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one golden pressed Cuban-roll turkey sandwich cut into two halves with sliced pale roast turkey, a thin pink ham layer, melted Swiss, flat green pickle slices and a thin yellow mustard layer inside on an ordinary plate, with no pulled pork or garnish
Andre Lewis

Turkey Cuban Sandwich

Leftover roast turkey takes the pork's place in this pressed Cuban-style sandwich, with a little ham, Swiss, mustard and pickles keeping the familiar salty center. Warm the turkey with orange, garlic and broth before it meets the bread, then let the extra liquid evaporate so the roll can crisp under the weight of the pan. Keep the pickle planks in one flat layer. The press should bring everything into contact without flattening the filling into a paste, and the hot turkey gives the cheese a head start before the bread has a chance to darken too far. Rest briefly before cutting so the melted Swiss keeps the sliced meat inside.
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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.