This dish uses turkey in place of the roast pork in traditional Cuban sandwiches. Use pickle slices instead of relish, if you prefer.
3 tablespoons Dijon mustard
4 (3-ounce) Portuguese- or Cuban-style rolls, split horizontally
8 (3/4-ounce) slices reduced-fat Swiss cheese
6 ounces thinly sliced 96%-fat-free, less-sodium ham (such as Kraft)
2 tablespoons dill pickle relish
6 ounces thinly sliced, skinless 47%-lower-sodium turkey breast (such as Boar's Head)
How to Make It
Spread about 1 teaspoon mustard over cut sides of rolls. Arrange 1 slice cheese, 1 1/2 ounces ham, 1 1/2 teaspoons relish, and 1 1/2 ounces turkey over 4 roll halves. Top each serving with 1 slice cheese. Cover with top halves of rolls.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwiches. Place a heavy cast-iron skillet on top of sandwiches; cook 6 minutes on each side or until golden brown. Cut each sandwich into 6 wedges.