Vegan Cuban Sandwich with Mushrooms
This vegan Cuban Sandwich is an enticing toasted sandwich with succulent sauteed mushrooms and melted vegan cheese.
Servings: 1 sandwich
- 1 tsp olive oil
- 3 mushrooms closed cup
- 2 slices white bread
- 1 tbsp vegan mayo
- 3 slices red onion
- 2 slices vegan cheddar
- 3 slices gherkin
- 2 tsp American yellow mustard
- 1 pinch salt
- 1 pinch black pepper
Saute the mushrooms in the olive oil until soft. Season well with salt and pepper.
While the mushrooms are cooking, toast (broil) the bread.
Spread one slice of toasted bread with mayo and top with slices of red onion, then a layer of cooked mushrooms.
Top with slices of vegan cheddar and season with black pepper. Melt the cheese under a grill (broiler)
Top with sliced gherkin.
Spread the second slice of toasted bread with mustard, top the sandwich and cut in half.
Serve while warm and enjoy!
- I used closed cup mushrooms for this delicious sandwich, but you could use large flat cap or portobello mushrooms or even chestnut mushrooms.
- A pinch of paprika or chill powder added to the mushrooms while they cook gives a nice little bit of heat.
- This sandwich is best eaten warm while the cheese is soft and melted, but is still pretty good when cold.
Serving: 1g | Calories: 426kcal | Carbohydrates: 42g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1136mg | Potassium: 330mg | Fiber: 5g | Sugar: 6g | Vitamin A: 49IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 3mg