Description
This Grilled Mojo Chicken Cuban Sandwich combines the zesty flavors of a citrus-based mojo marinade with tender grilled chicken, melted Swiss cheese, tangy pickles, and mustard, all pressed inside a crispy, buttery sandwich roll. Perfect for a quick and flavorful lunch or dinner, this recipe brings a Cuban twist to a classic grilled sandwich.
Ingredients
Scale
Mojo Marinade
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
Sandwich
- 2 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 sandwich rolls or Cuban bread
- 1/4 cup yellow mustard
- 1/2 cup sliced pickles
- Butter, for grilling
Instructions
- Make the Mojo Marinade: In a bowl, whisk together the orange juice, lime juice, minced garlic, olive oil, ground cumin, dried oregano, salt, black pepper, and red pepper flakes if using. This marinade blends citrus and spices that will infuse the chicken with bright, aromatic flavors.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or a zip-top bag and pour the mojo marinade over them. Seal and refrigerate for at least 1 hour and up to 4 hours to allow the flavors to deeply penetrate the meat, ensuring juicy and flavorful chicken after grilling.
- Grill the Chicken: Preheat your grill or grill pan over medium heat. Remove the chicken from the marinade, letting any excess drip off, and grill for 6 to 7 minutes on each side until the internal temperature reaches 165°F (75°C), indicating the chicken is fully cooked. Remove from the grill and let it rest for a few minutes before slicing thinly to maintain juiciness.
- Assemble the Sandwich: Spread yellow mustard generously on the inside of each sandwich roll or Cuban bread. On the bottom half, layer the thinly sliced grilled mojo chicken, followed by slices of Swiss cheese and the pickles for a tangy crunch.
- Grill the Sandwich: Heat a grill pan or skillet over medium heat and add a small amount of butter. Place each assembled sandwich in the pan, pressing down slightly to compact it. Grill for 3 to 4 minutes on each side, or until the bread is golden and crisp and the cheese inside is melted, creating a warm, gooey filling.
- Serve: Remove the sandwiches from the pan and cut each sandwich in half. Serve warm to enjoy the perfect blend of smoky grilled chicken, melted cheese, and tangy pickles with the zesty mojo marinade flavor.
Notes
- Marinating the chicken overnight will intensify the mojo flavors even more.
- If you don’t have access to a grill, a grill pan or skillet works perfectly for both the chicken and sandwich.
- You can substitute Swiss cheese with provolone or mozzarella if preferred.
- Butter the outside of the sandwich rolls well to achieve a crispy, golden crust.
- Adjust the amount of red pepper flakes to your preferred spice level or omit entirely for a milder taste.
