Sourdough Discard Cuban Medianoche Roasted Pork and Cheese Tartine
A Cuban-inspired tartine featuring pan-seared sourdough discard bread topped with sliced roasted pork, melted Swiss cheese, yellow mustard, and pickled onions. Built on a crispy golden bread base and finished warm, this open-faced sandwich captures the essence of the classic medianoche in tartine form—perfect for lunch or a light dinner.
Steps
Before you start
- Have room-temperature sourdough discard ready (or let it sit out 30 minutes if cold)
- Slice roasted pork and onions before you begin cooking
- Have all toppings assembled and within reach for quick assembly
Mix Quick Sourdough Batter
- In a medium bowl, combine the room-temperature sourdough discard with 1 tablespoon water to loosen it slightly.
- Add the all-purpose flour, warm water, and kosher salt.
- Stir vigorously with a wooden spoon until a thick, shaggy batter forms—it should be wetter than dough but thick enough to hold shape on a skillet.
- The mixture will be slightly sticky and uneven.
- Do not knead.
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Ready when: Mixture is thick and shaggy, all dry flour incorporated
Tip: Don't overwork the batter—it should remain slightly lumpy for a better crust texture
Heat Skillet and Oil
- Place a large skillet (10–12 inches) over medium-high heat.
- Add 1 tablespoon of the olive oil and let it heat until just shimmering, about 1 minute.
- Tilt and swirl the pan to coat evenly.
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Ready when: Oil shimmers and moves freely across the pan
Fry Two Tartine Bases
- Using a large spoon or ice cream scoop, drop two portions of the sourdough batter into the hot skillet, spacing them about 2 inches apart.
- Each should be roughly 3–4 inches wide and ¼ inch thick.
- Let them fry undisturbed for 2–3 minutes until the bottoms are deep golden brown and crispy.
- Flip carefully using a thin spatula and fry the second side for another 2–3 minutes until golden.
- Transfer to a clean cutting board and let cool slightly, about 1 minute.
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Ready when: Both sides are deep golden brown and crispy; bread sounds hollow when tapped
Tip: Use a thin, offset spatula for the flip to avoid breaking the bread. If the pan loses heat, let it reheat for 30 seconds between cakes.
Warm Pork and Reduce Heat
- Reduce the skillet heat to medium.
- Add the remaining ½ tablespoon olive oil.
- Add the sliced roasted pork to the pan and warm it gently for 1–2 minutes, stirring occasionally, until heated through and just beginning to crisp at the edges.
- Remove to a plate.
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Ready when: Pork is steaming and warmed through, with light browning on edges
Tip: Don't overcrowd the pan—if needed, warm the pork in two batches to get good browning
Assemble and Melt Cheese
- Place both fried sourdough bases back in the warm skillet, side by side.
- Spread ¾ tablespoon mustard on each tartine.
- Top each with half of the warmed pork, spreading it evenly.
- Scatter the torn Swiss cheese over the pork on both tartines.
- Cover the skillet with a lid or large piece of foil and let sit on medium heat for 1–2 minutes until the cheese melts and the bread warms through.
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Ready when: Cheese is melted and slightly bubbly; bread is warm throughout
Tip: If you don't have a lid, use a baking sheet or foil tent—this speeds up melting without drying the bread
Top and Serve
- Remove the skillet from heat.
- Scatter the drained pickled red onions over each tartine, dividing them evenly.
- If using fresh cilantro, sprinkle it over the top.
- Transfer each tartine to a warm plate and serve immediately while the cheese is still melted and the bread is crispy.
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Tip: Serve immediately for the best contrast between crispy bread and melted cheese. Pickled onions add bright, tangy acidity that cuts through the richness.
Good to know
Tips
- Sourdough discard at room temperature gives you better rise and flavor development than cold discard—plan ahead or let it sit on the counter for 30 minutes before use
- For authentic mojo pork, marinate pork shoulder overnight in a mixture of fresh orange juice, lime juice, garlic, cumin, and oregano, then roast low and slow until tender
- The quick fried base skips the traditional sweetness of medianoche bread (made with a little sugar) in favor of the sharp tang of sourdough—a modern twist that works beautifully with the mustard
- Pickled onions are essential; their acidity balances the richness of cheese and pork. Make a quick batch: thinly slice red onion, pour hot white vinegar with a pinch of salt over it, let cool, and chill for at least 1 hour
Make ahead
Sourdough discard can be prepared up to 4 hours ahead and kept at room temperature; roasted pork can be made 2–3 days ahead and reheated. Pickled onions last refrigerated for up to 2 weeks. Assemble and fry the tartines fresh to order for maximum crispiness.
Storage & reheating
These tartines are best eaten fresh. Leftover fried sourdough bases can be stored in an airtight container at room temperature for up to 1 day and re-crisped in a 375°F (190°C) oven for 3–4 minutes. Do not refrigerate assembled tartines, as the bread will soften.
Substitutions
- roasted pork (such as mojo pork or simple roasted pork shoulder) → Pulled pork, carnitas, or roasted chicken. Use equal weight; pulled pork will be looser, carnitas richer and more decadent, chicken lighter
- Swiss cheese → Emmental, Gruyère, or mild cheddar. Choose a cheese that melts smoothly and complements the mustard's tang
- yellow mustard (preferably Creole or spicy) → Spicy brown mustard or Dijon. Dijon is milder and more refined; spicy brown adds heat and earthiness
- pickled red onion → Fresh lime juice and thinly sliced red onion tossed with a pinch of salt. Less tangy but fresher; let sit 10 minutes before serving so the onion softens slightly
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- Meal
- Lunch
- Cuisine
- Cajun & Creole
- Diet
- Sugar-Free
- Method
- Stovetop