Rotisserie Chicken Cuban Sandwiches

Once upon a time, on a hot Saturday afternoon during the summer, I had a craving for a Cuban sandwich. Let me remind you that I was pregnant at the time so this craving obviously needed to be fulfilled. There was no ignoring it that’s for sure (just ask my husband about that).

Like my previous cheesesteak craving, I decided I had to make my own version of this classic at home. Slightly lighter I guess you could say? Definitely easier. I have nothing against the roast pork that’s in the original version of this sandwich, but it’s not something I tend to cook up at home, especially on a whim. So I improvised with a grocery store staple – the rotisserie chicken. Say hello to these slightly bit lighter versions of one of my favorite sandwiches – Rotisserie Chicken Cuban Sandwiches.

You know what? It worked. We’ve made these sandwiches a few times since that summer day, and have enjoyed them each and every time. They are incredibly easy to put together, and it’s become a weekend meal that my husband can pull together if I’m not in the mood to do any cooking (which lately, I’m not). It’s also the best kind of recipe to follow in my opinion, the one that includes a little of this and a little of that … all to your liking.

Nothing wrong with that, right?

Hope you are having a great week!

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Rotisserie Chicken Cuban Sandwiches

• Author: Aggie's Kitchen
• Yield: 4 sandwiches 1x
• Category: Chicken
• Cuisine: Cuban

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A lighter alternative to the classic Cuban sandwich to fulfill your cravings! Best enjoyed on a summer day.

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Ingredients

• sliced chicken breast from a deli rotisserie chicken
• 1 loaf cuban bread
• 1/3 lb sliced ham from deli
• 1/3 lb sliced swiss cheese
• sliced pickles
• yellow mustard
• mayonnaise
• hot sauce, for serving

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Instructions

1. Take your loaf of cuban bread and cut into 4 even pieces. Slice bread, split open and spread desired amount of mustard and mayonnaise on both sides of bread.
2. Layer chicken breast, sliced ham, and swiss cheese onto each sandwich. Top with pickles and close sandwiches.
3. Insert sandwiches into panini maker and cook until grill marks are clear and cheese is melted through. If not using a panini maker, heat a heavy bottomed skillet over medium high heat and weigh down sandwich with a cast iron panini press or additional heavy skillet with a heavy can on top.

Follow Aggie’s Kitchen’s board Sandwiches on Pinterest.

These Rotisserie Chicken Cuban Sandwiches were made in one of my most used kitchen gadgets – a panini press!

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