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Grilled Turkey Cuban Sandwiches

Grilled Turkey Cuban Sandwiches

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Butterball(R)

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1066 kcal
  • 53%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 95.1g
  • 31%
  • Protein:
  • 91.6 g
  • 183%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 2712 mg
  • 108%

Based on a 2,000 calorie diet

Directions

  1. Spray cold grate of outdoor gas grill with 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 (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.
  3. Combine cumin, salt and pepper. Sprinkle over turkey.
  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.
  5. Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
  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.
  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.
  8. Serve sandwiches warm, wrapped in aluminum foil.
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Reviews

Kim's Cooking Now!
5
9/3/2013

This was a hit with my family. We all loved it! I grilled the turkey breast the day before, and refrigerated it whole. I sliced it up while cold (which I think is easier), right before assembling the sandwiches. I made my own honey mustard sauce with equal parts dijon mustard to honey. I didn't have a heavy iron skillet or a brick to keep the sandwich pressed while on the grill, so I used my Pampered Chef rectangular baking stone, which worked perfectly! We will be making these again! Yum!

Robin Nicole Strickland
3
9/28/2013

This was an interesting dish. It was tasty but in my opinion it took too long just to get a sandwich....

Liz Dalton
1
10/12/2013

Very interesting and definitely worth making! A delicious and healthy twist on a unique sandwich. Will make again and again. The first time I made them as the recipe called for and they were excellent. Second time I subbed the pickle with avocado and we fell in love!