1 each (3-pound) BUTTERBALL® Boneless Turkey Breast Roast
2 each cloves garlic
1 tablespoon canola oil
1 tablespoon ground cumin
2 teaspoon salt
1 teaspoon coarsely ground black pepper
2 each loaves Cuban, French or Italian Bread
1/4 cup honey mustard
1/2 pound smoked ham
1/2 pound sliced Swiss cheese
12 each sandwich-style dill pickle slices
Directions
Spray cold grill grid with nonstick cooking spray. Prepare grill for medium indirect heat.
Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (use within 2 to 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 evenly over turkey.
Place turkey on grill grid over drip pan. Cover grill with lid. Grill 1-1/4 to 1-3/4 hours or until meat thermometer reaches 170°F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
Remove string netting. Cut half of turkey into 6 (1/8-inch-thick) slices; set aside. Refrigerate unsliced turkey for another use.
Cut each bread loaf into 3 pieces; slice each piece in half. Spread 2 teaspoons mustard on bottom half of each piece. Top with turkey slice, ham, cheese and pickles.
Cover each with top of bread. Press sandwiches 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 warm.
Ingredients
1 each (3-pound) BUTTERBALL® Boneless Turkey Breast Roast
