Grilled Turkey Cuban Sandwiches Recipes

GRILLED CUBAN SANDWICH (SANDWICH CUBANO)

Steps:

• Assemble the sandwich
• Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
• Wrap the sandwich in foil
• Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
• Press and grill the sandwich
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
• Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
• Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
• Slice and serve
• Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

GRILLED TURKEY CUBAN SANDWICHES

Steps:

• Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.
• Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.
• Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13x9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface. Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches. Cut in half; serve.

TURKEY CUBANO

Steps:

• Place a rack in the center of the oven and another rack directly below it. Place a rimmed baking sheet on each rack. Once the pans are inside, heat oven to 350 degrees.
• In a small bowl, add the mayonnaise and stir in hot sauce or mustard to taste - it should have a kick. Spread mayonnaise mixture inside the rolls, coating both the top and bottom halves. Layer rolls with turkey, ham, cheese, pepperoncini (if using) and pickle slices.
• Using your hands, press the sandwiches down and make sure nothing slides out. (If it does, poke it back in.) Then, use a brush to butter the top and bottom halves of the rolls.
• Remove a hot baking sheet from the oven and place the sandwiches on top. Layer the other hot baking sheet on top of the sandwiches. Place a small pot cast-iron skillet or other heavy heatproof item on top of that second hot baking sheet to create a press.
• Carefully return to oven and bake until sandwiches are warm, toasted and golden brown and the cheese is melted, 8 to 13 minutes. (You'll have to lift off the second pan to check on the sandwiches.) Cut sandwiches in half and serve immediately.

GRILLED TURKEY SANDWICHES

Steps:

• Spread cream cheese on two slices of bread. Layer cheese, turkey and spinach over cream cheese; top with remaining bread. Spread butter on top and bottom of sandwiches. Cook on both sides on a hot griddle or skillet until the bread is browned and cheese is melted. Serve immediately.

GRILLED TURKEY CUBAN SANDWICHES

Steps:

• 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.