SCRAPE the underside of the mushroom to remove the black gills with a teaspoon. Discard the gills. HEAT a griddle or large skillet over high heat. Add the oil, mushroom, and onion. Cook for 8 to 10 minutes, stirring and turning occasionally, or until the onion begins to brown and the mushroom is cooked through. Add 1 tablespoon water if the onion begins to stick.

Cuban Sandwich

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Prep Time 5 mins

Total Time 20 mins

Servings 1

Ingredients

  

• 1 Portobello mushroom stem removed
• ½ tsp olive oil
• 1 sm red onion peeled and sliced
• 1 tbsp 0% fat plain Greek yogurt
• 1 tbsp light mayonnaise
• 1 tbsp sweet pickle relish
• 1 whole wheat baguette cut in half (about 2 oz)
• 2 oz lean pork loin sliced
• 1 slice baked ham - low sodium

Instructions

 

• 1. SCRAPE the underside of the mushroom to remove the black gills with a teaspoon. Discard the gills.
• 2. HEAT a griddle or large skillet over high heat. Add the oil, mushroom, and onion. Cook for 8 to 10 minutes, stirring and turning occasionally, or until the onion begins to brown and the mushroom is cooked through. Add 1 tablespoon water if the onion begins to stick.
• 3. SPREAD the yogurt, mayo, and relish on 1 side of the baguette and top with the pork and ham. Spoon the onion on top. Cut the mushroom in half and layer it on top of the onion.
• 4. TOP with the remaining piece of baguette and return the sandwich to the griddle or skillet.
• 5. PLACE a sandwich press or another heavy pot on top to compress the sandwich. Remove the sandwich press or heavy pot and cook over low heat for 1 minute total, turning the sandwich once, or until it browns lightly. Serve immediately or wrap in aluminum foil and refrigerate until ready to serve.