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Mini Cuban-Style Sandwiches with Grilled Bananas

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Total Time (minutes)
45
Difficulty
2
Servings
6
Ingredients
11
Total Prep Time: 45 minutes
Calories Per Serving: 420
Nutrients

Nutrition Facts

Serving Size 246g

Amount per serving
Calories 420 Calories from fat: 100
% Daily Value*
Fat 12 g 18 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 2.5 g %
Monounsaturated Fat 5 g %
Cholesterol 70 mg 23 %
Sodium 500 mg 21 %
Potassium 670 mg 19 %
Carbohydrate 48 g 16 %
Fiber 7 g 28 %
Sugars 12 g
Protein 35 g
Vitamin A 30 %
Vitamin C 25 %
Calcium 25 %
Iron 20 %
Vitamin K 110 %
Thiamin 20 %
Riboflavin 20 %
Niacin 70 %
Vitamin B6 40 %
Folate 15 %
Phosphorus 45 %
Magnesium 30 %
Zinc 20 %
Selenium 90 %
Manganese 100 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 pound boneless, skinless chicken breast 
  • 1/4 cup sliced DOLE® Green Onions 
  • 1/4 cup orange juice 
  • 2 tablespoons olive oil 
  • 1 teaspoon minced garlic 
  • Salt to taste 
  • 2 DOLE Bananas, peeled 
  • 6 small multi grain rolls, halved 
  • 2 tablespoons yellow mustard 
  • 3 cups DOLE Baby Spinach 
  • 6 slices dill pickle 
  • 3 slices low-fat Swiss cheese, halved

Directions

  1. Slice the chicken into thin strips. Toss with green onions, orange juice, olive oil, garlic and salt. Cover and refrigerate for 30 minutes.
  2. Preheat grill or broiler to high. Slice bananas diagonally and grill or broil until charred, 2 about minutes. Set aside.
  3. Sauté chicken mixture over high heat until cooked, about 4 minutes. Remove from heat and add baby spinach to the pan, tossing until lightly wilted, set aside.
  4. Spread mustard inside the rolls. Layer with banana slices, dill pickle, chicken and cheese. Press sandwiches in a panini grill or skillet until the cheese melts.
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Mini Cuban-Style Sandwiches with Grilled Bananas Prep Time:45 minutes Cook time:45 minutes Serves: 6
Nutrition facts: 420 Calories, 12 grams fat
Ingredients: 1 pound boneless, skinless chicken breast , 1/4 cup sliced DOLE® Green Onions , 1/4 cup orange juice , 2 tablespoons olive oil , 1 teaspoon minced garlic , Salt to taste , 2 DOLE Bananas, peeled , 6 small multi grain rolls, halved , 2 tablespoons yellow mustard , 3 cups DOLE Baby Spinach , 6 slices dill pickle , 3 slices low-fat Swiss cheese, halved, Directions:Slice the chicken into thin strips. Toss with green onions, orange juice, olive oil, garlic and salt. Cover and refrigerate for 30 minutes.Preheat grill or broiler to high. Slice bananas diagonally and grill or broil until charred, 2 about minutes. Set aside.Sauté chicken mixture over high heat until cooked, about 4 minutes. Remove from heat and add baby spinach to the pan, tossing until lightly wilted, set aside.Spread mustard inside the rolls. Layer with banana slices, dill pickle, chicken and cheese. Press sandwiches in a panini grill or skillet until the cheese melts.