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Mojo Chicken Cuban Sandwiches
Andre Lewis

Mojo Chicken Cuban Sandwiches

This pressed sandwich borrows the bright garlic-citrus profile of mojo without pretending to be a classic pork Cuban. Grilled chicken, ham, Swiss and pickles get compressed together. The bread should crackle while the cheese reaches every layer. Use a skillet as a weight if you don't own a sandwich press.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 4 oz each
  • 1/4 cup orange juice
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 4 Cuban-style sandwich rolls split
  • 3 tbsp yellow mustard
  • 8 oz thinly sliced fully cooked ham
  • 8 slices Swiss cheese
  • 16 lengthwise dill pickle slices
  • 2 tbsp softened butter

Method
 

  1. Whisk the orange juice, lime juice, olive oil, garlic, cumin and salt, add the chicken and refrigerate for 30 minutes to 2 hours.
  2. Heat a grill pan over medium-high heat and grill the drained chicken for 4 to 5 minutes per side, until browned and 165°F inside.
  3. Rest the chicken for 5 minutes, then slice each cutlet across the grain into 3 strips.
  4. Spread the rolls with mustard and divide the chicken, ham, Swiss and pickles evenly among them.
  5. Butter the outsides of the closed rolls and place them in a large skillet over medium-low heat.
  6. Press the sandwiches with a second heavy skillet and cook for 3 to 4 minutes per side, until the bread is crisp and the cheese is fully melted.