Media Noche Pressed Pastry with Pulled Pork and Cheese

Name: Media Noche Pressed Pastry with Pulled Pork and Cheese
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 loaves (8 oz each) (450 g) Cuban bread (pan de agua), halved lengthwise and cut into 4 portions (each sandwich uses one half, divided lengthwise); 12 oz (340 g) Pulled pork (roasted or slow-cooked pork shoulder), warm, shredded or pulled into bite-sized pieces; 6 oz (170 g) Swiss cheese (sliced), sliced into thin slices (about ⅛ inch / 3 mm thick); 4 oz (115 g) Ham (sliced, preferably Cuban or Spanish ham), sliced or torn into small pieces; ½ cup (115 g) Dill pickle slices (or Cuban cured pickles), drained well, patted dry with paper towels; 3 tablespoons (45 g) Unsalted butter, softened, at room temperature; to taste Salt and black pepper

From the MyKitchenBank Kitchen

A Cuban Media Noche is a pressed sandwich of tender pulled pork, melted Swiss cheese, pickles, and a hint of ham, served on buttered Cuban bread and griddled until golden and crispy. The sweet bread contrasts beautifully with the savory fillings and the tart pickles, making it a beloved indulgence traditionally eaten at midnight on New Year's Eve. This version is made on a skillet or griddle, producing a warm, melty interior with a caramelized exterior.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 sandwiches

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Ingredients

4 servings

2 loaves (8 oz each) (450 g) Cuban bread (pan de agua), halved lengthwise and cut into 4 portions (each sandwich uses one half, divided lengthwise)
12 oz (340 g) Pulled pork (roasted or slow-cooked pork shoulder), warm, shredded or pulled into bite-sized pieces
6 oz (170 g) Swiss cheese (sliced), sliced into thin slices (about ⅛ inch / 3 mm thick)
4 oz (115 g) Ham (sliced, preferably Cuban or Spanish ham), sliced or torn into small pieces
½ cup (115 g) Dill pickle slices (or Cuban cured pickles), drained well, patted dry with paper towels
3 tablespoons (45 g) Unsalted butter, softened, at room temperature
to taste Salt and black pepper

Equipment (5)

Cast-iron skillet or flat griddle (10-12 inches / 25–30 cm)
Serrated bread knife
Cutting board
Wooden spatula or panini press (optional)
Instant-read thermometer

Steps

Before you start

Have your pulled pork ready and warm (about 160°F / 71°C)
Slice the Cuban bread and Swiss cheese before you begin
Set up a cast-iron skillet or flat griddle over medium heat
Gather pickles, ham, and butter at the counter for assembly

1
Assemble the sandwich
- Lay one Cuban bread piece on the cutting board, cut-side up.
- Starting with the bottom half, layer in this order: 1.5 oz (42 g) pulled pork, 1 oz (28 g) Swiss cheese, 1 oz (28 g) ham, 2 tablespoons (30 g) drained pickles.
- Top with the matching bread half, cut-side down, pressing gently to compact.
- Repeat with the remaining three sandwiches.
- Season the exterior lightly with salt and pepper if desired.
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Ready when: Fillings are evenly distributed and bread is held together firmly
Tip: Pat the pickles very dry to prevent sogginess. If the bread resists cutting, use a serrated knife with a gentle sawing motion.
2
Butter the exterior
- Using a pastry brush or small spoon, brush ¾ teaspoon (3.75 g) softened butter on the top and bottom exterior of each sandwich, coating both the crust side evenly.
- This will give the pressed sandwich a golden, caramelized finish.
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Ready when: Butter is evenly distributed in a thin, even layer
Tip: Don't overbutter; a thin layer is enough. Too much will smoke or burn on the griddle.
3
Preheat the griddleOven 375°F / 190°C
- Place a cast-iron skillet or flat griddle over medium heat (about 375°F / 190°C if using a surface thermometer).
- Let it heat for 2–3 minutes until a drop of water sizzles on contact but does not immediately evaporate.
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Ready when: Water droplet sizzles and dances on the surface without immediately disappearing
Tip: Medium heat is key; too high and the bread will burn before the cheese melts. Too low and the exterior won't caramelize.
4
Grill the first side
- Place the first sandwich on the hot griddle.
- If using a panini press or weighted skillet, press gently for 1–2 minutes (don't crush the sandwich).
- Without a press, simply cook undisturbed for 4–5 minutes.
- The exterior should turn golden brown and crispy, and you should hear a gentle sizzle.
- Resist the urge to move it; let the butter and bread caramelize.
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Ready when: Bottom crust is deep golden brown and the sandwich smells fragrant and toasted
Tip: If the bread starts to color too quickly (dark brown in less than 2 minutes), reduce heat slightly. If using a press, apply gentle, even pressure rather than heavy force.
5
Flip and finish cookingOven 165°F / 75°C
- Using a wide spatula, carefully flip the sandwich.
- Cook the second side for 3–4 minutes until golden brown and the cheese is fully melted inside (you may see it beginning to ooze slightly from the edges).
- The internal temperature should be about 165°F (74°C) for food safety.
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Ready when: Second side is golden brown, cheese is visibly melting and leaking from edges, and internal temperature reaches 165°F (74°C)
Tip: The sandwich will be delicate—flip it only once. If the flip feels risky, use two wide spatulas or a panini press for support.
6
Cook remaining sandwiches
- Transfer the finished sandwich to a serving plate and tent loosely with foil to keep warm.
- Repeat steps 4 and 5 with the remaining three sandwiches.
- You may need to briefly wipe the griddle with a paper towel between sandwiches if excess butter accumulates.
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Ready when: All four sandwiches are cooked and plated
Tip: Keep the griddle at medium heat throughout; if it begins to cool, raise the heat slightly for 30 seconds before the next sandwich.
7
Rest and serve
- Let each sandwich rest for 1–2 minutes on the serving plate before eating.
- The cheese will set slightly, making it less likely to spill out when you bite into it.
- Serve warm, whole or halved diagonally if desired, with extra pickles on the side.
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Ready when: Sandwich is still warm and melted cheese has firmed up slightly
Tip: Media Noche is traditionally eaten hot and fresh off the griddle, so serve immediately or within a few minutes.

Good to know

Tips

Pulled pork: If you don't have homemade pulled pork, use store-bought rotisserie pork (usually available in the deli section) or canned/jarred versions. Warm it gently before use.
Golden crust: The buttered exterior should turn deep golden brown, not pale. This caramelization is what makes Media Noche special. Don't rush the cooking or lower the heat too much.
Cheese melt: If the cheese isn't fully melted when the bread is brown, lower the heat slightly and cover the sandwich with a lid or baking sheet for 30–60 seconds to trap heat and finish the melt.
New Year's Eve tradition: Media Noche means 'midnight' in Spanish—traditionally eaten at the stroke of midnight on December 31st to bring good luck. Make a batch for a festive gathering!

Make ahead

The pulled pork can be prepared 1–2 days ahead, cooled, and refrigerated in an airtight container. Reheat gently on the stovetop or in a low oven (300°F / 149°C) until warm before assembling sandwiches. The sandwiches themselves are best made and griddled fresh, though you can assemble them up to 30 minutes ahead and wrap them in plastic wrap at room temperature.

Storage & reheating

Leftover Media Noche sandwiches are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat for 2–3 minutes per side until warmed through and the cheese is melted again. Do not microwave, as it will make the bread soggy. For longer storage, wrap cooled sandwiches individually in plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature for 1 hour, then reheat as above.

Substitutions

Cuban bread (pan de agua) → Portuguese roll, brioche, or Italian sub roll. Cuban bread's sweetness and light crumb are ideal, but other sturdy, slightly sweet breads work. Avoid dense or thin-crust breads, which won't hold the fillings or achieve the same caramelized crust.
Pulled pork (roasted or slow-cooked pork shoulder) → Roasted chicken, pulled turkey, or slow-cooked beef brisket. Any tender, flavorful meat will work. Keep the quantity the same and ensure it is warm before assembly.
Swiss cheese (sliced) → Provolone, mozzarella, or a mild cheddar. Swiss cheese's mild, slightly nutty flavor pairs beautifully with the other ingredients, but any melting cheese with a mild to medium flavor will work.
Dill pickle slices (or Cuban cured pickles) → Bread-and-butter pickles or Cuban cured pickles (encurtido). The acidity and crunch of pickles are essential to the Media Noche's balance. Dill provides a classic flavor, but sweeter or more assertive brines also work well.