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DINNER TONIGHT! | SECOND HELPINGS

Cuban Squeeze

May 03, 2000|MAYI BRADY | TIMES STAFF WRITER

Being Cuban, I've eaten my share of Media Noche Sandwiches. But until recently, I'd never made one.

Contemplating that leftover grilled pork loin in the fridge, I figured it was time. I don't own a sandwich press (who does?), so I improvised with two skillets and a couple of big cans of crushed tomatoes. Not bad.

The key to a good Media Noche is using a slightly sweet roll and good bread-and-butter pickles. Sweet bread rolls can be found at any Latino market. As the name suggests, these sandwiches make a great midnight snack.

Media Noche Sandwiches

Active Work and Total Preparation Time: 20 minutes * Easy

4 sweet bread rolls

1/4 cup Dijon mustard

1/2 pound roasted or grilled pork loin, thinly sliced

1/2 pound sliced ham

1/2 pound sliced Swiss cheese

1/2 cup bread and butter pickles

Nonstick cooking spray

* Slice each roll in half and spread with mustard. Evenly divide pork, ham, cheese and pickles among rolls, making sandwiches.

* Coat large skillet with nonstick spray and heat over medium heat. Place sandwiches in skillet. Place slightly smaller skillet over sandwiches and weigh down with 2 large cans. Press down hard on cans to flatten sandwiches. Cook until cheese just begins to melt, about 3 to 4 minutes.

* Remove cans and skillet and turn sandwiches over. Repeat process until bread is slightly crunchy and cheese has melted completely, about 5 minutes.

4 servings. Each serving: 635 calories; 1,677 mg sodium; 126 mg cholesterol; 31 grams fat; 37 grams carbohydrates; 46 grams protein; 0.17 gram fiber.

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