Mojo Chicken Sandwich

Prepare the chicken by laying it flat on a stable surface between two thick, flexible sheets of plastic. Utilize the broad side of a meat hammer to gently press and flatten the chicken, achieving an even thickness. Place the flattened chicken within a sealed container and cover it with marinade, ensuring that all of the meat is submerged. Allow the chicken to rest in the refrigerator for 2 hours or up to a full night.

Heat oil from an olive bottle in a large cooking vessel over medium heat. Extract the chicken tenders from their marinade, drain any excess liquid, and position them in the cooking vessel. Cook until the chicken develops a light brown color on both sides, taking approximately 2 to 3 minutes per side. Check the internal temperature using a thermometer inserted into the center; it should reach at least 165 degrees F (74 degrees C). Transfer the cooked chicken to a serving plate.

Add sliced onions to the same cooking vessel, adding additional oil if necessary, and cook until they become soft, taking around 3 minutes. Remove the onions from the cooking vessel.

Cut Cuban bread into four equal pieces and divide each piece in half lengthwise, leaving a small portion intact. Cover the bottom and top of each bread piece with yellow mustard. Combine the ingredients by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle to create a visually appealing presentation, and serve immediately.