Vegetarian Cuban Sandwich
- Total:
- 15 min
- Prep:
- 10 min
- Cook:
- 5 min
- Yield:
- 4 servings
Ingredients
Directions
Heat a griddle (or use a sandwich press) or cast-iron skillet to very hot. Spread the mustard and sour cream on the top halves. On the bottom halves layer the roasted pepper, mushrooms, spinach, olives, cheese and pickle. Cover with the top halves, and wrap each sandwich tightly in aluminum foil. Place these sandwiches on the griddle or skillet, and then place a heavy skillet on top; try to distribute the weight evenly over the sandwiches. (You can even use a brick to do this!) Cook 3 to 5 minutes, pressing down occasionally to flatten the sandwiches. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rafael Palomiro, Sonora Restaurant, New York, NY
My Private Notes
Now Playing
No-Churn Watermelon Ice Cream Slices 00:53
Now Playing
Crispy Chicken Parm Balls 00:47
Now Playing
Strawberry Shortcake Cupcakes 00:41
Now Playing
Four-Flavor Sheet Pan Pancakes 00:50
Now Playing
Giant Reese's Cup with Pieces 00:51
Now Playing
