I’m fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries for this Cuban chicken sandwich. 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.
Preparation Details
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs 25 mins
Servings: 4
Ingredients
- 1 ½ pounds chicken tenders
- ½ 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
- ¼ cup yellow mustard
- 20 dill pickle slices
- 4 slices Swiss cheese
Steps
- 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. Place chicken into a resealable plastic bag. Add enough mojo marinade to cover chicken; toss to coat in marinade. Squeeze out excess air and seal bag. Marinate in the refrigerator for 2 hours, or up to overnight.
- Heat olive oil in a large skillet over medium heat. Remove chicken tenders from marinade, drain, and place in the skillet. Discard marinade. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
- Add sliced onion to the same skillet, adding a bit more oil if necessary; cook until softened, about 3 minutes. Transfer to a plate.
- Cut Cuban bread into 4 rolls; slice each roll in half lengthwise without cutting all the way through. Spread mustard on bottom and top of each roll to cover. Divide and place pickle slices on bottom rolls, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle; serve.
