Vegan Cubano Sandwich
An updated version of a classic – treat yourself to a vegan cubano sandwich. Perfect with a side of curtido.
Servings Prep Time
2sandwiches 5minutes
Cook Time Passive Time
10minutes per sandwich 30 minutes for marinating
Servings Prep Time
2sandwiches 5minutes
Cook Time Passive Time
10minutes per sandwich 30 minutes for marinating
Ingredients
Instructions
  1. In a small mixing bowl, combine the 5 teaspoons of yellow mustard, the garlic, olive oil and dill pickle juice. Mix well.
  2. Dip each of the Tofurkey vegan deli slices into the bowl of mustard mix, coating both sides of each slice. Place each dipped slice into another small soup or cereal bowl. Once all the slices have been coated, scrape any remaining mustard mix from the first bowl into the bowl with the deli slices.
  3. Cover the bowl of deli slices and place in the refrigerator for at least 30 minutes. This step can be done earlier in the day or the night before. The deli slices can marinate for hours or overnight.
  4. Once the vegan deli slices are marinated, cut the French or Cuban bread into 8-inch sections, one section for each sandwich. Cut the bread in half lengthwise to make a top and a bottom bun.
  5. On both sides of each sandwich, spread a thin layer of mustard and vegan mayo.
  6. Using 2-1/2 to 3 slices per sandwich, break the vegan cheese into smaller pieces (if necessary) and line both sides (top and bottom of the sandwich) of the bread with the vegan cheese slices. Try to make a solid layer.
  7. Add four dill pickle slices to each side of the sandwich bun. Arrange them identically staggered on both sides, so that when you flip them over, there will be a pickle in every bite. Sprinkle black pepper over all the vegan cheese and pickles.
  8. Remove the marinating deli slices from the fridge.
  9. Using a large non-stick skillet, layer the deli slices carefully around the bottom of the pan. Turn the burner on low to medium and warm the meat until just heated through.
  10. Take each slice from the skillet, fold it in half and place it on the cheese and pickle bread, 3 or 4 deli slices per side. Each sandwich will have 7 or 8 total deli slices.
  11. Very carefully flip the top bread slice over to put the sandwiches fully together.
  12. Using a butter knife, butter the top and bottom of the bread, on the outside of the sandwich. If you prefer, you can melt the butter and brush it on. It doesn’t need to be exact, so just spreading it on unmelted is fine. You can also pre-butter the bread slices before assembling the sandwich.
  13. Preheat your griddle or panini maker. (I set my panini maker on high to start, then reduce it to a medium or low setting to let the cheese melt and the bread brown.)
  14. Place the sandwich carefully on the griddle, and using a wooden spoon or tongs to hold the sandwich in place (holding the end of the spoon or tongs against the sandwich to keep it from sliding), slowly lower the top of the panini griddle and begin to press down to smash the bread and make the sandwich flatten. You might have to open the griddle and rearrange the sandwich if the top bun slides.
  15. Once the sandwich is flattened and is cooking, reduce the heat and cook for about 10 minutes. The bread will be slightly hardened and beginning to brown, and the cheese will be slightly melted.
  16. Remove the cooked sandwich from the griddle and wrap in aluminum foil. Place in your oven, set on a “warm” setting (175 to 180 F) while you grill the next sandwich.
  17. Once both of the sandwiches are done, remove them from the oven. Carefully slice them on the diagonal and serve warm. Salvadoran curtido or any fresh slaw makes an excellent side with these sandwiches.
Recipe Notes

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