Vegetarian Cuban Sandwich Recipe

Vegetarian Cuban Sandwich

Recipe by Rafael Palomiro

Watch the video to learn how to prepare this dish.

• Yield: Serves 4
• Total Time: 15 minutes
• Preparation Time: 10 minutes
• Cooking Time: 5 minutes

Nutritional Information Per Serving (1 of 4): Calories 120, Total Fat 6g, Saturated Fat 3g, Carbohydrates 12g, Dietary Fiber 2g, Sugars 2g, Protein 7g, Cholesterol 15mg, Sodium 349mg

Ingredients:

• 4 pieces of French bread (8-inch length), sliced lengthwise
• 1 tablespoon Dijon mustard
• 1 teaspoon chipotle-flavored nonfat sour cream
• 1 roasted red bell pepper, seeded and cut into slices
• 4 oyster mushrooms, marinated and sauted
• A handful of lightly sauted spinach
• 2 teaspoons sliced, pitted nioise olives
• 4 thin slices of reduced-fat white cheddar cheese
• 1 dill pickle, sliced thinly lengthwise into broad strips

Cooking Instructions:

1. Preheat a griddle, sandwich press, or cast-iron skillet until very hot. Spread mustard and chipotle sour cream on the top halves of the bread. On the bottom halves, layer the roasted peppers, sauted mushrooms, spinach, olives, cheese, and pickle slices.
2. Place the top halves over the fillings, then wrap each sandwich tightly in aluminum foil.
3. Place the wrapped sandwiches on the hot griddle or skillet. Then put a heavy skillet or weight (a brick can work) on top to press the sandwiches evenly.
4. Cook for 3 to 5 minutes, applying pressure occasionally to compress the sandwiches.
5. Remove from heat and serve immediately for best flavor and texture.

This recipe was contributed by culinary professional Rafael Palomiro of Sonora Restaurant, New York, NY. It has not been tested in a typical home kitchen environment.