You know those days? The ones where you’re staring into the fridge, the clock is ticking, and the idea of cooking anything remotely complicated feels like scaling Mount Everest in flip-flops? Yeah, I’ve been there more times than I can count. And on those evenings, when only something truly satisfying will do, my mind always, *always* goes straight to this turkey Cuban sandwich. It’s not just a sandwich; it’s a hug in pressed bread form. It’s the kind of meal that makes everyone at the table sigh with pure contentment. Honestly, if you’ve ever loved a classic Cuban sandwich but wanted a slightly lighter, yet equally delicious, version, this turkey Cuban sandwich is about to become your new best friend. It’s got all the tangy, savory, gooey goodness you dream of, but with turkey that feels just right.
What is a turkey Cuban sandwich?
So, what exactly *is* a turkey Cuban sandwich? Think of it as a delightful twist on the traditional Cuban sandwich, swapping out the roasted pork for tender, flavorful turkey. At its heart, it’s a symphony of classic Cuban flavors pressed between slices of Cuban bread. We’re talking about salty, thinly sliced ham, tangy pickles, sharp Swiss cheese, a generous slathering of mustard, and of course, that essential mojo-marinated roasted turkey. All of this gets layered onto buttered bread and then pressed until it’s golden brown, crispy on the outside, and wonderfully melty and warm on the inside. It’s a simple concept, really, but oh-so-effective. The name itself hints at its origins, a nod to the beloved Cuban sandwich that’s been a staple for generations, but this turkey version brings its own unique charm to the party.
Why you’ll love this recipe?
There are so many reasons why this turkey Cuban sandwich has earned a permanent spot in my weekly rotation, and I just know you’re going to fall in love with it too. First off, the FLAVOR explosion! It’s a perfect balance of salty, tangy, savory, and a little bit sweet. The pickles provide that essential vinegary bite, the ham adds its cured saltiness, the Swiss cheese brings that mild, nutty creaminess, and the turkey is infused with such wonderful flavor. Then there’s the mustard and the pressed bread – it’s just pure magic. What I love most about this turkey Cuban sandwich is its SIMPLICITY. Seriously, once you have your ingredients prepped, this comes together so quickly. It’s a lifesaver on those busy weeknights when you need a satisfying meal without a whole lot of fuss. And let’s talk about COST-EFFICIENCY. Compared to some other specialty sandwiches, this is surprisingly budget-friendly, especially if you snag some good deals on the turkey and ham. It feels decadent without breaking the bank. Plus, it’s incredibly VERSATILE. While I’m sharing my favorite way to make it today, you can totally customize it. Want more pickles? Go for it! Prefer a different cheese? Experiment! This recipe is a fantastic base for your own culinary creations. It’s the kind of dish that feels special enough for company but is also completely perfect for a cozy night in. It’s just… good. Like, really, really good.
How do you make a turkey Cuban sandwich?
Quick Overview
This turkey Cuban sandwich is all about layering those classic flavors onto good bread and pressing it until it’s a golden, crispy masterpiece. We’ll start by getting our bread ready, then pile on the fillings – turkey, ham, Swiss, pickles, and mustard – and press it on a griddle or in a panini press until everything is warm, melty, and oh-so-delicious. It’s a straightforward process that yields spectacular results, proving that sometimes, the simplest things are truly the best.
Ingredients
For the Bread:
* 4 loaves Cuban bread or soft French baguette, about 6-8 inches long each.
* 4 tablespoons unsalted butter, softened
* 2 tablespoons yellow mustard (Dijon is okay in a pinch, but classic yellow is best here!)
For the Filling:
* 8 ounces thinly sliced roasted Turkey Breast (deli-style is fine, but if you can find good quality carved turkey, even better!)
* 6 ounces thinly sliced cooked ham (a good quality deli ham or even a leftover baked ham works wonderfully)
* 6 slices Swiss cheese (Emmental or Gruyère are also fantastic choices)
* 1 cup thinly sliced dill pickles (bread and butter pickles are too sweet for this, trust me!)
For the Mojo Marinade (for that authentic flavor!):
* 1/4 cup olive oil
* 2 tablespoons fresh lime juice
* 1 tablespoon fresh orange juice
* 2 cloves garlic, minced
* 1/2 teaspoon dried oregano
* 1/4 teaspoon cumin
* Salt and freshly ground black pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Mojo Marinade & Turkey
This is where we infuse our turkey with that signature Cuban flavor. In a small bowl, whisk together the olive oil, lime juice, orange juice, minced garlic, oregano, and cumin. Season with salt and pepper. If you’re using deli turkey, you can just toss it gently in this marinade for about 15-20 minutes. If you happen to have leftover roasted turkey, slice it thin and let it soak up those delicious flavors for a bit longer, maybe 30 minutes. This step really makes a difference, so don’t skip it!
Step 2: Slice and Butter the Bread
Take your Cuban bread loaves and slice them horizontally, just like you would for a submarine sandwich. Spread a generous layer of softened butter on the cut sides of *both* halves of each loaf. This butter is going to get wonderfully toasty and rich as it presses. On the bottom half of each loaf, spread a thin, even layer of yellow mustard. This adds that essential tang that cuts through all the richness.
Step 3: Assemble the Layers
Now for the fun part – building your masterpiece! On the mustard-slathered bottom halves of the bread, start layering. First, lay down a generous amount of your mojo-marinated turkey. Don’t be shy here! Next, add the ham, making sure it’s distributed evenly. Then, place your Dill Pickle slices over the ham. Finally, top each sandwich with two slices of Swiss cheese. This is where the magic happens – the cheese will melt and help hold everything together.
Step 4: Top and Prepare for Pressing
Carefully place the top halves of the bread (the buttered side facing up) onto the assembled fillings. Gently press down on each sandwich to help compact the layers a bit. This makes them easier to handle and ensures even pressing.
Step 5: Press the Sandwiches
You have a couple of options here. If you have a panini press, preheat it according to the manufacturer’s instructions. Place the sandwiches in the press and close the lid. Cook for about 5-7 minutes, or until the bread is golden brown and crispy, and the cheese is completely melted and gooey. If you don’t have a panini press, no worries! Heat a large skillet or griddle over medium heat. Place the sandwiches on the hot skillet and weigh them down with something heavy – like another cast-iron skillet or a foil-wrapped brick. Cook for about 3-4 minutes per side, until golden brown and toasted. You might need to adjust the heat to prevent burning.
Step 6: Slice and Serve
Once the sandwiches are perfectly pressed and ooey-gooey, carefully remove them from the press or skillet. Let them rest for just a minute (if you can resist!) before slicing them in half, usually diagonally. The aroma at this point is just divine!
Step 7: Enjoy Immediately
Serve your amazing turkey Cuban sandwich piping hot! The crisp bread, melted cheese, and flavorful fillings are best enjoyed right away. This is comfort food at its absolute finest.
What to Serve It With
While this turkey Cuban sandwich is a meal in itself – a complete flavor experience – it also plays wonderfully with a few sides. For a classic BREAKFAST feel, especially if you’re making these on a lazy weekend, a simple cup of strong, dark coffee is all you really need. The richness of the sandwich pairs perfectly with that bold brew. If you’re aiming for BRUNCH, I love to serve these with a vibrant, fresh side salad. Think a simple mixed greens with a light vinaigrette to balance out the richness of the sandwich. A side of black beans and rice, or even some sweet plantains, would also be absolutely divine and really lean into the Cuban theme. For a more DESSERT-like pairing, which sounds a bit unusual but works surprisingly well, a side of baked Sweet Potato fries adds a touch of sweetness that complements the savory elements beautifully. And for COZY SNACKS, honestly, just a bowl of good quality kettle chips or some crunchy tortilla chips with a little lime squeeze is perfect. My kids actually love these sandwiches cut into smaller “tea sandwich” style portions for an afternoon snack after school, sometimes with a little extra mustard for dipping.
Top Tips for Perfecting Your Turkey Cuban Sandwich
I’ve made my fair share of these, and over the years, I’ve picked up a few tricks that I think really elevate this sandwich from good to absolutely spectacular. First, regarding the TURKEY PREP: if you can, try to use roasted turkey breast that isn’t overly wet or slimy. Deli turkey can sometimes be a little too moist, so giving it a quick pat with a paper towel before marinating can help prevent a soggy sandwich. The mojo marinade is key here; don’t skimp on it! For the BREAD, it’s crucial to use a bread that can hold up to pressing. Cuban bread is ideal because it’s got a slightly denser crumb and a thin, crispy crust. If you can’t find it, a good quality soft French Baguette that’s not too airy will work. And MAKE SURE you butter the outside of the bread generously – that’s where all the golden, crispy goodness comes from. Don’t be afraid of the butter! When it comes to ASSEMBLY, layering is important. Put the cheese close to the bread on both sides, as this helps glue the sandwich together when it melts. And speaking of cheese, Swiss is traditional, but don’t be afraid to experiment. A good Gruyère or even a Provolone can be delicious. For the PICKLES, I can’t stress enough: dill pickles, sliced thin! Sweet pickles will completely throw off the flavor profile. The KEY to achieving that perfect crispy exterior and melty interior is in the PRESSING. If you’re using a skillet, medium heat is your friend. Too high, and the bread burns before the cheese melts. Too low, and it won’t get that satisfying crunch. Weighing it down evenly is also important for consistent browning. I learned this the hard way after a few unevenly pressed sandwiches! Finally, for the MOJO MARINADE, feel free to adjust the citrus. Some people like it tangier, so a little extra lime is great. Others prefer it a bit sweeter, so a touch more orange juice works. It’s all about personal preference!
Storing and Reheating Tips
So, what happens if you actually manage to have leftovers of this glorious turkey Cuban sandwich? It’s a rare occurrence in my house, but it does happen! If you have a whole sandwich or a half that needs storing, the best way is to wrap it tightly in plastic wrap or aluminum foil. It’s best stored at ROOM TEMPERATURE for no more than a couple of hours, as the bread can get a little soggy if left out too long, and the cheese isn’t meant to sit out. For longer storage, REFRIGERATOR STORAGE is your best bet. Wrap it well to prevent it from drying out, and it should keep well for up to 2 days. The bread might lose a little of its crispness, but it’s still delicious. Reheating is key here! The absolute best way to revive a leftover Cuban is to press it again. You can use your panini press or a skillet as you did before, just for a few minutes on each side until it’s heated through and the bread is crispy again. If you’re in a real pinch and don’t have time for pressing, you can gently reheat it in a toaster oven or even a conventional oven at around 350°F (175°C) for about 5-10 minutes, but it won’t quite have that same fresh-pressed texture. I haven’t found FREEZER INSTRUCTIONS to be ideal for this sandwich; the bread texture really suffers upon thawing, so I’d recommend avoiding freezing if possible. The GLACE timing is non-existent here, as there’s no glaze, but keeping it tightly wrapped is the key to maintaining quality!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite way to whip up a turkey Cuban sandwich! It’s honestly such a rewarding recipe because it delivers such incredible flavor and satisfaction with surprisingly little effort. It’s the kind of dish that makes your kitchen smell amazing and brings smiles all around the table. If you love the classic Cuban but are looking for a slightly different take, or if you just want a truly delicious and comforting sandwich, I really hope you give this turkey Cuban sandwich a try. It’s a recipe that’s been tested and loved countless times in my own kitchen, and I’m so excited for you to experience it too. Don’t forget to experiment with your favorite ham and cheese, and let me know how it turns out! I’m always curious to hear about your kitchen adventures. If you enjoyed this, you might also want to check out my recipe for [Link to another related recipe, e.g., “The Best Pulled Pork Cuban Sandwich”] or my guide to [Link to another related recipe, e.g., “Quick and Easy Weeknight Dinner Ideas”]. Happy cooking!
Turkey Cuban Sandwich
Ingredients
Main Ingredients
- 1 6-inch slice French Bread
- 3 ounces cooked turkey breast (leftovers, heated)
- 1 slice ham
- 2 thin slices Alpine Lace Swiss cheese
- 3 slices dill pickles
- yellow mustard
- cooking spray
Instructions
Preparation Steps
- Slice the bread open. Spread mustard on both sides.
- Place cheese and pickles on the bread.
- Add turkey and top with ham.
- Close your sandwich, spray the sandwich press or panini maker with oil and press down until the cheese is melted and the crust is a little crispy. If you don't have a panini maker, use a heavy skillet to press down on the sandwich.
- Cut the sandwich on the diagonal and enjoy!
