Grilled Turkey Cuban Sandwiches

Grilled Turkey Cuban Sandwiches

17

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

2 h 15 m servings 1066 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17

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 assemblin...

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

So yummy! I didn't want to roast a turkey breast so I used store bought lunch meat. I also left off the honey mustard since we're not big fans. Fantastic and filling 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 exc...

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...

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...

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 ja...

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.