Lunch Recipe

Grilled Turkey Cuban Sandwiches

Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.

INGRIDIENT

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

DIRECTION

Step: 1

Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.

Step: 2

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.

Step: 3

Combine cumin, salt and pepper. Sprinkle over turkey.

Step: 4

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.

Step: 5

Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.

Step: 6

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.

Step: 7

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.

Step: 8

Serve sandwiches warm, wrapped in aluminum foil.