This is a variation on the medianoche - which means "midnight" in Spanish, as it's meant to be a sweet and savory midnight snack. Medianoches are Cuban sandwiches served on sweet pineapple bread. I use Hawaiian rolls to capture the sweetness, and bake it in a pan for simplicity.
You'll need:
- 12-pack sweet Hawaiian dinner rolls
- shredded Mojo pork (reheat if you're using leftover - it'll be easier to work with)
- sliced deli ham
- sliced Swiss cheese
- dill relish
- yellow mustard
- 1 stick butter, melted
Grease a 13x9 baking pan and preheat the oven to 375.
Leave the Hawaiian rolls stuck together, but use a serrated knife to cut through so the whole sheet opens like a sandwich. Put the top layer to the side and we'll pile up ingredients on the bottom. Go on and put this in the pan.
Start with a layer of Swiss cheese - I use 4 slices that I tear up to fill in the edges. Don't worry about staying within the "roll" area - you can slice it into slider portions later.
Add a layer of Mojo pork.
Cover with a layer of sliced ham.
Add another layer of Swiss cheese.
Spread dill relish over the cheese layer, then put yellow mustard over that.
Put the top layer of rolls on top now.
Mix about 1/4 c mustard with the melted butter, and use a spoon to spread it over the rolls. Be generous! :) Then spray a sheet of aluminum foil with cooking spray and cover the whole pan tightly.
Bake 30 minutes (covered, so the cheese melts). Serve immediately, or at room temperature.
Mix it up:
- Use dijon mustard instead of plain yellow
- Try different kinds of relish - sweet, or even spicy cherry pepper relish