Cuban Mojo Vegetable Sandwich
A bright vegetarian Cuban-style sandwich with grilled zucchini and red bell pepper on soft vegan rolls. Fresh orange, lime, garlic, and oregano mojo keeps it tangy, simple, and lunch-ready.
- cuban mojo vegetable sandwich
- cuban-inspired
- dairy-free
- dill pickles
- dinner
- egg-free
- fresh and light
- fresh lime
- fresh orange
- garlic
- grill pan
- grilled vegetables
- light meal
- lunch
- main course
- mojo
- nut-free
- oregano
- picnic-friendly
- plant-based
- red bell pepper
- sandwich
- shellfish-free
- vegan
- vegan sandwich rolls
- vegetarian
- weeknight
- yellow mustard
- zucchini
- Cuisine
- Cuban-inspired
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Cook this recipe
- sandwich rolls-4 count
- fresh oranges-2 each
- fresh limes-2 each
- garlic cloves-3 cloves
- dill pickle chips-1/2 cup
- zucchini-2 medium
- red bell peppers-2 medium
- yellow mustard-1/4 cup
- extra-virgin olive oil-3 tablespoons
- dried oregano-1 teaspoon
- kosher salt-1 teaspoon
- black pepper-1/2 teaspoon
Prep the produce: slice the zucchini lengthwise, cut the red bell peppers into wide strips, mince the garlic, juice the oranges, and juice the limes; split the soft rolls without cutting all the way through.
Keep fingers clear of the chef's knife while slicing vegetables and mincing garlic.
In a small bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, minced garlic, oregano, 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper to make the mojo.
Heat the grill pan over medium-high heat for 2 minutes; brush the zucchini and bell pepper with the remaining 1 tablespoon olive oil and season with the remaining 1/2 teaspoon salt.
Keep the grill pan handle turned inward while it heats to reduce the chance of bumps and spills.
Grill the vegetables in batches for 3 to 4 minutes per side, turning with tongs, until they are tender with dark grill marks.
Use tongs when handling vegetables on the hot grill pan.
Brush the hot vegetables with half of the mojo and let them rest for 2 minutes so they soak up the citrus-garlic flavor.
Let the hot vegetables rest briefly before assembling to reduce the risk of steam burns.
Spread yellow mustard inside each roll, then fill with grilled zucchini, grilled red bell pepper, and dill pickle chips.
Spoon the remaining mojo over the vegetables, close the rolls, and press gently; serve while the sandwiches are warm and bright-tasting.
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