Monday, September 16, 2013

Grilled Cuban Sandwiches

Finally I have my hands on Daiya's new Swiss slices. Swiss cheese was my absolute favorite as a vegetarian, so as far as I'm concerned, this is the greatest food item to join the vegan ranks since the invention of tofu. I decided to feature it in a Cuban sandwich, which is traditionally made of ham, Swiss, and pickles, and then grilled. The sandwich supposedly earned its moniker because it was a popular lunch for cigar factory workers in Cuba. It later made its way to factory workers in Key West, where the sandwich remains popular. This version isn't technically grilled, but placing a heavy skillet on top helps mimic the plancha sandwich press in which traditional versions are cooked.

  • 2 tablespoons Dijon mustard
  • 1 (8-ounce) loaf French bread
  • 8 slices Daiya Swiss cheese
  • 12 slices vegan ham (such as Lightlife)
  • 8 sandwich-sliced dill pickles
1. Cut the bread in half horizontally, and spread the mustard over the cut sides of the bread.

2. Arrange half of the Swiss slices and half of the ham slices on the bottom of the loaf.  Top with the pickle slices, and then with the remaining Swiss slices and remaining ham. Cover with the top half of the loaf. 

Look the Daiya Swiss even has holes!

3. Cut the sandwich into 4 pieces.

4. Heat a large heavy skillet coated with cooking spray over medium-high heat.  Add the sandwiches and cover with an additional heavy skillet (cast-iron works well).  Cook for 2 minutes on each side.

I served with baked chips to round out this easy meal.

Nutrition Info:
4 servings (1 sandwich), Calories 335

Tasting Notes:
Well, now I know - why serve pickles on the side when you can add them right to the sandwich? The Swiss was exactly like I remember Swiss cheese to be, and got nicely gooey, melting into the ham and pickles. My baguette was quite crispy/crunchy, so next time I might use a slightly softer loaf (Italian bread perhaps), but that doesn't stop this sandwich from earning a 5.


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