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.

Mary Drennen
Recipe by Cooking Light January 2013

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Recipe Summary

hands-on:
38 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut bread in half horizontally.

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  • 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.

Nutrition Facts

315 calories; fat 8.9g; saturated fat 2.5g; sodium 761mg.
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