Grilled Turkey Cuban Sandwiches

Step 1
Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.

Step 2
Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 – 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil.

Step 3
Combine cumin, salt and pepper. Sprinkle over turkey.

Step 4
Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.

Step 5
Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.

Step 6
Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.

Step 7
Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.

Step 8
Serve sandwiches warm, wrapped in aluminum foil.