This Chicken Cuban Sandwich is hands down one of the best things you can make for lunch or dinner. Packed with flavor and so satisfying, it comes together quickly and tastes like something you'd order at your favorite restaurant!
About This Recipe
Here's something that'll blow your mind about the Cuban sandwich press: the magic isn't just the heat and weight – it's about controlled steam distribution. When you press that sandwich, the moisture from the pickles and mustard creates steam that gets trapped and redistributed through the bread's crumb structure. This steam actually helps the roasted pork and ham flavors penetrate deeper into the chicken, creating that signature Cuban sandwich taste profile even with poultry. The key is getting your chicken slightly underdone before assembly – about 155°F instead of 165°F – because that final pressing will bring it to perfect doneness while the steam keeps it incredibly moist. Most home cooks don't realize that authentic Cuban bread's slightly sweet crumb acts like a flavor sponge during pressing, which is why using regular French bread never quite hits the same. The sugar content in proper Cuban bread caramelizes under pressure, creating those golden-brown crispy edges that make or break the sandwich.
Ingredients for Chicken Cuban Sandwich
- 2 boneless — skinless chicken breasts, halved and pounded to even thickness
- Salt and pepper — to taste
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder — adjust to taste for spiciness
- Juice of 1 lime
- 4 Cuban sandwich rolls or ciabatta rolls
- 8 slices Swiss cheese
- 8 slices deli ham
- A few slices of dill pickles
- Butter — for grilling
- Yellow mustard
How to Make Chicken Cuban Sandwich
- Place each chicken breast on a cutting board and carefully slice them in half horizontally to create thinner pieces.
- Using a meat tenderizer or a rolling pin, gently pound the chicken halves to an even thickness, about ½ inch thick.
- Season the pounded chicken breasts with salt and pepper on both sides.
- In a small bowl, combine the olive oil, ground cumin, paprika, garlic powder, onion powder, chili powder, and lime juice. Mix well to form a marinade.
- Pour the marinade over the chicken breasts, ensuring they're well coated. Refrigerate for at least 30 minutes to marinate.
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken breasts from the marinade and discard any excess marinade.
- Grill the chicken breasts for about 3-4 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for a few minutes.
- While the chicken is resting, slice the Cuban sandwich rolls in half horizontally.
- After slicing your bread, spread yellow mustard on each side before assembling the sandwiches.
- Place two slices of deli ham on top of the bottom half of each roll.
- Add two slices of dill pickle on top of the ham on each roll.
- Place sliced grilled chicken breasts on top of the pickles on each roll.
- Place a slice of Swiss cheese on top of the chicken on each roll.
- Close the sandwiches with the top halves of the rolls.
- Heat a skillet or griddle over medium heat and add a bit of butter or olive oil.
- Place the sandwiches on the skillet and press them down firmly with a heavy pan or a sandwich press.
- Cook until the bread is golden and crispy and the cheese has melted, about 3-4 minutes per side.
- Remove from heat and slice each sandwich in half.
- Serve the Cuban sandwiches hot with extra dill pickles on the side if desired.
- Enjoy your homemade Chicken Cuban Sandwiches with a side of plantain chips or a fresh salad.
What to Serve With Chicken Cuban Sandwich
The tangy pickles and mustard in this Cuban sandwich cry out for something crisp and refreshing alongside. My Yuca Fries hit that perfect note – their creamy interior and golden exterior provide textural contrast while staying true to Caribbean flavors that complement the sandwich's Cuban roots.
Sweet plantain chips bring out the best in this savory sandwich, their natural sweetness balancing the sharp pickles and salty ham. The contrast reminds me of the classic Cuban combination of sweet and savory that makes every bite more interesting than the last.
A cold Presidente beer or fresh lime agua fresca cuts right through the richness of the pressed sandwich. The citrus notes echo the mojo flavors while cleansing your palate between bites, keeping each taste as bright as the first.
Frequently Asked Questions
1. How is a chicken Cuban sandwich different from a traditional Cubano?
A chicken Cubano replaces the classic roasted pork with mojo-marinated grilled or roasted chicken. The mustard, Swiss cheese, ham, and pickles remain the same.
2. How should I prepare the chicken for a Cuban sandwich?
Marinate chicken breast in mojo sauce (sour orange juice, garlic, cumin, oregano, olive oil) for at least 2 hours, then grill or roast until 165°F and slice thin.
3. What is mojo marinade?
Mojo is a Cuban citrus-garlic sauce made from sour orange juice (or a mix of orange and lime juice), minced garlic, cumin, oregano, and olive oil. It is the foundation of Cuban flavor.
4. Can I use rotisserie chicken for a quick version?
Yes, shredded rotisserie chicken tossed with a quick mojo sauce makes an excellent shortcut. The pressing and toasting still gives you authentic Cubano texture and flavor.
5. Do I still use ham with the chicken?
Yes — thinly sliced ham is still layered in alongside the chicken. The combination of two proteins with Swiss cheese and pickles is what defines the Cuban sandwich experience.
6. What bread works if I cannot find Cuban bread?
A soft French baguette or Italian roll with a thin crust and soft interior is the best substitute. The bread must be soft enough to press flat without shattering.
7. How long do I press a chicken Cuban sandwich?
Press for 3-4 minutes per side over medium heat until the bread is golden and crispy, the cheese is fully melted, and the sandwich is compressed to about half its original height.
8. Can I meal prep chicken Cuban sandwiches?
Prep the mojo chicken and store it for up to 3 days. Assemble and press the sandwiches fresh when ready to eat — a pre-pressed Cubano loses its crispy texture.
9. What dipping sauce goes with a chicken Cubano?
A garlic aioli, extra mojo sauce for dipping, or a spicy mustard are all excellent accompaniments. Traditional Cubanos are served without sauce — the flavors are complete as-is.
10. What sides pair with a chicken Cuban sandwich?
Cuban black beans and rice (Moros y Cristianos), plantain chips, yuca fries, or a simple tropical fruit salad are all authentic Cuban accompaniments.
Chicken Cuban Sandwich Video
Chicken Cuban Sandwich
Ingredients
Method
- Place each chicken breast on a cutting board and carefully slice them in half horizontally to create thinner pieces.
- Using a meat tenderizer or a rolling pin, gently pound the chicken halves to an even thickness, about ½ inch thick.
- Season the pounded chicken breasts with salt and pepper on both sides.
- In a small bowl, combine the olive oil, ground cumin, paprika, garlic powder, onion powder, chili powder, and lime juice. Mix well to form a marinade.
- Pour the marinade over the chicken breasts, ensuring they're well coated. Refrigerate for at least 30 minutes to marinate.
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken breasts from the marinade and discard any excess marinade.
- Grill the chicken breasts for about 3-4 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for a few minutes.
- While the chicken is resting, slice the Cuban sandwich rolls in half horizontally.
- After slicing your bread, spread yellow mustard on each side before assembling the sandwiches.
- Place two slices of deli ham on top of the bottom half of each roll.
- Add two slices of dill pickle on top of the ham on each roll.
- Place sliced grilled chicken breasts on top of the pickles on each roll.
- Place a slice of Swiss cheese on top of the chicken on each roll.
- Close the sandwiches with the top halves of the rolls.
- Heat a skillet or griddle over medium heat and add a bit of butter or olive oil.
- Place the sandwiches on the skillet and press them down firmly with a heavy pan or a sandwich press.
- Cook until the bread is golden and crispy and the cheese has melted, about 3-4 minutes per side.
- Remove from heat and slice each sandwich in half.
- Serve the Cuban sandwiches hot with extra dill pickles on the side if desired.
- Enjoy your homemade Chicken Cuban Sandwiches with a side of plantain chips or a fresh salad.
Nutrition
Notes
Use chicken thighs instead of breasts and marinate them in mojo criollo overnight – the citrus acids break down the proteins just enough to mimic that tender, slow-roasted pork texture that makes a true Cubano so special. Source authentic Cuban bread from a Latin bakery if possible, because the slightly sweet dough and specific crust-to-crumb ratio is engineered for pressing – regular hoagie rolls will get soggy instead of achieving that perfect crispy-chewy contrast. Press your sandwich in two stages: first a light 2-minute press to set the structure, then flip and do a heavy 3-minute final press – this prevents the filling from shooting out the sides while ensuring even browning. After years of making these, I've learned to brush the outside of the bread with a thin layer of butter mixed with a tiny bit of the leftover mojo marinade before pressing – it adds incredible flavor and helps achieve that deep golden color.
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