Recipe by Butterball®
"Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich."
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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....
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 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).
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!
* 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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