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Cuban Chicken Sandwich
Cuban Chicken Sandwich
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
145 minutes
Delicious Cuban sandwich with mojo-marinated chicken, pickles, sautéed onion, and Swiss cheese on fresh Cuban bread.
Ingredients:
  • 1.5 pounds chicken tenders
  • 0.5 cup mojo marinade, or as needed
  • 1 tablespoon olive oil, or more as needed
  • 8 thin slices sweet onion
  • 1 (1 pound) loaf Cuban bread
  • 0.25 cup yellow mustard
  • 20 dill pickle slices
  • 4 slices Swiss cheese
Instructions:
  • Sandwich chicken tenders between plastic sheets on a flat surface, then tenderize with a meat mallet. Transfer to a resealable bag and pour mojo marinade to coat the chicken. Refrigerate for 2 hours or overnight.
  • In a large skillet over medium heat, heat up olive oil. Take the chicken tenders out of the marinade, let them drain, then place them in the skillet. Cook until both sides are lightly browned for about 2 to 3 minutes each. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Transfer the cooked chicken to a plate.
  • In the same skillet, add sliced onions with a splash more oil if needed and cook until soft, about 3 minutes. Then, transfer the onions out of the skillet.
  • Cut the Cuban bread into 4 rolls and slice each in half lengthwise without cutting all the way through. Spread yellow mustard on both the bottom and top of each roll. Layer pickle slices, chicken, Swiss cheese, and onion to assemble the sandwich. Cut each sandwich in half at an angle and serve.

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