Cuban Chicken Sandwich

1. Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened. Place chicken into a resealable plastic bag. Add enough mojo marinade to cover chicken; toss to coat in marinade. Squeeze out excess air and seal bag. Marinate in the refrigerator for 2 hours, or up to overnight.

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

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

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

Cook's Note:

Mojo marinade can be found in the Hispanic section of your grocery store. I use the Badia brand. Most Cuban sandwiches are "pressed," so if you have a panini pan or other means to press the sandwich (bricks enclosed in foil), this makes this sandwich even better in my opinion.