Cuban Chicken Sandwich
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
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Instructions
- 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. Transfer chicken to a resealable plastic bag; add enough mojo marinade to cover chicken. Toss to coat in marinade, squeeze out excess air, and seal the 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, shake off excess, and place in the skillet. Discard remaining 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.
Source
Original recipe: View Original