Medianoche with Mango-Mustard Chutney

Mango-mustard chutney imparts a sweet-and-sour Miami kiss to layers of juicy roasted pork, ham, and meltingly smooth Swiss cheese pressed between halves of soft Medianoche bread.

  • Course: Lunch
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INGREDIENTS

Black Forest Ham

  • cloves minced garlic
  • cooking spray
  • diced peeled fresh (or frozen) mango
  • diced Spanish onion
  • Dijon Mustard
  • For the Mango Mustard Chutney
  • For the Medianoche
  • ground cumin
  • lemon juice
  • loaves Medianoche bread
  • mango mustard chutney
  • olive oil
  • roast pork
  • Salt and pepper to taste
  • Sriracha to taste
  • Swish Cheese
  • whole grain mustard

DIRECTIONS

  • For the Medianoche Slice loaves in half lengthwise.
  • Spread mango chutney on each half.
  • Layer both sides with the Swiss cheese, then pork and finally ham. Top with the remaining bread.
  • Heat grill pan on medium high heat.
  • Spray pan liberally with cooking spray and place sandwiches in pan. Place Panini press on top and cook for three to four minutes or until toasted
  • Spray pan liberally with cooking spray and place sandwiches in pan. Place Panini press on top and cook for three to four minutes or until toasted.
  • For the Mango Mustard Chutney Heat the olive oil in a saucepan and then add the next four ingredients. Saute, stirring often, until onions are translucent.
  • Add the mango and lemon juice, turn the heat to low and cook for fifteen minutes or until the mango has broken down to a consistency similar to chunky applesauce.
  • Add the mustards and Sriracha, cook an additional five minutes and then allow chutney to cool.
  • Plan ahead! Mango chutney can be made in advance and refrigerated in a tightly sealed container for up to one week.