Grilled Cuban Chicken Sandwich Recipe

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A little Cuban flair gives this sandwich big flavor.
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  • 1 cup onion - chopped
  • 1/2 cup orange juice
  • 1/2 cup fresh oregano leaves
  • 1/4 cup olive oil
  • 8 cloves garlic
  • 3 tablespoons lime juice
  • 1 orange - zested
  • 2 teaspoons cumin
  • salt and pepper to taste
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon cayenne pepper
  • 1 jalapeno - stemmed and seeded
  • 1/2 cup fresh cilantro
  • 2 pounds boneless, skinless chicken breasts
  • 1/4 cup mayonnaise
  • 1/4 cup peach marmalade
  • 1 teaspoon lime juice
  • 1/2 lime - zested
  • salt and pepper to taste
  • 1 small jalapeno - chopped
  • 4 borillo rolls - split and toasted on the grill
  • 4 slices muenster cheese
Container: grill, plastic resealable bag, medium mixing bowl, small mixing bowl, food processor
15 mins
15 mins
3 hrs
  • Place chicken breasts in a resealable large storage bag.
  • Pour the marinade over chicken.
  • Marinate in the refrigerator for 2-6 hours.
  • In a small bowl, combine the mayonnaise, marmalade, lime juice and zest, jalapeno, salt and pepper.
  • Keep in the refrigerator until ready to serve sandwiches.
  • Heat grill to medium, grill chicken until no longer pink in the center - approximately 10-15 minutes.
  • Sprinkle split rolls with olive oil.
  • Grill until lightly toasted.
  • Place slice of muenster cheese on top of the chicken until melted.
  • Assemble sandwiches with chicken and buns.
  • Serve with mayonnaise dipping sauce.
  • Note: If the chicken breasts are large you may want to slice them in half to create two sandwiches.
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