Main Course
Media Noche: The Sweet Egg Bread Cuban Sandwich
Original name: Media Noche (Cuban Sweet Egg Bread Sandwich)
About this dish
The media noche is the after-midnight cousin of the classic Cuban sandwich, built on a sweet, soft egg bread that gives it a subtle, almost brioche-like tenderness. Its exact origins are debated, but it has long been a staple of Cuban cafeterias in Havana and later Miami, where it was served as a late-night supper.
This version captures that balance: roast pork, ham, Swiss cheese, pickles, and a mojo-style mustard, all pressed until the bread is crisp and the cheese has melted into the meat. It is a sandwich that rewards patience and a hot plancha.
Ingredients
UK and US measurements are both included for every recipe.
Media noche bread
grain2 loaves (about 15 cm / 6 in each)
Imperial measurement: 2 loaves (about 6 in each)
Roast pork (lechón asado)
protein200 g
Imperial measurement: 7 oz
Sweet glazed ham
protein120 g
Imperial measurement: 4 oz
Swiss cheese
dairy120 g
Imperial measurement: 4 oz
Dill pickles
vegetable8 slices
Yellow mustard
seasoning2 tbsp
Unsalted butter
fat2 tbsp
Method
Prepare the bread
PT3MSlice each media noche loaf in half horizontally, keeping the hinge intact if possible. If the bread is very soft, lightly toast the cut sides in a dry skillet for 30 seconds to firm them up.
Spread mustard
PT1MSpread 1 tablespoon of yellow mustard evenly on the bottom half of each loaf. Add a second thin layer if you like a sharper bite.
Layer the meats and cheese
PT3MOn the mustard-coated bottom, layer the roast pork, then the ham, then the Swiss cheese. Tuck the pickle slices along the length of the sandwich so they sit flat.
Close and butter
PT2MPlace the top half of the bread over the filling and press gently. Spread the softened butter over the top and bottom crusts of each sandwich.
Press and griddle
PT10MHeat a plancha or cast-iron griddle over medium heat. Place the sandwiches on the hot surface and press with a heavy skillet or sandwich press. Cook for 4-5 minutes per side, until the bread is crisp and golden and the cheese has melted.
Rest and slice
PT2MTransfer the sandwiches to a cutting board and let them rest for 1 minute. Cut each in half diagonally and serve immediately.
Equipment
- cast iron press or heavy skillet
- griddle or large cast-iron pan
- knife
- cutting board
Nutrition facts
Tips
- For the most authentic texture, use soft, slightly sweet media noche bread, if you cannot find it, a soft brioche or Hawaiian roll works as a substitute but will be denser.
- Press the sandwich firmly but evenly—too much pressure will squeeze out the cheese, while too little will leave the bread greasy instead of crisp.
- Roast pork with a good amount of mojo marinade adds the garlic-citrus note that defines a great media noche, leftover lechón asado is ideal.
- Let the pressed sandwich rest for a minute before slicing so the cheese sets slightly and the layers hold together.
Serving suggestions
- Serve with a side of plantain chips or a light watercress salad.
- Pair with a cold malta or a strong cafecito for a true Cuban late-night experience.
- Cut into smaller pieces and serve as part of a sandwich platter for gatherings.
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Recipe by
Elena Cardenas
Specialises in Cuban cuisineElena makes black beans with sofrito and a bay leaf. She is a bean queen.
Describe yourself in three words: Beany, sofrito-y, bay leaf.