• Wednesday , 26 April 2017

Vegetarian Cubano

Vegetarian Cubano by Bill Telepan
Serves 4
  1. 1 medium red onion, cut into 5 slices
  2. 4 tablespoons extra virgin olive oil, plus extra as needed, divided
  3. 1 bunch dandelion
  4. Salt, to taste
  5. 1 cup cooked mixed shell beans
  6. 4 five-inch pieces of focaccia
  7. 1 dill pickle, sliced into 8 thin bias cuts
  8. 1 jalapeno, sliced thin
  9. 8 ounces smoked mozzarella
  10. 2 cloves garlic, sliced thin
  1. Preheat oven to 400˚F.
  2. Sauté the onion in 1 tablespoon of the olive oil over high heat until it starts to sizzle. Remove from heat, cover with foil and place in oven until onions are tender, about 20 minutes. Remove from oven and let sit covered until cool to the touch.
  3. While the onions are cooking, rough cut the dandelion greens and place them in a bowl with cold water. Swish around to clean and let rest in the bowl until re cipes, Salad Recipes,Café Boulud, ady to cook. Heat 2 tablespoons of oil in a large pot and add garlic. Cook garlic until lightly browned. Take pot off flame, remove dandelion from water and add to pot. Cover and return to flame, cook 1 minute, season with salt, cover and continue to cook until tender, about 4 minutes. Place onto a plate and reserve. Place beans and 1 tablespoon of oil in a bowl, coarsely crush with a fork, season with salt, and reserve.
  4. On a heated grill or panini machine, brush focaccia with oil on both sides and toast until golden brown. Remove and cut in half. Assemble the sandwich by spreading the bottom half of the bread with the beans, then the greens, onions, pickles, jalapeno, and finally the cheese. Place the top half on and warm up the sandwich in an oven. Cut in half and serve
Adapted from "Sandwich oh The World" by Battman
The Chefs Connection http://thechefsconnection.com/

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