Grilled Turkey Cuban Sandwiches

Directions

• 1.
  Spray cold grill grid with nonstick cooking spray. Prepare grill for medium indirect heat.
• 2.
  Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (use within 2 to 3 days).
• 3.
  Lift string netting and shift position on roast 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.
• 4.
  Combine cumin, salt and pepper. Sprinkle evenly over turkey.
• 5.
  Place turkey on grill grid over drip pan. Cover grill with lid. Grill 1-1/4 to 1-3/4 hours or until meat thermometer reaches 170°F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
• 6.
  Remove string netting. Cut half of turkey into 6 (1/8-inch-thick) slices; set aside. Refrigerate unsliced turkey for another use.
• 7.
  Cut each bread loaf into 3 pieces; slice each piece in half. Spread 2 teaspoons mustard on bottom half of each piece. Top with turkey slice, ham, cheese and pickles.
• 8.
  Cover each with top of bread. Press sandwiches to flatten. Tightly wrap individually in aluminum foil.
• 9.
  Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side or until heated through. Serve warm.