The recipe for this Cuban sandwich uses Thanksgiving leftovers to make an insanely delicious version of the Latin sandwich. Unlike the traditional crisp and thin version made on a griddle, this hearty holiday rendition is stacked high with thick slices of freshly-roasted turkey breast and sweet honey baked ham, tart cranberry sauce, dill pickles, yellow mustard, and creamy melted Swiss cheese.
- 1 loaf Cuban bread
- 3 tablespoons yellow mustard
- 1/2 cup pickles (chopped)
- 1/4 pound Swiss cheese (sliced)
- 1/2 pound leftover roasted turkey breast (or sliced deli meat)
- 1/2 pound leftover honey baked ham (or sliced deli meat)
- 4 tablespoons cranberry jam (or chutney)
- 4 pats salted butter
Gather the ingredients. Preheat oven to 350 F.
Slice the loaf of Cuban bread in half and smother one side with yellow mustard.
Add chopped pickles and cover with the slices of Swiss cheese spaced equally apart.
Top with the roasted turkey breast, then the honey baked ham.
On the other half of the loaf, smear the cranberry jam and close the sandwich.
Coat the outside with butter.
Wrap the sandwich in aluminum foil and place it on a baking sheet.
Take something heavy like a cast iron skillet or an aluminum-wrapped brick and press the sandwich down.
Put the baking sheet with the wrapped sandwich and heavy item in the oven and cook for about 12 to 16 minutes or until the bread is crisped up and the cheese has melted.
Serve and enjoy!
- If you don't have any Cuban bread on hand, you could easily use a different form, such as yeast rolls or muffins.