Leftover turkey grilled with cheese and prosciutto/ham is possibly one of the best ways to use up leftover turkey. Whatever you do don’t skip the Sriracha Mayonnaise, dill pickle and peperoncini. They add so much and the flavors work. The only real Carbs are in the Bread. Cuban bread is similar to a French loaf, soft on the inside with a soft crust. Gluten Free or a good bread work just fine.
Course
Lunch, Main Course
Cuisine
American, Cuban
Keyword
Cheese, Dill Pickles, Ham, Peperoncini, Sriracha, Turkey
Ingredients
4TBSPHellman’s Mayonnaise
2tspSriracha
2flat buns or 4 slices bread
4 - 6ozturkey breast meat
2large slices prosciutto or ham
3– 4 slices swiss or gouda cheese
4 - 6peperoncinisliced
2large dill picklessliced
Butter
*CHO DEPENDENT ON YOUR BREAD PRODUCT
Instructions
Mix mayo and siracha, set aside. It’s easy to use more or less Siracha to suit your taste.
Slice pepperoncini and dill pickles. Blot with paper towel and set aside.
Butter outside of buns.
Spread Siracha Mayo on the inside of both top and bottom of the buns.
Layer with turkey, prosciutto or ham, cheese, pepperoncini and pickles slices.
Use a Panini or make your own by slowly grilling the sandwich while a lid or another smaller frying pan presses it down.
When cheese is melted and bread or buns browned, cut and serve with salad or fries.