Turkey Cubano Sandwich
It’s really quite impossible to tell when the Cubano Sandwich (grilled meat and cheese), was created, but as people sailed between Cuba, Tampa and Key West culture and ideas were shared. It was a common lunch for Cubans; so, when they relocated to work in the Florida cigar factories and sugar mills, the sandwich was recreated. Originally, pork was used along with ham and cheese. We are always looking for ways to creatively use up turkey by day 3 or 4. This hit the mark!
Turkey Cubano Sandwich
Leftover turkey grilled with cheese and prosciutto/ham is possibly one of the best ways to use up leftover turkey. Whatever you do don’t skip the Siracha Mayonnaise, dill pickle and pepperoncini. They add so much and the flavors work. Cuban bread is similar to a French loaf, soft on the inside with a soft crust. Gluten Free or a good bread work just fine.
Ingredients
- 4 TBSP Hellman’s Mayonnaise
- 2 tsp Sriracha
- 2 flat buns or 4 slices bread
- 4 – 6 oz turkey breast meat
- 2 large slices prosciutto or ham
- 3 – 4 slices swiss or gouda cheese
- 4 – 6 pepperoncini sliced
- 2 large dill pickles sliced
- Butter
Instructions
- Mix mayo and siracha, set aside. It’s easy to use more or less Siracha to suit your taste.
- Slice pepperoncini and dill pickles. Blot with paper towel and set aside.
- Butter outside of buns.
- Spread Siracha Mayo on the inside of both top and bottom of the buns.
- Layer with turkey, prosciutto or ham, cheese, pepperoncini and pickles slices.
- Use a Panini or make your own by slowly grilling the sandwich while a lid or another smaller, heavy frying pan presses it down.
- When cheese is melted and bread or buns browned, cut and serve with salad or fries.
Notes
Surprisingly we have successfully paired this sandwich with a New World Sirah.
• Michael David Winery Petite Petit Sirah