Roasted Vegetable Cuban Sandwich Recipe from Sunshine Seasons
3 Portobello mushrooms
Olive oil as needed, for grilling
8 oz fresh eggplant, unpeeled, cut in half lengthwise
8 oz yellow squash, cut in half lengthwise
8 oz zucchini, cut in half lengthwise
1 red pepper, sliced
Coarse salt and freshly ground black pepper, to taste
1 tsp olive oil
1 24 -inch Cuban bread roll
1/4 cup store-bought hummus
1 Tbsp yellow mustard
4 slices Swiss cheese
1/4 cup or more sliced sour pickles
Yield: 4 servings
Preheat oven to 400°F.
Carefully remove the stems from portobello mushrooms and wipe the caps.
Brush olive oil on both sides, and grill 8 to 10 minutes on each side until mushrooms begin to brown and are soft to the touch. Refrigerate.
Season eggplant, squash, zucchini, and red pepper with salt and pepper; drizzle with olive oil and roast for 15 minutes. Refrigerate.
Slice chilled vegetables into 1/4" planks. Slice jeweled portobello into 1/4" rounds.
Slice Cuban bread lengthwise. Spread top with hummus. Spread bottom with mustard.
Arrange vegetables evenly on the bread and top with Swiss cheese and pickles.
Brush griddle or skillet with oil and grill for two to three minutes on each side, or until bread is crusty and cheese is melted.
Cut into four.