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Hawaiian Cuban Sandwich Bake

Hawaiian Cuban Sandwich Bake
55 Minutes Total time 25 Minutes Prep time 30 Minutes Cook Time 464 Calories 4 Servings


Nonstick cooking spray
4 yellow DOLE® Plantains, peeled and quartered
3 tablespoons avocado oil
1 package (10 ounces) BBQ jackfruit
1 DOLE® Lime, juiced (about 2 tablespoons)
½ DOLE® Orange, juiced (about 2 tablespoons)
½ teaspoon ground cumin
2 tablespoons yellow mustard
16 hamburger dill pickle chips
4 (¼-inch-thick) slices DOLE® Pineapple
4 slices plant-based deli ham
4 slices reduced fat Swiss cheese


  1. Preheat oven to 350°F; spray 8-inch square baking dish with nonstick cooking spray.
  2. Heat plantains on a microwave-safe plate in microwave oven on high 6 minutes or until tender. Lay each plantain on work surface; press down with bottom of a glass to flatten.
  3. Heat oil in a large nonstick skillet over medium heat; in 3 batches, add plantains and cook 5 minutes or until golden brown and crisp, turning once. Makes 16 tostones.
  4. Toss jackfruit, lime juice, orange juice and cumin in a large bowl. Makes about 2 cups.
  5. Place 8 tostones in bottom of prepared dish, slightly overlapping if necessary, and drizzle with mustard; top with pickle chips, pineapple, ham, cheese, jackfruit mixture and remaining 8 tostones, slightly overlapping if necessary. Bake 30 minutes or until heated through and cheese melts; cut into 4 pieces.
Milk and Other Dairy Soy Wheat Vegetarian

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