I think my Cuban grandmother would probably kill me if she saw this, but after yesterday's potaje de garbanzos recipe (which is technically Spanish) I couldn't help but taking a look at another Latin favorite--the Cuban sandwich--and making it vegetarian for Day 4 of our Latin vegetarian series for National Vegetarian Week. This version of the sandwich is actually surprisingly hearty (thanks to the mushrooms, bell peppers and spinach) and still full of Latin flavor (thanks to the mustard and Chipotle sour cream). Although nothing can beat the classic (in my humble Cuban opinion), this vegetarian Cuban sandwich comes as a close second and would make a great (and healthy!) lunch option.

Read more ¿Qué más? Latin vegetarian recipe of the day: Potaje de garbanzos (Spanish chickpea stew)

Vegetarian Cuban Sandwich (recipe courtesy of Rafael Palomiro/Food Network)

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. 

Want to find other moms como tú? "Like" MamásLatinas on Facebook!

Have you ever made a sandwich you love into a healthy, vegetarian meal? Will you try this delicious-sounding vegetarian Cuban sandwich? Share with us in the comments below!

Image via stevendepolo/flickr

About the author

Irina Gonzalez is a Staff Writer for MamásLatinas. She loves pop culture, social media, photography and, above all, discovering new places. She's also a foodie eating healthy and learning to enjoy exercise.

Read More
LIKE WHAT YOU JUST READ?
Click LIKE below to find other posts like this one!
Keep Reading

Mamis...

I will try this. I have certainly adjusted recipes to make them vegetarian,

I have been working on getting back to my healthier self when I was vegetarian a few years back. To think I was vegetarian for at least 10 years and then back-tracked. :-/

either way, it's great to have new recipes to put into practice.

nonmember avatar
just made this tonight - I've been veg for about 16 years, so I can't make much of a comparison to the meat version, but I thought this was DELICIOUS! and relatively easy once the peppers are roasted! I just toasted it in a skillet with two of my pots on top of it. yum.
1-2 of 2
To leave a comment on this story, please log in with:
  • Facebook
  • MamásLatinas
  • Comment as a Guest
you are logged in as (logout)
Submitting comment, please wait...