The Cubano, the Cuban sandwich that makes our bocas de agua every time we think of it, gets an amazing transformation here. Chicken is topped with pickles and cheese then roasted, and served with a buttery mustard sauce. This preparation deconstructs the sandwich, swaps proteins, and delivers deliciousness, in little time. Hasta luego, sandwich!
Trim zucchini ends, halve lengthwise, and cut into ½" slices.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Coarsely chop pickle slices. Place pickles and cheese in a mixing bowl and combine. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet and evenly top with pickle-cheese mixture.
Roast in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Reserve pan; no need to wipe clean.
While chicken roasts, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add zucchini and red bell pepper to hot pan and stir occasionally until browned and tender, 4-5 minutes.
Stir in chile and cumin rub and a pinch of salt and pepper and cook, 1 minute.
Remove from burner.
Make the Sauce
Return pan used to sear chicken to medium-high heat. Add ⅓ cup water, mustard and demi-glace and bring to a boil.
Cook until liquid is reduced slightly, 1-2 minutes.
Remove from burner and swirl in butter.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!