SOUTHWEST VEGGIE CUBAN SANDWICH

4 (8 inch long) pieces of French bread

4 Tablespoons CaJohns Chipotle Mustard

4 Tablespoons CaJohns Southwest Sour Cream  (recipe follows)

½ Tablespoon CaJohns Garlic Herb Seasoning

4 Oyster Mushrooms Sliced into strips

2 Cups Spinach

½ Cup Olive Tapinade

4 Slices Baby Swiss Cheese

¼ Cup Dill Pickle slices

1 Roasted Red Pepper seeded and sliced into strips

1 Tablespoons Olive Oil

2 Tablespoons melted butter

 

In large cast iron skillet over medium heat, sauté mushrooms, spinach, olive tapinade and roasted red pepper until spinach is wilted and mushrooms are soft. Remove mixture to a plate.  Wipe out skillet with a clean towel and return to high heat. Slice French bread in half lengthwise. Spread top half of bread with Chipotle mustard. Spread mushroom mixture evenly over bottom of bread and top with the cheese slices.  Place top half of bread on sandwich and brush the outside of sandwich top and bottom with melted butter. Place in hot skillet and top with another heavy skillet pressing down to flatten sandwich. Fry on both sides until golden brown and crisp.  Remove sandwich from heat, open and spread Southwest Sour Cream evenly on sandwich.  Close up sandwich and enjoy.

 

Southwest Sour Cream

½ Cup low fat sour cream

½ Tablespoon CaJohns Southwest Seasoning

Mix sour cream and Southwest Seasoning in a small bowl and refrigerate for one hour before using