Nuevo Cubano

YUM! These were sooo good! I saw these in my Cooking Light magazine this summer and have been really excited to give them a try. What a great twist on a grilled cheese sandwich! The leftover beans have been equally as delicious in quesadillas for lunch too :-)!

* 4 whole-wheat sub rolls, cut in half lengthwise (I just used our regular whole wheat bread)
* 1/4 cup chopped fresh cilantro
* 1 1/2 tablespoons fresh lime juice
* 1/4 teaspoon chili powder
* 2 garlic cloves, minced
* 1 (15-ounce) can no-salt-added black beans, rinsed and drained
* 1/4 pound thinly sliced reduced-sodium deli ham
* 1 peeled mango or 2 large tomatoes, thinly sliced (I thought the ones with mango were better!)
* 1/4 pound thinly sliced provolone cheese
* 2 tablespoons olive oil, divided

1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
2. Combine cilantro, lime juice, chili powder, garlic, and black beans in a food processor; process until almost smooth and spreadable, adding a few drops of water, if necessary. Spread bean mixture evenly on bottom halves of the prepared rolls. Layer rolls evenly with ham, mango or tomatoes, and provolone cheese; replace top halves of rolls.
3. (I used our George Foreman grill) Heat 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Add 2 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches; press gently. Cook 2 to 3 minutes on each side or until sandwiches are golden brown (leave cast-iron skillet on sandwiches while they cook). Remove sandwiches from pan; repeat procedure with remaining 1 tablespoon oil and 2 sandwiches.


Shari said...

These look awesome!