GRILLED TURKEY CUBAN SANDWICHES
Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.
Provided by Butterball
Categories Trusted Brands: Recipes and Tips Butterball®
Time 2h15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1066 calories, Carbohydrate 95.1 g, Cholesterol 202.4 mg, Fat 34.4 g, Fiber 4.8 g, Protein 91.6 g, SaturatedFat 12.9 g, Sodium 2711.5 mg, Sugar 7.8 g
GRILLED CUBAN BUNINI SANDWICH
They say the key to a good Cuban sandwich is soft bread; we say Ball Park® Buns fit the bill. If you don't have a panini press, make your sandwich in a pan on the stove, using the lid for a press.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 6h20m
Yield 4
Number Of Ingredients 21
Steps:
- Combine salt, garlic powder, onion powder, cumin, oregano, crushed red pepper, peppercorns, bay leaf, and lime/orange zest and juices in a bowl.
- Place sliced onions and garlic cloves in the bottom of slow cooker. Top with pork shoulder and pour juice and spice mixture over the meat. Set slow cooker on low for 6 to 8 hours. When done, remove pork from cooker and let cool slightly. Then shred cooked pork into thick chunks using 2 forks. Pour remaining juices over pork to keep warm.
- Preheat a panini press according to manufacturer's instructions.
- Spread Dijon mustard on both sides of each hamburger bun. Then layer from bottom to top with pickles, red onions, 1/2 cup pulled pork per sandwich, sliced ham and Swiss cheese.
- Brush outsides of buns with olive oil and place in panini press until cheese is melted.
Nutrition Facts : Calories 896.6 calories, Carbohydrate 38.5 g, Cholesterol 229.9 mg, Fat 52.3 g, Fiber 3.8 g, Protein 68.3 g, SaturatedFat 22.1 g, Sodium 2850.8 mg, Sugar 3.8 g
GRILLED CUBAN SANDWICH (SANDWICH CUBANO)
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork . As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!
Provided by Lourdes Castro
Categories Sandwich Cheese Pork Father's Day Backyard BBQ Dinner Lunch Ham Summer Grill Grill/Barbecue Swiss Cheese Sandwich Theory Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 7
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 CUBAN SANDWICH
Once I made Cuban bread needed to find an authentic Cuban Sandwich recipe, it's mostly a fancy ham and cheese sandwich served on a Cuban Bread. Found this one on epicurious.com and it's simple and good
Provided by Bonnie G 2
Categories Ham
Time 20m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 7
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.
- NOTES:.
- The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
- Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.
GRILLED NEW CUBAN SANDWICHES
Grilled Cuban sandwiches are delicious and hearty pressed sandwiches made with dill pickle relish, swiss cheese, and ham and turkey breast.
Provided by Linda Larsen
Categories Sandwiches
Time 26m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a panini grill, indoor grill, or waffle iron according to the product instructions.
- Spread the butter on the cut sides of rolls, then spread the mustard on them.
- Make sandwiches using the coated split rolls, using the pickles, Swiss, ham, Provolone, and roast pork, layering in the order provided in the ingredient list.
- Place each sandwich on the grill (or grill more than one at a time if your grill allows it) close the cover, and press down if necessary, using a kitchen towel or oven mitt to shield your hand.
- Grill for 4 to 5 minutes until the sandwiches are crisp and hot and the cheese is melted. Cut in half and serve immediately.
Nutrition Facts : Calories 883 kcal, Carbohydrate 99 g, Cholesterol 96 mg, Fiber 5 g, Protein 46 g, SaturatedFat 16 g, Sodium 2408 mg, Sugar 9 g, Fat 34 g, ServingSize 4 sandwiches (4 servings), UnsaturatedFat 0 g
GRILLED CUBANO SANDWICH
When you think of the classic flavors of a Cubano sandwich, you think spicy mustard, tangy pickles and succulent pieces of pork. In this recipe we marinate pork tenderloin in yellow mustard and pickle juice so those bold flavors penetrate the meat. Pressing the sandwich onto the grill with a weight guarantees that the bread gets nice and toasty and the cheese is completely melted.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through. Open the pieces like a book. Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick.
- Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag. Close the bag, and rub the marinade into the pork. Let sit at room temperature for 30 minutes.
- Meanwhile, prepare a grill or large grill pan for medium-high heat.
- Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grates with vegetable oil. Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness. Transfer the pork a cutting board, and let it rest for 5 minutes. Reduce the grill heat to medium. Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper.
- Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil. Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread. Layer the ham, pickles, pork and Swiss cheese on one half of the bread. Top with the other half, and wrap the sandwich up in the foil.
- Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food. Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more.
- Unwrap the sandwich, cut into 4 pieces and serve immediately.
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- 1. Split the baguette or rolls in half but leave a hinge on one side. Spread the bread with a generous amount of mustard. Lay the cheese on both sides of the bread and fill the sandwich with pork, ham and pickles.
- 2. Spread the outside of the bread with the butter and press the sandwich in an sandwich grill until the cheese is melted and the bread toasted crisp. If you don't have a sandwich press, melt the butter in a large frypan over medium heat and fry the sandwiches on both sides, pressing it down with a smaller frying pan or flat lid for about five minutes each side.
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3.3/5 (33)Total Time 2 hrs 15 minsCategory Dinner, Lunch, Main CourseCalories 719 per serving
- Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side.
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- Prep. Cut the smoked pork loin filet into ¼-inch slices. Split the bread horizontally. Begin assembling the Cuban sandwiches by laying the bread out cut side up. Spread yellow mustard on the top halves of the bread. Cut the Swiss cheese slices in half, and add three half-slices of cheese to each half of bread. Add slices of smoked pork loin filet to both bottom halves of bread. Top the pork slices with sliced ham and pickles. Crown the sandwiches with the top halves of bread.
- Loosely wrap the sandwiches with foil. Press the tops of the sandwiches with your hands to flatten them.
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- Split the bread lengthwise and place it cut side up on your work surface. Spread the mustard on one side, then lay the cheese slices on both halves of the bread. Lay the ham and turkey, slightly crumpled and overlapping, on the half without the mustard. Top with the pickle slices, then close the sandwich.
- Rub one teaspoon of the mayonnaise on the top of the roll, then place on your grill, mayo side down. Rub the other teaspoon of mayo on the side facing up. Grill for 2-3 minutes, adjusting the heat if it is too high. Press down on the sandwich with a sturdy spatula, then flip the sandwich, and grill for another 2-3 minutes on that side, again pressing to flatten.
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- Spread mustard evenly over cut sides of bread. Arrange half of cheese and half of ham on bottom half of loaf; top with pickle slices. Repeat layer with remaining cheese and ham; cover with top half of loaf. Cut into quarters.
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