- 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
- calories 383
- fat 11 g
- satfat 4.4 g
- monofat 4.5 g
- polyfat 1 g
- protein 21 g
- carbohydrate 53.6 g
- fiber 7.7 g
- cholesterol 27 mg
- iron 3.2 mg
- sodium 724 mg
- calcium 278 mg
How to Make It
Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
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.
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.
This updated version of Nuevo Cubano is based on a recipe that originally ran in Cooking Light, August 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.