A vegan Cuban sandwich brings a delicious twist to the classic, offering all the bold flavors you love without any animal products. With layers of smoky plant-based meats, creamy dairy-free cheese, tangy pickles, and a touch of mustard, all pressed between crispy, warm bread, this sandwich is a satisfying and hearty option for vegans and non-vegans alike. Whether you’re craving a savory lunch or a quick dinner, this Cuban sandwich is a flavorful way to enjoy a plant-powered meal.
Vegan Cuban Sandwich
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Ingredients
- 6 slices plant-based ham
- 6 slices plant-based pork
- 5 slices plant-based Swiss cheese
- 4-6 dill pickle slices
- Dollop of yellow mustard
Cuban bread
- 2 cups organic all-purpose flour
- 1 tsp. organic cane sugar
- 1 tsp. Himalayan pink salt
- 1 tsp. active dry yeast
- 2 Tbsp. melted plant-based oil
- 1/4 cup + 2 Tbsp. water
Instructions
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In large bowl, combine flour, sugar and salt, stirring to incorporate mixture together. Add yeast, butter, water and knead dough until smooth, about 12-15 minutes. In lightly greased bowl, place dough and cover for 1 hour or until doubled in size.
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Line baking sheet with parchment paper and set aside. On lightly floured surface, roll dough into large rectangle, around 19-in. in length, rolling it up tightly into log shape. Cover and let prove for 1 hour.
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Preheat oven to 425 degrees F.
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Place bread into oven and add two handfuls of ice in bottom, quickly closing door to trap steam.
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Bake for 26 minutes or until golden brown.
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Remove bread from oven and set aside to cool on wire rack.
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Preheat skillet on medium-high heat.
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Slice bread in half lengthwise and fold open. Layer with ham, pork and cheese.
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Top with pickles, a drizzle of mustard and close sandwich.
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Place sandwich in skillet and cook for 2-3 minutes on each side or until golden brown. Remove from heat and transfer to cutting board to slice in half. Serve warm.
Notes
Nutrition
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