a matter of using what you've got, but ideally I like to have mushrooms, bacon, tomatoes, sausages and eggs. By the time you have got these together, the pan will be hot so slice your sausages in half lengthways and pat them out flat so they cook quickly. Place into the pan at one side. On the other side, put tablespoon or so of oil and place a pile of mushrooms over it which can be sliced or whole. Shake the pan about a bit to coat the mushrooms and season with some salt and pepper. Push to one side and then lay some slices of bacon and halved tomatoes in the pan. Cook for a couple of minutes until the bacon is crisp and golden. Shake the pan a little and turn the bacon over. Now is the time to put a round of toast in the toaster.
- At this stage you should respect the rustic and authentic look and shuffle everything about so that it's all mixed together and add 2 or 3 eggs at different ends of the pan. The whites of the eggs will dribble in and around the sausage, bacon, tomatoes and mushrooms. You could turn the heat down a little at this point. Cook for another 1 or 2 minutes until the yolks are slightly soft or to your liking. In a non-stick pan I've always found the removal of this dish to the plate extremely easy as it resembles a frisbee and will slide onto your plate with no trouble at all. Doesn't that sound appetizing? But honestly, it really is a gem.
- Anyway, I always used to have 3 or 4 friends back to my house for munchies or to stay the night and this dish was devised so we didn't have too much trouble making it or much washing up to do. In actual fact, I only had to wipe the non-stick pan clean. It also makes its way from the pan to the plate quite quickly, as patience isn't a virtue at that time of night with my mates!.
- Finely chop all the ingredients that can be chopped. Put this mixture into a bowl and add the mustard and vinegar. Slowly stir in the olive oil until you achieve the consistency you are looking for and balance the flavors with salt and freshly ground black pepper, and if necessary more red wine vinegar. Yield: 8 servings;
- Recipe courtesy Jamie Oliver .
- Salsa Verde is best made by hand by chopping very finely. It keeps well for a day but then starts to deteriorate. It's great with grilled, roasted or boiled meat, fish and vegetables. .
MEDIANOCHE (MIDNIGHT SANDWICH)
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.
Provided by Ana Sofia Pelaez
Categories Cuba Sandwich Pork Ham Swiss Cheese Pickles
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread both sides of each roll with mustard. Layer the bottom half with ham, pork, and cheese to cover the bread from end to end. Top with sliced pickles to taste. Brush the outside of the bread, both top and bottom, with butter.
- Heat a sandwich press over medium heat. Lightly brush the inside of the press with additional butter. Press the sandwich until the cheese is melted and the meats are warm, 3 to 5 minutes.
- Alternately, heat a 12-inch cast-iron skillet over medium heat. Create a press by wrapping a brick, heavy skillet, or can of soup in aluminum foil. Place the sandwich in the skillet and press down on the sandwich, turning once, until it is warmed through and the outside crust is golden, 2 to 3 minutes per side. Repeat with the remaining sandwiches. Slice on the diagonal and serve.
MIDNIGHT CARIBBEAN PORK SANDWICHES
These sandwiches are so tasty! They've got depth of flavor - savory, sweet, piquant, subtle and sublime. They're super easy to make and worth the (slow cooker) wait. -Elizabeth Bennett, Mill Creek, Washington
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.
Nutrition Facts : Calories 484 calories, Fat 29g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 400mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.
CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH
Make and share this Classic Cuban Midnight (Medianoche) Sandwich recipe from Food.com.
Provided by Dommynchristian
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
- Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.
Nutrition Facts : Calories 1330.3, Fat 81, SaturatedFat 36.8, Cholesterol 331.2, Sodium 1584.2, Carbohydrate 46, Fiber 2.3, Sugar 6.2, Protein 100.9
SUPER GRILLED "CUBAN" MIDNIGHT SANDWICH
"This sandwich is called a 'Media Noche' which translates to 'Midnight.' It is not exactly a "traditional" Cuban sandwich, for those of you fortunate to have had one, but this one makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips. COOKS NOTE: Bust out your Foreman Grill, or Panini Press! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Cuba.
Provided by kiwidutch
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together mayonnaise and Italian dressing.
- Spread mixture on hoagie rolls.
- Spread each roll with mustard.
- On each roll, arrange layers of turkey, ham, and cheese.
- Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
- Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook 2 more minutes, more or less!
Nutrition Facts : Calories 907.9, Fat 62.8, SaturatedFat 18.8, Cholesterol 136.7, Sodium 1830.4, Carbohydrate 41.2, Fiber 2.5, Sugar 6.2, Protein 44.8
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