Rating: 4.82 stars
22 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Combine cumin, salt and pepper. Sprinkle over turkey.

  • 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.

  • Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.

  • 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.

  • 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.

  • Serve sandwiches warm, wrapped in aluminum foil.

Nutrition Facts

1066 calories; protein 91.6g; carbohydrates 95.1g; fat 34.4g; cholesterol 202.4mg; sodium 2711.5mg. Full Nutrition
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Reviews (24)

22 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/03/2013
This was a hit with my family. We all loved it! I grilled the turkey breast the day before and refrigerated it whole. I sliced it up while cold (which I think is easier) right before assembling the sandwiches. I made my own honey mustard sauce with equal parts dijon mustard to honey. I didn't have a heavy iron skillet or a brick to keep the sandwich pressed while on the grill so I used my Pampered Chef rectangular baking stone which worked perfectly! We will be making these again! Yum! Read More
(5)
Rating: 4 stars
09/28/2013
This was an interesting dish. It was tasty but in my opinion it took too long just to get a sandwich.... Read More
(5)
Rating: 5 stars
08/10/2014
So yummy! I didn't want to roast a turkey breast so I used store bought lunch meat. I also left off the honey mustard since we're not big fans. Fantastic and filling sandwich! Read More
(2)
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Rating: 5 stars
09/18/2013
This was a winner in my house! We liked the smoky hint you get from the cumin. All the components came together to be a very tasty sandwich. I loved using the grill as a Panini press. I used Torta rolls and the bread was perfectly crispy on the outside and soft on the inside. I will definitely be using this method again for other sandwiches. Read More
(2)
Rating: 5 stars
09/30/2013
These were a huge hit with my family and everyone loved them! These sandwiches have made it into our regular dinner rotation. I did use my George Foreman Grill to grill the sandwiches. Read More
(2)
Rating: 4 stars
10/13/2013
Very interesting and definitely worth making! A delicious and healthy twist on a unique sandwich. Will make again and again. The first time I made them as the recipe called for and they were excellent. Second time I subbed the pickle with avocado and we fell in love! Read More
(2)
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Rating: 5 stars
09/17/2013
I assumed the boneless turkey breast would be one piece but mine was three pieces of meat each a different size (which I didn't like) which meant each had to come off of the grill at different times. The first piece came off at 30 minutes and the last at 40 minutes each tested with a meat thermometer. We had half of the turkey for dinner the first evening and I refrigerated the rest for the sandwiches which I cooked in my panini pan (not on the grill). That simple little seasoning of cumin salt and pepper combined with inserting slivers of garlic into the breast resulted in incredibly tasty meat and a fantastic Cuban sandwich. I made the honey mustard from a recipe on this site. This sandwich is not the healthiest and is something that I would consider a splurge nutritionally but I would make it again (just not too often). Read More
(2)
Rating: 5 stars
09/10/2013
Delicious! This was a last minute lunch plan, so I did cheat a bit, lol...Instead of using a fresh turkey breast, I used Butterball sliced turkey from the deli, mixed the oil, garlic, cumin, salt and pepper together in a bowl and brushed the bread w/ it before proceeding w/ the recipe. This was fantastic, so I can only imagine making it w/ the roasted fresh turkey breast, which I plan to do next time. Great combo of flavors...This recipe is a keeper~YUM! Thanks for sharing. :) Read More
(1)
Rating: 5 stars
09/11/2013
This was Delicious! I put the boneless breast in my infrared Turkey fryer and it turned out moist and crispy. The sandwich had lots of flavor. I will be making this again. Yum! Read More
(1)