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Nuevo Cubano

Photo: John Autry; Styling: Cindy Barr
Hands-on time 14 mins
Total time 14 mins
Yield 4 servings (serving size: 1 sandwich)
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

Nutrition Information

  • 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

  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.

Cook's Notes

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.