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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.

Recipe Details

  • Yield: 4 Servings
  • Course:
  1. For the Medianoche Slice loaves in half lengthwise.
  2. Spread mango chutney on each half.
  3. Layer both sides with the Swiss cheese, then pork and finally ham. Top with the remaining bread.
  4. Heat grill pan on medium high heat.
  5. 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
  6. 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.
  7. For the Mango Mustard Chutney Heat the olive oil in a saucepan and then add the next four ingredients. Sauté, stirring often, until onions are translucent.
  8. 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.
  9. Add the mustards and Sriracha, cook an additional five minutes and then allow chutney to cool.
  10. Plan ahead! Mango chutney can be made in advance and refrigerated in a tightly sealed container for up to one week.

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