Cuban Midnight Sandwich - Ethnic Foods R Us

The Cuban Midnight Sandwich is actually most often taken at lunch time in Cuba. But for a midnight “snack” it is also tremendous. Rich flavors, filled thick with hearty slices of delicious meats, cheese, and pickles, a Cuban Midnight Sandwich is a full meal in itself.

Cuban Midnight Sandwich Recipe-

Ingredients:

For the Cuban Pork-

1 lb. boneless pork butt or shoulder
Kosher salt and freshly ground black peppercorns
1 tbsp. ground cumin
1 tbsp. dried oregano
2 tbsp. extra-virgin olive oil
6 large cloves garlic, peeled and smacked with the side of a wide knife
1 tsp. dried red chili flakes
1 medium onion, peeled and sliced
1-1/2 cups sour orange juice
1 cup chicken broth
2 bay laurel leaves

For the Sandwich-

1 long roll Cuban Midnight Sandwich bread
Whole grain Dijon mustard, for the spread
8 thin slices Swiss cheese
1 cup bread and butter pickles
8 thin slices deli ham
Kosher salt and freshly ground black peppercorns
Olive oil

Directions:

To Prepare the Pork-

Start with braising the pork butt or shoulder meat. If it comes loose, tie the meat up in a roll with kitchen twine in several places. You want it to maintain its shape while being cooked. You can also ask your butcher to do this for you.
Season the meat with oregano, cumin, salt and pepper.
Place a pressure cooker on the stovetop over medium-low heat, and add in 2 tablespoons of the olive oil.
Now add in the chili flakes and smashed garlic and cook until the garlic becomes infused with the oil and fragrant.
Put the pork meat into the cooker, add onion slices around the pork, cook until the pork is starting to brown. Then add in the chicken broth, bay leaves, and sour orange juice.
Secure the pressure cooker’s lid, and cook, depending on the size of your cooker, for 20 to 25 minutes. The meat should be well tenderized when done. When good and tender, allow the meat to cool in the juices before removing the twine and carving it into slices.

To Assemble the Cuban Midnight Sandwiches-

Slice the bread in half lengthwise, slather on a generous spreading of the mustard on the insides of both halves, and then start layering the filling.
First a layer of cheese, then the deli ham. Season to taste with salt and pepper on the ham, then add a layer of the pork. Drizzle a bit of the pork cooking juices over the pork. Then add another layer of cheese, and finally a layer of bread-and-butter pickles.
Heat a large skillet over medium heat, with a light coating of olive oil. Place the sandwiches on the skillet and then lay another heavy skillet on top of the sandwiches. You want the weight to compress the thickness of the sandwiches, so if your top skillet is not heavy enough, put some weights in it. Bricks work well, as do large cans of tomatoes or beans. Press down firmly, and cook each side for 5 to 7 minutes, or until the sandwich’s thickness has compressed to about one-third of its former size, and the bread is nice and crispy.
Serve your Cuban Midnight Sandwich with beans, rice and plantain chips.