Media Noche Sliders are a mini stack of all the things we love about a Cuban sandwich. Our favorite part? It’s definitely when we smother it in butter and bake it until the cheese has melted. Yum! Then you have the juicy ham, and it all makes for the perfect mouthwatering bite.
Media Noche, which translates to midnight, aptly names this sandwich because it is the go-to late night snack. A media noche sandwich is traditionally made with an eggy sweet bread that is spongy on the inside and has a crusty exterior.
The Hawaiian rolls are the perfect substitute so you can have a delicious balance between the savory ingredients and the slightly sugary bread. You can also use challah or brioche buns to mimic the traditional media noche bread if you wanted to switch it up.
Even though the Cuban Sandwich (find our recipe HERE), gets most of the attention, the Cuban Media Noche is equally great and always hits the spot. A Media Noche is essentially layers of ham, cheese and pickles piled high to make sandwich nirvana.
Media Noche Sliders Tip:
If you want to save time before guests arrive, you can assemble everything a couple hours before and pop it into the oven when you are ready to serve. You can serve it as an appetizer or a small entrée in a buffet style lunch. It completes a game day menu alongside Sriracha Grilled Chicken Wings and Oven Roasted Ribs.
Media Noche SlidersCourse: Appetizers, LunchCuisine: CubanDifficulty: Easy
One 12-count pack of Hawaiian Sweet rolls
1 ½ pounds of Ham, thinly sliced
½ pound of Gouda or Swiss cheese, thinly sliced
¼ cup of mayonnaise
¼ cup of yellow mustard
½ cup thinly sliced pickles, drained
5 tablespoons of butter, melted
- Preheat oven to 375 degrees.
- Split the buns horizontally with a sharp serrated knife. Keep them attached.
- Leave the bottom half of the buns on the tray it comes in. (The tray of Hawaiian rolls is oven safe.)
- Spread the mayo and mustard on the inside of each half. Add the cheese and ham. Add extra cheese to the top. Place 1 pickle on each square.
- Place the top half of the buns back on. Brush the top with butter.
- Slice through so each roll is separated into individual sliders but keep them together. Place them on a sheet pan and into the oven.
- Bake for 12-15 minutes until the tops are golden brown and the cheese has melted.
Serve warm from the oven.
- Garnish with mini cornichons or more sliced pickles