We flew back from Florida via Miami and before heading to the airport stopped in Little Havana at the self-proclaimed “world’s most famous Cuban restaurant”—Versailles. This extremely old-school eatery made me nostalgic for one of our favorite (although not as “world famous”) NYC establishments, Cafe Habana. There, just about every Saturday at brunch, I ate a version of this refreshing, yet spicy, sandwich alongside a margarita and a cafe con leche.
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Time: About 15 minutes active; one hour total
15.5 ounce can black beans, drained and rinsed
1 tablespoon extra virgin olive oil
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1/4 onion, chopped
1 ciabatta (1 pound), or other flat, wide bread
12+ pickled hot peppers, stem removed and sliced
8 ounces queso fresco, sliced into 16 thin pieces
1 avocado, sliced
1/4 pound arugula
1. In a small pot, cover beans with water and add extra virgin olive oil, oregano and onion. Heat over medium heat and cook 40-45 minutes, until all the water is absorbed and beans are creamy. Set aside to cool.
2. Meanwhile, cut bread into 4 slices width-ways, then slice each piece through horizontally.
3. Spread 1/4 of the bean mixture on one side of the bread. Top with pickled hot peppers. On the other side lay queso fresco and avocado slices. Top with arugula, put the sandwich halves together, then slice on a diagonal. Repeat with other three sandwiches, and serve with hot sauce, if desired.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.