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Grilled Turkey Cuban Sandwiches
Ingredients
- 1 each (3-pound) BUTTERBALL® Boneless Turkey Breast Roast
- 2 each cloves garlic
- 1 tablespoon canola oil
- 1 tablespoon ground cumin
- 2 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 2 each loaves Cuban, French or Italian Bread
- 1/4 cup honey mustard
- 1/2 pound smoked ham
- 1/2 pound sliced Swiss cheese
- 12 each sandwich-style dill pickle slices
Directions
- Spray cold grill grid with nonstick cooking spray. Prepare grill for medium indirect heat.
- Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (use within 2 to 3 days).
- 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.
- Combine cumin, salt and pepper. Sprinkle evenly over turkey.
- 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.
- Remove string netting. Cut half of turkey into 6 (1/8-inch-thick) slices; set aside. Refrigerate unsliced turkey for another use.
- 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.
- Cover each with top of bread. Press sandwiches to flatten. Tightly wrap individually in aluminum foil.
- 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.
