Cuban Sandwich
A home-style recipe for Cuban Sandwich. Makes 4 sandwiches, ready in about 30 minutes.
Ingredients
- 2 boneless chicken breasts (about 400 g)
- ½ tsp ginger-garlic paste
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp cumin powder
- 2 tbsp lemon juice
- 1 tbsp oil
- 4 long soft rolls / 8 slices bread
- 2 tbsp mustard paste (optional)
- 8 slices sour cucumber pickle (optional)
- 8 cheese slices
- 3 tbsp (40 g) butter, soft
Missing something?
- No bread? Use roti or paratha as a wrap.
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No cheese? Use skip it, or use cheese spread.
- No butter? Use ghee or oil.
Method
- Cut each breast in half through its thickness. Rub with the ginger-garlic paste, salt, pepper, cumin and lemon juice.
- Heat the oil and cook the chicken for 5–6 minutes on each side, until golden and cooked through. Rest for 5 minutes, then slice thinly.
- Split the rolls and spread the mustard inside. Layer cheese, chicken, pickles and more cheese.
- Butter the outside of each roll.
- Cook in a frying pan on medium-low heat with a heavy pan pressed on top, for 3–4 minutes on each side, until flat, crisp and the cheese melts. Cut in half diagonally.
Tip: With leftover roast chicken, this takes 10 minutes.