Roast Cuban Turkey Recipe

Assemble and press

Slice the sandwich loaf or bread horizontally. Spread 1 teaspoon mustard and 1 teaspoon mayonnaise on each inside slice. On the bottom half, layer 2 ounces (about 2–3 slices) of roast turkey evenly per sandwich, then 2 ounces of Cuban ham. Top each with two slices of Swiss cheese and 2 pickle slices arranged lengthwise.

Close the sandwich and spread a light layer of softened butter on the outside of both bread halves (about 1/2 tablespoon per sandwich total).

Heat a large skillet or griddle over medium heat. Place sandwiches butter-side-down and press with a heavy skillet or sandwich press. Cook 3–4 minutes per side until bread is golden brown and cheese is melted. If using a press, press for 2–3 minutes. Alternatively, bake at 375°F (190°C) for 8–10 minutes per side until cheese melts.

Remove from heat, let rest 1 minute, slice in half and serve warm.

Toast the bread slices in a toaster or in a skillet with 1 teaspoon olive oil until lightly golden (about 2–3 minutes per side in skillet).

While warm, halve and pit the avocado. Scoop the flesh into a bowl and mash lightly with lemon/lime juice, 1/4 tsp salt and 1/8 tsp pepper to taste (you may leave one half sliced for topping if preferred).

Spread mashed avocado evenly over two slices of toasted bread. Top with mixed greens and tomato slices. If you kept a sliced half, fan the slices on the second sandwich instead of mash. Season with a pinch of salt and pepper.

Close sandwiches with remaining bread slices, slice in half and serve immediately.

Lay a tortilla flat and spread about 1/4 cup hummus evenly over the center, leaving a 1-inch border at the edges.

Top hummus with 2 tablespoons julienned cucumber, 2 tablespoons shredded carrot, 2 tablespoons sliced red bell pepper, and 1/2 cup mixed greens per wrap. Sprinkle about 1 tablespoon crumbled feta over each if using.

Drizzle each filling with 1/4 teaspoon olive oil and 1/4 teaspoon lemon juice, and season with a pinch of salt.

Fold the sides of the tortilla over the filling and tightly roll from the bottom to enclose. If desired, lightly toast the wrap seam-down in a dry skillet over medium heat 1–2 minutes per side to seal and warm.

In a medium pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook, stirring occasionally, until translucent, 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Pour in crushed tomatoes and broth. Stir to combine, bring to a simmer, then reduce heat and simmer gently 10 minutes to meld flavors.

Stir in cream (optional), chopped basil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar if tomatoes taste acidic. Simmer 2–3 more minutes.

Taste and adjust seasoning. For a smooth soup, use an immersion blender to puree until desired consistency (careful with hot splatter), or transfer in batches to a blender and return to pot. Keep warm until ready to serve.

Ladle into cups and garnish with a small basil leaf or drizzle of cream and a pinch of black pepper.