Prep Time::15 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 15 mins
Servings::6
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)
ΒΌ cup honey mustard
8 ounces smoked ham
8 ounces sliced Swiss cheese
12 sandwich-style dill pickle slices
Directions
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.
Grill turkey, covered, over drip pan until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 1 1/4 to 1 3/4 hours. Transfer to a cutting board; rest 10 minutes. Keep grill on.
Remove string netting. Cut half of turkey into six 1/8-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.