Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Soft egg buns or egg dinner rolls, halved |
| 1 tablespoon | Mayonnaise |
| 1 teaspoon | Prepared mustard |
| 2 smalls | Dill pickles, thinly sliced lengthwise |
| 2 slices | Swiss cheese |
| 4 ounces | Thinly sliced cooked pork loin or roast pork |
| 4 ounces | Sliced boiled or baked ham |
| ½ teaspoon | Salted butter for brushing |
Midnights are made with soft egg buns, which are available in Spanish markets. Midnights are made commercially in a sandwich grill, but the home cook will have excellent results using an oven.
Preheat the oven to 375 degrees F. Spread one half of each bun with mayonnaise, and the remaining halves or slices with mustard.
Distribute the filling ingredients evenly between the mayonnaise-spread halves, starting with the pickle, followed by the cheese, pork, and ham, and top with mustard- spread halves, making 2 sandwiches.
Place the sandwiches on a lightly oiled baking sheet and brush the tops lightly with butter. Place a heavy cast- iron skillet over both sandwiches to weigh them down and bake until crisp and hot, 15 to 20 minutes. Makes 2 sandwiches. From: Earl Shelsby Date: 09-15-94 Submitted By GAIL SHIPP On 08-15-95