Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.

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  • Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.

  • Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.

  • Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Cook's Note:

Mojo marinade can be found in the Hispanic section of your grocery store. Most Cuban sandwiches are "pressed," so if you have a panini pan or other means to press the sandwich (bricks enclosed in foil), this makes this sandwich even better in my opinion.

Nutrition Facts

661 calories; protein 54.1g; carbohydrates 64.4g; fat 19.4g; cholesterol 123mg; sodium 1456.8mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2020
This was AMAZING! I'd give it 6 stars if I could. I ended up pressing mine. I melted some butter in a pan and pressed it down with my iron skillet on top. 3 minutes on both sides over medium heat. DO NOT SKIP THAT STEP! It takes this sandwich to a whole other level. After a few bites I swapped the pickles for banana peppers and it was even better! Read More
(1)
Rating: 5 stars
08/24/2020
This is a great recipe! I added a slice of deli ham and jalapeño peppers, then broiled it open-faced to melt the cheese a little. Be sure to add salt and pepper. Very easy and delicious! Read More