Recipes - print - Grilled Cuban Sandwich

Grilled Cuban Sandwich - Recipe

Wonderful combination of flavors that is easy to make and a great way to use turkey and ham leftovers.
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Grilled Cuban Sandwich Recipe
  • 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.
Prep Time: 10 minutes
Container: small bowl, large skillet or a pannini press
Servings: 4
-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