Grilled Turkey Cuban Sandwiches

Name: Grilled Turkey Cuban Sandwiches
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 piece Cooking Spray (non-stick cooking spray); 1 piece Boneless Turkey Breast (1 (3 pound) butterball® boneless breast of turkey roast, thawed); 2 cloves Garlic (2 cloves garlic, peeled, sliced); 1 tbsp Canola Oil (1 tablespoon canola oil); 1 tbsp Cumin Powder (1 tablespoon cumin powder); 2 tsp Table Salt (2 teaspoons table salt); 1 tsp Black Pepper (1 teaspoon coarsely ground black pepper); 2 loaf Italian Bread (2 loaves cuban, french or italian bread (15 inches long)); ¼ cup Honey Mustard (0.25 cup honey mustard); ½ lb Ham (0.5 pound smoked ham); ½ lb Swiss Cheese (0.5 pound sliced swiss cheese); 12 pieces Dill Pickles (12 sandwich-style dill pickle slices)

135 minMexican

Servings6

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Steps

1preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. arrange a drip pan on grill.
2pat turkey dry with paper towels; discard gravy packet (or refrigerate and use within 2 to 3 days). lift and shift string netting position 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.
3combine cumin, salt, and black pepper; sprinkle over turkey.
4place turkey over drip pan on the preheated grill; grill, covered, until an instant-read thermometer inserted into the center reads 170 degrees f (77 degrees c), 1 ¼ to 1 ¾ hours. transfer to a cutting board; rest 10 minutes. keep grill on.
5remove string netting. cut half of turkey into six ⅛-inch-thick slices; set aside. refrigerate unsliced turkey for another use.
6halve bread loaves, lengthwise, then, cut each into 3 pieces (for 6 sandwiches). spread each bread bottom with 2 teaspoons mustard; top with sliced turkey, ham, swiss cheese, pickles, and bread tops. press sandwiches with hands to flatten; tightly wrap each in aluminum foil.
7grill wrapped sandwiches, each weighted with a heavy iron-skillet or brick, until heated through, 3 to 5 minutes per side.
8serve sandwiches warm, wrapped in aluminum foil.