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Nutrition Facts
Serving Size 292 g
(Approx. 4 Servings)
Amount Per Serving
Calories 850 Calories From Fat 400
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 21 g 105%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 470 mg 20%
Total Carbohydrate 63 g 21%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 45 g
Vitamin A 20% Iron 25%
Vitamin C 6% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roast Turkey Cuban Press Sandwich

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 garlic, grated
4 Tbsp mayonnaise
1 lime, juiced and zested
4 bolillos, cut in half lengthwise
4 Swiss cheese slices
2 cup(s) roasted turkey, shredded
2 dill pickles, sliced
4 sharp cheddar cheese
4 Tsp mustard
4 Tbsp unsalted butter
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Heat a large skillet to medium-high. On a separate burner place a slightly smaller skillet over medium-high heat.
Using a garlic press or micro plane, grate garlic into mayonnaise and stir in lime juice and zest.
For each sandwich, spread the garlic lime mayonnaise on the bottom half of the bolillo.
Top with Swiss cheese, shredded turkey, dill pickles and sharp cheddar.
Spread mustard on the remaining bolillo half and place on top.
Gently press the sandwich with your hand. Spread butter on the outside top and bottom of the sandwich. Wrap tightly in foil.
Place one wrapped sandwich into the larger hot pan. Set the smaller pan flat side down on top of the sandwich and put a brick or something heavy in the skillet to weigh it down.
Cook 3 minutes then flip the sandwich, add the small skillet with the brick on top, and cook an additional 3 minutes.
Remove from pan and carefully remove the foil. Cut diagonally and serve.



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