Mojo Verde Sandwiches

Simplicity and pristine ingredients are important elements in many of Spain’s most famous dishes, and we love how this concept is carried through in Chef April’s mojo verde sandwich. It’s the perfect marriage of sophistication and simplicity. Get the best bread you can find –it’s the secret to a memorable sandwich. If you don’t have ciabatta, a great quality roll will do. For the roasted red peppers, several imported Spanish brands will do the trick and if you can find canned/jarred red Piquillos, even better – these are a favorite in Northern Spain. We suggest zesting the limes before juicing them. We also like the thought of marinating the protein in the mojo before cooking if you’ve the time. This recipe is adapted from Chef April O’Neill of Ukiah Brewing Company in Ukiah, California, which she recently developed to pair with Ribera del Duero wine.



For the Sauce:

5 roasted Serrano peppers
3 cloves garlic
2 bunches cilantro
1 tablespoon Kosher salt
2 tablespoons white wine vinegar
½ cup olive oil
1 teaspoon lime zest
2 limes, juiced
¼ teaspoon cumin
½ teaspoon smoked paprika

For the sandwich:

1 Ciabatta loaf
2 tablespoons olive oil
1 tomato
3 roasted red bell peppers
Steak, Chicken, Pork, or Tofu. Cooked to personal preference


  1. Cook your preferred protein to your liking.
  2. In a food processor or high-speed blender, blend all ingredients of sauce together until smooth. Reserve.
  3. Grill Ciabatta, first brushing with 2 tablespoons of olive oil.
  4. After bread is grilled, cut tomato in half and gently rub across bread until pulp has become saturated into the crumb.
  5. Slice roasted bell peppers into 1-inch long pieces.
  6. Assemble Sandwiches with your protein, peppers and arugula, topped with mojo verde sauce.

Chef April’s pairing notes: Paired with the Tempranillo red Ribera Del Duero this dish seemed like a perfect fit. The dish serves well year-round. The grilled bread, roasted peppers, and rich meat flavors hold their own while still keeping the tone casual and relaxed. Playing off the fruity notes in the wine, the peppers married in boldly. This spicy and rich sandwich wants an earthy medium bodied red like Ribera Tempranillo wines.

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