Pressed Cuban Sandwich With Garlic Dijon Butter

Recipe by Sharon123
READY IN: 1hr 23mins


  • Butter
  • 12
    head garlic
  • 12
    teaspoon olive oil
  • 12
    tablespoon Dijon mustard
  • 34
    teaspoon butter, softened
  • Sandwiches
  • 2
    (3 ounce) hoagie rolls, cut in half lengthwise
  • 4
    slices sandwich pickles (sandwich length)
  • 18
    lb thinly sliced smoked turkey
  • 18
    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.