Thursday, June 19, 2014

DIY Disney's Vegetable Cuban Sandwich from Epcot's Sunshine Seasons

Hands down, my favorite quick service restaurant in Epcot's Future World is Sunshine Seasons in The Land pavilion. There are SO many great choices, especially for vegetarians. I was a committed vegetarian for seven years, and still tend to prefer eating as a vegetarian when I have the choice. One of my favorite sandwiches at Sunshine Seasons is this Vegetable Cuban and I was delighted to find the recipe in my new Disney cookbook: Delicious Disney.

This sandwich takes a little prep work, but what was nice for me is that the prep can be done piecemeal, so you don't have to spend a committed 45 minutes in the kitchen making this one. So helpful when I am also chasing toddlers! Mr. Photos From The Parks grilled up all our veggies the day before, as the grill was already hot from grilling that day's meal. I just wrapped them up and put them in the fridge for later. And THEN made us homemade Cuban rolls for these sandwiches! What a treat! I also cheated on the peppers and used some prepared roasted hot red peppers from Trader Joe's. It was a delicious choice!

You can find the entire recipe below. Let me know if you decide to make these amazing sandwiches! And until next time, may all your days be filled with fairy dust!

Sunshine Seasons' Roasted Vegetable Cuban Sandwich:


3 Portobello mushrooms
Olive oil as needed, for grilling
8 ounces fresh eggplant, unpeeled, cut in half lengthwise
8 ounces yellow squash, cut in half lengthwise
8 ounces zucchini, cut in half lengthwise
1 red pepper, sliced
Coarse salt and freshly ground black pepper, to taste
1 teaspoon olive oil
1 24 -inch Cuban bread roll
1/4 cup store-bought hummus
1 tablespoon yellow mustard
4 slices Swiss cheese
1/4 cup or more sliced sour pickles


Preheat grill or oven up to 400°F. Carefully remove the stems from Portobello mushrooms and wiped the caps. Brush olive oil on both sides, and grill 8 to 10 minutes on each side until mushrooms begin to brown and are soft to the touch. Refrigerate.

Season eggplant, squash, zucchini, and red pepper with salt and pepper; drizzle with olive oil and roast for 15 minutes. Refrigerate.

Slice chilled vegetables into 1/4" planks. Slice jeweled Portobello and 1/4" rounds.
Slice Cuban bread lengthwise. Spread top with hummus. Spread bottom with mustard. Arrange vegetables evenly on the bread and top with Swiss cheese and pickles.

Brush griddle or skillet with oil and grill for two to three minutes on each side, or until bread is crusty and cheese is melted. Cut into four servings.

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