Grilled Chicken Cuban Sandwiches

Lighter and quicker than the standard pork cuban sandwiches

ingredients

Marinade

Sandwich

4 boneless, skinless chicken breasts, about 6 ounces each, lightly pounded to an even thickness
4 slices boiled ham or turkey ham, 1/8 inch thick, trimmed to fit chicken
4 slices Swiss cheese, 1/8 inch thick, trimmed to fit chicken
4 oblong soft sandwich rolls, halved lengthwise
Sweet pickle slices for serving

1
Whisk together the mayonnaise, mustard, lime juice and zest, garlic and salt and pepper. Trnasfer half of the mayonnaise mixture to a shallow glass dish. Add the chicken breasts and turn to coat. Cover and refrigerate for 1 hour. Cover remaining and refrigerate remaining mayo mixture until ready to use.
2
Spray grill rack and quickly sear the chicken on both sides (about 2 minutes). Cover grill and continue to grill the chicken over indirect heat for approximately 15 minutes or until cooked. Cover each breast with a slice of ham and a slice of cheese and cook until cheese melts, about 1 minute.
3
Spread rolls with the reserved mayonnaise mixture. Remove chicken breasts from the grill and place on rolls with 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 and serve the sandwiches.

Source: Michelle