This dish uses turkey in place of the roast pork in traditional Cuban sandwiches. Use pickle slices instead of relish, if you prefer.

David Bonom
Recipe by Cooking Light September 2006

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Recipe Summary

Yield:
12 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

153 calories; calories from fat 22%; fat 3.7g; saturated fat 2g; mono fat 0.4g; poly fat 0.4g; protein 13.5g; carbohydrates 16.5g; fiber 1.3g; cholesterol 19mg; iron 1mg; sodium 422mg; calcium 170mg.
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