Chicken Cuban Sandwiches

We spent last Saturday afternoon at another wrestling tournament.  (Seems to be our weekend entertainment lately.)  The team took first place and my son was the tournament champion in his weight class - can't ask for more than that. 

We are only a few weeks into the season and I am already tired of concession stand food so I packed along a healthy lunch for last weekend's event.  It was really nice to NOT have to eat another overcooked hamburger or wrinkled hot dog for lunch. 

Grilled Chicken Cuban Sandwiches

Ingredients:

For the marinade:

• 2/3 cup mayonnaise
• 1 Tbs. Dijon mustard
• 2 Tbs. fresh lime juice
• Grated zest of 1 lime
• 1 garlic clove, crushed through a press
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 boneless, skinless chicken breast halves,
    each about 6 oz., lightly pounded to an
    even thickness
• 4 slices boiled ham or turkey ham, 1/8 inch
    thick, trimmed to fit chicken breasts
• 4 slices Swiss cheese, 1/8 inch thick, trimmed to
    fit chicken breasts
• 4 oblong soft sandwich rolls, halved lengthwise

Directions:

To make the marinade, in a small bowl, whisk together the mayonnaise, mustard, lime juice and zest, garlic, salt and pepper. Transfer half of the mayonnaise mixture to a shallow glass dish. Add the chicken breasts and turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate the remaining mayonnaise mixture until ready to serve.

Meanwhile, build a charcoal fire in an outdoor grill with a cover and let burn until the coals are covered with white ash. Leave the coals heaped in the center of the grill; do not spread out. For a gas grill, preheat on high, then reduce the heat to medium.

Lightly oil the grill rack. For a charcoal grill, place the chicken breasts directly over the coals. Grill, turning once, just until seared on both sides, about 2 minutes per side. Transfer to the perimeter of the grill rack, not directly over the coals. Cover the grill and cook until the chicken breasts feel firm when pressed in the centers, about 10 minutes. Cover each breast with a slice of ham and a slice of cheese and cook until the cheese melts, about 1 minute. For a gas grill, cover and cook over medium heat, turning occasionally, for about 15 minutes total, adding the ham and cheese during the last minute. I added provolone cheese instead of swiss to two of the sandwiches to make them more kid friendly.

Meanwhile, spread the rolls with the reserved mayonnaise mixture.

 

Fill the rolls with the chicken breasts.

I also added slices of avocado to 2 of the sandwiches.  

 

Press the sandwiches together firmly. Return to the grill and cook, turning once, until the rolls are lightly toasted, about 2 minutes per side. Cut the sandwiches in half and serve hot.

Seriously good chicken sandwiches.  Not sure what makes them "cuban" but there is no denying the fact that they were delicious. 

Ciao!

 Grilled Chicken Cuban Sandwiches

Ingredients:

For the marinade:

• 2/3 cup mayonnaise
• 1 Tbs. Dijon mustard
• 2 Tbs. fresh lime juice
• Grated zest of 1 lime
• 1 garlic clove, crushed through a press
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 boneless, skinless chicken breast halves,
    each about 6 oz., lightly pounded to an
    even thickness
• 4 slices boiled ham or turkey ham, 1/8 inch
    thick, trimmed to fit chicken breasts
• 4 slices Swiss cheese, 1/8 inch thick, trimmed to
    fit chicken breasts
• 4 oblong soft sandwich rolls, halved lengthwise

Directions:

To make the marinade, in a small bowl, whisk together the mayonnaise, mustard, lime juice and zest, garlic, salt and pepper. Transfer half of the mayonnaise mixture to a shallow glass dish. Add the chicken breasts and turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate the remaining mayonnaise mixture until ready to serve.

Meanwhile, build a charcoal fire in an outdoor grill with a cover and let burn until the coals are covered with white ash. Leave the coals heaped in the center of the grill; do not spread out. For a gas grill, preheat on high, then reduce the heat to medium.

Lightly oil the grill rack. For a charcoal grill, place the chicken breasts directly over the coals. Grill, turning once, just until seared on both sides, about 2 minutes per side. Transfer to the perimeter of the grill rack, not directly over the coals. Cover the grill and cook until the chicken breasts feel firm when pressed in the centers, about 10 minutes. Cover each breast with a slice of ham and a slice of cheese and cook until the cheese melts, about 1 minute. For a gas grill, cover and cook over medium heat, turning occasionally, for about 15 minutes total, adding the ham and cheese during the last minute.

Meanwhile, spread the rolls with the reserved mayonnaise mixture. Fill the rolls with the chicken breasts and pickles. Press the sandwiches together firmly. Return to the grill and cook, turning once, until the rolls are lightly toasted, about 2 minutes per side. Cut the sandwiches in half and serve hot.

Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).