Vegetarian Cuban Sandwiches

Vegetarian Cuban Sandwiches

  • Recipe Serves: 4
  • Prep Time : 12 min
  • Cook Time : 20 min
  • Chill Time 1 Hours


  • 2 Knorr® Cilantro MiniCube(s), crumbled
  • 1/4 cup apple cider vinegar
  • 1 tsp. sugar
  • 1 medium seedless cucumber, peeled and very thinly sliced (about 2 cups)
  • 1/2 cup olive oil
  • 2 Knorr® Garlic MiniCube(s), crumbled
  • 3 medium red bell peppers, quartered
  • 1 lb. eggplant, cut into 1/4-inch-thick slices
  • 8 ounces sliced Swiss cheese
  • 4 hoagie rolls o Kaiser rolls, split horizontally
  • 1/2 red onion, thinly sliced


  1. Combine Knorr® Cilantro MiniCube(s) with vinegar and sugar in a medium bowl, then toss with cucumber. Let stand about 1 hour, stirring once. Drain cucumbers.
  2. Meanwhile, combine olive oil with Knorr® Garlic MiniCube(s) in a small bowl. Grill red peppers and eggplant about 10 minutes, turning once and brushing with oil mixture. Cover red peppers with aluminum foil; let stand 10 minutes, then remove skin from peppers and set aside.
  3. Top rolls with 1/2 of the cheese, then grilled vegetables, cucumber, onion and remaining cheese; wrap each sandwich in aluminum foil. Place sandwiches on grill and cover with an iron skillet or brick. Grill about 4 minutes or until toasted and cheese is melted, pressing slightly and turning once. Remove foil and serve.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size Pamela Shoop Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size Pamela Shoop
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Calcium -1 mg
Iron -1 mg
Vitamin C -1 mg
Vitamin A -1 IU