Dole Foodservice
Cuban Mushroom Sandwich 2020 Passport to Flavor recipe - Americas (Pan con Hongos) - A vegetarian twist on a traditional Cuban sandwich featuring marinated
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dolefoodservice.com.
Cooking tools:
- Panini press
- Blender
- Grill
- Pastry brush
- Chef's knife
- Bread knife
- Cutting board
- Saucepan
- Airtight container
- Colander
- Spatula
- Baster
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Stove
- Refrigerator
- Serving platter
Ingredients
- 7 cups DOLE Chef-Ready Cuts Pineapple Cubes thawed divided
- 1-½ cups rice wine vinegar
- ¼ cup granulated sugar
- ¾ cup jalapeno sliced divided
- 1-½ Tablespoons kosher salt divided
- 6 Tablespoons lime juice divided
- ¼ cup Chopped fresh cilantro
- 2 Tablespoons olive oil
- 24 peeled garlic cloves minced
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ cup tomato sauce
- 1 cup DOLE Chef-Ready Cuts Mango Cubes thawed
- 2 cups mango puree
- ¼ teaspoon ground cayenne pepper
- 30 caps cleaned portobello mushrooms
- 5 cups Pineapple Mango Mojo Sauce sub-recipe divided
- 10 6" small baguette loaf sliced diagonally
- 1-¼ cups vegan butter melted
- 1-¼ cups white onion julienned
- 5 cups spicy pickled pineapple sub-recipe
