Leftover Thanksgiving turkey has never tasted better than it does in this recipe for a grilled turkey Cuban sandwich from Bobby Flay.
I interviewed Flay, the Food Network star, restaurateur, and cookbook author in fall 2009 about what he likes to do with leftover turkey. He’s a big sports fan and he loves to settle into the couch with a big turkey sandwich. He cooks his indoors, but I like mine on the grill, so I’ve made some minor changes and added instructions for making these sandwiches outdoors.
- 2 tablespoons Hellman's Dijonnaise Mustard
- 1 tablespoon cranberry relish
- 1 dash Morton coarse kosher salt
- 1 dash finely ground black pepper
- 2 slices Italian bread
- 4 slices Swiss cheese
- 2 slices thinly sliced deli ham
- 3 slices sliced turkey
- 4 slices dill pickle
- 2 tablespoons Hellmann's Real Mayonnaise
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Whisk together the Dijonnaise and cranberry relish in a small bowl and season with salt and pepper.
- Put the bread on a flat surface and spread each slice with some of the Dijonnaise mixture. Top 1 of the slices of bread with the cheese, ham, turkey another slice of cheese, and pickles (in that order). Place the remaining bread on top, mayonnaise side down.
- There are different ways to cook this sandwich so here's the concept: We're going to crisp and brown the exterior by coating it with mayo and then applying the medium heat. Here are the details:
- a) Panini press. Pre-heat a panini press. Slather the bottom with 1 tablespoon mayo, sit it on the press, and slaterh the top, close the press. Remove when GAD (golden and delicious).
- b) Frying pan. Wrap a brick in heavy duty aluminum foil (if not using a panini press) and preheat the pan over a medium flame. Coat the bottom with mayo, put the sandwich in, coat the top, and place the brick on top. When the bottom is golden, after 2 to 3 minutes, flip it and cook the other side.
- c) Griddling. When I griddle sandwiches I use the flat side of two griddles, one on top and one on bottom. Works just like a panini press.
- d) Grilling. Setup the grill for direct cooking, but keep the temp medium on a gas grill or, on a charcoal grill, spread the coals out in one layer so they are not touching. Clean the hot grill grates on well. Put the sandwich on the grill and press it down with a brick wrapped in foil or a heavy pan. Don't wander off. In about two minutes peak at the bottom. Get the bread golden brown or as dark as you like it, but don't burn it. Flip and repeat. If the edges char a bit, scrape off the char with a light touch on a serrated steak knife.As an alternative, put the sandwich in a pie iron and put it over the hot part of the grill.
- Cut in half and serve warm.
- Photo of Bobby Flay courtesy of Bobby Flay.