Ingredients:
4 (3-ounce) whole-wheat sub rolls, cut in half lengthwise
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon chili powder
2 garlic cloves, minced
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 pound thinly sliced reduced-sodium deli ham
1 peeled mango or 2 large tomatoes, thinly sliced
1/4 pound thinly sliced provolone cheese
2 tablespoons olive oil, divided
Directions:
1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
2. Combine cilantro, lime juice, chili powder, garlic, and black beans in a food processor; process until almost smooth and spreadable, adding a few drops of water, if necessary. Spread bean mixture evenly on bottom halves of the prepared rolls. Layer rolls evenly with ham, mango or tomatoes, and provolone cheese; replace top halves of rolls.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Add 2 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches; press gently. Cook 2 to 3 minutes on each side or until sandwiches are golden brown (leave cast-iron skillet on sandwiches while they cook). Remove sandwiches from pan; repeat procedure with remaining 1 tablespoon oil and 2 sandwiches.
Comments:
Left out the cilantro and used the panini press instead of cooking them in a skillet. Other than that, kept to the plan. I used the mango option rather than the tomato and I think that was definitely the right choice. Added just the right touch of sweetness. Overall, pretty good. Go easy on the garlic though - it was really overpowering.
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