Medianoche (Midnight Sandwich)
- 4 large rolls Pan de Media Noche or sweet roll-like brioche or challah, sliced lengthwise
- 4 tablespoons yellow mustard
- 12 ounces sweet-cured ham, thickly sliced
- 8 ounces
- , sliced, trimmed of any excess fat, and at room temperature
- 4 ounces Swiss cheese (Emmentaler or Jarlsberg), thinly sliced
- 2 large dill pickles, thinly sliced crosswise
- 4 tablespoons butter, melted and cooled to room temperature, plus more for greasing
- Spread both sides of each roll with mustard. Layer the bottom half with ham, pork, andnheese to cover the bread from end to end. Top with sliced pickles to taste. Brush the outsidenf the bread, both top and bottom, with butter.
- Heat a sandwich press over medium heat. Lightly brush the inside of the press withndditional butter. Press the sandwich until the cheese is melted and the meats are warm,n to 5 minutes.
- Alternately, heat a 12-inch cast-iron skillet over medium heat. Create a press bynrapping a brick, heavy skillet, or can of soup in aluminum foil. Place the sandwich innhe skillet and press down on the sandwich, turning once, until it is warmed through andnhe outside crust is golden, 2 to 3 minutes per side. Repeat with the remaining sandwiches.nlice on the diagonal and serve.
rolls pan, yellow mustard, sweetcured ham, swiss cheese, dill pickles, butter
Taken from www.epicurious.com/recipes/food/views/medianoche-midnight-sandwich (may not work)