This Cuban-inspired toasted turkey sandwich swaps in leftover turkey for the pork and cranberry sauce or relish for the dill pickles.
The lime juice and cumin provide the mojo and the cranberry sauce provides the right amount of tartness.
EQUIPMENT: cast iron skillet
Leftover Turkey Cuban Sandwich
Cuisine: CubanDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
10
minutesIngredients
1 loaf Cuban bread*
4 tablespoons unsalted butter, softened
1/2 cup Kewpie mayonnaise
1 tablespoon freshly squeezed lime juice
1 teaspoon hot chili sauce (such as sriracha)
1/2 teaspoon ground cumin
8 slices Swiss cheese
1/2 pounds Black forest ham, sliced
1/2 pounds Leftover turkey breast, warmed and sliced
1/2 cup cranberry sauce or relish
Directions
- Slice off round ends of bread. Cut into 2 sections and slice lengthwise.
- Mix together mayonnaise, lime juice, hot sauce, and cumin.
- For each sandwich, spread mayonnaise mixture on both halves and layer the ingredients in this order: 2 slices Swiss cheese, 1/2 of the ham, 1/2 of the turkey, cranberry sauce, and 2 more slices Swiss cheese.
- Close sandwiches and spread 1 tablespoon of butter on each side of bread crust.
- Heat a cast iron skillet over medium heat.
- Place sandwiches in skillet. Place a heavy, heat-resistant object on top, such as a smaller skillet, and press down.
- Toast until golden brown. Flip sandwiches over, press down, and toast until until golden brown and cheese begins to melt.
Notes
- *Can substitute Italian for chiabatta bread.
Tags
Cranberry sauce