Hello Friends! A Cuban-inspired chicken sandwich brings together juicy marinated chicken, tangy mustard, crunchy dill pickles, sweet sautéed onion, and melted Swiss cheese inside crisp Cuban bread.

The combination is simple, but every ingredient contributes something different: citrusy marinade adds brightness to the chicken, pickles provide a sharp crunch, while melted cheese ties everything together. The sandwich can be served as-is or pressed until the bread becomes golden and crisp.

Ingredients

For the Chicken

1½ pounds (680 g) chicken tenders

½ cup (120 ml) mojo marinade, or enough to coat the chicken

1 tablespoon olive oil, plus more if needed

For the Sandwiches

8 thin slices sweet onion

1 loaf Cuban bread, approximately 1 pound

¼ cup yellow mustard

20 dill pickle slices

4 slices Swiss cheese

If Cuban bread isn't available, use a soft white sandwich roll with a lightly crisp exterior. The bread should be sturdy enough to hold the fillings and withstand pressing.

Step-by-Step Instructions

Step 1: Flatten the Chicken

- Place the chicken tenders between two sheets of heavy plastic wrap.

- Using the smooth side of a meat mallet, gently pound the chicken until the pieces are relatively even in thickness.

- Flattening the chicken helps it cook more evenly and makes it easier to layer inside the sandwiches.

Step 2: Marinate the Chicken

- Transfer the flattened chicken to a resealable food-safe bag.

- Pour in enough mojo marinade to coat the chicken thoroughly. Press out as much excess air as possible before sealing the bag.

- Gently massage the bag so the marinade covers every piece.

- Place the chicken in the refrigerator and marinate for at least 2 hours. For a stronger flavor, it can be left refrigerated for up to overnight.

- Keep the chicken refrigerated throughout the marinating process.

Step 3: Cook the Chicken

- When ready to cook, heat 1 tablespoon olive oil in a large skillet over medium heat.

- Remove the chicken from the marinade, allowing excess liquid to drip away. Discard the used marinade.

- Place the chicken in the hot skillet without overcrowding the pan.

- Cook for approximately 2–3 minutes per side, depending on thickness. The chicken should develop light browning and be fully cooked in the center.

- For food safety, check the thickest part with an instant-read thermometer. Chicken should reach an internal temperature of 165°F (74°C).

- Transfer the cooked chicken to a clean plate and allow it to rest briefly.

Step 4: Sauté the Onion

- Keep the same skillet over medium heat.

- Add the thinly sliced sweet onion. If the skillet looks dry, add a small amount of olive oil.

- Cook the onion for about 3 minutes, stirring occasionally, until it softens and develops a lightly golden appearance.

- Remove the onion from the skillet and set aside.

Step 5: Prepare the Cuban Bread

- Cut the loaf of Cuban bread into 4 equal portions.

- Slice each portion horizontally, but avoid cutting completely through the bread. Keeping the two sides connected makes the sandwich easier to assemble and press.

- Spread yellow mustard across both the top and bottom interior surfaces of each roll.

- The mustard adds a sharp, tangy note that works particularly well with the mild chicken and creamy Swiss cheese.

Step 6: Layer the Sandwiches

- Divide the dill pickle slices evenly among the four bottom halves.

- Place the cooked chicken over the pickles.

- Add one slice of Swiss cheese to each sandwich, followed by the sautéed sweet onion.

- Close each sandwich carefully, pressing down gently so the fillings settle into place.

Step 7: Press the Sandwiches

- A Cuban-style sandwich is especially delicious when pressed because the bread becomes crisp while the cheese melts around the warm fillings.

- If using a panini press, place each sandwich inside and cook until the bread is golden and the cheese has melted.

- For a skillet method, heat a lightly oiled skillet over medium heat. Place the sandwich inside and set a heavy skillet or another heat-safe weight on top.

- Press for several minutes, then carefully turn the sandwich and continue cooking until both sides are crisp and golden.

- Avoid using excessive heat. The goal is to toast the bread while allowing the cheese to melt without burning the exterior.

Step 8: Slice and Serve

- Transfer the finished sandwiches to a cutting board.

- Cut each sandwich diagonally in half.

- Serve immediately while the bread is crisp and the Swiss cheese is warm and melted.

A Cuban chicken sandwich is an excellent way to turn straightforward ingredients into a flavorful meal. The recipe does require a little advance planning because the chicken benefits from marinating, but the actual cooking and assembly are quick. For the best result, keep the chicken thin, use plenty of tangy pickles, spread the mustard evenly, and press the assembled sandwich until the bread is golden and the Swiss cheese is completely melted. Served hot and freshly sliced, this chicken-filled version makes a satisfying lunch or casual dinner.