Grilled Turkey Cuban Sandwiches
Description
This grilled turkey Cuban panini-style sandwich recipe combines turkey breast, smoked ham, Swiss cheese, dill pickles, spices, and honey mustard.
Ingredients
•
Non-stick cooking spray
•
1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
•
2 cloves garlic, peeled, sliced
•
1 tablespoon canola oil
•
1 tablespoon ground cumin
•
2 teaspoons salt
•
1 teaspoon coarsely ground black pepper
•
2 loaves Cuban, French or Italian bread (15 inches long)
•
1/4 cup honey mustard
•
1/2 pound smoked ham
•
1/2 pound sliced Swiss cheese
•
12 sandwich-style dill pickle slices
Directions
1
Preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. Arrange a drip pan on grill.
2
Pat turkey dry with paper towels; discard gravy packet (or refrigerate and use within 2 to 3 days). Lift and shift string netting position for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit; brush turkey with oil.
3
Combine cumin, salt, and black pepper; sprinkle over turkey.
4
Place turkey over drip pan on the preheated grill; grill, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 1 ¼ to 1 ¾ hours. Transfer to a cutting board; rest 10 minutes. Keep grill on.
5
Remove string netting. Cut half of turkey into six ⅛-inch-thick slices; set aside. Refrigerate unsliced turkey for another use.
6
Halve bread loaves, lengthwise, then, cut each into 3 pieces (for 6 sandwiches). Spread each bread bottom with 2 teaspoons mustard; top with sliced turkey, ham, Swiss cheese, pickles, and bread tops. Press sandwiches with hands to flatten; tightly wrap each in aluminum foil.
7
Grill wrapped sandwiches, each weighted with a heavy iron-skillet or brick, until heated through, 3 to 5 minutes per side.
8
Serve sandwiches warm, wrapped in aluminum foil.