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Pressed Cuban-Style Sandwiches

Pressed Cuban-Style Sandwiches

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

  • Yield: Serves 4
  • Hands-on: 38 Minutes
  • Total: 50 Minutes


  • 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
  • Cooking spray


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.

Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 8.9g
  • Saturated fat: 2.5g
  • Sodium: 761mg

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Pressed Cuban-Style Sandwiches Recipe