Turkey Cuban Recipe

Make the sauce

In a small bowl, combine 1 cup mayonnaise, 2 tsp sriracha, 1 tsp Dijon mustard, 1 tsp fresh lime juice and 1 tsp honey (if using). Season with 1 tsp salt and 1/4 tsp freshly ground black pepper. Whisk until smooth and taste; adjust sriracha or honey to reach desired heat/sweet balance. Refrigerate while assembling sandwiches (can be made up to 3 days ahead).

Preheat a panini press or a heavy skillet/griddle over medium-high heat. If using a skillet, have a heavy heatproof pan or foil-wrapped brick ready to press.

Slice each ciabatta roll horizontally. Spread about 2 tablespoons of sriracha mayo on the cut face of both top and bottom halves of each roll (adjust to taste).

On the bottom half of each roll, layer 2 oz sliced turkey, then 2 oz sliced ham (arrange evenly). Top the meats with 2 slices Swiss cheese per sandwich so cheese overlaps the meat. Add 2 pickle slices lengthwise on top of the cheese.

Place the top half of the roll over the fillings. Lightly butter the exterior top and bottom of each sandwich with about 1/2 tablespoon softened butter per side (this helps browning and crisping).

If using a panini press: place the sandwiches in the preheated press and cook for 3–5 minutes, or until bread is golden and crisp and cheese is fully melted. If using a skillet: place sandwich in skillet, set the heavy press on top and cook 3–4 minutes; flip the sandwich, press again and cook another 2–3 minutes until bread is golden and cheese melted. Internal temperature is not critical because meats are pre-cooked; focus on cheese melt and bread crispness.

Remove sandwiches from press or skillet and let rest 1 minute. Slice each sandwich on the bias and serve immediately with extra sriracha mayo on the side if desired.