Kristal and I LOVE a good cuban sandwich but haven't found a recipe until recently. I have not tried this one so I can't vouch for it, but I can assure you that we will try it soon!
The inspiration for this comes from a little place in Key West, FL called the "Green Republic". This is an amazing restaurant on Fleming St. (just a block off Duval) and they have a bunch of vegan options on their menu. All the veggie meats are made fresh in the little restaurant and the owner was really cool! The website is http://www.greenrepublicstores.com/ and if you ever are in the area it is a GREAT place to stop by for a quick lunch! Enjoy!
Vegan Cuban Sandwich
1 loaf Cuban bread (soft french bread would also work)
1 package seiten
4 dill pickle slices chopped into smaller pieces
mozzarella (or swiss if there is such a thing) soy cheese
yellow mustard
vegenaise or soy mayo
vegetarian worstershire
ground cumin
garlic powder
salt & pepper
soy butter/marg
First cut about a 12 inch segment of the Cuban bread lengthwise. Spread a little soy butter on each open face. Then toast face down in a skillet until lightly browned.
Slice about 8 to 10, 2"-4" long thin slices of seiten. Season half of them with a few drops worstershire, and a light sprinkling salt, pepper, garlic powder and cumin. Put a few drops of oil in a skillet and brown the seiten on each side on medium heat. The purpose of this is to immulate the pork in a traditional Cuban sandwich. Set the remaining cold slices of seiten aside and do not season.
Spread some vegenaise and mustard on each half of the bread. Assemble the seiten on the bottom side, the cooked followed by the cold. Then top this with soy cheese and pickles and then the top of the bread.
Now you need a sandwich press if you have one. If so, press the sandwich until slightly flattened and toasty with the cheese melted.
If you don't have a press, use the skillet the bread was toasted in, place the sandwich on med-low heat and press down with a large spatula for about 60 seconds. Cover and let cheese melt, about 2 more minutes. Then flip over and repeat.
Remove and cut the sandwich in half and serve!
1 loaf Cuban bread (soft french bread would also work)
1 package seiten
4 dill pickle slices chopped into smaller pieces
mozzarella (or swiss if there is such a thing) soy cheese
yellow mustard
vegenaise or soy mayo
vegetarian worstershire
ground cumin
garlic powder
salt & pepper
soy butter/marg
First cut about a 12 inch segment of the Cuban bread lengthwise. Spread a little soy butter on each open face. Then toast face down in a skillet until lightly browned.
Slice about 8 to 10, 2"-4" long thin slices of seiten. Season half of them with a few drops worstershire, and a light sprinkling salt, pepper, garlic powder and cumin. Put a few drops of oil in a skillet and brown the seiten on each side on medium heat. The purpose of this is to immulate the pork in a traditional Cuban sandwich. Set the remaining cold slices of seiten aside and do not season.
Spread some vegenaise and mustard on each half of the bread. Assemble the seiten on the bottom side, the cooked followed by the cold. Then top this with soy cheese and pickles and then the top of the bread.
Now you need a sandwich press if you have one. If so, press the sandwich until slightly flattened and toasty with the cheese melted.
If you don't have a press, use the skillet the bread was toasted in, place the sandwich on med-low heat and press down with a large spatula for about 60 seconds. Cover and let cheese melt, about 2 more minutes. Then flip over and repeat.
Remove and cut the sandwich in half and serve!
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