Cuban Pressed Chicken Panini
A pressed sandwich featuring marinated chicken breast, ham, Swiss cheese, and pickles on a grilled bread base. The panini is cooked in a press until the exterior is crispy and the interior is warm.
Ingredients
Method
Pat chicken breast dry and pound to even 3/4-inch thickness between plastic wrap using a meat mallet or heavy pan.
In a bowl, whisk together minced garlic, lime juice, oregano, 1 tbsp olive oil, salt, and pepper.
Add chicken breast to marinade, coat well, and let sit at room temperature for 15 minutes (or refrigerate overnight).
Heat a panini press or grill to medium-high. If using a standard grill, place a second heavy pan or cast-iron skillet on top to serve as a press.
Grill chicken breast 4–5 minutes per side until cooked through (internal temperature 165°F). Transfer to a cutting board and slice into strips.
Slice bread horizontally. Spread mustard on one side of each piece.
Layer on the bottom half: ham, sliced chicken, Swiss cheese, pickles, and red onion. Top with the other bread half, mustard-side down.
Brush the outside of the sandwich with remaining olive oil. Place in the panini press or on the grill and press down firmly.
Grill 3–4 minutes until golden and crispy on one side. Flip and grill another 2–3 minutes until cheese melts and second side is golden.
Remove from heat, let cool 1 minute, and serve warm, optionally halved diagonally.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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