Description
This Grilled Mojo Chicken Cuban Sandwich is a flavorful twist on the classic Cuban sandwich featuring marinated boneless chicken thighs grilled to perfection, layered with Swiss cheese, ham, mustard, and pickles, then pressed until golden and melty. Perfect for a hearty lunch or dinner, this sandwich boasts juicy, citrusy mojo chicken with traditional Cuban flavors in every bite.
Ingredients
Scale
Marinade and Chicken
- 1 ½ lbs boneless, skinless chicken thighs
- ½ cup orange juice
- ¼ cup lime juice
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Sandwich Assembly
- 4 sandwich rolls or Cuban bread
- 8 slices deli ham
- 8 slices Swiss cheese
- ¼ cup yellow mustard
- 12 dill pickle slices
- Butter, for grilling
Instructions
- Marinate Chicken: In a bowl or resealable bag, whisk together orange juice, lime juice, minced garlic, ground cumin, dried oregano, salt, black pepper, and olive oil. Add the chicken thighs and ensure they are fully coated with the marinade. Refrigerate and marinate for at least 1 hour or preferably overnight to develop deep flavor.
- Grill Chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade and place on the grill. Cook for 4–6 minutes per side until the chicken is fully cooked through and slightly charred on the outside. Once done, transfer to a plate and let rest for 5 minutes before slicing thinly.
- Assemble Sandwiches: Slice the sandwich rolls or Cuban bread in half horizontally. Spread yellow mustard evenly on the inside surfaces of both the top and bottom halves. Layer the bottom half with 2 slices of Swiss cheese, 3 slices of ham, a generous portion of the sliced mojo chicken, and 3 dill pickle slices. Top with another slice of Swiss cheese, then close the sandwich with the top half of the roll.
- Grill Sandwiches: Butter the outside of each sandwich generously. Heat a panini press or skillet over medium heat. Place the sandwich in the press or skillet, pressing down firmly. Grill for 3–4 minutes per side, or until the bread is golden brown and crispy and the cheese has melted completely. Remove from heat, slice in half, and serve warm.
Notes
- For a quicker option, you can use rotisserie chicken, but marinated grilled chicken provides the best authentic mojo flavor.
- To achieve extra crispiness, wrap the assembled sandwich in foil and press it with a heavy skillet while grilling.
- Allow chicken to rest after grilling to retain juices and improve slicing texture.
- Use Cuban bread if available for more authentic taste, but sandwich rolls work well as substitutes.
