This easy vegan Cuban Sandwich recipe does away with the multitude of animal products in the original. It’s easy to swap in BBQ-flavored pulled plant protein or jackfruit, and vegan deli and cheese slices.
This plant-based version retains its messy goodness, and that’s why I opted to make these sandwiches open face. It’s easier to eat them with a fork and knife rather than picking them up, only to have the components fall into your lap.
The traditional Cuban sandwich combines two kinds of pork — pulled and sliced — with cheese and pickles in one large, messy sandwich — a veritable feast of cholesterol! This delectable and easy plant-based recipe makes 4 large open-face sandwiches.
Plant-based pulled protein brands
Here are a few BBQ-flavored plant-based pulled protein or jackfruit brands. As an alternative, you can also make this recipe with an equivalent amount of BBQ-flavored plant-based chorizo.
- No Evil Pit Boss Pulled “Pork” Barbecue
- The Jackfruit Company BBQ Jackfruit
- Upton’s Naturals Bar-B-Que Jackfruit
What to serve with vegan Cuban sandwiches: This is a good sandwich to serve with a simple vegetable soup or a bountiful, colorful salad. Since the pulled plant protein is prepared with orange juice, get another orange or two to slice as an accompaniment to this sandwich.
Photographs by Hannah Kaminsky, BittersweetBlog.com.
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The Ultimate Vegan Cuban Sandwich Recipe

This vegan Cuban Sandwich recipe does away with the multitude of animal products in the original. It’s easy to swap in BBQ-flavored pulled plant protein or jackfruit, vegan deli slices, and cheese.
Ingredients
For the pulled protein
- 1 tablespoon olive oil
- 8 to 10 ounces BBQ-flavored plant-based pulled protein or jackfruit (see Note)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Juice of 1/2 lime
- Juice of 1/2 orange
To finish the sandwich
- 4 large slices fresh whole-grain bread (see Note)
- Yellow mustard
- 8 Swiss or Jack-style vegan cheese slices, or more, as needed
- 12 plant-based deli slices (ham-style is ideal, but any variety will work)
- Sliced pickles, as needed (bread-and-butter are great!)
- Olive oil or vegan butter
Instructions
- Heat the oil in a wide skillet. Add the pulled protein and sauté over medium-high heat until piping hot, about 5 minutes.
- Sprinkle in the cumin, dried oregano, then add the juices. Stir together and cook over medium-high heat, stirring often, until the pulled protein is nicely glazed, 5 to 7 minutes. Remove from the heat.
- To assemble: Spread each slice of bread with mustard. Layer 4 slices of the bread with 2 overlapping slices of cheese, 3 deli slices, the pulled protein, and finally, a layer of sliced pickles.
- Wipe the skillet out completely, then heat a little olive oil or butter to coat the surface. Grill each sandwich on one side only, covered, until the bread is golden and crusty and the cheese is melted. Cut each in half to serve, then eat with fork and knife.
Notes
Here are a few BBQ-flavored plant-based pulled protein or jackfruit brands. As an alternative, you can also make this recipe with an equivalent amount of BBQ-flavored plant-based chorizo.
- No Evil Pit Boss Pulled “Pork” Barbecue
- The Jackfruit Company BBQ Jackfruit
- Upton’s Naturals Bar-B-Que Jackfruit
For these open-face sandwiches, you’ll need extra-large bread slices, not your standard toast-sized slices. The center slices of fresh rye or sourdough bread are ideal.
See more hearty vegan sandwiches & wraps and ways to veganize classic recipes.
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