Prep 15 mins
Cook 1 hr 8 mins
A sandwich that originated in Cuba! Yum! Adapted from Cooking Light magazine.
- 1⁄2 head garlic
- 1⁄2 teaspoon olive oil
- 1⁄2 tablespoon Dijon mustard
- 3⁄4 teaspoon butter, softened
- 2 (3 ounce) hoagie rolls, cut in half lengthwise
- 4 slices sandwich pickles (sandwich length)
- 1⁄8 lb thinly sliced smoked turkey
- 1⁄8 lb thinly sliced turkey ham
- 4 slices swiss cheese (Jarlsberg is good)
- cooking spray
- Preheat oven to 350°.
- To make butter:.
- Remove white papery skin from garlic head (do not peel or separate cloves); drizzle with oil. Wrap 1/2 head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.
- Double this and save the butter to make more sandwiches later!
- To make sandwiches:.
- Scoop out inside of the roll halves, leaving a 1/2" shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.
- Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Cut the sandwiches in half diagonally, and serve immediately.
this was a great lightened version of a classic sandwich. i didn't miss the salami at all, and i used pickles that i had made last week.i used pepper turkey and cooked it in my forman grill, very quick and easy too.
This might be the best sandwich I've ever had. It was so good I made it twice in one week! My only change to the recipe was to use provolone, which we prefer, over swiss. The roasted garlic mustard sauce is amazing.
Holy cow was this good! REally worth the extra time to make the garlic spread. Thank you for posting!