A Cuban-inspired chicken sandwich brings together juicy marinated chicken, tangy mustard, crunchy dill pickles, sweet sautéed onion, and melted Swiss cheese inside crisp Cuban bread.

The combination is simple, but every ingredient contributes something different: citrusy marinade adds brightness to the chicken, pickles provide a sharp crunch, and melted cheese ties everything together. The sandwich can be served as-is or pressed until the bread becomes golden and crisp.

Ingredients

For the chicken, you will need:

- 1½ pounds (680 g) chicken tenders

- ½ cup (120 ml) mojo marinade, or enough to coat the chicken

- 1 tablespoon olive oil, plus more if needed

For the sandwiches, you will need:

- 1 loaf Cuban bread, approximately 1 pound

- 8 thin slices sweet onion

- ¼ cup yellow mustard

- 20 dill pickle slices

- 4 slices Swiss cheese

This makes 4 sandwiches. If Cuban bread isn't available, use a soft white sandwich roll with a lightly crisp exterior. The bread should be sturdy enough to hold the fillings and withstand pressing.

Steps

The chicken needs at least 2 hours in the marinade, so plan ahead. The cooking and assembly after that are quick:

1. Place the chicken tenders between two sheets of heavy plastic wrap. Using the smooth side of a meat mallet, gently pound them until relatively even in thickness, so they cook evenly and layer easily in the sandwiches.

2. Transfer the chicken to a resealable food-safe bag and pour in enough mojo marinade to coat it. Press out as much excess air as possible, seal the bag, and gently massage it so the marinade covers every piece.

3. Refrigerate the chicken for at least 2 hours. For a stronger flavor, leave it in the refrigerator overnight.

4. When ready to cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Lift the chicken from the marinade, let the excess drip away, and discard the used marinade.

5. Cook the chicken without overcrowding the pan for about 2 to 3 minutes per side, depending on thickness, until lightly browned and fully cooked. An instant-read thermometer in the thickest part should show 165°F (74°C). Let it rest briefly on a clean plate.

6. Keep the skillet over medium heat and add the sweet onion, with a little more olive oil if the pan looks dry. Cook for about 3 minutes, stirring occasionally, until soft and lightly golden, then set aside.

7. Cut the bread into 4 equal portions. Slice each one horizontally without cutting all the way through, so the two sides stay connected for easier assembly and pressing.

8. Spread mustard on both inside surfaces of each roll. Its sharp, tangy note works well with the mild chicken and creamy Swiss cheese.

9. Divide the pickles among the four bottom halves, then add the chicken, one slice of Swiss cheese each, and the sautéed onion. Close each sandwich and press down gently so the fillings settle into place.

10. Press the sandwiches in a panini press until the bread is golden and the cheese has melted. Without one, heat a lightly oiled skillet over medium heat, add a sandwich, and set a heavy skillet or other heat-safe weight on top.

11. Press for several minutes, then carefully turn the sandwich and cook until both sides are crisp and golden.

12. Cut each sandwich diagonally in half and serve immediately, while the bread is crisp and the cheese is warm.

Keep the heat moderate while pressing. The goal is to toast the bread and melt the cheese without burning the outside, which gives the sandwich its crisp crust around the warm fillings.

Marinate the chicken the evening before, and the next day the sandwiches only need cooking, pressing, and slicing. Keep the chicken thin and be generous with the pickles. Served hot, this sandwich makes a satisfying lunch or casual dinner.