Description
Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.
Ingredients
- Non-stick cooking spray
- 1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
- 2 cloves garlic, peeled, sliced
- 1 tablespoon canola oil
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 2 loaves Cuban, French or Italian bread (15 inches long)
- ¼ cup honey mustard
- ½ pound smoked ham
- ½ pound sliced Swiss cheese
- 12 sandwich-style dill pickle slices
Instructions
- Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
- 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.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 6