Best 7 Grilled Cubano Turkey Pork And Swiss With Mustard And Pickles Recipes

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There are few things as satisfying as a perfectly grilled Cuban sandwich. This classic sandwich is a staple of Cuban cuisine, and it's easy to see why. With its savory combination of roasted pork, smoked ham, melted Swiss cheese, tangy pickles, and sweet mustard, it's a flavor explosion that's sure to please everyone at the table. In this article, we'll walk you through the steps to make the best grilled Cuban sandwich you've ever tasted. So grab your ingredients and get ready to experience the deliciousness of this iconic sandwich.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CUBANO SANDWICH



Grilled Cubano Sandwich image

When you think of the classic flavors of a Cubano sandwich, you think spicy mustard, tangy pickles and succulent pieces of pork. In this recipe we marinate pork tenderloin in yellow mustard and pickle juice so those bold flavors penetrate the meat. Pressing the sandwich onto the grill with a weight guarantees that the bread gets nice and toasty and the cheese is completely melted.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 11

One 1-pound pork tenderloin
1/4 cup plus 1 tablespoon yellow mustard
2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
8 dill pickle slices (cut lengthwise), plus 2 tablespoons pickle brine
2 small cloves garlic, grated
Kosher salt and freshly ground black pepper
One 14-inch loaf Cuban bread or other long, soft bread, split lengthwise
2 tablespoons salted butter, melted
1/4 cup mayonnaise
8 ounces thinly sliced deli ham
4 ounces thinly sliced Swiss cheese

Steps:

  • Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through. Open the pieces like a book. Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick.
  • Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag. Close the bag, and rub the marinade into the pork. Let sit at room temperature for 30 minutes.
  • Meanwhile, prepare a grill or large grill pan for medium-high heat.
  • Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grates with vegetable oil. Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness. Transfer the pork a cutting board, and let it rest for 5 minutes. Reduce the grill heat to medium. Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper.
  • Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil. Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread. Layer the ham, pickles, pork and Swiss cheese on one half of the bread. Top with the other half, and wrap the sandwich up in the foil.
  • Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food. Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more.
  • Unwrap the sandwich, cut into 4 pieces and serve immediately.

CUBANO SANDWICH WITH QUICK PICKLES



Cubano Sandwich with Quick Pickles image

A traditional Cubano has slow-cooked pork and mojo made from scratch. This shortcut version relies upon dressed ham, a mojo made with Italian dressing and quick pickles.

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 20

1 cup brown sugar
1 cup apple cider vinegar
1 cup rice wine vinegar
1 teaspoon dried dill
1 teaspoon mustard seeds
Pinch red pepper flakes
2 cloves garlic, halved
1 small red onion, sliced
Kosher salt
1 English cucumber, cut into 1/4-inch slices
1/2 cup garlic Italian dressing
1/4 cup lime juice
1/4 cup orange juice
Kosher salt and pepper
Kosher salt and pepper
3 tablespoons yellow mustard
6 soft rolls, halved horizontally
6 slices Swiss cheese
1 1/2 pounds thinly sliced ham
6 tablespoons salted butter

Steps:

  • For the quick pickles: Combine the sugar, apple cider vinegar, rice wine vinegar, dried dill, mustard seeds, red pepper flakes, garlic, onion and 1 1/2 teaspoons salt in a small saucepan. Bring to a boil.
  • Toss the cucumber slices with 1 tablespoon of salt and place in a strainer. Let the slices sit for 10 minutes, then rinse well with cold water.
  • Put the pickles in a jar, pour in the pickling liquid and leave for at least 30 minutes. Keep refrigerated for up to 10 days.
  • For the cheater mojo dressing: Mix together the dressing, lime juice and orange juice in a bowl. Season with salt and pepper.
  • For the sandwiches: Heat a large cast-iron pan over medium heat.
  • Spread a thin layer of mustard on the inside of each roll. Put some quick pickle slices on each bottom roll, then top with a cheese slice. (You may need to cut the cheese slices into triangles to fit.) Toss the ham in the bowl with the mojo dressing, letting the excess drip off. Put 4 ounces of ham on each sandwich. Put the tops on the sandwiches.
  • Spread butter on the outside of the sandwiches and put them in the cast-iron pan (do not crowd the pan; you may need to do 2 batches). Place a second cast-iron pan on top of the sandwiches and press down. Cook the sandwiches on one side for 3 to 4 minutes. Remove the top pan and turn the sandwiches over, making sure they are golden brown on the bottom. Place the top pan back on the sandwiches and press down. Cook the sandwiches until golden brown on the second side, another 3 to 4 minutes. Transfer to a cutting board and cut in half diagonally. Serve warm.

GRILLED CUBANO



Grilled Cubano image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 10

2 boneless pork-loin chops (each about 4 ounces), pounded 1/8 inch thick
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1 loaf ciabatta (about 1 pound), halved lengthwise
2 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 pound thinly sliced Swiss cheese (about 10 slices)
1/4 pound very thinly sliced Black Forest ham (about 6 slices)
1/2 cup very thinly sliced dill pickles
Plantain chips, for serving (optional)

Steps:

  • Preheat grill to medium. Brush pork with oil; season with salt and pepper. Brush grates with oil. Grill pork, flipping once, until cooked through and lightly charred, about 3 minutes; transfer to a plate.
  • Scoop out soft insides of bread, leaving a 1/8-inch border. Spread mayonnaise and Dijon on opposite halves, then sandwich cheese, pork, ham, and pickles with bread.
  • Brush oil over both sides of bread. Grill, weighting with a large cast-iron skillet and flipping once, until cheese is melted and bread is lightly marked, 8 to 10 minutes. Transfer to a cutting board; slice into 8 pieces. Serve immediately, with chips.

TURKEY CUBANO



Turkey Cubano image

Two heated baking pans topped by a cast-iron skillet stand in for a sandwich press in this easy Cubano recipe. It also substitutes sliced turkey for the usual roast pork, but retains the melted cheese, sliced ham and slivers of pickle that makes the traditional sandwich so incredibly compelling. Deli ham is the go-to choice here, but prosciutto gives a deeper, saltier flavor; use whichever you like.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, sandwiches, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

4 tablespoons mayonnaise
Hot sauce or mustard, to taste
2 (12-inch) soft hero rolls or semolina loaves, split in half horizontally
3 to 4 ounces cooked turkey breast, thinly sliced
8 slices deli ham or prosciutto
8 slices Swiss cheese
1/3 cup sliced pepperoncini peppers or other pickled hot peppers (optional)
1 large dill pickle, sliced
2 tablespoons unsalted butter, melted

Steps:

  • Place a rack in the center of the oven and another rack directly below it. Place a rimmed baking sheet on each rack. Once the pans are inside, heat oven to 350 degrees.
  • In a small bowl, add the mayonnaise and stir in hot sauce or mustard to taste - it should have a kick. Spread mayonnaise mixture inside the rolls, coating both the top and bottom halves. Layer rolls with turkey, ham, cheese, pepperoncini (if using) and pickle slices.
  • Using your hands, press the sandwiches down and make sure nothing slides out. (If it does, poke it back in.) Then, use a brush to butter the top and bottom halves of the rolls.
  • Remove a hot baking sheet from the oven and place the sandwiches on top. Layer the other hot baking sheet on top of the sandwiches. Place a small pot cast-iron skillet or other heavy heatproof item on top of that second hot baking sheet to create a press.
  • Carefully return to oven and bake until sandwiches are warm, toasted and golden brown and the cheese is melted, 8 to 13 minutes. (You'll have to lift off the second pan to check on the sandwiches.) Cut sandwiches in half and serve immediately.

GRILLED TURKEY CUBAN SANDWICHES



Grilled Turkey Cuban Sandwiches image

Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.

Provided by Butterball

Categories     Trusted Brands: Recipes and Tips     Butterball®

Time 2h15m

Yield 6

Number Of Ingredients 12

Non-stick cooking spray
1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
2 cloves garlic, peeled, sliced
1 tablespoon canola oil
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon coarsely ground black pepper
2 loaves Cuban, French or Italian bread (15 inches long)
¼ cup honey mustard
½ pound smoked ham
½ pound sliced Swiss cheese
12 sandwich-style dill pickle slices

Steps:

  • Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
  • Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast 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.
  • Combine cumin, salt and pepper. Sprinkle over turkey.
  • Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
  • Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
  • Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
  • Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
  • Serve sandwiches warm, wrapped in aluminum foil.

Nutrition Facts : Calories 1066 calories, Carbohydrate 95.1 g, Cholesterol 202.4 mg, Fat 34.4 g, Fiber 4.8 g, Protein 91.6 g, SaturatedFat 12.9 g, Sodium 2711.5 mg, Sugar 7.8 g

GRILLED TURKEY CUBAN SANDWICHES



Grilled Turkey Cuban Sandwiches image

Categories     Sandwich     Cheese     turkey     Thanksgiving     Back to School     Mayonnaise     Mint     Fall     Swiss Cheese     Bon Appétit

Yield Makes 6

Number Of Ingredients 12

1 cup mayonnaise, divided
1 tablespoon hot chili sauce (such as Sriracha)
1/3 cup (packed) finely chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons minced shallot
1 teaspoon sugar
1 teaspoon ground cumin
1 1-pound loaf ciabatta bread, ends trimmed, bread cut crosswise into 6 pieces (each about 5x3 inches), each halved horizontally
12 deli slices Swiss cheese
1 pound thinly sliced Black Forest ham
6 1/4-inch-thick slices cooked turkey breast
6 tablespoons (about) butter

Steps:

  • Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.
  • Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.
  • Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13x9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface. Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches. Cut in half; serve.

GRILLED CUBANO: TURKEY, PORK AND SWISS WITH MUSTARD AND PICKLES



Grilled Cubano: Turkey, Pork and Swiss with Mustard and Pickles image

Provided by Ira Freehof

Categories     Sandwich     Cheese     Mustard     Pork     Poultry     turkey     Back to School     Lunch     Grill/Barbecue     Swiss Cheese     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 sandwich

Number Of Ingredients 7

1 tablespoon butter
1 hard roll
1 tablespoon mustard
4 slices Swiss cheese
2 ounces roast pork, sliced
2 ounces turkey breast (about 2 slices)
1 dill pickle, thinly sliced

Steps:

  • 1. Cut roll.
  • 2. Spread mustard on top of roll.
  • 3. Place two slices of cheese onto each side of roll.
  • 4. Stack cheese, pork, turkey, and pickle onto bottom of roll.
  • 5. Close sandwich.
  • 6. Melt a tablespoon of butter in pan.
  • 7. Press down on sandwich and grill over moderate heat for approximately 3-4 minutes on both sides, pressing down firmly from time to time.

Tips:

  • For the best flavor, use high-quality ingredients. Look for fresh, lean pork and turkey, and use a good quality Swiss cheese.
  • To make sure the sandwich is cooked evenly, grill it over medium heat and flip it frequently.
  • If you don't have a panini press, you can grill the sandwich in a skillet over medium heat. Just be sure to weigh it down with a heavy object, such as a cast iron skillet, to help it cook evenly.
  • Serve the sandwich immediately with your favorite sides, such as potato chips, coleslaw, or a pickle spear.

Conclusion:

This Grilled Cubano Turkey, Pork, and Swiss with Mustard and Pickles is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its combination of savory meats, melted cheese, and tangy mustard and pickles, this sandwich is sure to be a hit with everyone who tries it.

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