Cuban Chicken Sausage Sandwich

Cuban Chicken Sausage Sandwich

Sausage, plantain and Cuban mojo – you have got to make this sandwich.

Ingredients

Mojo ingredients

  • 2 tbsp Orange juice
  • 1 tbsp Lime juice (1/2 of lime, squeezed)
  • 1 tsp Fresh Oregano, minced
  • 1 tbsp Fresh Cilantro, minced
  • Salt and pepper, to taste (~1/4 tsp each)
  • 1/4 tsp Cumin
  • 1 clove Garlic (minced)

Sandwich Ingredients

  • 2 Gilbert’s Aloha Chicken Sausages
  • 1 French baguette (~12 inches, cut in half) or 2 6"club rolls
  • 1 Cooking plantain
  • 1/2 Red Onion, sliced thickly
  • 1/2 Tomato
  • ~1 cup Summer squash or other grill-friendly vegetable
  • 1 Cubanelle / banana pepper or hot pepper (ie Hungarian, jalapeño)
  • 2 slices Swiss cheese
Instructions

This is not the true “Cuban Sandwich,” a grilled, pressed ham & swiss popular in Miami. While it draws some notes, this is a fresher, vegetable-heavy sandwich that gets a big boost from Cuban Mojo, a marinade that is so easy and delicious we now intend to pour it on everything from breakfast cereal to other marinades.

With so much fresh flavor, you could easily skip the cheese and end up with a truly decadent-tasting sausage sandwich with only 5g of fat per serving.

Get your mojo working
  • Combine mojo ingredients in a small bowl.
  • Split your sausages (slice in half almost all the way down).
  • Brush mojo liberally over vegetables and sausage.
  • Grill sausage and vegetables – the plantain will stick, so you may want to brush it with a little olive oil.
Make your sandwiches
  • Slice the baguette.
  • To each baguette, add 1 slice cheese (cut in half), sausages and vegetables.
  • Wrap your sandwiches in aluminum foil, press a bit with your hands to flatten and squeeze some mojo into the bread, and return to grill.
  • Grill for a minute to melt cheese and warm the bread.
  • Serve with cholula sauce or salsa (ie tomatillo), to taste.