Recipe by Chef James Bickmore-Hutt
A vegetarian twist on a traditional Cuban sandwich featuring marinated portobello mushrooms, spicy pickled pineapple and mango mojo sauce atop a French baguette that has been toasted to perfection.
INGREDIENTS
1 1/2 cups rice wine vinegar
1/4 cup granulated sugar
3/4 cup jalapeno, diced & divided
1 1/2 tbsp kosher salt, divided
6 tbsp lime juice, divided
7 cups DOLE® Chef-Ready Cuts Pineapple Cubes, thawed and divided
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
24 garlic cloves, peeled & minced
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 cup tomato sauce
2 cups DOLE® Chef-Ready Frozen Mango Puree, thawed
1/4 tsp ground cayenne pepper
1 cup DOLE® Chef-Ready Cuts Mango Cubes, thawed
30 portobello mushrooms
5 cups Pineapple Mango Mojo Sauce, divided, sub-recipe
10 (6-inch) baguette loaves, sliced diagonally
1 1/4 cups vegan butter, melted
1 1/4 cups white onion, julienned
5 cups Spicy Pickled Pineapple, sub-recipe
DIRECTIONS
1. Prepare Spicy Pickled Pineapple:
Place the rice wine vinegar, granulated sugar, 1/4 cup jalapeno, 1/2 tbsp kosher salt and 1/4 cup lime juice in a small saucepan. Bring to a simmer, stirring until sugar dissolves.
Remove from heat and let cool to room temperature.
Thaw and drain 4 cups pineapple cubes. Place the pineapple and cilantro into a large container.
Pour the vinegar mixture over the pineapple, making sure to cover it completely. Cover tightly and refrigerate for at least 24 hours.
Chef Tip: Spicy Pickled Pineapple can be stored for up to 2 weeks.
2. Prepare Pineapple Mango Mojo Sauce
In a medium saucepan, heat olive oil over medium heat. Add garlic cloves and 1/2 cup jalapeno and cook until fragrant, about 2 minutes. Add oregano, cumin and 1 tbsp kosher salt. Cook an additional minute. Add tomato sauce and cook until it reduces by half.
Add mango puree, cayenne, 2 tbsp lime juice and 2 cups of pineapple cubes. Cook until heated through and the fruit becomes soft, about 10 minutes, stirring occasionally.
Transfer mixture to blender. Blend on high speed until the mixture is smooth.
Cool completely. Fold in the remaining 1 cup each of pineapple and mango cubes and reserve.
3. Prepare Cuban Mushroom Sandwich:
Wipe caps of mushrooms with damp paper towel. Remove stem and inner gills with a spoon. Marinate in 1 1/4 cups mojo sauce for at least 15 minutes.
Grill mushrooms over medium heat, while continuing to flip and baste with marinade mojo sauce to avoid drying out. Remove from heat and slice.
Slice the bread loaves in half. Brush butter on top and bottom of bread, coating edge to edge.
On the bottom heel, layer the sliced mushrooms onto the bread and cover with a single layer of julienned onions.
Drizzle 1/4 cup pineapple mango mojo sauce over mushrooms and onions, top with the bread crown.
Press sandwich on a panini press until bread is toasted and grill marks appear, then slice in half diagonally.
Serve:
Plate sandwich with 1/2 cup spicy pickled pineapples and remaining mojo sauce on the side.
Prep: 80 mins 10 Servings
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