We were out to dinner a couple of nights ago with some serious foodie friends – one of them being an accomplish food writer of many years, and the conversation made its way around to movies we had recently seen. One film in particular had us all gabbing, Chef. Have you seen this gem of a movie starring, written, directed and produced by Jon Favreau? You should.
There were so many things that I loved about this movie; the characters and the incredible casting of the perfect actors for the parts, the killer Latin music, the unbelievable riffs of food preparation that had my mouth-watering and my stomach growling throughout the movie, but most of all, it was the simple passion for food, life and love that spoke to me. If you have ever dreamt about telling your boss to go stuff it and starting a business of your own, you’ll find this film inspiring.
Check out the film’s trailer here:
Veggie Cuban Sandwich
We walked out of the theater wishing there was a food truck waiting for us with a messy, dripping, hot off the grill Cuban sandwich, only vegetarian style for me. After discussing the movie again with our friends, I found myself craving a Cuban again so I decided to make a vegetarian Cuban sandwich, which turned out amazing. I served it up with some plantain chips and fresh fruit and it was all that I had hoped for. Now all I need is the truck.
- 4 sub rolls, ciabatta, or French baguette cut lengthwise
- 4 Portobello mushrooms
- 4-6 Swiss cheese slices
- 1 red onion, sliced thin
- 1 red pepper, roasted, skins removed and julienned
- ½ cup or so yellow mustard
- 1 clove garlic
- 8 dill pickle slices
- 1 stick of unsalted butter
- Over medium heat melt 2 tablespoons butter in a sauté pan. Place garlic and mushrooms in the pan and sauté for 7-10 minutes until lightly browned. Set aside and wipe pan out with a paper towel.
- Add 1 tablespoon butter to the pan and add the onions. Cook the onions until they begin to brown and caramelize.
- Spread one inside of each roll with a teaspoon or so of butter and the other side with yellow mustard.
- Layer the Swiss cheese, mushroom slices, onions, peppers and pickles on the bottom half of each roll and then cover with the top half.
- Place the veggie Cubans on a hot and heavily buttered griddle, grill, panini pan or pan. Press the tops of the sandwiches down firmly and hold for a minute or so and then do the same to the others. When the bottoms begin to brown in a couple of minutes, carefully flip them and press them again. The pressing will give them a nice crispy crust while keeping the inside soft.
- Remove from heat, cut in half and serve.
Enjoy!
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Oh this looks delicious! Really wonderful! I appreciate the movie recommendation, too. It looks like one I’d very much enjoy. 🙂
We saw the film too which inspired our search for a vegetarian version which is how we found your recipe. Wow wow wow!!! The flavours were amazing. We also enjoyed zucchini chips and mojitos to accompany your inspiration.
Dave & Wini (Queensland – Australia)
This was sooo good! I made it this week and added roasted jalapeno and serrano peppers to the mix. Spicy! Thanks for the recipe! :0)
I’m so glad you liked it! I love the addition of hot peppers! Yum!
Hi Eva
I am going to do a post on a Cuban novel “Distant Marvels” it’s the September bookclub read. At the end I would like to include some recipes – can I use this – will link back to you and credit you?
That would be great! Thank you. This is my most popular and searched recipe of all time. It is so yummy. I’ll have to read that novel – sounds fascinating.
Nothing about this is Cuban. I understand you wanted a vegetarian alternative to the meats that are very tasty options, however I would describe this as more of a Mediterranean sandwich (which was delicious by the way). The addition of swiss cheese, mustard and a pickle does not make this anymore Cuban….at the very least you could have called for Cuban bread……Ciabatta, French Bread, Sub Roll? Tisk Tisk. Although tasty….not Cuban. Truth be told it is very hard to turn any Cuban dish vegetarian. Their delicious “potajes” are made with “lacon” (ham hocks) Believe me, I’ve tried and failed. Being a longtime former vegetarian native to Miami, married into a Cuban Family, I have come to terms with it and no longer tried to serve my Cubano vegetarian “Picadillo” and other of his fav dishes.
We’ll have to agree to disagree on this one, Fernanda. I believe there are very few rules when it comes to cooking and it is all about interpretation. These days there are Thai tacos and waffles made of grated potatoes (I am of Mexican decent and take no offense to a new take on the taco even though it is not traditional). I embrace the creativity and feel that the fusion of cultures and flavors only enhances the overall food palette.