"Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich." — Butterball®
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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....
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.
I gave this recipe only 4 stars because I had to substitute a few ingredients substitute for the ones I had on hand. I made my own mustard with Dijon,light mayo,and chipotle sauce with smoked jalapenos. The sauce came out great with just the right amount of kick. Next,I used sliced American cheese,whole grain sandwich thins. The sandwiches came out great! I used an iron skillet with a heavy lid. The Butterball turkey roast I had made in the crockpot. I am sure with all the ingredients in this recipe,I would have given it 5 stars,with the exception of my homemade chipotle mustard! Thanks for posting this recipe!
This was a great tasting sandwich. I loved the combination of flavors in this sandwich. I had enough turkey leftover to add to salads the next day.
* 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
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