RECIPE
This recipe transforms Thanksgiving leftovers into a delicious Cubano sandwich with a mustard and oregano crust. Turkey stands in for the traditional pork, and the optional cranberry sauce adds a tangy twist. The oregano-infused buttery crust takes this sandwich to a whole new level. If you have Cuban Oregano “Leftover Thanksgiving Sandwich Salt” , it’s a delightful addition.
¼ cup salted butter, softened
3 tablespoons yellow (deli-style) mustard
1 teaspoon finely chopped oregano leaves
2 slices of sourdough bread or Cuban sandwich loaves (if available)
4-5 long slices of dill pickles or approximately 20 round slices
4-5 slices of sliced ham
¼ pound of thickly carved roast turkey
2-3 slices of Swiss cheese
1 tablespoon leftover cranberry sauce (optional)
Herbal Roots Cuban Oregano “Leftover Thanksgiving” Sandwich Salt (optional)
Preheat a cast iron skillet and generously butter the top slice of bread with the mustard-oregano butter mixture. If you have it, sprinkle with Cuban Oregano “Leftover Thanksgiving” Sandwich Salt. Place the sandwich, butter side down, in the hot cast iron pan. (If using a panini press, be sure to butter and salt both sides before grilling.) Put a grill weight on top of the sandwich and press it down firmly. Cook the sandwich for about 3-4 minutes on the first side. Remove the weight, butter and salt the top slice of bread, then carefully flip the sandwich, ensuring the buttered side is down. Place the grill weight back on top and press it firmly. Cook for another 3-4 minutes until the cheese has melted, and the bread is golden brown and crispy.
If you don’t have a grill weight, you can use another cast iron or a heavy pan as a weight. Alternatively, use a flat lid from a pan and apply firm pressure while cooking in a cast iron pan.
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