How to Make Grilled Turkey Cuban Sandwiches - A Step-by-Step Guide

Grilled Turkey Cuban Sandwiches are the perfect combination of savory, smoky flavors and gooey, melty cheese. This recipe takes the classic Cuban sandwich and gives it a twist by using grilled turkey as the main protein, giving it a lighter and healthier spin. The combination of turkey, ham, Swiss cheese, pickles, mustard, and Cuban bread creates a mouthwatering flavor explosion that will have your taste buds dancing with delight.

The key to making a truly delicious Grilled Turkey Cub...

Read more

Ingredients

  • Non-stick cooking spray
  • 1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
  • 2 cloves garlic, peeled, 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
  • ½ pound smoked ham
  • ½ pound sliced Swiss cheese
  • 12 sandwich-style dill pickle slices

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
  • Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 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 over turkey.
  • Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
  • Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
  • Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands 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 sandwiches warm, wrapped in aluminum foil.
  • Nutrition

    1066 cal.

    • Total Fat: 34g
    • Saturated Fat: 13g
    • Cholesterol: 202mg
    • Sodium: 2712mg
    • Total Carbohydrate: 95g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 92g
    • Vitamin C: 3mg
    • Calcium: 432mg
    • Iron: 10mg
    • Potassium: 958mg