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.
Cooking Light JANUARY 2013
1. Cut bread in half horizontally.
2. 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.
3. 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.
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