Grilled Turkey Cuban Sandwiches

Ingredients

• Servings: 6
• non-stick cooking spray
• 1 (3 pound) butterball® boneless breast of turkey roast, thawed
• 2 cloves garlic, peeled, sliced
• 1 tablespoon canola oil
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1 teaspoon coarsely ground black pepper
• 2 loaves cuban, french or italian bread (15 inches long)
• 1/4 cup honey mustard
• 1/2 pound smoked ham
• 1/2 pound sliced swiss cheese
• 12 sandwich-style dill pickle slices

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• spray cold grate of outdoor gas grill with cooking spray. prepare grill for medium indirect heat.
• 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.
• combine cumin, salt and pepper. sprinkle over turkey.
• 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.
• remove string netting. cut half of the turkey into six 1/8-inch-thick slices. set aside. refrigerate unsliced turkey for another use.
• 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.
• 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.
• serve sandwiches warm, wrapped in aluminum foil.