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Pressed Cuban Sandwich With Garlic Dijon Butter

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“A sandwich that originated in Cuba! Yum! Adapted from Cooking Light magazine.”
1hr 23mins

Ingredients Nutrition

  • 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


  1. Preheat oven to 350°.
  2. To make butter:
  3. 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.
  4. Double this and save the butter to make more sandwiches later!
  5. To make sandwiches:
  6. 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.
  7. 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.

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