Vegan Cubano Recipe

Prep and shred jackfruit

Drain and rinse the canned young jackfruit. Using your hands or forks, pull the pieces apart into shreds and remove any seeds or tough cores. Measure about 2 cups shredded.

In a bowl, whisk together olive oil, minced garlic, orange juice, lime juice, ground cumin, dried oregano, smoked paprika, salt and black pepper to make the mojo marinade.

Toss the shredded jackfruit in the mojo marinade, ensuring all pieces are coated. Let sit at room temperature for 15–20 minutes, or refrigerate up to 2 hours for stronger flavor.

Heat a nonstick skillet over medium heat. Add the marinated jackfruit (with any remaining marinade) and cook, stirring occasionally, until edges brown slightly and moisture evaporates, about 8–10 minutes. Press gently with a spatula to get a little caramelization. Taste and adjust salt or lime if needed. Keep warm.

In a small bowl, mix the vegan mayonnaise and Dijon mustard to make a light spread.

If your vegan ham is thick or very large, lightly pan-sear slices in a hot skillet 30–45 seconds per side to warm and develop slight browning. Set aside.

Have the vegan cheese slices ready. If using a firm processed slice, you can warm them briefly on the skillet (5–10 seconds) so they melt more readily when assembled.

Preheat a heavy skillet, griddle, or panini press over medium heat. If using a skillet, place a second heavy pan or a foil-wrapped brick to press the sandwiches.

Slice the bread into 4 equal sandwich portions. Spread about 1/2 tablespoon of the mayo-mustard mixture on the inside of each top and bottom half.

On the bottom half of each sandwich, layer: 2 slices of warmed vegan ham (or enough to cover), 1/2 cup of the cooked mojo jackfruit, 1 vegan cheese slice folded if necessary, and 2 pickle slices lengthwise (or more to taste). Top with the other bread half, spread side down.

Lightly butter the outer sides of each sandwich with vegan butter (about 1/2 tablespoon per side). If using a skillet, brush with a little oil or spray to prevent sticking.

Place the sandwich on the hot skillet or panini press. Press down with the second pan or weight (if using skillet), and cook 3–4 minutes per side, or until bread is golden brown and cheese is melty. If using a panini press, cook until nicely toasted, about 4–5 minutes. Flip once if using skillet and re-press between flips.

Remove sandwiches and let rest 1 minute, then slice each sandwich diagonally.

Serve hot. Optionally add a smear of yellow mustard inside before eating, or serve extra mustard on the side. These keep well reheated in a skillet or sandwich press for 1–2 days.