Vegan Cubano Sandwich

Vegan Cubano Sandwich Recipe

By Hot For Food

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 45 minutes


saved by seitan (halved from hot for food cookbook, vegan comfort classics)

1 1/2 C vital wheat gluten

1/8 C nutritional yeast

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp celery salt

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp ground mustard

1/2 tsp ground black pepper

1 1/2 C vegan beef-flavored bouillon stock (or vegetable stock)

1/8 C vegetable oil

1 tbsp low sodium soy sauce or tamari

1 tbsp apple cider vinegar

1 1/2 tsp tomato paste

vegan roast palm 'pork'

2 x (800 ml) cans hearts of palm, drained and hand pulled into shreds

1/2 tsp liquid smoke

2 tbsp apple cider vinegar

1 tbsp + 1 tsp low sodium soy sauce or tamari

4 tbsp brown sugar

1 tsp granulated garlic powder

1 tsp chili flakes

1 tsp smoked paprika

1 tsp sea salt

vegetable oil


4 vegan french rolls

4 tbsp vegan mayonnaise, divided

4 to 6 garlic dill pickles, sliced thin

6 to 8 slices vegan swiss cheese or mozzarella, divided

4 tbsp yellow mustard, divided

3 tbsp vegan butter, divided


1Preheat the oven at 350°F.

2To make the seitan, in a large bowl add vital wheat gluten, nutritional yeast, onion powder, sea salt, celery salt, smoked paprika, garlic powder, dried thyme, dried oregano, dried basil, ground mustard and ground pepper.

3In a separate bowl add your stock, vegetable oil, soy sauce or tamari, apple cider vinegar and tomato paste. Whisk to make sure it’s well combined. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a dough forms.

4Knead the dough on a clean surface, folding the dough over itself several times so you can feel the gluten forming. Form the dough into a rectangular log about 3.5 x 5-inches. Transfer the dough onto a large piece of heavy duty foil on a baking sheet. Tightly wrap the log and twist the ends. You may need 2 sheets of foil to make sure it’s covered completely and there are no tears in the foil.

5Bake for 90 minutes. Allow to cool to room temperature before refrigerating overnight. To use, slice thinly with a knife or on a mandolin.

6To make the vegan roast palm ‘pork’, take the drained hearts of palm and using your hands, pull the hearts of palm into thin shredded pieces about ⅛ to ¼-inch thick. Then add liquid smoke, apple cider vinegar, soy sauce or tamari, brown sugar, granulated garlic powder, chili flakes, smoked paprika and sea salt. Toss to coat all the pieces evenly.

7Heat up a cast iron pan or a non-stick pan over medium heat. You may need to pan fry the hearts of palm mixture in 2 batches. Add some vegetable oil and the hearts of palm mixture. Pan fry for 8 to 10 minutes until slightly charred in places and warmed through. Set aside.

8To assemble your sandwiches, spread 1 tablespoon of vegan mayonnaise on the bottom of the french roll, then add about 80 g of sliced seitan, some vegan roast palm ‘pork’, pickle slices, 2 slices of vegan cheese and spread some yellow mustard on the top half of the french roll.

9To grill your sandwiches, put 1 teaspoon of vegan butter in a cast iron grill pan set to medium-high heat. Place 2 sandwiches onto the grill pan and weigh down the top. Grill for 3 to 4 minutes on each side until the tops have golden grill marks and the cheese is melted. Add more butter when flipping the sandwiches and turn down the heat slightly if needed. Repeat with the last batch of sandwiches. Slice sandwiches in half and serve immediately!

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