Grilled Turkey Cuban Sandwiches
Ingredients
- cooking spray
- 1 (3 pound) Butterball boneless breast of turkey roast, thawed
- 2 cloves garlic, 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)
- ¼ cup honey mustard
- 8 ounces smoked ham
- 8 ounces sliced Swiss cheese
- 12 sandwich-style dill pickle slices
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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.
Source
Original recipe: View Original