Chef's Mojo Cubano Sandwich - a flavorful plant based take on the classic Cubano sandwich, inspired by the movie Chef. Incredibly flavorful, crispy, cheesy, tangy.
Do you like horns?
I like drums - they have always been my favorite. I married a drummer.
A very close second and sometimes even first, I like the horns. One of the best scenes from one of the best movies - Chef with Jon Favreau - is this scene right here, they are driving into Austin, with horns and happy and singing and... happy. Oooh, just listen to the horns begin. Go ahead, I'll wait. Worth it.
...and turn it up.
So, for those following along and know the prompts for Vegan MoFo, you may be thinking I am confused on the days. This coming Monday is something inspired by a film. Today is Best Sandwich Ever. I already have something else for Movie Monday, and this is one of the best sandwiches*, so - here you go.
*For the record, that is a very cruel thing to ask of me - sandwiches are one of my favorite things ever, and I have too many favorites to choose. Since I am still so incredibly enamored by the movie Chef, and I really love this sandwich right now, here it is.
For the movie Chef, Jon Favreau learned some cooking techniques from Chef Roy Choi. Have you seen the movie? Definitely not a plant based story. Food plays a major role, along with several endearing characters and stories. Add a fantastic soundtrack and visits to cities and places familiar, and I've watched this movie more times than I can count.
The first time I saw the movie was via my iPad, on a long flight last year. As soon as I returned home, I made a vegan version of the El Jefe Food Truck Cubano. With my griddle and a heavy cast iron pan standing in as a plancha and a sandwich press, and my jackfruit based version of Roy Choi's Mojo Pork, I was in sandwich bliss.
Chef's Cubano Sandwich
YIELD: two sandwiches
dairy and egg free, vegan
butter (vegan - Earth Balance avocado spread)
4 slices meatless deli ham
2 soft sandwich rolls
2-3 tablespoons butter
3-4 tablespoons yellow mustard
Mojo Jackfruit (recipe below)
2 ounces dairy free provolone cheese, grated
thin-sliced dill pickles
On a griddle over medium heat, melt butter. Cook ham slices on each side until just warmed and crispy around edges. Remove from heat, set aside.
Butter the cut side of each roll, toast on griddle until golden brown. Remove from heat, generously spread each bread with yellow mustard. Add 2 slices ham to one bread from each sandwich, then top with Mojo Jackfruit. Add cheese and dill pickle slices, cover with other piece of bread.
Spread butter on the outside of bread, place butter side down on griddle. Butter the outside of the upward facing piece of bread. Cook over medium heat, using a heavy (and clean) cast iron skillet as a press, until cheese is melty and bread is golden brown.
adapted from Roy Choi's Mojo Pork
dairy, egg, soy and gluten free, vegan
2 tablespoons olive oil
1 small yellow onion, peeled and diced
1 (20 ounce) can jackfruit in water or brine, drained
½ - 1 cup fresh orange juice
1 teaspoon fresh orange zest
juice of 1 lime
2 cloves garlic, peeled and minced
8 fresh mint leaves, chiffonaded / minced
1 teaspoon dried oregano
½ teaspoon cumin
sea salt and black pepper
Chop / shred jackfruit pieces to resemble "pulled" shreds.
Sauté diced onion in olive oil until soft. Add pulled jackfruit shreds, ½ cup orange juice and zest, lime juice, garlic, mint, oregano, cumin, salt and pepper. Continue to cook on low heat 10 - 15 minutes, adding more orange juice as flavors cook together.
Serve warm in sandwiches. Store refrigerated in airtight container for 3-5 days.
have you seen the movie? if not, add it to your list, you won't be disappointed!
More Epic Sandwiches:
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