Healthy Veggie Cuban
This take on a classic sandwich uses lots of veggies and healthy toppings to provide a yummy lunch.
Vegetarian, High-fiber
INGREDIENTS | SERVES 1
- ½ portobello mushroom, sliced
- ¼ zucchini, sliced lengthwise
- ¼ yellow squash, sliced lengthwise
- ¼ red bell pepper, sliced
- Salt and pepper to taste
- 1 (4″) portion Cuban bread
- 1 tablespoon Roasted Red Pepper Hummus
- 1 teaspoon yellow mustard
- 1 slice fat-free Swiss cheese
- 1 slice sour pickle
Coat a nonstick pan with cooking spray and add mushroom, zucchini, squash, and red pepper on it. Season with salt and pepper to taste.
Bake veggies at 400°F for 8 minutes, flip veggies, then cook for about 6 to 8 minutes or until brown.
Remove veggies from pan and refrigerate for at least 1 hour.
Slice Cuban bread in half. Spread hummus on top and mustard on the bottom.
Top bottom slice of bread with vegetables, cheese, and pickle then cover with top slice.
Coat nonstick frying pan with cooking spray. Place sandwich in pan and cook each side for 3 minutes over medium heat.
PER SERVING Calories: 273 | Fat: 4 g | Protein: 16 g | Sodium: 1228 mg | Carbohydrates: 44 g | Fiber: 6 g
What Is a Cuban Sandwich?
The Cuban sandwich was originally created by Cuban workers, either in Cuba or in the Cuban immigrant communities of Florida. Traditionally, the sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread. Using vegetables in place of the meat, this variation is a lot better for you but still as delicious as the original.
