Mojo Chicken Cuban Sandwich

1. 1

   Place the chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Pound them firmly with the smooth side of a meat mallet until flattened. Move the chicken to a resealable plastic bag; add enough mojo marinade to cover the chicken. Toss to coat, press out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, or up to overnight.

2. 2

   Heat the olive oil in a large skillet over medium heat. Remove the chicken tenders from the marinade, shake off the excess, and place them in the skillet. Discard the remaining marinade. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Transfer the chicken to a plate.

3. 3

   Add the sliced onion to the same skillet, adding a little more oil if needed; cook until softened, about 3 minutes. Transfer to a plate.

4. 4

   Cut the Cuban bread into 4 rolls; slice each roll in half lengthwise without cutting all the way through. Spread mustard over the bottoms and tops of each roll. Divide and place the pickle slices on the bottom rolls, then add the chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle; serve.

• Calories 619.97 kcal High
• Protein 54.35 g Good Source
• Carbs 66.57 g Moderate
• Total Fat 15.05 g Moderate
• Saturated Fat 5.77 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 91.26 mg High
• Sodium 1384.67 mg High
• Fiber 3.63 g Moderate
• Sugar 5.37 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 299.9 mg Good Source
• Iron 5.29 mg Good Source
• Potassium 235.67 mg Low Source
• Vitamin A 0.77 mcg_rae Low Source
• Vitamin C 0.04 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Onions 🧅