Photo of Cuban chicken sandwiches by WW

Cuban chicken sandwiches

Total Time
1 hr 10 min
15 min
10 min
Cumin-garlic chicken breasts get a ton of flavor from a lime-pickled onion topping. Make extra onions to serve over chili or black beans and rice.


Red onion

1 cup(s), sliced, thinly slivered, rinsed under cold running water

Whole wheat sandwich thins

4 item(s)

Fresh lime juice

6 Tbsp, divided


3 Tbsp, fresh, coarsely chopped (plus extra for garnish)

Table salt

¾ tsp, divided, or to taste

Olive oil

2 tsp, extra virgin

Hot pepper sauce

1½ tsp

Ground cumin

1 tsp

Dried oregano

1 tsp

Jarred minced garlic

1 tsp

Uncooked boneless skinless chicken breast

1 pound(s), thin cutlets

Cooking spray

2 spray(s)


  1. In a medium bowl, combine onions, 1/4 cup lime juice, cilantro and 1/4 teaspoon salt; toss to mix. Let stand, tossing occasionally, until slightly wilted, about 45 minutes.
  2. Meanwhile, in a large bowl, combine remaining 2 tablespoons lime juice, 1/2 teaspoon salt, oil, hot sauce, cumin, oregano and garlic. Add chicken to bowl and turn to coat; let stand 20 minutes, turning occasionally.
  3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken (discard marinade) and cook, turning once, until chicken is cooked through, about 8 to 10 minutes.
  4. Remove chicken to a cutting board and thinly slice.
  5. To make sandwiches, layer 1/4 of sliced chicken and then 1/4 of pickled onions on each roll bottom. Drizzle with any juices in bottom of bowl and then sprinkle with cilantro (optional); cover with roll tops. Yields 1 sandwich per serving.