© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2+ lbs TURKEY BREAST, BONELESS
2 Cloves fresh garlic, peeled and cut into thin slices
1 tbsp olive oil
1 tbsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp coarse salt (kosher or coarse sea salt)
1 tsp freshly ground black pepper
2 15-inch Cuban bread loaves
1/4 c honey mustard
8 oz TURKEY HAM, thinly sliced
Dill pickle spears As needed
8 oz Swiss cheese, thinly sliced
Vegetable cooking spray As needed
TURKEY BREAST
Make thin slits, over turkey breast surface, about 1-inch apart. Insert garlic slices into each slit and pinch slits closed. Brush turkey with oil.
In a small bowl, combine cumin, cayenne, salt and pepper together. Rub turkey with mixture.
Roast, on a rack, in a shallow pan, in a preheated 325 degree F oven until the internal temperature reaches 165 degrees F, about 50 to 60 minutes.
Let turkey rest for 10 minutes before slicing.
When turkey has cooled, cut into thin 1/8-inch slices.
SANDWICH ASSEMBLY
Slice loaves horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange cooled sliced turkey, turkey ham, pickle slices and Swiss cheese evenly over the bread.
Cover the sandwiches with the top halves of the bread. Press firmly to flatten the sandwich. Cut each loaf into 4 sections.
SERVICE
To order: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned and cheese has melted.
Remove from heat and serve immediately.