Recipes · Cooking tips · Techniques

Cuban Chicken Sandwich

Cuban Chicken Sandwich

This Cuban chicken sandwich can be found in cafeterias and restaurants all over Miami, or you can make it at home. It’s easy to make and a deliciously-different take on a standard chicken sandwich. Thin chicken breasts are seasoned with a combination of spices. They’re quickly fried, served on Cuban bread and topped with lettuce, tomatoes and potato sticks. See, really easy! If you can’t find Cuban bread, Italian bread makes a 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. Enjoy!

 

Ingredients

4 Thin Chicken Breast, boneless, skinless (about 1 lb.)

1 tsp. Salt

½ tsp. Garlic Powder

¼ tsp. Cumin

¼ tsp, Dried Oregano

¼ tsp. Black Pepper, or to taste

3-4 tbsp. Canola Oil, divided

1 Loaf of Cuban Bread

4 tbsp. Mayonnaise

2-3 cups Shredded Lettuce

2 Tomatoes, sliced

2 cups Potato Sticks

 

Instructions

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. Cook the chicken about 3-4 minutes per side, or 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. Repeat with the remaining chicken pieces. It may be necessary to add another tablespoon of oil to the skillet and to lower the heat just a bit for the second batch.

 

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 tbsp. of the mayonnaise on the top slice. Add the chicken breast, lettuce and tomato, then top the sandwich off with a generous amount of the potato sticks. Now, you can have the sandwich as is, or if you prefer your bread a little toasty, press it for a few minutes. If desired, brush some melted butter on top of the bread before pressing to get a nice sheen.

Cuban chicken sandwich, thin chicken breasts on Cuban bread topped with lettuce, tomatoes and potato sticks.

 

Cook’s notes

If Cuban Bread is not available in your area, use a loaf of Italian bread.

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.

 

Makes 4 Sandwiches

Cuban Chicken Sandwich
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This Cuban chicken sandwich can be found in cafeterias and restaurants all over Miami, or you can make it at home. It's easy to make and a deliciously-different take on a standard chicken sandwich.

Course: Main Course
Cuisine: Cuban
Keyword: chicken sandwich
Servings: 4
Calories: 867 kcal
Ingredients
  • 4 Thin Chicken Breast Cutlets about 1 lb.
  • 1 tsp. Salt
  • ½ tsp. Garlic Powder
  • ¼ tsp. Cumin
  • ¼ tsp Dried Oregano
  • ¼ tsp. Black Pepper or to taste
  • 3-4 tbsp. Canola Oil divided
  • 1 Loaf of Cuban Bread
  • 4 tbsp. Mayonnaise
  • 2-3 cups Lettuce shredded
  • 2 Tomatoes sliced
  • 2 cups Potato Sticks
Instructions
  1. 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.

  2. 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.

  3. Heat the 1 or two tablespoon 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.

  4. Cook the chicken about 3-4 minutes per side, 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.

  5. For the second batch, it may be necessary to add another tablespoon or so of oil and lower the heat just a bit.

  6. To make the sandwiches, cut a piece of Cuban bread roughly the size of a chicken piece. Slice the bread open and spread the mayonnaise on the top slice. Add the chicken breast, lettuce and tomato, then top the sandwich off with a generous amount of the potato sticks.

  7. Press the sandwich, if desired. To get a nice sheen on top, brush lightly with melted butter before pressing.

Recipe Notes

If Cuban Bread is not available in your area, use a loaf of Italian bread.

 

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.

Nutrition Facts
Cuban Chicken Sandwich
Amount Per Serving
Calories 867 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 5g 25%
Cholesterol 78mg 26%
Sodium 1427mg 59%
Potassium 1441mg 41%
Total Carbohydrates 82g 27%
Dietary Fiber 5g 20%
Sugars 5g
Protein 39g 78%
Vitamin A 14.5%
Vitamin C 22.7%
Calcium 7.5%
Iron 29.2%
* Percent Daily Values are based on a 2000 calorie diet.
This Cuban chicken sandwich can be found in cafeterias and restaurants all over Miami, or you can make it at home. It's easy to make and a deliciously-different take on a standard chicken sandwich. Thin chicken breasts are seasoned with a combination of spices. They're quickly fried, served on Cuban bread and topped with lettuce, tomatoes and potato sticks. #chickensandwich #chicken #sandwiches #easydinner #Cubanfood #Cubanrecipes

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