Grilled Turkey Cuban Sandwiches

Ingredients

• cooking spray
• (3 pound) Butterball boneless breast of turkey roast, thawed
• clove sgarlic, slice d
• tablespoon can ola oil
• tablespoon ground cumin
• teaspoon ssalt
• teaspoon coarsely ground black pepper
• loavesCuban, French, or Italian bread (15-inches long)
• 1/4 cup honey mustard
• ounce ssmoked ham
• ounce sslice d Swiss cheese
• sandwich-style dill pickle slice s

Instructions

1. Preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. Arrange a drip pan on grill.
2. Pat turkey dry with paper towels; discard gravy packet (or refrigerate and use within 2 to 3 days). Lift and shift string netting position 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.
3. Combine cumin, salt, and black pepper; sprinkle over turkey.
4. Place turkey over drip pan on the preheated grill; grill, covered, until an instant read thermometer inserted into the center reads 170 degrees F (77 degrees C), 1 ¼ to 1 ¾ hours. Transfer to a cutting board; rest 10 minutes. Keep grill on.
5. Remove string netting. Cut half of turkey into six ⅛ inch thick slices; set aside. Refrigerate unsliced turkey for another use.
6. Halve bread loaves, lengthwise, then, cut each into 3 pieces (for 6 sandwiches). Spread each bread bottom with 2 teaspoons mustard; top with sliced turkey, ham, Swiss cheese, pickles, and bread tops. Press sandwiches with hands to flatten; tightly wrap each in aluminum foil.
7. Grill wrapped sandwiches, each weighted with a heavy iron skillet or brick, until heated through, 3 to 5 minutes per side.
8. Serve sandwiches warm, wrapped in aluminum foil.