This deliciously quick and simple crostini recipe layers roasted tomatoes, fresh mozzarella, and avocado on toast.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- 1 ½ pounds chicken tenders
- ½ cup mojo marinade, or as needed
- 1 tablespoon olive oil, or more as needed
- 8 thin slices sweet onion
- 1 (1 pound) loaf Cuban bread
- ¼ cup yellow mustard
- 20 dill pickle slices
- 4 slices Swiss cheese
Instructions
- Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
- Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
- Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
- Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.
- Mojo marinade can be found in the Hispanic section of your grocery store. I use the Badia brand. Most Cuban sandwiches are “pressed,” so if you have a panini pan or other means to press the sandwich (bricks enclosed in foil), this makes this sandwich even better in my opinion.
Nutrition Facts
| Calories | 661 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 5 g |
| Protein | 54 g |
| Saturated Fat | 7 g |
| Sodium | 1457 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe! I added a slice of deli ham and jalapeño peppers, then broiled it open-faced to melt the cheese a little. Be sure to add salt and pepper. Very easy and delicious!
This was AMAZING! I’d give it 6 stars if I could. I ended up pressing mine. I melted some butter in a pan and pressed it down with my iron skillet on top. 3 minutes on both sides over medium heat. DO NOT SKIP THAT STEP! It takes this sandwich to a whole other level. After a few bites I swapped the pickles for banana peppers and it was even better!