Grilled Cubano Turkey Pork And Swiss With Mustard And Pickles Recipes

Steps:

• Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through. Open the pieces like a book. Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick.
• Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag. Close the bag, and rub the marinade into the pork. Let sit at room temperature for 30 minutes.
• Meanwhile, prepare a grill or large grill pan for medium-high heat.
• Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grates with vegetable oil. Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness. Transfer the pork a cutting board, and let it rest for 5 minutes. Reduce the grill heat to medium. Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper.
• Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil. Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread. Layer the ham, pickles, pork and Swiss cheese on one half of the bread. Top with the other half, and wrap the sandwich up in the foil.
• Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food. Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more.
• Unwrap the sandwich, cut into 4 pieces and serve immediately.

Steps:

• Place a rack in the center of the oven and another rack directly below it. Place a rimmed baking sheet on each rack. Once the pans are inside, heat oven to 350 degrees.
• In a small bowl, add the mayonnaise and stir in hot sauce or mustard to taste - it should have a kick. Spread mayonnaise mixture inside the rolls, coating both the top and bottom halves. Layer rolls with turkey, ham, cheese, pepperoncini (if using) and pickle slices.
• Using your hands, press the sandwiches down and make sure nothing slides out. (If it does, poke it back in.) Then, use a brush to butter the top and bottom halves of the rolls.
• Remove a hot baking sheet from the oven and place the sandwiches on top. Layer the other hot baking sheet on top of the sandwiches. Place a small pot cast-iron skillet or other heavy heatproof item on top of that second hot baking sheet to create a press.
• Carefully return to oven and bake until sandwiches are warm, toasted and golden brown and the cheese is melted, 8 to 13 minutes. (You'll have to lift off the second pan to check on the sandwiches.) Cut sandwiches in half and serve immediately.

Steps:

• Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.
• Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.
• Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13x9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface. Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches. Cut in half; serve.

Steps:

• Preheat grill to medium. Brush pork with oil; season with salt and pepper. Brush grates with oil. Grill pork, flipping once, until cooked through and lightly charred, about 3 minutes; transfer to a plate.
• Scoop out soft insides of bread, leaving a 1/8-inch border. Spread mayonnaise and Dijon on opposite halves, then sandwich cheese, pork, ham, and pickles with bread.
• Brush oil over both sides of bread. Grill, weighting with a large cast-iron skillet and flipping once, until cheese is melted and bread is lightly marked, 8 to 10 minutes. Transfer to a cutting board; slice into 8 pieces. Serve immediately, with chips.

Steps:

• 1. Cut roll.
• 2. Spread mustard on top of roll.
• 3. Place two slices of cheese onto each side of roll.
• 4. Stack cheese, pork, turkey, and pickle onto bottom of roll.
• 5. Close sandwich.
• 6. Melt a tablespoon of butter in pan.
• 7. Press down on sandwich and grill over moderate heat for approximately 3-4 minutes on both sides, pressing down firmly from time to time.