Grilled Turkey Cuban Sandwiches

Grilled Turkey Cuban Sandwiches
Grilled Turkey Cuban Sandwiches
You don't need a panini machine to make these; use the low-tech method of weighting the sandwiches with a baking pan filled with canned goods. If you're making just one or two sandwiches at a time, you can cook them in a skillet and top them with another skillet weighted with cans.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6
American Sandwich Cheese turkey Thanksgiving Back to School Cuban Mayonnaise Mint Fall Swiss Cheese Bon Appétit
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced shallot
  • Carbohydrate 45 g(15%)
  • Cholesterol 148 mg(49%)
  • Fat 66 g(102%)
  • Fiber 5 g(18%)
  • Protein 39 g(77%)
  • Saturated Fat 25 g(123%)
  • Sodium 1714 mg(71%)
  • Calories 931

Preparation 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.

Preparation 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.

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