Grilled Mojo Cuban Sandwiches


Main Dish
Grilled Mojo Cuban Sandwiches

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    We have just what you've been looking for: a delicious Cuban sandwich with a tasty mojo sauce! Grill juicy pork chops from Hy-Vee, then use them to make this hearty sandwich for lunch or dinner.

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    Servings and Ingredients

    Serves 4
    1 ½ c. loosely packed fresh Italian parsley, divided
    1 tbsp. fresh orange juice
    ¼ c. fresh mint, loosely packed
    6 clove(s) garlic, peeled
    ½ c. Gustare Vita olive oil
    1 tbsp. lime zest
    ½ c. plus 1 tsp. fresh lime juice, divided
    2 tsp. fresh oregano, finely chopped
    4 (4-oz. each) boneless pork top loin chops, 3/4-inch thick
    ¼ c. Hy-Vee mayonnaise
    ¼ tsp. Hy-Vee ground black pepper
    ⅛ tsp. kosher salt
    ¼ c. Hy-Vee original yellow mustard
    4 Hy-Vee Bakery hoagie buns, split
    4 slice(s) Hy-Vee sliced Swiss cheese, halved
    8 slice(s) Hy-Vee thinly shaved deli ham
    16 spicy pickle chips

    Things To Grab

    • Food processor or blender
    • Large resealable plastic bag
    • Charcoal or gas grill
    • Meat thermometer
    • Aluminum foil
    • Cast iron skillet


    1. Place 1 cup parsley, orange zest, and juice, mint, and garlic in a food processor or blender. Cover and process or blend until smooth. Add olive oil, lime zest, 1/2 cup lime juice, and oregano. Cover and process or blend until smooth.

    2. Place pork chops in a large resealable plastic bag. Pour citrus-herb marinade over chops; seal bag. Turn bag to evenly coat chops with mixture. Refrigerate 6 to 24 hours, turning bag occasionally.

    3. Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (400 degrees). For spread, place remaining 1/2 cup parsley and 1 teaspoon lime juice, mayonnaise, pepper, and salt in a food processor or blender. Cover and pulse until combined; set aside.

    4. Remove pork chops from marinade; discard marinade. Grill pork chops 8 to 12 minutes or until pork reaches 145 degrees, turning halfway through. Transfer chops to a cutting board; loosely cover with foil and let rest 5 minutes.

    5. To assemble sandwiches, thinly slice pork into strips. Spread mustard on bottoms of buns. Top evenly with pork, Swiss cheese, ham and pickles. Spread mayonnaise mixture on bun tops; place on top to sandwich.

    6. Place sandwiches on grill rack; place a cast-iron skillet on top of sandwiches to press them against grill rack. Grill for 2 minutes or until lightly toasted, turning halfway through. Cut in half and serve immediately.

    Nutrition facts


    660 Calories per serving

    Amounts Per Serving

    • Total Fat: 26g
    • Cholesterol: 110mg
    • Sodium: 1670mg
    • Total Carbohydrates: 54g
    • Protein: 48g

    Daily Values

    Iron 35%
    Calcium 30%
    Vitamin D 0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Seasons July 2022