Cuban Chicken Sandwich

Cuban Chicken Sandwiches are a flavorful fusion of traditional Cuban cuisine and classic grilled chicken. With tender grilled chicken, crispy ham, roasted pork, melted Swiss cheese, and a tangy mustard-mayo sauce, all on toasted Cuban bread, this mouthwatering sandwich is sure to transport your taste buds to the vibrant streets of Havana.

Ready Time

30 mins

Yields

10 servings

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
10 crusty Cuban bread rolls, split
1/4 cup yellow mustard
2 tablespoons mayonnaise
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped scallions (green onions)
1/4 cup grated carrot
1/4 cup grated red bell pepper
2 tablespoons freshly squeezed lime juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
10 slices of ham, such as prosciutto or serrano ham
10 slices of roasted pork, such as mojo-marinated pork
10 slices of Swiss cheese
Letuce leaves, for serving

Instructions

Preheat your grill or grill pan to medium-high heat.

Season the chicken with cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.

Grill the chicken for 5-7 minutes per side, or until cooked through.

While the chicken is cooking, toast the Cuban bread rolls by grilling them for about 30 seconds on each side, or until lightly browned.

In a small bowl, mix together the yellow mustard and mayonnaise.

Spread a layer of the mustard-mayo mixture on the bottom half of each bread roll.

Once the chicken is done, let it rest for a few minutes before slicing it thinly.

To assemble the sandwiches, place a few slices of the grilled chicken on each bread roll, followed by a slice of ham, a slice of roasted pork, a slice of Swiss cheese, some chopped cilantro, mint, scallions, grated carrot, and grated red bell pepper.

Drizzle a squeeze of lime juice over the top.

Top with a lettuce leaf and the other half of the bread roll.

Serve immediately and enjoy!

Notes

Make sure to chop the fresh herbs, carrot, and red bell pepper just before assembling the sandwiches to keep them fresh and crunchy.

Don’t overcrowd the grill or grill pan when cooking the chicken, cook in batches if necessary, to ensure the chicken is cooked evenly.

If you can’t find Cuban bread rolls, you can substitute with a similar crusty bread, just be sure to adjust the cooking time when toasting.

If you prefer a milder sandwich, skip the cayenne pepper or reduce the amount to 1/8 teaspoon.

For a veggie-packed sandwich, add some extra lettuce leaves, sliced tomatoes, or avocado slices.

Feel free to customize the sandwiches by using different types of cheese, meats, or pickles to suit your taste preferences.

You can prepare the mustard-mayo mixture, chop the herbs, and grate the carrot and red bell pepper ahead of time to save time when assembling the sandwiches.