Media Noche (Cuban Ham Sandwich) servings: 5
Guest Chef: Mike Logesky Executive Sous Chef Saint Vincent College Latrobe PA
¾ lb roasted pork shoulder, sliced thin
¾ lb ham, sliced thin
½ lb Swiss cheese, sliced thin
½ lb dill pickle chips
5 ea 6” hoagie buns, cut in half lengthwise
½ cup mustard
4 tbsp butter, melted
1. To assemble each sandwich, layer 2 oz. of roasted pork, 2 oz. of ham, 1 oz. of cheese and pickle slices on the bottom part of each roll.
2. Spread 1 tbsp of mustard on the inside of the top of the roll and place on sandwich.
3. Brush the outside of the sandwich, top and bottom, with the butter and grill on a panini press for about 3 minutes or until heated through.