- Turkey:
- PAM® Butter Flavor Cooking Spray
- 3 pounds Butterball® Boneless Breast of Turkey Roast, thawed if frozen
- 2 cloves garlic, peeled and sliced
- 1 tablespoon Wesson® Pure Canola Oil
- 1 tablespoon ground cumin
- 2 teaspoons salt, preferably kosher
- 1 teaspoon coarsely ground black pepper
- Sandwich:
- 2 loaves soft Cuban, French or Italian bread (15 inches long)
- 1/4 cup honey mustard
- 1/2 pound deli-sliced Eckrich® Smoked Ham
- 1/2 pound County Line® Swiss Cheese
- 1 cup dill pickle slices
- Turkey: Spray cold grate of outdoor gas grill with grilling spray. Prepare grill for medium indirect heat. (See Note) Remove turkey from package; dry with paper towels. Discard gravy packet or refrigerate for another use. 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. Combine cumin, salt and pepper in small bowl; sprinkle over turkey.
- 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. Remove string netting; cut half of the turkey into 1/8-inch-thick slices. Set aside; refrigerate unsliced turkey for another use.
- Sandwich: Remove drip pan from gas grill. Heat grill to medium direct heat. Cut each bread loaf lengthwise in half. Spread bottom half of each loaf with 2 tablespoons mustard; top evenly with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press bread loaves with hands to flatten. Tightly wrap individually in aluminum foil.
- Place wrapped loaves on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through. Unwrap bread loaves. Diagonally cut each into 3 pieces.