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Chicken Cuban Sandwich

Chicken Cuban Sandwich

Indulge in a mouthwatering journey to the Caribbean with our tantalizing Caribbean Chicken Cuban Sandwich! Bursting with vibrant flavors and rich history, this culinary masterpiece blends juicy grilled chicken, savory deli ham, tangy pickles, and melty Swiss cheese between slices of crusty Cuban bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 515
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Place each chicken breast on a cutting board and carefully slice them in half horizontally to create thinner pieces.
  2. Using a meat tenderizer or a rolling pin, gently pound the chicken halves to an even thickness, about ½ inch thick.
  3. Season the pounded chicken breasts with salt and pepper on both sides.
  4. 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.
  5. Pour the marinade over the chicken breasts, ensuring they're well coated. Refrigerate for at least 30 minutes to marinate.
  6. Preheat your grill or grill pan over medium-high heat.
  7. Remove the chicken breasts from the marinade and discard any excess marinade.
  8. 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.
  9. While the chicken is resting, slice the Cuban sandwich rolls in half horizontally.
  10. After slicing your bread, spread yellow mustard on each side before assembling the sandwiches.
  11. Place two slices of deli ham on top of the bottom half of each roll.
  12. Add two slices of dill pickle on top of the ham on each roll.
  13. Place sliced grilled chicken breasts on top of the pickles on each roll.
  14. Place a slice of Swiss cheese on top of the chicken on each roll.
  15. Close the sandwiches with the top halves of the rolls.
  16. Heat a skillet or griddle over medium heat and add a bit of butter or olive oil.
  17. Place the sandwiches on the skillet and press them down firmly with a heavy pan or a sandwich press.
  18. Cook until the bread is golden and crispy and the cheese has melted, about 3-4 minutes per side.
  19. Remove from heat and slice each sandwich in half.
  20. Serve the Cuban sandwiches hot with extra dill pickles on the side if desired.
  21. Enjoy your homemade Chicken Cuban Sandwiches with a side of plantain chips or a fresh salad.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.