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Grilled Turkey Cuban Sandwiches

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This grilled turkey Cuban sandwich offers a vibrant and high-protein twist on the traditional lunchtime favourite. By swapping some of the classic components for thick slices of roasted turkey breast and a zesty mint and lime mayonnaise, the dish achieves a sophisticated flavour profile. The combination of salty Black Forest ham, melted Swiss cheese, and a hint of chilli provides a satisfying savoury depth, while the ciabatta is pressed until perfectly crisp and golden.

Ideal for a substantial weekend lunch or a quick midweek dinner, this recipe is a brilliant way to use up leftover roast turkey. The weighted cooking method ensures the bread is beautifully toasted and the cheese is thoroughly melted, creating a professional deli-style finish at home. Serve these warm with a side of crisp pickles or a light green salad for a balanced and comforting meal.

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Ingredients for Grilled Turkey Cuban Sandwiches

  • 240ml mayonnaise, divided

  • 1 tablespoon hot chilli sauce (such as Sriracha)

  • 1/3 cup (packed) finely chopped fresh mint

  • 2 tablespoons fresh lime juice

  • 2 tablespoons minced shallot

  • 1 teaspoon sugar

  • 1 teaspoon ground cumin

  • 450g loaf ciabatta bread, ends trimmed, bread cut crosswise into 6 pieces (each about 5x3 inches), each halved horizontally

  • 12 deli slices Swiss cheese

  • 450g thinly sliced Black Forest ham

  • 6 1/4-inch-thick slices cooked turkey breast

  • 90ml (about) butter

How to make Grilled Turkey Cuban Sandwiches

Mix 120ml mayonnaise and chilli sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.

Spread chilli 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 3.6kg 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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