July Recipes

Grilled Mojo Cuban Sandwiches

A man's hands holding a Grilled Mojo Cuban Sandwich
Hands On:
35 minutes
Total Time:
415 minutes


  • 1 ½ cups fresh Italian parsley, loosely packed; divided
  • 1 tbsp fresh orange juice
  • ¼ cup fresh mint, loosely packed
  • 6 clove(s) garlic, peeled
  • ½ cup Gustare Vita olive oil
  • 1 tbsp lime zest
  • ½ cup 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 cup Hy-Vee mayonnaise
  • ¼ tsp Hy-Vee ground black pepper
  • ⅛ tsp kosher salt
  • ¼ cup 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
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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, ½ cup lime juice, and oregano. Cover and process or blend until smooth.
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.
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (400°). For spread, place remaining ½ cup parsley and 1 teaspoon lime juice, mayonnaise, pepper, and salt in a food processor or blender. Cover and pulse until combined; set aside.
Remove pork chops from marinade; discard marinade. Grill pork chops 8 to 12 minutes or until pork reaches 145°, turning halfway through. Transfer chops to a cutting board; loosely cover with foil and let rest 5 minutes.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 110mg 37%
Sodium: 1670mg 73%
Total Carbohydrate: 54g 20%
Dietary Fiber: 3g 11%
Sugars: 6g 12%
Protein: 48g 96%

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