Grilled Chicken Cuban Sandwiches
For the marinade:
- 2/3 cup mayonnaise
- 1 Tbs. Dijon mustard
- 2 Tbs. fresh lime juice
- Grated zest of 1 lime
- 1 garlic clove, crushed through a press
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 boneless, skinless chicken breast halves,
each about 6 oz., lightly pounded to an
- 4 slices boiled ham or turkey ham, 1/8 inch
thick, trimmed to fit chicken breasts
- 4 slices Swiss cheese, 1/8 inch thick, trimmed to
fit chicken breasts
- 4 oblong soft sandwich rolls, halved lengthwise
- Sweet pickle slices for serving
Meanwhile, build a charcoal fire in an outdoor grill with a cover and let burn until the coals are covered with white ash. Leave the coals heaped in the center of the grill; do not spread out. For a gas grill, preheat on high, then reduce the heat to medium.
Lightly oil the grill rack. For a charcoal grill, place the chicken breasts directly over the coals. Grill, turning once, just until seared on both sides, about 2 minutes per side. Transfer to the perimeter of the grill rack, not directly over the coals. Cover the grill and cook until the chicken breasts feel firm when pressed in the centers, about 10 minutes. Cover each breast with a slice of ham and a slice of cheese and cook until the cheese melts, about 1 minute. For a gas grill, cover and cook over medium heat, turning occasionally, for about 15 minutes total, adding the ham and cheese during the last minute.
Meanwhile, spread the rolls with the reserved mayonnaise mixture. Fill the rolls with the chicken breasts and pickles. Press the sandwiches together firmly. Return to the grill and cook, turning once, until the rolls are lightly toasted, about 2 minutes per side. Cut the sandwiches in half and serve hot.