Cuban Medianoche on Sweet Egg Bread with Roast Pork and Ham

What you need

• 4 sweet egg bread rolls, about 15 cm (6 in) long, soft and slightly sweet
• 300 g (10 oz) cooked roast pork, thinly sliced
• 200 g (7 oz) cooked ham, thinly sliced
• 150 g (5 oz) Swiss cheese, thinly sliced
• 12 slices dill pickle, cut thin lengthwise
• 2 tbsp yellow mustard
• 3 tbsp butter, softened

Method

Restated from the original video

1. 1

   Split each roll in half horizontally with a serrated knife.

2. 2

   Spread a thin layer of mustard on the cut side of both halves.

3. 3

   Pile the pork on the bottom halves, then the ham, then the Swiss.

4. 4

   Lay the pickle slices over the cheese and close the sandwiches.

5. 5

   Spread the butter over the tops and bottoms of the rolls.

6. 6

   Heat a griddle or large heavy frying pan over medium-low heat for 2 min. The sweet bread browns fast, so keep the heat gentle.

7. 7

   Set the sandwiches in the pan and press them down with a heavy pan or a foil-wrapped brick. Cook until the bottoms are golden and the sandwiches have flattened to about half their height, 3-4 min.

8. 8

   Turn the sandwiches over, press again and brown the other side until the cheese melts, 3-4 min.

9. 9

   Cut each sandwich in half on the diagonal and serve hot.

Imported from hispanicfoodnetwork.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.