Pressed Cuban Sandwich with Garlic Dijon Butter

Ingredients

• Butter:
• 1 whole head garlic
• 1 teaspoon olive oil
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons butter, softened
• Sandwiches:
• 4 (3-ounce) hoagie rolls, cut in half lengthwise
• 8 sandwich-length pickle slices
• 1/4 pound thinly sliced smoked turkey
• 1/4 pound thinly sliced turkey ham
• 8 (3/4-ounce) slices low-fat Swiss cheese (such as Jarlsberg)
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. To prepare butter, remove white papery skin from garlic head (do not peel or separate the cloves); drizzle with oil. Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.
3. To prepare sandwiches, scoop out inside of roll halves, leaving a 1/2-inch shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.
4. Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Repeat procedure with remaining 2 sandwiches. Cut the sandwiches in half diagonally, and serve immediately.