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Vegetarian Cuban Sandwiches

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  • 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 or Kaiser rolls, split horizontally
  • 1/2 red onion, thinly sliced




Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 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.