Grilled Cuban Sandwich Recipe
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Wonderful combination of flavors that is easy to make and a great way to use turkey and ham leftovers.
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2 tablespoons olive oil
2 tablespoons yellow mustard
1/2 teaspoon ground cumin
1/2 teaspoon paprika, regular or smoked
4 hoagie rolls or 8 slices of your favorite bread
6 ounces sliced turkey
6 ounces sliced ham
leftover cranberry jelly - optional
8 slices swiss, provolone or cheddar cheese
thin dill pickle
1/2 cup soft butter
:small bowl, large skillet or a pannini press
In a small bowl, stir together olive oil, mustard, cumin, paprika and a pinch of salt.
Split rolls or cut desired bread into slices (8).
Butter the outsides of the bread and lay out of a piece of tin foil or waxed paper.
Spread the inside of each roll or bread with mustard mixture.
Layer meats and cheese on bottom halves of rolls or bread.
Spread a layer of leftover cranberry jelly on top of the meat if desired.
Add a cheese layer and top with pickles.
Cover with the top halves of the rolls or bread.
Place on a hot skillet or pannini press.
If using a skillet, cover the sandwich with foil and set a heavy pan or pot on top to press down the sandwich. (Even a brick wrapped in foil makes a great press.)
Grill, pressing constantly and turning once, until the sandwiches are browned and crisp on both sides. (5-6 minutes per side)
Cut in half and serve warm.
assorted cooked meats
croutons for garnish
hard boiled eggs
Turkey and Egg Salad Sandwiches
large celery stalks
Leftover Turkey Tacos
10 inch corn tortillas
shredded cheese of choice
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