This is a vegan/vegetarian twist on the classic cuban sandwich. Now, if you’re not interested in the vegan/vegetarian version, I highly recommend you don’t dismiss this post and, instead, alter it to fit your liking. One addition that I think makes this sandwich great is the mojo seitan. Which, if you prefer, you could make mojo chicken instead and use real ham and I think it would still turn out fantastic. The majority of this recipe was taken from a terrific Latin recipe book called “Viva Vegan” which also happens to be available through Google Books. So if you like this recipe, I would check it out (there’s also a hard copy floating around the Alachua county library system).
Mojo Seitan (or chicken)
1 package of Seitan strips (about 2 small chicken breasts)
1/2 cup orange juice
3 tablespoons lime juice
3 cloves of garlic
3 tablespoons of olive oil
2 teaspoons dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 loaf of Cuban bread
Mayonnaise of your liking
Sliced pickles of your choice
5 ounces of vegan/vegetarian/real ham
About 6 slices of havarti cheese
A few tablespoons of butter/margarine.
1. Preheat the oven to 375 °F
2. Starting with the seitan. Open up the package and separate the slices. If they’re big slices, go ahead and cut them smaller. You want kind of a pulled pork style. If you’re using chicken, you can start with it raw and just cut it into strips. You may want to cut it into smaller strips later.
3. Combine the other Seitan ingredients in a medium sized bowl and stir together. Add the seitan/chicken and toss.
4. Pour the seitan/chicken into a glass pan and then put into the oven. Bake for 14-16 minutes (maybe longer for chicken). Flip occasionally if necessary to prevent burning. Be careful not to overbake. The seitan/chicken should come out juicy.
5. Meanwhile, slice the cuban bread into top and bottom halves and then lengthwise into sandwich size portions. Spread the mayonnaise on one side and mustard on the other. Place cheese on the top piece of bread (or both top and bottom if you like cheese).
6. Place the slices of ham on the bottom half of the sandwich. Dry the sliced pickles on a paper towel and place them on top of the ham.
7. Once the seitan/chicken is done, strain the extra liquid and place on top of the ham and pickles.
8. Close the sandwich and press down hard. Spread the butter on both sides of the sandwich and place on a baking sheet.
9. Bake in the oven at about 200 °F for about 5-10 minutes, flipping once. (I prefer baking to grilling, since sometimes its a pain to keep the sandwich together in a frying pan).