If you’re craving a flavor-packed twist on a classic sandwich, the Grilled Mojo Chicken Cuban Sandwich is about to become your new obsession. Here, smoky grilled chicken thighs soak up a zesty mojo marinade, then get stacked high on tender Cuban rolls with tangy pickles, melty Swiss cheese, and savory deli ham. This incredible combination brings a taste of Havana right to your own kitchen, with juicy texture, vibrant color, and all those irresistible melty, toasty aromas. Trust me—one bite of this Grilled Mojo Chicken Cuban Sandwich, and you’ll instantly see why it’s a surefire crowd-pleaser every single time.
Ingredients You’ll Need
This sandwich keeps it simple with a handful of bold, essential ingredients that each bring something special to the party. Every item in this recipe adds its own flair, from tangy citrus and aromatic garlic to crispy, golden bread and gooey cheese.
- Boneless, skinless chicken thighs (1 ½ pounds): These grill up extra juicy and soak in the marinade beautifully for maximum flavor.
- Fresh orange juice (1/2 cup): Provides natural sweetness and that signature Cuban citrus zing in the marinade.
- Fresh lime juice (1/4 cup): Adds a tangy brightness that balances the richness of the meats and cheese.
- Olive oil (1/4 cup): Helps the marinade infuse into the chicken while keeping it moist and tender on the grill.
- Garlic cloves, minced (4): Delivers mouth-watering, aromatic punch in every bite.
- Ground cumin (1 teaspoon): Infuses an earthy warmth that’s essential to Cuban mojo.
- Dried oregano (1 teaspoon): Lends a subtle herbal note, rounding out the marinade’s savory layers.
- Salt and pepper to taste: The finishing touch for perfect seasoning.
- Cuban sandwich rolls or hoagie rolls (4): Soft inside, crusty outside—perfect for pressing on the grill.
- Swiss cheese slices (8): Melts beautifully to create those irresistible cheese pulls.
- Deli ham slices (8): Brings salty, succulent layers to the classic Cuban flavor profile.
- Dill pickle slices (1/2 cup): For crunch and a vinegary kick that pops with every bite.
- Butter (for grilling): Ensures golden, crispy bread and rich, toasty flavor for the final press.
How to Make Grilled Mojo Chicken Cuban Sandwich
Step 1: Marinate the Chicken
Start by making the zesty mojo marinade. In a large bowl or zip-top bag, whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, oregano, salt, and pepper. Add the chicken thighs and turn them to fully coat in all that citrusy goodness. Let the chicken marinate in the fridge for at least 1 hour, but for an even deeper flavor, let it go overnight if you can plan ahead.
Step 2: Grill the Chicken
Fire up your grill to medium-high heat. Shake off any extra marinade from the chicken and lay the thighs directly on the grates. Cook each piece for 5 to 6 minutes on one side until it has gorgeous grill marks, then flip and finish cooking until they’re nicely charred and fully cooked through. Let the chicken rest for a few minutes, then slice it into strips or shred—whatever feels right for your sandwich style.
Step 3: Assemble the Sandwiches
Time for the fun part! Split your Cuban sandwich rolls or hoagie rolls, and start layering: grilled mojo chicken first, then 2 slices of deli ham, 2 slices of Swiss cheese, and a good handful of dill pickle slices. The order creates the perfect harmony of juicy, melty, briny, and savory in every bite. Close up your sandwiches and generously butter the outsides of the bread.
Step 4: Grill and Press
Place each loaded sandwich on a panini press or in a large skillet over medium heat. Press down firmly (a heavy pan works if you don’t have a press), and grill until the bread is deeply golden and crisp, and the cheese is luxuriously melted—about 3 to 4 minutes per side. The kitchen will smell absolutely irresistible at this point!
Step 5: Slice and Serve
Transfer your sizzling sandwiches to a cutting board and let them cool just enough to handle. Cut each one in half, admire the vibrant layers, and serve hot. Every Grilled Mojo Chicken Cuban Sandwich is pure handheld comfort with a Cuban-American twist.
How to Serve Grilled Mojo Chicken Cuban Sandwich
Garnishes
Brighten things up with a sprig of fresh cilantro, a squeeze of lime over the filling, or even a sprinkle of flaky sea salt right before serving. A few extra pickle slices on the side always disappear fast, and a dash of hot sauce can add an exciting kick!
Side Dishes
This sandwich is fantastic alongside classic Cuban black beans, simple plantain chips, or a crisp slaw topped with citrus. If you want to keep it light, a fresh garden salad with a citrus vinaigrette complements the sandwich’s bold flavors beautifully.
Creative Ways to Present
Slice each Grilled Mojo Chicken Cuban Sandwich into smaller pieces for party-style sliders or an impressive appetizer tray. For a heartier meal, serve open-faced with extra grilled chicken on top. And if you’re feeding a group, turn the sandwiches into mini melts on baguette slices for a fun twist!
Make Ahead and Storage
Storing Leftovers
Wrap leftover sandwiches tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. If you expect leftovers, it works best to keep the grilled chicken, bread, and toppings separate, then assemble fresh when you’re ready to eat.
Freezing
You can freeze just the grilled mojo chicken for up to 2 months—slice it, let it cool, then pack into airtight containers or freezer bags. Thaw overnight in the fridge before reheating and building new Grilled Mojo Chicken Cuban Sandwiches.
Reheating
For best results, reheat the sandwich in a skillet or oven to restore that crispy, melty perfection. A hot pan over medium (with a little butter) recreates that just-grilled feel, while a 350-degree oven for 10 minutes (wrapped in foil) keeps everything deliciously satisfying.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely—chicken breasts will work, but keep a careful eye on the grilling time since they can dry out more quickly. Thighs truly shine with the mojo marinade, but both options are delicious!
What if I can’t find Cuban bread?
Hoagie rolls or even ciabatta are fantastic substitutes for Cuban bread. The most important thing is a roll that’s soft enough to press but sturdy enough to hold all the juicy fillings without falling apart.
Can I make Grilled Mojo Chicken Cuban Sandwich without a grill?
You sure can! Just cook the marinated chicken in a hot skillet or grill pan. You’ll still get great caramelization and flavor, and pressing the sandwich in the skillet completes the magic.
Is there a way to make this recipe dairy-free?
Definitely. Simply skip the Swiss cheese or replace it with your favorite dairy-free cheese slices. The savory mojo chicken and ham are flavorful enough to carry the sandwich on their own.
How long should I marinate the chicken for best results?
For the fullest mojo flavor, let the chicken marinate overnight if possible, but even an hour will give you fantastic results. The longer soak allows those citrus and garlic notes to really shine through.
Final Thoughts
It’s time to fire up your grill and impress everyone at the table with this Grilled Mojo Chicken Cuban Sandwich! Whether you’re planning a laid-back lunch, a casual dinner, or a weekend get-together, this sandwich delivers big smiles and bright, zesty Cuban flavor. Give it a try—one bite and you’ll want to make it again and again!
Print
Grilled Mojo Chicken Cuban Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 sandwiches
- Category: Main Course
- Method: Grilling, Sandwich Press
- Cuisine: Cuban-American
- Diet: Non-Vegetarian
Description
Indulge in the flavors of a Cuban-inspired sandwich with tender grilled mojo chicken, Swiss cheese, deli ham, and pickles, all pressed between buttery, crispy bread. This recipe brings a taste of Cuban-American fusion to your table.
Ingredients
Marinated Chicken:
- 1 ½ pounds boneless, skinless chicken thighs
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
Sandwich Assembly:
- 4 Cuban sandwich rolls or hoagie rolls
- 8 slices Swiss cheese
- 8 slices deli ham
- 1/2 cup dill pickle slices
- Butter for grilling
Instructions
- Marinate the Chicken: Combine orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, and pepper. Marinate chicken for at least 1 hour. Grill until cooked through.
- Assemble the Sandwich: Layer grilled chicken, ham, Swiss cheese, and pickles on rolls. Butter the outside and grill until crispy and cheese melts.
Notes
- Cuban bread is traditional but hoagie rolls or ciabatta can be used.
- For extra flavor, brush bread with leftover marinade before grilling.
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