I love this recipe because it brings the lively flavors of Cuban cuisine to a comforting grilled sandwich. The mojo marinade makes the chicken unbelievably tender and tangy, while the grill adds a smoky note that pairs perfectly with the melty cheese and bright pickles. I can prepare the chicken ahead of time, and the sandwiches come together quickly when it’s time to eat. Plus, I can easily customize it with my favorite cheeses or toppings for endless variations.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb boneless, skinless chicken thighs 1/4 cup fresh orange juice 2 tbsp fresh lime juice 2 tbsp olive oil 4 cloves garlic, minced 1 tsp ground cumin 1 tsp dried oregano Salt and pepper, to taste 4 Cuban sandwich rolls or soft baguettes 8 slices Swiss cheese 8 slices smoked turkey 1/2 cup dill pickle slices 2 tbsp yellow mustard 2 tbsp butter, softened
Directions
I start by whisking together the orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, and pepper in a bowl. Then I add the chicken and let it marinate for at least 1 hour—sometimes overnight if I have time, since that makes it even more flavorful.
Next, I grill the marinated chicken over medium heat for 5–6 minutes on each side until fully cooked. Once done, I slice it into thin strips.
I then slice the Cuban rolls in half and spread mustard on one side. I layer Swiss cheese, smoked turkey, sliced mojo chicken, and pickles, topping it all with another slice of cheese before closing the sandwich.
To finish, I butter the outside of the sandwich and grill it in a hot skillet or panini press for 3–4 minutes per side until the bread turns golden and crispy and the cheese melts beautifully. I slice it in half and serve it hot with chips or fried plantains.
Servings and Timing
This recipe makes 4 sandwiches. The prep time is about 1 hour and 15 minutes (including marinating), and the cook time is 15 minutes, for a total of 1 hour and 30 minutes.
Variations
I love experimenting with this recipe to make it my own. Sometimes I use provolone or pepper jack instead of Swiss for a bolder flavor. When I want a lighter option, I skip one of the protein layers or add grilled vegetables like bell peppers and onions. I’ve also tried adding caramelized onions or roasted red peppers for a sweet, smoky twist. For a spicy kick, I mix a bit of hot sauce into the mustard. And if I’m craving something different, I turn it into a bowl by layering the ingredients over rice instead of bread.
Storage/Reheating
I store leftover sandwiches wrapped in foil or an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a skillet or toaster oven at 350°F for about 5–7 minutes until warmed through and the bread gets crisp again. I avoid microwaving them because that can make the bread soggy. The mojo chicken itself keeps well in the fridge for up to 3 days and can be reheated separately for quick sandwiches later.
FAQs
What is mojo marinade made of?
It’s a mix of citrus juices (usually orange and lime), olive oil, garlic, cumin, oregano, and seasonings—it gives the chicken a tangy, garlicky flavor.
Can I use chicken breast instead of thighs?
Yes, I can use boneless, skinless chicken breasts, but I make sure not to overcook them so they stay juicy.
How long should I marinate the chicken?
At least 1 hour is good, but I prefer marinating overnight for the best flavor.
Can I cook the chicken without a grill?
Absolutely! I can cook it on a stovetop grill pan or even bake it at 400°F for about 20 minutes.
What if I can’t find Cuban bread?
I use soft baguettes or ciabatta rolls—they work just as well and hold up nicely when pressed.
Can I make the sandwiches ahead of time?
I like to prep the components in advance but assemble and grill the sandwiches just before serving for the best texture.
What sides go well with this sandwich?
I usually serve it with plantain chips, fries, or a simple salad with lime vinaigrette.
Can I make it spicy?
Yes! I add sliced jalapeños or mix hot sauce into the mustard for a fiery version.
How do I press the sandwich without a panini press?
I use a heavy skillet or a foil-wrapped brick to press it while it cooks—it works perfectly.
Can I freeze the mojo chicken?
Yes, the cooked chicken freezes well for up to 2 months. I thaw it overnight in the fridge before reheating.
Conclusion
This Grilled Mojo Chicken Cuban Sandwich is one of those recipes that always impresses without much effort. I love how it combines vibrant citrus, savory meat, and melted cheese into one irresistible bite. Whether I make it for a weekend lunch, a casual dinner, or to share with friends, it’s always a hit—and those bold, tropical flavors never fail to bring sunshine to the table.
Frico is a traditional Italian cheese crisp from the Friuli-Venezia Giulia region, made mainly with Montasio cheese. It can be enjoyed as thin, crispy rounds or as a softer version with potatoes for a heartier bite.
Optional for soft Frico: 1 medium potato, peeled and thinly sliced
1 tbsp olive oil (if making soft Frico)
Freshly ground black pepper (optional)
Instructions
Heat a nonstick skillet over medium heat.
For crispy Frico: Sprinkle a thin, even layer of grated cheese (about 2 tablespoons per crisp) into rounds. Cook for 3–5 minutes until golden and lacy, then remove and cool slightly to firm up.
For soft Frico: Heat olive oil in a skillet, add potato slices, and cook until tender and lightly golden.
Spread the grated cheese evenly over the potatoes, press gently, and cook until melted and golden on the bottom. Flip or finish under the broiler for even browning.
Season with black pepper and serve hot or warm.
Notes
Use freshly grated cheese for the best melting results.
Try different cheeses like Parmesan or Asiago for variation.
Shape hot Frico over a muffin tin or glass to make cheese cups.
Store crispy Frico in an airtight container for up to 3 days.
Reheat briefly in a dry skillet or oven to regain crispiness.
