Grilled Turkey Cuban Sandwiches

Ingredients

• cooking spray
• 1 Butterball boneless breast of turkey roast , 3 pound
• 2 cloves garlic , sliced
• 1 tablespoon canola oil
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1 teaspoon coarsely ground black pepper
• 2 loaves Cuban , 15-inches long
• 0.25 cups honey mustard
• 8 ounces smoked ham
• 8 ounces sliced Swiss cheese
• 12 sandwich-style dill pickle slices

Instructions

1. 1

   Preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. Arrange a drip pan on grill.

2. 2

   Pat turkey dry with paper towels; discard gravy packet (or refrigerate and use within 2 to 3 days). Lift and shift string netting position 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.

3. 3

   Combine cumin, salt, and black pepper; sprinkle over turkey.

4. 4

   Place turkey over drip pan on the preheated grill; grill, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 1 ¼ to 1 ¾ hours. Transfer to a cutting board; rest 10 minutes. Keep grill on.

5. 5

   Remove string netting. Cut half of turkey into six ⅛-inch-thick slices; set aside. Refrigerate unsliced turkey for another use.

6. 6

   Halve bread loaves, lengthwise, then, cut each into 3 pieces (for 6 sandwiches). Spread each bread bottom with 2 teaspoons mustard; top with sliced turkey, ham, Swiss cheese, pickles, and bread tops. Press sandwiches with hands to flatten; tightly wrap each in aluminum foil.

7. 7

   Grill wrapped sandwiches, each weighted with a heavy iron-skillet or brick, until heated through, 3 to 5 minutes per side.

8. 8

   Serve sandwiches warm, wrapped in aluminum foil.