Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.
Ingredients
- non-stick cooking spray:
- Butterball® Boneless Breast of Turkey Roast: 1 piece (3 pound, thawed)
- garlic: 2 clove (peeled, sliced)
- canola oil: 1 Tbsp
- ground cumin: 1 Tbsp
- salt: 2 tsp
- coarsely ground black pepper: 1 tsp
- loaves Cuban, French or Italian bread (15 inches long): 2 piece
- honey mustard: 0.25 cup
- smoked ham: 0.5 pound
- Swiss Cheese: 0.5 pound (sliced)
- sandwich-style dill pickle slices: 12 piece
Metric Conversion
Stages of cooking
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Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
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Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast 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.
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Combine cumin, salt and pepper. Sprinkle over turkey.
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Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
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Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
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Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
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Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
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Serve sandwiches warm, wrapped in aluminum foil.
