If you’re craving a sandwich that’s bursting with citrusy zing, garlicky goodness, melty cheese, and smoky grilled flavor, the Grilled Mojo Chicken Cuban Sandwich is about to become your new obsession. This isn’t just any Cuban sandwich—it’s a mouthwatering twist that starts with juicy chicken marinated in a vibrant mojo, then layered with ham, Swiss cheese, crisp pickles, and tangy mustard, all pressed between buttery, golden bread. Whether you’re hosting friends or just treating yourself, this sandwich delivers big flavor with every bite!

Grilled Mojo Chicken Cuban Sandwich Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Grilled Mojo Chicken Cuban Sandwich is in its bold, simple ingredients—each one playing a starring role in creating that perfect balance of tang, savoriness, and crunch. Here’s what you’ll need, along with a few tips to help you get the most out of every component.

Chicken breasts: Go for boneless, skinless chicken breasts—they soak up the marinade and stay juicy on the grill.
Fresh orange juice: Adds sweetness and a tropical citrus note to the mojo marinade.
Lime juice: Balances the orange with bright, tangy acidity.
Garlic cloves: Don’t skimp on the garlic—a key flavor in traditional mojo!
Olive oil: Helps the marinade cling to the chicken and keeps it moist while grilling.
Ground cumin: Brings warmth and subtle earthiness to the marinade.
Dried oregano: A classic Cuban herb that gives the chicken a fragrant, savory kick.
Salt: Essential for bringing out all the flavors in your marinade and sandwich.
Black pepper: Adds a gentle heat and depth to the mojo.
Cuban rolls or soft hoagie rolls: If you can’t find Cuban bread, soft hoagie rolls or French bread work beautifully.
Swiss cheese: Melts gorgeously and adds a creamy, nutty flavor.
Deli ham: Choose a quality, thinly-sliced ham for the best texture and flavor.
Dill pickles: Sliced pickles add a tangy crunch that’s signature to any Cuban sandwich.
Yellow mustard: The classic spread that ties everything together with tangy sharpness.
Butter: For grilling and achieving that irresistible, golden-brown crust.

How to Make Grilled Mojo Chicken Cuban Sandwich

Step 1: Marinate the Chicken

Start by mixing up your mojo marinade: whisk together fresh orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and pepper in a bowl or zip-top bag. Add the chicken breasts and make sure they’re well coated. Pop them in the fridge for at least one hour—the longer, the better, up to eight hours. This step is where the magic happens, infusing the chicken with all those classic Cuban flavors.

Step 2: Grill the Chicken

Preheat your grill to medium-high heat. Take the marinated chicken breasts out of the bag, shake off any excess marinade, and place them on the hot grill. Cook for about 5 to 6 minutes on each side, until the chicken is cooked through and registers 165°F inside. Let the chicken rest for a few minutes, then slice it thinly for easy stacking in your sandwich.

Step 3: Assemble the Sandwiches

Slice your Cuban rolls or hoagie rolls in half. Spread a generous layer of yellow mustard on both sides of each roll. Now for the layers: start with a slice of Swiss cheese, then a slice of ham, a stack of your juicy grilled mojo chicken, a few slices of dill pickle, and then another slice of Swiss cheese. Top with the other half of the roll and get ready for the final touch!

Step 4: Grill the Sandwiches

Butter the outsides of each sandwich to ensure a perfectly crisp and golden crust. Grill them in a panini press or a skillet over medium heat for 3 to 4 minutes per side. Press gently with a spatula if you’re using a skillet—this helps meld all those flavors together and gives you that signature Cuban sandwich crunch. The cheese should be gooey and melted, and the bread irresistibly crisp.

Step 5: Serve and Enjoy!

Slice your Grilled Mojo Chicken Cuban Sandwich diagonally, plate it up while it’s still warm and melty, and get ready to take a bite into a sandwich that’s truly unforgettable. It’s the kind of meal that’s just as perfect for a laid-back lunch as it is for showing off at your next gathering.

How to Serve Grilled Mojo Chicken Cuban Sandwich

Garnishes

A sprinkle of freshly chopped cilantro or parsley on the plate can add a pop of color and a touch of freshness. Serve with extra pickle slices or a few lime wedges for an extra citrusy boost. If you want to go all out, add a small ramekin of mustard or spicy aioli for dipping!

Side Dishes

This sandwich pairs beautifully with classic sides like plantain chips, sweet potato fries, or a crisp, simple green salad. For an authentic Cuban touch, try serving it with black beans and rice. A cold, fizzy drink or a homemade limeade makes the meal feel like a true getaway.

Creative Ways to Present

Cut the Grilled Mojo Chicken Cuban Sandwich into mini sliders for party appetizers, or wrap each sandwich in parchment and tie with twine for a picnic-ready lunch. For a fun twist, offer a build-your-own sandwich bar so everyone can layer their favorites just the way they like.

Make Ahead and Storage

Storing Leftovers

If you have leftover Grilled Mojo Chicken Cuban Sandwich, wrap each sandwich tightly in foil and store in the fridge. The flavors will meld even more overnight, making for a delicious next-day lunch—just be sure to reheat for the best texture.

Freezing

To freeze, wrap assembled (but ungrilled) sandwiches tightly in plastic wrap and foil. They’ll keep in the freezer for up to a month. When you’re ready to eat, thaw overnight in the fridge, then grill as directed for a fresh, melty result.

Reheating

For the best results, reheat the sandwich in a skillet over medium-low heat, pressing gently until the bread is crisp and the cheese is melted again. Avoid microwaving, which can make the bread soggy—crispiness is key for a true Cuban sandwich experience!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are even more flavorful and stay wonderfully juicy. Just adjust the grilling time if needed, as they may cook a bit faster than breasts.

What if I don’t have a grill?

No grill? No problem! You can cook the mojo-marinated chicken on a stovetop grill pan or even bake it in the oven. The sandwich will still be full of that signature mojo flavor.

Is there a vegetarian version of this sandwich?

Definitely. Swap the chicken for grilled marinated portobello mushrooms or thick slices of grilled halloumi cheese. You’ll still get the tangy, garlicky mojo flavor with a satisfying bite.

What type Main Course

Look for a good-quality, thinly-sliced deli ham—Black Forest or smoked ham are both delicious options. The key is to keep it thin so it melds with the other layers.

Can I prepare the mojo chicken ahead of time?

Yes! You can marinate and grill the chicken a day in advance. Store it in the fridge, then slice and assemble your Grilled Mojo Chicken Cuban Sandwich whenever you’re ready to eat.

Final Thoughts

If you love bold, unforgettable flavors and crave a sandwich that’s anything but ordinary, the Grilled Mojo Chicken Cuban Sandwich deserves a spot on your table. It’s easy enough for a weeknight, impressive enough for guests, and guaranteed to put a smile on your face with every bite. Go on—give it a try and see why this sandwich is always a hit!

Grilled Mojo Chicken Cuban Sandwich Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 35 minutes (plus marinating time)
Yield: 4 sandwiches 1x
Diet: Non-Vegetarian

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Description

This Grilled Mojo Chicken Cuban Sandwich combines tender mojo-marinated chicken breast with classic Cuban sandwich ingredients like Swiss cheese, deli ham, pickles, and mustard, all grilled to perfection on buttery Cuban rolls. A flavorful twist on the traditional Cuban sandwich, perfect for a satisfying lunch or dinner.

Ingredients

Scale

Marinade and Chicken

2 boneless skinless chicken breasts
½ cup fresh orange juice
¼ cup lime juice
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper

Sandwich

4 Cuban rolls or soft hoagie rolls
8 slices Swiss cheese
8 slices deli ham
½ cup dill pickles, sliced
Yellow mustard, as needed
Butter, for grilling

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Instructions

Prepare the Marinade: In a bowl or zip-top bag, combine orange juice, lime juice, minced garlic, olive oil, ground cumin, dried oregano, salt, and black pepper. Mix well to create the flavorful mojo marinade.
Marinate the Chicken: Add the boneless skinless chicken breasts to the marinade, ensuring they are fully submerged. Refrigerate for at least 1 hour or up to 8 hours to allow the chicken to absorb the vibrant flavors.
Grill the Chicken: Preheat your grill to medium-high heat. Remove chicken breasts from the marinade and place them on the grill. Cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. Remove from grill and let rest briefly.
Slice the Chicken: After resting, slice the grilled mojo chicken thinly to prepare for layering in the sandwich.
Assemble the Sandwiches: Slice each Cuban roll in half horizontally. Spread yellow mustard evenly on both sides of the rolls. Layer Swiss cheese slices, deli ham, the sliced mojo chicken, dill pickle slices, and finish with another slice of Swiss cheese on top.
Butter the Rolls: Spread a thin layer of butter on the outside of each sandwich to help achieve a crispy, golden crust during grilling.
Grill the Sandwiches: Using a panini press or skillet over medium heat, grill each sandwich for about 3 to 4 minutes per side. Press gently while grilling to melt the cheese and crisp the bread evenly.
Serve Warm: Once both sides are golden and crispy and the cheese is melted, remove the sandwiches from the heat and serve immediately for the best flavor and texture experience.

Notes

If Cuban bread isn’t available, soft hoagie rolls or French bread make excellent substitutes.
You can marinate and grill the mojo chicken up to a day in advance to save time when assembling the sandwiches.
For extra crunch, add a few slices of raw onions or substitute dill pickles with bread-and-butter pickles.

Prep Time: 15 minutes (plus 1 to 8 hours marinating)
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Cuban-American