Air date 8-29-2020
MIDNIGHT SANDWICH
“MY KEY WEST KITCHEN” by Norman and Justin Van Aken
Yield: Makes 1
1 small loaf Medianoche bread (a sweet, soft, egg enriched bread; you can substitute Jewish Challah or Hawaiian bread)
Your favorite mustard
3 thin slices roast pork
3 thin slices sweet deli ham
3 thin slices Swiss cheese
Pickle slices
Unsalted butter, for pressing (optional)
Cut the bread horizontally in half. Spread a thin layer of mustard on one or both sides. On the bottom half of bread, layer the slices of roast pork, then the ham, and finally the cheese. Top with some pickle slices and then replace the top half of bread.
If a cold sandwich just ain’t gonna do it, spread a little butter around the outside of the bread, wrap the sandwich up snugly in aluminum foil, and press it in a sandwich press.
No sandwich press? No problem. Place the sandwich in a frying pan over medium heat and use a heavy-bottomed pot or a brick double wrapped in foil to weigh it down. When the cheese is nice and melty and both sides are pressed and hot, your sandwich is ready to slice, traditionally on an extreme bias, and enjoy.
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