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Cuban-Style Sub on a plate
Andrew Fowler

Turkey Cuban Sandwich

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 soft 6-inch Cuban sandwich rolls split
  • 8 oz leftover roast turkey skin removed and thinly sliced
  • 2 oz thinly sliced ready-to-eat cooked ham
  • 3 oz Swiss cheese thinly sliced
  • 1 tbsp yellow mustard
  • 4 thin lengthwise dill-pickle sandwich slices patted dry
  • 2 tbsp orange juice
  • 2 tbsp low-sodium turkey broth
  • 1 garlic clove finely grated
  • 1/8 tsp ground cumin
  • 1 tbsp unsalted butter softened

Method
 

  1. Place turkey, orange juice, broth, garlic and cumin in a skillet. Cover and warm over low heat for 5 to 8 minutes until turkey reaches 165°F, then uncover and cook briefly until little loose liquid remains.
  2. Spread mustard over the roll cut faces. Divide half the Swiss over bottom halves, add ham, hot turkey and 2 dry pickle slices per sandwich, then add remaining cheese and close the rolls.
  3. Spread butter thinly over the outside bread surfaces. Wipe the skillet and heat over medium-low.
  4. Place sandwiches in the skillet with a clean heavy skillet set gently over them. Cook for 4 to 5 minutes per side, removing the weight to turn, until bread is golden, Swiss melts and the filling reaches 165°F.
  5. Rest for 2 minutes, cut each pressed sandwich across the middle and serve.