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Midnight Sandwich

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Apr 15, 2008 1:51 pm US/Pacific

Midnight Sandwich

from Hangar 17

Check out this 'Midnight Sandwich' made with cuban pork from Hangar 17.

Hangar 17
1630 S Street
Sacramento
916.447.1717
www.hangar17bar.biz

INGREDIENTS:

3-4 lb pork cushion / shoulder(butt)
1 ½ lb thinly sliced ham
½ lb sliced swiss cheese
1 jar sliced pickles (sandwich style)
Mayo and Dijon or brown mustard to taste
6 soft French rolls split in half 

For pork rub

1. 3-4 cloves smashed garlic
   ¼ cup lemon juice
   ¼ cup olive oil
   1 Tbl kosher salt
   1 Tbl black peppers

1. Combine all ingredients in small bowl and let sit for 15-20 minute to allow flavors to mix.
2. Drizzle over pork and rub in with hands to ensure even coat.
3. Place pork in preheated 350 degree oven until internal temperature is 155-160. (roughly 22 minutes per pound, so work out the math to the size of your roast.)
4. Once pork is cooled slice very thin with a sharp knife or a meat slicer.

  Sandwich Assembly

1. Start by lightly toasting the split rolls. (buttering them is an option) 
2. Assemble sandwich starting with bottom half of roll, stack in this order:  Mustard on bread, swiss cheese, sliced ham, sliced pork, dill pick slices, swiss cheese(again), and finally mayo top roll and put together. 
3. The Midnight is a pressed sandwich like an Italian Panini so have a large pan or wide skillet on med-high ready to toast the outsides.  Don't be afraid to smash down the top and bottom of the sandwich, this will ensure cheese melts and inside warms through. 
4. Press both sides until bread is crunchy and toasty, then enjoy.