Recipe courtesy of Bongo Brothers
Show: Eat St.
Print
Mojo Chicken Sandwich
Total:
35 min
Active:
25 min
Yield:
2 servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
2 servings
Level:
Easy

Ingredients

Mojo Marinade:
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup orange juice 
  • 1/4 cup lime juice 
  • 1 teaspoon ground cumin 
  • 4 cloves garlic, roughly chopped 
  • 3 sprigs fresh oregano, stems removed and leaves chopped 
  • 2 boneless, skinless chicken breasts
Plate:
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil 
  • Two 7-inch loaves Cuban bread or Italian bread or French baguette 
  • 2 plum tomatoes, sliced 
  • 1 onion, sliced 
  • 1 ounce mixed greens 

Directions

For the marinade: Whisk together the olive oil, orange juice, lime juice, cumin, garlic and oregano in a bowl.

Cut the chicken into strips and pour half of the marinade onto the chicken, just enough to cover it. Marinate for at least 10 minutes. Reserve the other half of the marinade for a later use.

For the plate: Heat up a saute pan over medium heat. Sprinkle the marinated chicken with salt and pepper. Add the olive oil to the pan and saute the chicken until fully cooked, about 5 minutes.

To build the sandwiches, split both loaves of bread open. Add the chicken, sliced tomatoes and onions. Place some mixed greens on top, and then drizzle the reserved marinade to finish. Slice the sandwiches in half and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Easy Chicken Burritos with Mojo

Recipe courtesy of Tyler Florence

Chicken Ranch Sandwich

Buffalo Chicken Sandwich

Recipe courtesy of Fork in the Road

Jerk Chicken Sandwich

Recipe courtesy of Drift Food Truck

Chicken Cutlet Sandwich

Recipe courtesy of Strada Cucina

Grilled Chicken Sandwich

Recipe courtesy of Kurt Dammeier

On TV

So Much Pretty Food Here