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We flew back from Florida via Miami and before heading to the airport stopped in Little Havana at the self-proclaimed "world's most famous Cuban restaurant" - Versailles. This extremely old school eatery made me nostalgic for one of our favorite (although not as 'world famous') NYC establishments, Cafe Habana. There, just about every Saturday at brunch, I ate a version of this refreshing, yet spicy, sandwich along side a margarita and a cafe con leche.
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156
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156
103.59375

Sándwich Cubano Vegetariano

December 2, 2012

30 min or less active, 60 min or less total, fall, main, sandwich, spring, summer, winter

We flew back from Florida via Miami and before heading to the airport stopped in Little Havana at the self-proclaimed "world's most famous Cuban restaurant" - Versailles. This extremely old school eatery made me nostalgic for one of our favorite (although not as 'world famous') NYC establishments, Cafe Habana. There, just about every Saturday at brunch, I ate a version of this refreshing, yet spicy, sandwich along side a margarita and a cafe con leche.

Information

Servings: 8
Time: About 15 minutes active; one hour total
Price: About $13.50 total; $1.70 per serving
Nutrition (per serving):
Calories: 340.5
Protein: 13.2g
Fat: 13.5g
Saturated fat: 5.5g
Carbohydrates: 45.1g
Fiber: 4.5g
Sodium: 656.9mg
Cholesterol: 24.9mg
High In:
Good Source:
Low In:

Ingredients

  • 15.5 oz can black beans, drained and rinsed
  • 1 Tbsp EVOO
  • 1 Tbsp fresh oregano, chopped, or 1/2 Tbsp dried
  • 1/4 onion, chopped
  • 1 ciabatta (1 lb), or other flat, wide bread
  • 12+ pickled hot peppers, stem removed and sliced
  • 8 oz queso fresco, sliced into 16 thin pieces
  • 1 avocado, sliced
  • 1/4 lb arugula

Preparation

  1. In a small pot, cover beans with water and add EVOO, oregano and onion. Heat over medium heat and cook 40-45 minutes, until all the water is absorbed and beans are creamy. Set aside to cool.
  2. Meanwhile, cut bread into 4 slices width-ways, then slice each piece through horizontally.
  3. Spread 1/4 of the bean mixture on one side of the bread. Top with pickled hot peppers. On the other side lay queso fresco and avocado slices. Top with arugula, put the sandwich halves together, then slice on a diagonal. Repeat with other three sandwiches, and serve with hot sauce, if desired.

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