Recipe by Butterball®
"Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Non-stick cooking spray
1 (3 pound)
Butterball® Boneless Breast of Turkey Roast, thawed
garlic, peeled, sliced
coarsely ground black pepper
Cuban, French or Italian bread (15 inches long)
sliced Swiss cheese
sandwich-style dill pickle slices
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!
This was an interesting dish. It was tasty but in my opinion it took too long just to get a sandwich....
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!
These were a huge hit with my family and everyone loved them! These sandwiches have made it into our regular dinner rotation. I did use my George Foreman Grill to grill the sandwiches.
This was a winner in my house! We liked the smoky hint you get from the cumin. All the components came together to be a very tasty sandwich. I loved using the grill as a Panini press. I used Torta rolls and the bread was perfectly crispy on the outside and soft on the inside. I will definitely be using this method again for other sandwiches.
I assumed the boneless turkey breast would be one piece, but mine was three pieces of meat, each a different size (which I didn't like) which meant each had to come off of the grill at different times. The first piece came off at 30 minutes, and the last at 40 minutes, each tested with a meat thermometer. We had half of the turkey for dinner the first evening, and I refrigerated the rest for the sandwiches which I cooked in my panini pan (not on the grill). That simple little seasoning of cumin, salt and pepper, combined with inserting slivers of garlic into the breast resulted in incredibly tasty meat and a fantastic Cuban sandwich. I made the honey mustard from a recipe on this site. This sandwich is not the healthiest and is something that I would consider a splurge nutritionally, but I would make it again (just not too often).
This was Delicious! I put the boneless breast in my infrared Turkey fryer and it turned out moist and crispy. The sandwich had lots of flavor. I will be making this again. Yum!
A wonderful sandwich! I'd never bought a boneless turkey breast before, and it was fabulous. I did roast it in the oven rather than on the grill, and because the one I bought was "Savory Herb" I skipped the garlic and other seasonings. It was such a moist roast and cut beautifully. A really delicious dinner last night with fries on the side. We love Cubans and it was even better with this Butterball roast.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Turkey Cuban Sandwiches
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 310
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make this classic diner sandwich.
See an amazing method for making “grilled” cheese sandwiches.
Hot ham and Swiss sandwiches with a tangy horseradish mustard dressing.