Description
A Cuban spin on a club sandwich: mojo-marinated chicken breast, bacon, lettuce, tomato, red onion, with honey mustard.
Ingredients
- FOR THE MOJO SAUCE:
- ¼ cups Fresh Orange Juice
- ¼ cups Fresh Lime Juice
- ¼ cups Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoons Finely Chopped Fresh Oregano
- ¼ teaspoons Ground Cumin
- ⅛ teaspoons Dried Oregano
- 12 cloves Garlic, Minced
- FOR THE SANDWICH:
- 4 Boneless Skinless Chicken Breast
- 4 Ciabatta Buns, Lightly Toasted
- 4 slices Monterey Jack Cheese
- Sliced Tomatoes, As Needed
- Leaf Lettuce, As Needed
- Sliced Red Onion, To Taste
- 4 slices Applewood Smoked Bacon
- FOR THE HONEY MUSTARD SAUCE:
- ¼ cups Greek Yogurt
- ¼ cups Dijon Mustard
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Rice Wine Vinegar
- ⅛ teaspoons Paprika
- Salt And Pepper, to taste
Preparation
In a medium bowl, combine all ingredients for the mojo sauce. Place chicken breast into sauce and marinate. I marinated mine for about 8 hours.
Preheat a grill pan or large skillet (sprayed with nonstick cooking spray) over medium high heat. Remove chicken breast from marinade and discard the marinade. Cook (or grill) chicken until cooked through completely.
To assemble the sandwich, place the bottom of a toasted ciabatta bun on a plate or cutting board. Layer cheese, tomato, chicken breast, lettuce, and red onion. Top with bacon, then drizzle with honey mustard sauce (recipe below). Place remaining half of ciabatta bun on top. Serve extra sauce on the side for dipping.
For the honey mustard sauce, in a small bowl, mix sauce ingredients. Refrigerate until serving.
