The sándwich cubano likely originated in the immigrant communities of Florida as a quick lunch for Cuban workers in the cigar industry. This Sheet Pan Cuban Sandwich puts a twist on the original, using chicken or turkey instead of the usual roasted pork and hoagie rolls instead of Cuban bread. Pickles, mustard, and garlic provide sharp flavors that are countered by the mild cheese and soft-on-the-inside bread. You can feed a whole tribe with this recipe or just put it together for an easy but delicious meal for one. Yum!
1 c. shredded chicken or turkey
½ c. orange juice
2 tbsp. lime juice
4 cloves minced garlic
½ tsp. salt
1 tsp. dried oregano
4 hoagie rolls
2 tbsp. yellow mustard
8 slices spiral-cut ham
8 slices Swiss cheese
16 dill pickle chips, plus more for garnish
¼ c. melted, unsalted butter
Preheat the oven to 400°F.
In a large bowl, combine the poultry, juices, garlic, salt, and oregano. Set aside.
Open each hoagie roll and spread 1½ tsp. of mustard on both halves.
Layer 2 slices of ham, ¼ of the poultry mix, 2 slices of cheese, and 4 pickle chips on the bottom half of each roll.
Close each hoagie and put all four on a rimmed baking sheet. Brush the tops and bottoms with a generous amount of melted butter.
Lay another baking sheet over the sandwiches. Place a cast-iron skillet or other heavy, oven-proof item on top of that to press the sandwiches down.
Bake for 20 minutes until the bread is golden and crispy and the cheese is melted.
Remove from oven and slice diagonally. Use remaining pickle chips as garnish if desired.
Recipe provided by Tasty.