Sandwich with Cuban Chicken

Rate this post
Sandwich with Cuban Chicken
  1. 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.

  2. 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.

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

  4. 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. I use the Badia brand. 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.

You are looking for information, articles, knowledge about the topic Sandwich with Cuban Chicken on internet, you do not find the information you need! Here are the best content compiled and compiled by the team, along with other related topics such as: Recipe.

  Breakfast Pizza with Jimmy Dean Sausage

Related videos about Sandwich with Cuban Chicken


Similar Posts