• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook2eatwell
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Cuban Recipes
    • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cuban Food

    Cuban Chicken Sandwich

    Published: May 24, 2019 · Modified: Mar 10, 2021 by Elizabeth · Leave a Comment

    • Share
    Jump to Recipe - Print Recipe
    Cuban Chicken Sandwich

    Cuban chicken sandwich can be found in cafeterias and restaurants all over Miami. There’s no need to make the trip because 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!

    A Cuban chicken sandwich displayed on a wood cutting board. A thin chicken breast on Cuban bread topped with shredded lettuce, sliced tomatoes and potato sticks.

    This delicious 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.

    Cuban chicken sandwich ingredients

    • 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.

    A thin chicken breast on Cuban bread topped with shredded lettuce, sliced tomatoes and potato sticks, on a wood cutting board.

    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)
    • Chicken Empanadas
    • Cuban Style Meatballs
    • Ropa Vieja
    • Crema de Malanga
    • Vaca Frita de Pollo
    • Cuban Roast Pork
    A Cuban chicken sandwich displayed on a wood cutting board. A thin chicken breast on Cuban bread topped with shredded lettuce, sliced tomatoes and potato sticks.
    Print Recipe
    5 from 2 votes

    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.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Cuban
    Keyword: chicken sandwich
    Servings: 4
    Calories: 866kcal

    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.

    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

    Calories: 866kcal | Carbohydrates: 85g | Protein: 40g | Fat: 41g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 1527mg | Potassium: 1481mg | Fiber: 6g | Sugar: 6g | Vitamin A: 725IU | Vitamin C: 20.7mg | Calcium: 79mg | Iron: 5.2mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

    More Cuban Food

    • Cuban Appetizers and Snacks
    • Quick Cuban Style Black Beans
    • Arroz con Huevo Frito
    • Cuban Coffee (Café Cubano)
    • Share

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    aboutus

    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

    More about me →

    Popular

    • Beef Barley Soup
    • Salisbury Steak
    • Easy Chili Mac
    • Mini Chicken Pot Pies

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cook2eatwell