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South Beach Medianoche with Mango-Mustard Chutney

South Beach 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.



4 6-inch loaves of Medianoche bread French baguettes work as well
8 slices of roast pork
8 slices of Black Forest ham
8 slices of swiss cheese
4 tablespoons of mango mustard chutney
cooking spray
Mango Mustard Chutney: !!HEADER!!
2 cloves of garlic minced
2 tablespoons of olive oil
1 cup of Spanish onion diced
1/4 teaspoon of cumin ground
salt & pepper to taste
1 cup of mango fresh, peeled, diced
2 tablespoons of lemon juice
1/4 teaspoon of whole grain mustard
1/4 teaspoon of Dijon mustard
Sriracha to taste


  1. Slice loaves in half lengthwise.
  2. Spread 2 tablespoons 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. Flip sandwiches over and repeat on the other side. Cut in half and serve.
  7. 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.