One hot summer Saturday I found myself craving a Cuban sandwich. I was pregnant at the time, and the craving was persistent enough that I decided to satisfy it right away. I didn’t want to fuss with slow-roasted pork, so I improvised with a rotisserie chicken from the deli. The result was a lighter, quicker take on the classic—delicious, easy, and perfect for a casual weekend meal.
Like other cravings that lead to kitchen experiments, this one turned into a recipe we now make often. It’s simple enough that my husband can put it together when I don’t feel like cooking, and flexible enough to adapt to what’s on hand. Use as much or as little of each ingredient as you like—this version is forgiving and customizable.
These Rotisserie Chicken Cuban Sandwiches retain the flavor idea of the original Cuban—layers of meat, pickles, mustard, and melty Swiss cheese pressed together into a warm, crisp sandwich—while using readily available rotisserie chicken instead of slow-cooked pork. The result is satisfying without being heavy, and they’re especially welcome on warm days when you want something bright and comforting.
What follows is an easy, reliable method to assemble and heat these sandwiches, plus pantry-friendly ingredient suggestions. If you prefer, swap the Cuban loaf for another crusty bread, or use Dijon instead of yellow mustard for a sharper bite. The technique remains the same: layer, press, and toast until the cheese melts and the bread is golden.
Enjoy these sandwiches for a casual lunch, a picnic, or a light dinner. They come together quickly and deliver the familiar combination of salty ham, tender chicken, tangy pickles, and gooey Swiss—everything you want from a Cuban-style sandwich without the long roast.
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Rotisserie Chicken Cuban Sandwiches
- Author: Aggie’s Kitchen
- Yield: 4 sandwiches
- Category: Chicken
- Cuisine: Cuban
A lighter take on the classic Cuban sandwich that still delivers bold flavor. Perfect for a summer lunch or an easy weekend meal.
Ingredients
- sliced chicken breast from a deli rotisserie chicken (use white meat or a mix)
- 1 loaf Cuban bread or other crusty sandwich loaf
- 1/3 lb sliced ham from the deli
- 1/3 lb sliced Swiss cheese
- sliced dill pickles or bread-and-butter pickles, depending on your preference
- yellow mustard (or Dijon for more tang)
- mayonnaise
- hot sauce, for serving (optional)
Instructions
- Cut the loaf of Cuban bread into 4 even portions. Slice each portion horizontally and spread a thin layer of mustard and mayonnaise on both cut sides to taste.
- Layer sliced rotisserie chicken breast, sliced ham, and Swiss cheese on the bottom half of each loaf portion. Add sliced pickles on top of the meat and cheese, then close the sandwich with the top half of the bread.
- Heat a panini press and place the sandwiches inside. Press and cook until the bread is golden and crisp and the cheese is fully melted. If you don’t have a panini press, heat a heavy-bottomed skillet over medium-high heat, place the sandwich in the skillet, and press down with a second heavy skillet, a cast-iron press, or a heavy can wrapped in foil. Cook for a few minutes per side, checking to ensure the cheese melts and the bread is nicely toasted.
- Remove sandwiches from the press or skillet, slice in half, and serve immediately. Offer hot sauce at the table for anyone who likes a touch of heat.
These sandwiches are especially handy when you want great flavor without spending hours in the kitchen. A simple panini press or a heavy skillet will give you the crisp, warm texture that makes the sandwich so satisfying. Feel free to experiment with additional toppings like sliced tomatoes, pickled peppers, or a smear of garlic aioli if you want to vary the flavor.
If you enjoy quick, crowd-pleasing recipes like this one, make a habit of keeping a rotisserie chicken on hand—it’s a versatile shortcut for salads, sandwiches, and easy weeknight meals. Happy cooking and enjoy your Rotisserie Chicken Cuban Sandwiches!