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.
- 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
- 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 itâs 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.
- 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.
- 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.
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.
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. 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. Place the skillet back over medium heat and add the sliced onions.
Cook the onions for a few minutes, until they start to soften. Just keep in mind that the longer you cook them, the sweeter they will get. 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.
