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Cuban Medianoche on Brioche Rolls

Cuban Medianoche on Brioche Rolls


• 6 Turano Brioche Rolls
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 boneless pork loin (about 1 pound, 5 ounces)
• 2 tablespoons olive oil
• 2 tablespoons yellow mustard
• 8 ounces thinly sliced Swiss cheese
• 9 ounces sliced dill pickles
• 12 ounces thinly sliced deli ham
• 4 tablespoons butter, at room temperature


① Arrange rack in the middle of the oven and heat to 400°F. Combine the salt, garlic powder, cumin, and pepper in a small bowl. Sprinkle all over the pork. Heat the oil in a large oven-safe skillet on medium-high heat until shimmering. Add the pork loin and sear on all 4 sides until golden-brown, 2 to 3 minutes per side.
②Transfer the skillet to the oven and roast until the internal temperature registers 155°F, 30 to 40 minutes. Set aside to cool completely, about 45 minutes. Cut crosswise into 1/8-inch-thick slices, or as thin as possible.
③ Heat a panini press or a large cast-iron skillet on medium-high heat. Meanwhile, assemble the sandwiches.
Split the buns in half, making sure to not cut the whole way through. Spread the mustard on the cut side of the top halves of the buns. Top the mustard with the Swiss cheese, pickles, and ham. Divide the pork among the bottom buns. Close the buns and spread the butter on the outsides of the buns, spreading on both top and bottom.
④ Place the sandwiches in the heated panini press, working in batches if needed, and close. Press until golden-brown on both sides, 3 to 5 minutes.

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