Follow these steps for perfect results
Butter
Garlic
Olive oil
Dijon mustard
Butter, softened
Hoagie rolls
cut in half lengthwise
Sandwich pickles
sandwich length
Smoked turkey
thinly sliced
Turkey ham
thinly sliced
Swiss cheese
Cooking spray
Preheat oven to 350°F.
Remove white papery skin from garlic head, do not peel or separate cloves.
Drizzle garlic head with olive oil.
Wrap the 1/2 head of garlic in foil.
Bake the garlic at 350°F for 1 hour.
Cool the garlic for 10 minutes.
Separate the garlic cloves.
Squeeze the garlic cloves to extract the garlic pulp, then discard skins.
Combine the garlic pulp, Dijon mustard, and softened butter in a small bowl to make the garlic Dijon butter.
Scoop out the inside of the hoagie roll halves, leaving a 1/2" shell.
Spread about 2 teaspoons of garlic butter over the cut sides of both the top and bottom halves of each roll.
Arrange the pickles, thinly sliced smoked turkey, turkey ham, and Swiss cheese evenly on the bottom halves of the rolls.
Top with the top halves of the rolls.
Heat a nonstick grill pan over medium-high heat.
Coat the pan with cooking spray.
Add 2 sandwiches to the pan.
Place a heavy skillet on top of the sandwiches and press gently to flatten.
Grill for 4 minutes on each side or until the cheese melts and the bread is toasted.
Cut the sandwiches in half diagonally.
Serve immediately.
Expert advice for the best results
For a spicier kick, add a pinch of cayenne pepper to the garlic butter.
Use a panini press instead of a skillet for even pressing.
Everything you need to know before you start
10 minutes
Garlic butter can be made ahead.
Cut sandwich diagonally and arrange attractively on a plate.
Serve with a side of potato chips.
Serve with a side salad.
Serve with a cup of tomato soup.
Crisp lager to cut through the richness.
Discover the story behind this recipe
Popular Cuban sandwich with variations found throughout Florida.
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