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
Calories: 426kcal
Ingredients
- 1 teaspoon olive oil
- 3 mushrooms closed cup
- 2 slices white bread
- 1 tablespoon vegan mayo
- 3 slices red onion
- 2 slices vegan cheddar
- 3 slices gherkin
- 2 teaspoon American yellow mustard
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 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!
Notes
- 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.
Nutrition
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
