Nuevo Cubano

Nuevo Cubano Recipe
Photo: John Autry; Styling: Cindy Barr
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.


4 servings (serving size: 1 sandwich)
Total time: 14 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 14 Minutes
Total: 14 Minutes

Nutritional 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


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


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.


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.