• Non-stick cooking spray
  • 1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
  • 2 cloves garlic, peeled, sliced
  • 1 tablespoon canola oil
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon coarsely ground black pepper
  • 2 loavesCuban, French or Italian bread (15 inches long)
  • ¼ cup honey mustard
  • ½ pound smoked ham
  • ½ pound sliced Swiss cheese
  • 12sandwich-style dill pickle slices
  • Directions

  • Step 1

    Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.


  • Step 2

    Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 – 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.

  • Step 3

    Combine cumin, salt and pepper. Sprinkle over turkey.

  • Step 4

    Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.

  • Step 5

    Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.

  • Step 6

    Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.

  • Step 7

    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.

  • Step 8

    Serve sandwiches warm, wrapped in aluminum foil.

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