Medianoche

Julie Menghini’s medianoche layers prepared roast pork, her selected honey ham, Swiss cheese and sweet-pickle slices in supplied medianoche rolls. Her adaptation of the Three Guys From Miami recipe presses the buttered sandwiches until the bread is golden and the cheese melts.

The supplied meat and cheese come to room temperature as the recipe notes recommend. The insides of the rolls receive butter and are toasted in the selected optional skillet step. Optional Dijon mustard may be mixed with the optional sriracha that Menghini describes.

Pickles are placed on the bread, followed by roast pork, honey ham and Swiss cheese. The optional mustard is spread inside the bread as part of the assembly; the sandwich keeps the card’s sweet-pickle selection.

The griddle receives butter from the same listed portion. In this selected route, a bacon press flattens each sandwich for about three minutes before it is flipped. Cooking continues until the bread is golden brown and the cheese has melted.

The pressed sandwiches are sliced diagonally and served immediately. Menghini’s preparation retains the supplied roast pork, ham, cheese and bread as the components of this four-sandwich assembly.