Grilled Turkey Cuban Sandwiches Recipe

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.

By skill

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