Submarine-style layering of ham, chicken slices, cheese, and a spicy Kosher pickle between a sliced length of Cuban bread distinguishes Pressed Cuban-Style Sandwiches from ordinary sandwiches.
8 ounces Cuban bread
2 teaspoons canola oil
1 pound chicken cutlets
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon minced garlic
1 tablespoon spicy brown mustard
1 ounce shredded Havarti cheese (about 1/4 cup)
1 ounce lower-sodium sliced ham
2 tablespoons chopped spicy kosher dill pickle
How to Make It
Cut bread in half horizontally.
Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken; toss with garlic.
Spread spicy brown mustard over bottom half of bread; top with Havarti cheese, ham, and chicken. Sprinkle chicken with chopped pickle; cover with top half of bread. Return pan to medium heat; coat with cooking spray. Add sandwich to pan; top with another heavy skillet to weigh down. Cook 2 minutes on each side or until toasted. Cut sandwich crosswise into 4 equal portions.