- Prep Time: 3h
- Total Time: 3h 30m
- Serves: 4 servings
- Category: Mains
Ingredients
Mojo
- 1/2 cup Lemon Juice
- 1/2 cup Lime Juice
- 1 1/2 cups Orange Juice
- 1/2 cup Fresh Oregano
- 10 Garlic cloves, chopped
- Kosher salt and cracked black pepper to taste
- 4 Chicken Breast Cutlet
Homemade Pickles
- 1 cup distilled white vinegar
- 2 tablespoons salt
- 2 teaspoons sugar
- 2 tablespoons peppercorns
- 2 cups water
- Garlic cloves
- Fresh Dill
- 2 Hothouse English Cucumbers, sliced
Sandwich
- 10 slices Serrano Ham
- 4 ounces Gruyere Cheese, shredded
- 1/2 cup Dijon Mustard
- 2 12’ whole wheat hoagies
- 3 cups Kale lettuce
Instructions
Mojo
- Mix Mojo ingredients. Marinate chicken in mojo for 1-3 hours. Remove from Marinade. Grill Chicken until cooked through. About 5 minutes per side or reaches internal temp of 165 degrees. Set aside
Pickles
- In a sauce pot, combine vinegar, salt, sugar, peppercorns and water. Bring to a boil. Place cucumber slices, a sprig of dill and 1 clove of garlic in each canning jar. Pour hot liquid in jar over cucumber. Refrigerate for 2 hours. Keeps for up to two months in fridge.
Sandwich
- Slice hoagie rolls in half. Spread Dijon Mustard on both sides. Place sliced ham, shredded gruyere, and chicken on roll and top with other half. Butter a panini press and press sandwich until cheese is melted and bread is toasted.
- Mix kale lettuce with a drizzle of olive oil, salt and pepper.
- Open sandwich and place seasoned kale inside. Cut sandwich on a bias
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