This Cuban chicken sandwich can be found in cafeterias and restaurants all over Miami. There’s no need to make the trip though, since it’s super easy to make at home.
In this recipe, thin chicken breasts are seasoned with a combination of spices. Then, they’re pan fried, served on Cuban bread and topped with grilled onions, lettuce, tomatoes and potato sticks. Really easy!
This deliciously-different take on a standard chicken sandwich uses basic ingredients you can get anywhere… Except for the Cuban bread.
Unless you’re in Miami, it can be pretty hard to come by. But, Italian bread makes a really good substitute.
If you need more great sandwich recipes, the steak version of this is called pan con bistec and it’s a classic! Want something a little more traditional, try this crispy chicken BLT, or this Buffalo chicken sandwich.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
To make this Cuban Chicken Sandwich you will need
4 Thin Chicken Breast, boneless, skinless (about 1 pound)
1 teaspoon Salt
½ teaspoon Garlic Powder
¼ teaspoon Cumin
¼ teaspoon Dried Oregano
¼ teaspoon Black Pepper, or to taste
3-4 tablespoons Canola Oil, divided if you are frying the chicken in batches
1 Medium Onion, thinly sliced
1 Loaf of Cuban Bread, use a loaf of Italian bread if you can’t find Cuban
4 tablespoons Mayonnaise
2-3 cups Shredded Lettuce
2 Tomatoes, sliced
2 cups Potato Sticks
Prepare the Chicken
If you’re starting off with full chicken breasts, slice each breast in half, lengthwise (like butterflying but go all the way through). Pound each piece, to about ¼ – ½ inch thick.
Add the salt, garlic powder, cumin, oregano and pepper to a small bowl, stir to mix well. Season the chicken on both sides with the seasoning mix.
Heat a tablespoon or two of the canola oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Add as many pieces as will fit comfortably in the skillet without overcrowding or overlapping.
Cook the chicken about 3-4 minutes per side, depending on the thickness. Cook them until they’re a nice golden color and cooked through. Ensure the internal temperature of the chicken is at least 165°F at its thickest piece, use an instant read thermometer.
Repeat with the remaining chicken pieces. It may be necessary to add another tablespoon of oil to the skillet if you’re frying in batches. You may need to lower the heat just a touch for the second batch too.
Remove the skillet from the heat and keep the chicken warm by tenting it with a piece of aluminum foil, and/or keep it in the microwave or oven. The chicken will stay nice and warm away from drafts.
Place the skillet back over medium heat and add the sliced onions. Cook the onions for a few minutes, until they start to soften. Cook them as little or as much as you like. Just keep in mind that the longer you cook them, the sweeter they will get.
Build the Cuban chicken sandwich
Cut a piece of the Cuban bread about the size of one of the chicken breasts. Slice the bread open and spread 1 tablespoon of mayonnaise on the top slice.
Add the chicken breast, cooked onions, lettuce and tomato, then top the sandwich off with a generous amount of the potato sticks.
Cook’s notes
Potato Sticks are similar to potato chips. Find them in the chip aisle at the supermarket. They come in a bag or a can and there are several brands to choose from.
If you can’t find them, crumble some ridged potato chips (like Ruffles), they make a pretty good substitute.
You may also like:
Malanga Fritters (Frituras de Malanga)
Cuban Chicken Sandwich
Ingredients
- 4 Thin Chicken Breast Cutlets about 1 pound
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper or to taste
- 3-4 tablespoon Canola Oil divided
- 1 Onion thinly sliced
- 1 Loaf of Cuban Bread or use a loaf of Italian bread if Cuban is not available
- 4 tablespoon Mayonnaise
- 2-3 cups Lettuce shredded
- 2 Tomatoes sliced
- 2 cups Potato Sticks
Instructions
- If you are starting with full chicken breasts, slice each breast in half, lengthwise. Pound each piece, using a meat mallet, to about ¼ - ½ inch thick.
- Add the salt, garlic powder, cumin, oregano and pepper to a small bowl, stir to mix well. Season the chicken on both sides with the seasoning mix.
- Heat the 1 or 2 tablespoons of oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Don't overcrowd the skillet, cook in batches if necessary.
- Cook the chicken about 3-4 minutes per side, or until it’s a nice golden color and cooked through. Ensure the internal temperature of the chicken is at least 165°F at its thickest piece.
- If cooking in batches: For the second batch, it may be necessary to add another tablespoon or so of oil and lower the heat just a bit.
- Remove the skillet from the heat. Keep the chicken warm by tenting with a piece of aluminum foil and/or place it in the oven or microwave. The chicken will stay nice and warm away from drafts.
Cook the Onions
- Place the skillet back over medium heat and add the sliced onions. Cook the onions for a few minutes, until they start to soften. Cook them as little or as much as you like. Just keep in mind that the longer you cook them, the sweeter they will get.
Make the Chicken Sandwiches
- Cut a piece of Cuban bread roughly the size of the chicken. Slice the bread open and spread 1 tablespoon of the mayonnaise on the top slice. Add the chicken breast, cooked onions, lettuce and tomato, then top the sandwich off with a generous amount of the potato sticks.
