The pre-cooked chicken comes to the rescue in this delicious Cuban sandwich variation. While a traditional Cuban sandwich would have slabs of slow-roasted pork, sometimes you just don’t have time for that. In this weeknight version, we replace the pork with chicken for a quick lunch or easy dinner - for best results we recommend eating them while they’re still hot just out of the pan, but have it on good authority that they are also delicious when packed for lunch.
Total Time
30min
4.7
13 Ratings
Author: SideChef
Servings:
4
Ingredients
•
4
Tbsp
Mayonnaise
•
2
Tbsp
Yellow Mustard
•
4
Ciabatta Bread
, halved
•
1 3/4
cups
Sliced
Swiss Cheese
•
6.5
oz
Thinly Sliced
Deli Honey Ham
•
2
Dill Pickles
, thinly sliced
•
1
Rotisserie Chicken
•
1 1/3
Tbsp
Butter
, melted, divided
Cooking Instructions
1.
Mix Mayonnaise (4 Tbsp) and Yellow Mustard (2 Tbsp) together in a small bowl.
2.
Spread the mustard mayo mix on the insides of the Ciabatta Bread (4), 2 tsp per side.
3.
Layer 25 g of Swiss Cheese (1 3/4 cups), 2 strips of Dill Pickles (2), 45 g of Deli Honey Ham (1 cup), and 1/2 cup of Rotisserie Chicken (1). Put more cheese (25 g) on the other side then close. Brush the top with 1/2 tsp of Butter (1 1/3 Tbsp). Repeat with remaining sandwiches.
4.
Heat up a heavy-bottomed pan like cast iron over medium-high heat. Once it’s really hot, add the sandwich butter side down and then place something like small cast iron, or dish with something heavy on top to press it down (you should be able to fit 2 sandwiches in the pan).
5.
Turn heat to medium. Cook for 4-5 minutes, then brush with 1/2 tsp butter and flip.
6.
Cook for another 4-5 minutes with the weight on top. Repeat with remaining sandwiches.
7.
Serve warm with chips. Enjoy!
Nutrition Per Serving
CALORIES
1184
FAT
76.5 g
PROTEIN
98.6 g
CARBS
28.7 g
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