Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Mark Bittman
Recipe by Cooking Light August 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
14 mins
total:
14 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.

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  • 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.

Chef'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.

Nutrition Facts

383 calories; fat 11g; saturated fat 4.4g; mono fat 4.5g; poly fat 1g; protein 21g; carbohydrates 53.6g; fiber 7.7g; cholesterol 27mg; iron 3.2mg; sodium 724mg; calcium 278mg.
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