Grilled Turkey Cuban Sandwiches |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
You don't need a panini machine to make these; use the low-tech method of weighting the sandwiches with a baking pan filled with canned goods. If you're making just one or two sandwiches at a time, you can cook them in a skillet and top them with another skillet weighted with cans. Ingredients:
1 cup mayonnaise, divided |
1 tablespoon hot chili sauce (such as sriracha) |
1/3 cup (packed) finely chopped fresh mint |
2 tablespoons fresh lime juice |
2 tablespoons minced shallot |
1 teaspoon sugar |
1 teaspoon ground cumin |
1 1-pound loaf ciabatta bread, ends trimmed, bread cut crosswise into 6 pieces (each about 5x3 inches), each halved horizontally |
12 deli slices swiss cheese |
1 pound thinly sliced black forest ham |
6 1/4-inch-thick slices cooked turkey breast |
6 tablespoons (about) butter |
Directions:
1. Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.
2. Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.
3. Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13x9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface. Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches. Cut in half; serve.
|
|