The Ultimate Veggie Cuban Sandwich

Yields: 2 sandwiches

From Snixy Kitchen and The Bojon Gourmet

With warm days and grilling weather upon us, we asked our friends Alanna and Sarah to come up with a trio of summery classics to help us get picnic ready! Besides this quick and ingenious veg-friendly Cubano, check the HARISSA MOJO BOWL and Rainbow Veggie & Thai Curry Nuggets Skewers with Cilantro Chutney too!

Snixy Kitchen and The Bojon Gourmet, veg-forward & gluten-free recipe bloggers, have put a spin on this traditionally pork-heavy sando by using Hodo’s meaty Veggie Burger instead. With 19g of protein per patty and their quick and ingenious marinade, you can get this classic cubano sandwich on your plate within a flash!

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Ingredients

Marinated Burger Patties

• 2 Hodo Veggie Burger patties LOCATE PRODUCT

• 1/4 cup soy sauce

• 2 tbsp fresh orange juice

• 1 tbsp lime juice

• 1 tbsp maple syrup

• 1 clove garlic, pressed

• 1 tsp smoked paprika

• 1/4 tsp pepper

For Sandwich Assembly

• 2 crusty sandwich rolls, very lightly toasted (or sub GF rolls)

• 2 tbsp mustard

• 2 dill pickles, thinly sliced

• 2 slices Swiss cheese or sub plant-based cheese

• 1 1/2 tbsp unsalted butter or sub vegan butter

Instructions

1. Place the veggie burger patties in a small baking dish. Whisk together all the ingredients for the marinade and pour it over the patties, flipping them over a few times to completely coat. Let marinate for at least an hour, flipping the patties halfway through.

2. Heat a grill pan over high heat (spray with cooking spray to prevent sticking). Grill the patties for a few minutes on each side until hot and crisp with grill marks on the outside. Transfer to a plate.

3. Reduce the grill pan heat to low. Spread butter on the outside of both pieces of the lightly toasted bread. Spread mustard on the inside of both pieces of the bread. Layer the patty, pickle slices, and Swiss cheese between the bread.

4. Grill the sandwich for 1-2 minutes on each side until the bread is crispy and golden with grill marks and the cheese has begun to melt (If your grill pan is too hot, turn off the heat and cook it with the residual heat of the pan).

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Veggie Cubano Sandwich

Yield: 2 Sandwiches

Author: The Hodo Kitchen

A spin on a traditional sando, fire up the grill and enjoy this quick, veg-friendly Cubano Sandwich.

Ingredients

Marinated Burger Patties

• 2 Hodo Veggie Burger patties LOCATE PRODUCT
• 1/4 cup soy sauce
• 2 tbsp fresh orange juice
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 clove garlic, pressed
• 1 tsp smoked paprika
• 1/4 tsp pepper

For Sandwich Assembly

• 2 crusty sandwich rolls, very lightly toasted (or sub GF rolls)
• 2 tbsp mustard
• 2 dill pickles, thinly sliced
• 2 slices Swiss cheese or sub plant-based cheese
• 1 1/2 tbsp unsalted butter or sub vegan butter

Instructions

1. Place the veggie burger patties in a small baking dish. Whisk together all the ingredients for the marinade and pour it over the patties, flipping them over a few times to completely coat. Let marinate for at least an hour, flipping the patties halfway through.
2. Heat a grill pan over high heat (spray with cooking spray to prevent sticking). Grill the patties for a few minutes on each side until hot and crisp with grill marks on the outside. Transfer to a plate.
3. Reduce the grill pan heat to low. Spread butter on the outside of both pieces of the lightly toasted bread. Spread mustard on the inside of both pieces of the bread. Layer the patty, pickle slices, and Swiss cheese between the bread.
4. Grill the sandwich for 1-2 minutes on each side until the bread is crispy and golden with grill marks and the cheese has begun to melt (If your grill pan is too hot, turn off the heat and cook it with the residual heat of the pan).