This is a delicious take on the Cuban ‘media noche’ (“middle of the night”) sandwich. Feel free to play around with the meats, especially any Italian sliced meats. I have been making this sandwich for years, and it is soooo good!
INGREDIENTS:
- 1⁄2 cup olive oil
- 3 T white wine vinegar
- 1 large shallot, minced
- 4 tsp minced fresh oregano
- 3 T finely chopped pitted brine-cured green olives
- 3 T capers, drained and chopped
- 3 T pepperoncini, chopped finely
- 1 rectangular 10x7x1.5” bread loaf, such as ciabatta
- 3 oz sliced provolone cheese
- 4 oz. sliced Black Forest ham
- 3 T butter, room temperature
- 3 oz Teleme or Fontina cheese, grated (about 1 cup)
- 1 cup thinly sliced iceberg lettuce
DIRECTIONS:
- Whisk olive oil, vinegar, shallot, and oregano in a small bowl: season dressing with salt and pepper. Set aside. In another small bowl, mix olives, capers, and pepperoncini.
- Cut the top crust (about 1/3 inch) off bread and discard. Cut bread horizontally in half.
- Arrange provolone cheese on cut side of bottom half, covering completely. Top with layer of salami, then ham. Spread olive relish over ham.
- Press top half of bread, cut side down, atop relish; spread outside of sandwich with butter (butter both sides).
- Heat a panini press, or a heavy large skillet over medium heat for about 3 minutes. Close panini press; or if using a skillet, press sandwich to compact slightly with a second skillet.
- Cook until the bread is golden on both sides and cheese melts. If using a skillet, flip when the bottom side is browned and repeat.
- Transfer sandwich to work surface. Lift off bread top; sprinkle with Teleme or Fontina, lettuce, and spoon on the shallot vinaigrette. Press bread back onto the sandwich and cut into quarters.