You know those days, right? You crave that gorgeous, crisp, heavy feel of a perfectly pressed sandwich—the kind that makes that *sizzling* sound when it hits the skillet. But sometimes, you just don’t want the deep richness of slow-roasted pork hanging around for lunch. That’s exactly why I tweaked the classic Cuban recipe and developed this amazing **Cuban Turkey Sandwich Recipe**!
Honestly, this is my weeknight savior when I need something fast, savory, and incredibly satisfying. It’s got that essential tangy mustard, the salty ham/pickle combo, and that Swiss cheese melt that runs everywhere—all pressed until the outside is beautifully golden brown. It’s proof you don’t need heavy meats to get that signature Cuban crunch. It’s ready in about 13 minutes total, and trust me, it never disappoints!
Why This Cuban Turkey Sandwich Recipe Works for You
I love this version because it takes all the flavor punch of the real deal but gets you from zero to delicious lightning fast. You don’t need hours of marinating or slow roasting here! It’s my go-to when the fridge is looking bare but my stomach is rumbling.
- It’s unbelievably fast! Total time is just 13 minutes, making it perfect for those frantic lunch breaks.
- The pressing technique is magic—it takes simple deli meat and makes it taste gourmet.
- It delivers that iconic, crispy crust and gooey center you expect from an authentic Cuban sandwich. Check out some other quick meals over at easy dinner ideas if you need more speedy inspiration!
Essential Ingredients for the Cuban Turkey Sandwich Recipe
Okay, let’s talk structure. A Cuban *needs* certain things to taste right, even when we swap out the traditional pork shoulder. The layering here is everything, so pay attention to the details, like how thin those pickles need to be!
First up is the bread. You absolutely need sturdy bread that can handle a serious press. Traditional Cuban bread is ideal, but if your grocery store doesn’t stock it (mine certainly doesn’t carry it daily!), a nice, firm French bread works in a major pinch. Don’t try this on soft supermarket white bread unless you like a pancake!
Here’s the lineup you’ll need for two perfect sandwiches:
- Four slices of that important Cuban bread—we need that structure!
- Four slices of Swiss cheese—it melts so perfectly creamy.
- Eight slices of good quality deli-style roasted turkey breast.
- Four thin slices of ham. This little bit adds the necessary salty depth we need!
- Four thin slices of dill pickle—super thin, please!
- Yellow mustard for that signature tang.
- Two tablespoons of softened unsalted butter for grilling the exterior.
And don’t forget, if you’re looking for other homemade condiments, I found a great homemade ketchup recipe that’s fantastic if you want to switch up your sandwich spreads sometime!
Tips for Success When Making Your Cuban Turkey Sandwich Recipe
Listen, the difference between a good sandwich and a **Cuban Turkey Sandwich Recipe** that makes you close your eyes in bliss comes down to two things: the press and the heat control. If you don’t press it hard enough, you just have a hot turkey melt, and that’s not what we’re aiming for!
If you don’t own a panini press—and honestly, who has space for another gadget?—don’t stress. I use my biggest, heaviest cast iron skillet as a weight. You stack the sandwiches in the regular skillet, and then put that heavy pan right on top. You need significant weight to force that bread flat and get that crispy sear, so press down firmly when you place the weight on top!
Also, the butter application is key for that gorgeous, even golden color. Make sure it’s softened, not melted, so you can spread it thinly and evenly right to the edges of the bread. Thin, even coverage means no soggy spots! If you’re looking up other techniques that require some serious heat, like getting a steak perfect, I wrote about some of my secrets for juicy bliss that really rely on surface temperature.
Step-by-Step Instructions for the Cuban Turkey Sandwich Recipe
This is where the magic happens, friends! Even though this sandwich is super quick, you have to respect the layering process. It’s not complicated, but you can’t just throw things in randomly, or your bread will get soggy underneath all that cheese. Forcing the ingredients together under heat is what creates that legendary Cuban texture.
- First, grab your mustard. I use about a teaspoon per slice, spreading it evenly across the inside of all four bread pieces. It really helps protect the bread from getting completely dissolved by the cheese later!
- Now, build your layers on two slices of bread. I start with one slice of Swiss, then pile on the turkey—you need eight slices, don’t skimp! Next goes the ham, and finally, those thin dill pickles. Top that tower with the final slice of Swiss. Slap the other piece of bread on top. Repeat for the second sandwich.
- Time for the exterior dressing! Mix your butter right in a small bowl until it’s nice and soft. Spread this on the outside surfaces of both the top and bottom of each sandwich. This is what crisps up into that beautiful golden shell.
- Get your skillet or press hot over medium heat. If you’re using a skillet like I do most days, make sure you have that heavy object ready to go!
- Place the buttered sandwiches in the hot pan. If you’re pressing, clamp it down. If you’re weighing it, place your heavy pan on top now. You should immediately hear that gorgeous, low sizzle—that means it’s working!
- Cook for about 3 to 4 minutes per side. Listen for that sound to quiet down a bit, then peek underneath to check the color. You want deep golden brown, and the cheese should be completely oozy.
- Pull them off the heat, slice them diagonally—because everything tastes better cut on the bias, right?—and serve them immediately! If you’re interested in baking things that come out perfect right from the start, you should look at my super simple easy dump cakes guide too!
Ingredient Notes and Substitutions for Your Cuban Turkey Sandwich
The original recipe leans on tradition, but cooking is all about making it work for *your* kitchen, right? The most common question I get is about the ham layer. If you want to go fully traditional—or maybe you just have some leftover roast pork from the weekend—feel free to swap that thin layer of ham out. Roast pork is incredible here!
It just adds a different kind of savory note, but frankly, the turkey keeps our version much leaner, which I love for a weekday lunch. Another quick swap: if yellow mustard gives you a little too much zing, a spicy brown mustard works beautifully. It adds complexity without changing the fundamental pressed sandwich structure we worked so hard to create!
Serving Suggestions for the Cuban Turkey Sandwich Recipe
Since this sandwich packs a satisfying punch with the cheese, mustard, and press, you don’t want to weigh yourself down with heavy sides. We’re looking for bright, refreshing things to cut through that buttery richness! I always lean toward something crisp and acidic to balance the savory layers.
Honestly, you can’t go wrong with a fresh cucumber salad. I whip up a super simple vinegar-based version that takes five minutes. You can find my favorite way to make it quick and tangy here: fresh pickled cucumber salad. It’s so refreshing!
If you want something a little sweeter but still bright, I also adore making a small side of pineapple cucumber salad; the sweetness of the pineapple really plays nicely with the slight tang of the pickles inside the sandwich. Seriously, try it—you won’t regret pairing this pressed goodness with something fresh. Find that recipe here: pineapple cucumber salad.
Storage and Reheating Instructions for Leftover Cuban Turkey Sandwich
Look, I’ll be honest: this sandwich truly peaks about 30 seconds after it leaves the press. The best advice? Just make one serving if you know you’ll eat it right away! But if you have leftovers, don’t just toss them in the fridge unwrapped.
Wrap each sandwich tightly in plastic wrap or foil and keep it in the fridge for up to two days. Reheating is where the magic returns. Forget the microwave—that’s the enemy of crispness! You must reheat it in a dry skillet over medium heat, pressing down again with a spatula or heavy lid. It takes about four minutes per side, but that second press restores that buttery crunch wonderfully.
Frequently Asked Questions About the Cuban Turkey Sandwich Recipe
It’s funny how quickly little questions pop up once you start making something new! I totally get it; you want that perfect pressed texture and the right balance of flavors, especially since we are swapping out some traditional meats in this **Cuban Turkey Sandwich Recipe**. Here are the things folks ask me most often!
What is the best bread to use for this Cuban Turkey Sandwich Recipe?
Oh, the bread is non-negotiable if you want that real deal crunch! You truly need something sturdy that can withstand heavy pressing without turning into mush. Cuban bread is the goal because it has a lighter texture inside but a firm crust. If you absolutely can’t find it, grab a French loaf or a good quality Italian bread that has a decent crust—something that won’t immediately absorb all the butter and steam itself into oblivion.
Can I make this Cuban Turkey Sandwich Recipe ahead of time?
Here’s my two cents: You can totally assemble these sandwiches ahead of time, but DO NOT press them until serving time! I usually build them, wrap them individually tight in plastic wrap, and keep them in the fridge for up to 24 hours. When you are ready to eat, butter the outside and press them right then. The crispiness just disappears if you press a sandwich and then try to store it later, which defeats the whole purpose of a great **pressed sandwich**!
What makes this different from a standard turkey melt?
That’s a great question! A standard turkey melt is usually just grilled cheese with turkey tossed in, right? The difference here is *majorly* about the press and the traditional flavor profile. We are using mustard on the inside, and we insist on those dill pickles because that acidity cuts through the richness of the cheese and ham. But the biggest differentiator is the heavy pressing. You have to smash it down until it’s half its original height to get that wafer-thin, golden-brown crust. If you’re ever experimenting with bread doughs, like my Italian pizza dough recipe, you learn that pressing before baking completely changes the final texture!
Nutritional Estimates for the Cuban Turkey Sandwich Recipe
Okay, so I know we love this sandwich because it tastes like a vacation, but since we’re using leaner turkey and a controlled amount of ham, it usually lands in a surprisingly reasonable place for a lunchwich. I always tell my family that knowing what’s in your food is just as important as knowing how to cook it!
These numbers are based on using Cuban bread and the exact measurements you see in my recipe card. Remember, every decision you make in the kitchen changes the final count. If you use a thicker ham or load up on extra butter, those numbers wiggle a bit. It’s just a good ballpark estimate to keep you informed!
For one sandwich serving, here’s what we are generally looking at:
- Calories: Around 450. That’s pretty solid for a hot, pressed meal!
- Fat: About 22 grams total. We get a good chunk of that from the butter we use to grill the outside, which is totally worth it for the crust!
- Protein: A whopping 30 grams, thanks to all that turkey and cheese—keeps you full until dinner.
- Carbohydrates: Around 35 grams. This is mostly from the bread, of course.
- Sodium: This one is higher, averaging 950mg because of the cured ham and Swiss cheese, which is something to keep in mind if you watch your salt intake!
If you’re curious about how sugar sneaks into unexpected places, especially in things we think are “healthy,” like fruit, it’s a wild ride. You can read about the surprising sugar content of fruits for a good read later. But for now, enjoy that perfectly pressed turkey sandwich!
Cuban Turkey Sandwich
- Total Time: 13 min
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A simple recipe for a pressed Cuban-style sandwich featuring turkey.
Ingredients
- 4 slices Cuban bread or French bread
- 4 slices Swiss cheese
- 8 slices deli-style roasted turkey breast
- 4 thin slices ham
- 4 thin slices dill pickle
- 2 tablespoons yellow mustard
- 2 tablespoons unsalted butter, softened
Instructions
- Lightly spread mustard on the inside of each slice of bread.
- Layer the ingredients on two slices of bread: one slice of Swiss cheese, turkey, ham, and pickles. Top with the remaining slice of Swiss cheese. Place the other bread slices on top to form two sandwiches.
- Lightly spread the softened butter on the outside of the top and bottom of each sandwich.
- Heat a large skillet or a panini press over medium heat.
- Place the sandwiches in the skillet or press. If using a skillet, place a heavy object (like another pan) on top of the sandwiches to press them down.
- Cook for 3 to 4 minutes per side until the bread is golden brown and the cheese is melted.
- Remove from the heat, slice in half diagonally, and serve immediately.
Notes
- You can substitute roast pork for the ham if desired.
- Use a flat, heavy object to press the sandwich evenly while cooking in a skillet.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Lunch
- Method: Grilling/Pressing
- Cuisine: Cuban
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3
- Sodium: 950
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 60
Keywords: Cuban sandwich, turkey sandwich, pressed sandwich, Swiss cheese, deli sandwich