CUBANO
The Cubano was another one of my favorite sandwiches before going plant-based. The layers of pork, swiss cheese, pickles, and mustard seem like it shouldn't work, but it does. Even with the two layers of pork, the sandwich isn't overly greasy or meaty. It's all nicely pressed in the middle of sweet Cuban bread. The flavors are amazing.
I know what you're thinking – "double pork and swiss cheeze? How are you going to pull this off, AP?". Honestly, in the beginning, I wasn't sure. But, as with any other dish I've created a plant-based version of, I was excited about the challenge. The only thing I was not able to get in time for March was the Cuban bread. So, we will use the french baguette. Its crust is similar to Cuban bread. Baguettes just aren't as sweet. Other than that, I think this plant-based Cubano will quickly become one of your top plant-based sandwiches.
Before we get into the recipe, I should probably share where this love of Cubano comes from. As you can imagine, there are not many places in Michigan to Cubano sandwiches or not when I was growing up there. It was never at the forefront of my mind until I went on a trip to Miami with two of my very close friends. There were many things on the agenda while in Miami. One of them was a food tour that boasts authentic Cuban food. Of course, the Cubano was on that list, along with a guava and cream cheese pastry, among other things. I took my first bite of the Cubano. I was hooked. A few years after that, I went plant-based. Now, here we are, creating a plant-based Cubano.
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Let’s get into the Recipe!
THE RECIPE
Before getting started, tofu preparation is definitely needed for this recipe. Slice and press the tofu. I ended up with 4 slices. After the tofu is pressed, it is time to marinate. Whisk ham broth base, water, liquid aminos, liquid smoke, Alega syrup, chili powder, and sweet paprika in a small bowl. Dip each tofu slice in the marinade. Place tofu slices in a container. Pour the remaining marinade over the tofu pieces. Cover tightly and refrigerate overnight.
The jackfruit also needs a little extra care. Drain and shred jackfruit. Add shreds to a container. In a separate bowl, whisk ham broth base, water, liquid aminos, fresh orange juice, fresh lime juice, ground cumin, dry oregano, red pepper flakes, garlic powder, onion powder, ground black pepper, and olive oil to create the marinade. Pour marinade over shredded jackfruit. Stir to coat each piece. Cover tightly and refrigerate overnight.
The next day, it’s cheeze time! Add all the cheese sauce ingredients into a blender. Blend until smooth. Pour cheeze sauce into a small pot through a strainer. Use a whisk to push the sauce through the strainer - heat cheeze sauce over medium heat. Whisk until the sauce reaches a soft boil. Remove from heat. Pour into a container with a lid. Refrigerate for at least 30 minutes. You can also make the cheeze sauce the night before.
On to the tofu! Preheat oven to 385F degrees. Place marinated tofu pieces on a parchment-lined baking sheet. I sprayed each piece with cooking oil. This is optional. Bake for 10 minutes. Carefully remove from the oven. Use a brush or spoon to add more marinade to each slice. Place back into the oven. Bake for 10 minutes. Carefully remove from the oven. Flip each piece. Use a brush or spoon to add more marinade to each slice. Bake for 10 minutes. Carefully remove from the oven. Use a brush or spoon to add more marinade to each slice. Place back into the oven. Bake for 10 minutes. Set baked tofu pieces aside. When the tofu is almost done, start with the jackfruit. Saute jackfruit in a medium pan over medium heat for 10 minutes. Remove from heat.
THE ASSEMBLY
Finally, it’s time for assembly. Heat another pan over medium heat. Slice the demi French baguette. Spread a thin layer of yellow mustard on the inside of the loaf. Layer tofu slices, jackfruit, dill pickles, and cheeze sauce. Close the sandwich and spread a layer of plant-based butter on each side of the baguette. Place in the pan. Toast on each side for 2 minutes. Pressing while toasting. Remove from pan. You can also use a panini press. Enjoy!
COOKING NOTES
It’s all about the bread! If you can, make this sandwich with Cuban bread. It is sweet, fluffy, and the traditional bread for this sandwich.
If you want the tofu to have a bit more crisp, pan fry it instead baking it in the oven. You can add a little oil to a pan, fry the tofu on each side until it reaches your desired crispness. Don’t forget to baste as you fry.
Yellow mustard is the traditional spread for this sandwich. However, I’ve seen some recipes use dijon mustard instead of yellow mustard.
Just A Suggestion…
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Plant-Based Cubano
Ingredients
- Cooking oil spray
- 2 demi French baguette loaves
- Plant-based butter
- Yellow mustard
- 8-10 dill pickle slices (4-5 per sandwich)
- 1 Tbsp ham broth base
- 3 Tbsp water
- 1 Tbsp liquid aminos
- 2 drops liquid smoke
- ½ Tsp alega syrup
- ½ Tsp chili powder
- ½ tsp sweet paprika
- ½ firm tofu block- 14 oz, drained, pressed, cut into 4-5 slices
- 1 Tbsp + 1 Tsp ham broth base
- 6 Tbsp water
- ½ Tbsp liquid aminos
- 1 Tbsp fresh orange juice
- ½ Tbsp fresh lime juice
- 1 Tsp ground cumin
- ½ Tsp dry oregano
- ½ Tsp red pepper flakes
- ½ Tsp garlic powder
- ½ Tsp onion powder
- ¼ Tsp ground black pepper
- ½ Tbsp olive oil
- 1 can jackfruit – 20 oz, drained and shredded
- ½ C. roasted cashews – soaked over night
- 2/3 C. cashew soaking liquid
- 1 Tbsp nutritional yeast
- ½ Tbsp apple cider vinegar
- ½ Tbsp fresh lemon juice
- ½ Tsp mustard powder
- 1½ Tsp garlic powder
- 1 Tsp salt
- 1 Tsp white miso paste
- ¼ Tsp nutmeg
- ¼ Tsp ground cloves
- ½ Tsp ground coriander
- 1 Tsp tapioca starch
Instructions
- Whisk ham broth base, water, liquid aminos, liquid smoke, Alega syrup, chili powder, and sweet paprika in a small bowl.
- Dip each tofu slice in the marinade—place in a container. Pour the remaining marinade over the tofu pieces. Cover tightly and refrigerate overnight.
- Add jackfruit to a container. Whisk ham broth base, water, liquid aminos, fresh orange juice, fresh lime juice, ground cumin, dry oregano, red pepper flakes, garlic powder, onion powder, ground black pepper, and olive oil to create the marinade.
- Pour marinade over shredded jackfruit. Stir to coat each piece. Cover tightly and refrigerate overnight.
- Next day, add all the cheese sauce ingredients into a blender. Blend until smooth. Pour into a pot through a strainer. Use a whisk to push the sauce through the strainer.
- Heat cheese sauce over medium heat. Whisk in a pot until the sauce reaches a soft boil. Remove from heat. Pour into a container with a lid. Refrigerate for at least 30 minutes. Tip: you can also make the cheeze sauce the night before.
- Preheat oven to 385F degrees.
- Place marinated tofu pieces on a parchment-lined baking sheet. Tip: Spray will cooking oil for extra crispness.
- Bake for 10 minutes. Carefully remove from the oven. Use a brush or spoon to add more marinade to each slice. Place back into the oven— bake for 10 minutes. Carefully remove from the oven. Flip each piece. Use a brush or spoon to add more marinade to each slice— bake for 10 minutes. Carefully remove from the oven. Use a brush or spoon to add more marinade to each slice. Place back into the oven -bake for 10 minutes.
- Saute jackfruit in a medium saute pan over medium heat for 10 minutes. Remove from heat.
- Heat another pan over medium heat.
- Slice the demi French baguette. Spread a thin layer of yellow mustard on the inside of the loaf. Layer tofu slices, jackfruit, dill pickles, and cheeze sauce.
- Spread a layer of plant-based butter on each side of the baguette. Place in the pan. Toast on each side for 2 minutes. Pressing while toasting.
- Remove from pan and enjoy!
- If you have enough for another sandwich, repeat steps 12-14.
