Grilled Turkey Cuban Sandwiches

asian european german korean main side bread sweet sour savory umami hard slow

Prep

29 min

Cook

191 min

Total

220 min

Ingredients (12)

cooking spray g

1 (3 pound) Butterball boneless breast of turkey roast, thawed g

2 cloves garlic, sliced g

1 tablespoon canola oil g

1 tablespoon ground cumin g

2 teaspoons salt g

1 teaspoon coarsely ground black pepper g

2 loaves Cuban, French, or Italian bread (15-inches long) g

¼ cup honey mustard g

8 ounces smoked ham g

8 ounces sliced Swiss cheese g

12 sandwich-style dill pickle slices g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. Arrange a drip pan on grill.

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.

Combine cumin, salt, and black pepper; sprinkle over turkey.

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.

Remove string netting. Cut half of turkey into six ⅛-inch-thick slices; set aside. Refrigerate unsliced turkey for another use.

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.

Grill wrapped sandwiches, each weighted with a heavy iron-skillet or brick, until heated through, 3 to 5 minutes per side.

Serve sandwiches warm, wrapped in aluminum foil.