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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This update on a traditional Cuban sandwich adds a spicy black bean spread and sweet mango, which balances the salty ham. If mango isn't your thing, use low-acid tomatoes. Ingredients:
4 (3-ounce) whole-wheat sub rolls, cut in half lengthwise |
1/4 cup chopped fresh cilantro |
1 1/2 tablespoons fresh lime juice |
1/4 teaspoon chili powder |
2 garlic cloves, minced |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
4 ounces thinly sliced reduced-sodium deli ham |
1 peeled mango or 2 large tomatoes, thinly sliced |
3 ounces thinly sliced provolone cheese |
2 tablespoons olive oil, divided |
Directions:
1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
2. Combine cilantro, lime juice, chili powder, garlic, and black beans in a food processor; process until almost smooth and spreadable, adding a few drops of water, if necessary. Spread bean mixture evenly on bottom halves of the prepared rolls. Layer rolls evenly with ham, mango or tomatoes, and provolone cheese; replace top halves of rolls.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Add 2 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches; press gently. Cook 2 to 3 minutes on each side or until sandwiches are golden brown (leave cast-iron skillet on sandwiches while they cook). Remove sandwiches from pan; repeat procedure with remaining 1 tablespoon oil and 2 sandwiches.
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