Total:: 15 min
Prep:: 10 min
Cook:: 5 min

Yield:: 4 servings

Ingredients

4 (8-inch) long pieces French bread, halved lengthwise
1 tablespoon Dijon mustard
1 teaspoon Chipotle nonfat sour cream
1 roasted red bell pepper, seeded and sliced
4 oyster mushrooms, marinated and cooked (Sauteed)
1 handful lightly sauteed spinach
2 teaspoons nicoise olives, pitted and thinly sliced
4 thin slices low-fat white cheddar cheese
1 dill pickle thinly sliced lengthwise into long, fat (broad) slices

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

Name: Vegetarian Cuban Sandwich
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 4 (8-inch) long pieces French bread, halved lengthwise; 1 tablespoon Dijon mustard; 1 teaspoon Chipotle nonfat sour cream; 1 roasted red bell pepper, seeded and sliced; 4 oyster mushrooms, marinated and cooked (Sauteed); 1 handful lightly sauteed spinach; 2 teaspoons nicoise olives, pitted and thinly sliced; 4 thin slices low-fat white cheddar cheese; 1 dill pickle thinly sliced lengthwise into long, fat (broad) slices