Grill-Pressed Chicken Cubano Sandwiches
30 minutes
Serves: 4
These rich sandwiches drip with juicy seasoned chicken, ripe tomato, and briny pickles. If you don’t have a sandwich press or Panini grill, cook them on a stovetop grill, griddle, hot skillet, or charcoal grill with chunks of sweet bell pepper and onion.
Ingredients
- 2 tablespoons olive oil
- 14 ounces Just Bare® Boneless Skinless Chicken Breast Tenders
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- Coarse salt and freshly ground pepper to taste
- 8 thick slices country-style bread
- 1/4 cup creole or whole-grain mustard
- 4 slices (4 ounces) smoked deli ham
- 1 large dill pickle, sliced lengthwise
- 4 slices (4 ounces) provolone or fontina cheese
- 1 large tomato, thinly sliced
- 1 small red onion, thinly sliced
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken, cumin, garlic powder, salt, and pepper; cook and stir 6 to 8 minutes or until no longer pink in center. Cook to internal temp of 165°F. Remove from heat.
- Spread 4 slices of bread with mustard. Layer with chicken, ham, pickle, cheese, tomato, and onion. Top with remaining 4 slices of bread. Lightly brush both sides with remaining 1 tablespoon oil.
- Heat a sandwich press or stovetop grill pan. Place sandwiches in press; cook about 10 minutes or until golden and cheese is melted.